| 1 |
Development of microalgae-enriched ice milk: Nutritional and sensory evaluation |
2026 |
| 2 |
Detection and reduction of aflatoxin M1 in milk by nanoencapsulation cocktail of biological and chemical adsorbents |
2025 |
| 3 |
Innovative low-fat cheese with selenium: Physiological benefits amidst heavy metal exposure |
2025 |
| 4 |
Yersinia enterocolitica in milk, cheese, yoghurt, and ice cream: Its detection and controlling by some marine algal extracts |
2025 |
| 5 |
Enhancing the Nutritional Value and Chemical Composition of Functional Karish Cheese by Adding Microalgae Powder (Chlorella vulgaris and Spirulina platensis) |
2024 |
| 6 |
Influence of Potassium Sorbate on Chemical and Microbiological Properties of Ras Cheese During Ripening Periods |
2024 |
| 7 |
Probiotic Lactobacillus strains as protective adjunct cultures against fungal growth and toxin production in Hard cheese |
2024 |
| 8 |
Antifungal Effect of Metabolites from a New Strain Lactiplantibacillus Plantarum LPP703 Isolated from Naturally Fermented Yak Yogurt |
2023 |
| 9 |
Measurement of Carbohydrates and Organic Acids in Varieties of Cheese Using High-Performance Liquid Chromatography |
2023 |
| 10 |
Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese |
2023 |
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