الابحاث

كلية الزراعة

جامعة أسيوط

قسم الالبان

 

# عنوان البحث المشارك في البحث سنة البحث
21 Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese د. داليا جمال كامل محمد على 2022
22 Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making أحمد رفعت عبدالوهاب همام 2022
23 Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making ا . د. أسماء محمد عبدالرحمن سيد 2022
24 Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making د. داليا جمال كامل محمد على 2022
25 Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts أ.د.عادل على تمام ايوب 2022
26 Addition of inulin to probiotic yogurt: Viability of probiotic
bacteria (Bifidobacterium bifidum) and sensory characteristics 		د. داليا جمال كامل محمد على 2021
27 Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics د. داليا جمال كامل محمد على 2021
28 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ أ.د. على محمد عبدالرحيم العَبور 2021
29 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ د. داليا جمال كامل محمد على 2021
30 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ أ.د.حسـين عبدالجليل أحمد حسـن 2021