الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
101 Growth of Lactococcus lactis subsp lactis in Milk Under Control of
Culture Acidity 		Dr. Dalia Gamal Kamel Mohamed Ali 2017
102 Physicochemical Properties, Bioactive Compounds and Antioxidant Activity of Kareish Cheese Fortified with Spirulina platensis. Dr. Al-Zahraa Mohamed Ibrahem Darwish 2017
103 Influence of Cumin and Thyme Aqueous Extracts on the Activity of some
Starter Cultures. 		Prof. Ali Mohamed Abd El-Rahim Mohamed 2017
104 Functional Peptides in Milk Whey An Overview Prof. Adel Ali Tammam Ayoub 2017
105 Chemical Composition and Microbiological quality of Laban Rayeb in Assuit City

 		Prof. Youssif Hasanein Mohamed Shahin 2017
106 Potential of yeasts as bio-control agent of Fungal growth on the surface of Ras cheese Dr. Dina Mostafa Othman Ramadan 2017
107 Growth of Lactococcus lactis subsp lactis in Milk Under Control of
Culture Acidity 		Dr. Dina Mostafa Othman Ramadan 2017
108 Effect of Roselle Extract (Hibiscus sabdariffa) on Stability of Carotenoids, Bioactive Compounds and Antioxidant Activity of Yoghurt Fortified with Carrot Juice (Daucus carota L.) Dr. Al-Zahraa Mohamed Ibrahem Darwish 2017
109 Influence of Cumin and Thyme Aqueous Extracts on the Activity of some
Starter Cultures. 		Prof. Mohamed Attia Mohran 2017
110 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