الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
21 Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese Dr. Dalia Gamal Kamel Mohamed Ali 2022
22 Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making Ahmed Refaat Abdelwahab Hammam 2022
23 Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making Dr. Asmaa Mohamed Abdel-Rahman Sayed 2022
24 Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making Dr. Dalia Gamal Kamel Mohamed Ali 2022
25 Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts Prof. Adel Ali Tammam Ayoub 2022
26 Addition of inulin to probiotic yogurt: Viability of probiotic
bacteria (Bifidobacterium bifidum) and sensory characteristics 		Dr. Dalia Gamal Kamel Mohamed Ali 2021
27 Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics 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. Ali Mohamed Abd El-Rahim Mohamed 2021
29 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
30 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