الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
21 Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making Dr. Dalia Gamal Kamel Mohamed Ali 2022
22 Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts Prof. Adel Ali Tammam Ayoub 2022
23 Production of fermented camel milk beverage flavored with some plant extracts Prof. Adel Ali Tammam Ayoub 2022
24 Mycoflora of Some Cheese Types in Assiut City, Egypt Azza Hassan Zain El-Din Mohamed 2022
25 Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics Dr. Dalia Gamal Kamel Mohamed Ali 2021
26 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ Prof. Ali Mohamed Abd El-Rahim Mohamed 2021
27 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ Dr. Dalia Gamal Kamel Mohamed Ali 2021
28 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ Prof. Hussein Abdel-Galil Ahmed Hassan 2021
29 Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese Mahmoud Ezat Ahmed 2021
30 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ Mostafa Salah Ibrahim Ahmed 2021