| 11 |
Utilization of Pomegranate Peels Powder as a Novel Preservative in White Soft Cheese Making |
2023 |
| 12 |
Mycoflora of Some Cheese Types in Assiut City, Egypt |
2022 |
| 13 |
Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese |
2022 |
| 14 |
Production of fermented camel milk beverage flavored with some plant extracts |
2022 |
| 15 |
Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts |
2022 |
| 16 |
Tenebrio molitor Proteins-Derived DPP-4 Inhibitory Peptides: Preparation, Identification, and Molecular Binding Mechanism |
2022 |
| 17 |
Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making |
2022 |
| 18 |
Addition of inulin to probiotic yogurt: Viability of probiotic
bacteria (Bifidobacterium bifidum) and sensory characteristics |
2021 |
| 19 |
Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese |
2021 |
| 20 |
Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese |
2021 |
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