الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
91 Influence of adding inulin as a fat replacer on the characteristics of yoghurt Prof. Mohamed Attia Mohran 2018
92 Production and storage stability of liquid micellar casein concentrate Ahmed Refaat Abdelwahab Hammam 2018
93 Camel Whey Protein Protects B and T Cells from Apoptosis by Suppressing Activating Transcription Factor-3 (ATF-3)- Mediated Oxidative Stress and Enhancing Phosphorylation of AKT and IκB-α in Type I Diabetic Mice Prof. Ali Mohamed Abd El-Rahim Mohamed 2017
94 Chemical Composition and Microbiological quality of Laban Rayeb in Assuit City

 		Prof. Mohamed Attia Mohran 2017
95 Growth of Lactococcus lactis subsp lactis in Milk Under Control of
Culture Acidity 		Prof. Aly Ismail Hasan 2017
96 Functional Peptides in Milk Whey An Overview Dr. Yaser Mohamed Abdel-Aziz Mohamed 2017
97 Camel Whey Protein Protects B and T Cells from Apoptosis by Suppressing Activating Transcription Factor-3 (ATF-3)- Mediated Oxidative Stress and Enhancing Phosphorylation of AKT and IκB-α in Type I Diabetic Mice Prof. Ali Mohamed Abd El-Rahim Mohamed 2017
98 Chemical Composition and Microbiological quality of Laban Rayeb in Assuit City

 		Prof. Adel Ali Tammam Ayoub 2017
99 Growth of Lactococcus lactis subsp lactis in Milk Under Control of
Culture Acidity 		Prof. Nanis Hassanin Gomah Hassanin 2017
100 Utilization of fermented yeast rice by the fungus Monascus ruber AUMC 4066 as food coloring agents. Dr. Al-Zahraa Mohamed Ibrahem Darwish 2017