المقررات الدراسية
الأبحاث العلمية علي موقع الجامعه
- 1 - عنوان البحث:
- Adding Essences or Vegetable Pickles to Goats milk to improve the Quality of Soft Cheese made it
- - تحميل البحث
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- 2 - عنوان البحث:
- book of abstract
- - تحميل البحث
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- 3 - عنوان البحث:
- Effect of Starter Culture on The Quality and Yield of Karish Cheese Made From Buffalo’s Milk
- - تحميل البحث
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- 4 - عنوان البحث:
- Effects of Supplementing Rations with Calcium Salts of Fatty Acids on the Production and composition of Milk from Lactating Buffaloes
- - تحميل البحث
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- 5 - عنوان البحث:
- Evaluation of Increasing Processed Cheese Spread Yield by Increasing Amount of Water Added to the Blend
- - تحميل البحث
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- 6 - عنوان البحث:
- Manufacture of Mozzarella Cheese using Glucono-Delta-Lactone
- - تحميل البحث
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- 7 - عنوان البحث:
- Physical properties and chemical composition of cow's and buffalo's milk in Qena governorate
- - تحميل البحث
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- 8 - عنوان البحث:
- Quality of Soft Cheese made with Goat's milk as affected with the Addition of certain Essences
- - تحميل البحث
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- 9 - عنوان البحث:
- The Physical and chemical Properties of Camel's and Sheep's Milk in Qena Governorate
- - تحميل البحث
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- 10 - عنوان البحث:
- The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder
- - تحميل البحث
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| - | Isolation and identification of Egyptian Ras cheese (Romy) contaminating fungi during ripening period |
| - | Comparative study between traditional Domiati cheese and recombined Feta cheese |
| - | Toxicity Evaluation and Antimicrobial Activity of Purified Pyocyanin from Pseudomonas aeruginosa |
| - | Physical properties and chemical composition of cow's and buffalo's milk in Qena governorate |
| - | Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product |
| - | Role of Fungal Enzymes in the Biochemistry of Egyptian Ras Cheese during Ripening Period |
| - | Manufacture of Mozzarella cheese using Glucono-Delta-Lactone |
| - | Chemical, rheological, microbial and microstructural characteristics of jameed made from sheep, goat and cow buttermilk or skim milk |
| - | Influence of Sex and Calf Weight on Milk Yield and Some Chemical Composition in the Egyptian Buffalo's |
| - | Quality of Soft Cheese made with Goat's Milk as affected with the Addition of certain Essences |
| - | Effect of Adding Glucono-δ-Lactone, Different of Starters, Rennet on the Chemical Composition, Yield and Economic Study of Kareish Cheese |
| - | Chemical and Microbial Characterizations of Bio-Yoghurt Made Using ABT Culture, Cow Milk and Coconut Milk |
| - | Effect of Volatile Oils on Fungal Growth and Their Toxins Production |
| - | Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk |
| - | Impact of innovative formson the chemical composition and rheological properties of jameed |
| - | Effect of Moisture Content on the Quality of Process Cheese Spread |
| - | Quality of rayeb milk fortified with tamr and honey |
| - | Sustainability of higher educational buildings: retrofitting measures to enhance energy performance—the case of AASTMT business management school building, Egypt |
| - | Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein |
| - | Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk |
| - | Effect of fortification with whey protein on the chemical, microbial and organoleptical properties of Labneh |
| - | Effect of Starter Culture on The Quality and Yield of Karish Cheese Made From Buffalo’s Milk |
| - | Biological control of subterranean termites (Psammotermes hypostoma) by entomopathogenic fungi |
| - | Mozzarella cheese from recombined cow milk |
| - | Phenotypic correlations among Egyptian buffalo milk production and its major chemical constituents |
| - | IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES 2. ADDING OF SOME FLAVOURING AGENTS |
| - | The Physical and Chemical Properties of Camel's and Sheep's Milk in Qena Governorate |
| - | The constituents of Achillea santolina: Phytochemical and antimicrobial studies |
| - | Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk and Honey |
| - | Effect of fortification palm oil with some Egyptian spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese |
| - | Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp |
| - | Analysis of Representative Samples of UHT Sterilized Milk in the Egyptian Market |
| - | Effect of Addition Dates “Hayani” on Yield, Chemical Composition and Sensory Evaluation of Ice Cream |
| - | Effect of jameed form on the chemical composition, rheological and microbial properties |
| - | Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk |
| - | Development of guava probiotic dairy beverages: application of mathematical modeling between consumer acceptance degree and whey ratio |
| - | Optimization of design parameters for manufacturing a radial active magnetic bearing with 12-poles |
| - | Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin |
| - | Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean |
| - | Effect of Fortification with Guava Pulp on Some Properties of Bio-Rayeb Milk Made from Goat’s Milk |
| - | Effect of fortification palm oil with some spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese |
| - | Effect of Clove Oil on Physicochemical and Microbiological Characteristics of Egyptian Ras Cheese (Romy) during Storage |
| - | STUDIES ON THE APPLICATION OF WHEY RETENTATE PRODUCED BY ULTRAFILTRATION IN PROCESS CHEESE MANUFACTURE |
| - | Evaluation of low calories ice cream properties prepared by using fat replacer and sweetener |
| - | Preparation of functional frozen-yoghurt using fat replacer and sweetener substitutes |
| - | A suggested proposal to activate the role of the blue ocean strategy in enhancing the sustainable competitive advantage at Assiut University: Case Study |
| - | Effect of adding some spices on physicochemical, organoleptic and microbiological properties of Ras cheese |
| - | Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk |
| - | Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture |
| - | THE RELATION BETWEEN MILK YIELD AND COMPOSITION OF INDIVIDUAL BUFFALOES |
| - | Improvement of white cheese spread properties: 1. comparative study |
| - | Adding Essences or Vegetable Pickles to Goats Milk to improve the Quality of Soft Cheese made it |
| - | Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils |
| - | Attempting to produce Egyptian Tallaga cheese with International Specifications |
| - | Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate |
| - | Preparation of Functional Ice Milk from Sweet Lupine flour |
| - | The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder |
| - | Potential toxicity assessment of novel selected essential oils for management of the subterranean termite, Psammotermes hypostoma Desenex |
| - | Effect of type of colorant on the physicochemical properties of Ras cheese and its whey |
| - | The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9 |
| - | Phytochemical Screening Techniques and Standardization Colorant for Commercial Annatto Extract and other Equality Extracts |
| - | Physicochemical, microbiological evaluation of probiotic milk beverages fortified with concentrated apple juice |
| - | Physicochemical, Organoleptic and Microbiological Properties of Ras Cheese Treated with Certain Spices |
| - | Incidence of Enterococcus termitis in Cheese Whey |
| - | Effect of Mixing Whey Protein with Jameed Past on the Chemical Composition, Rheological and Microbial Properties |
| - | The effect of starter type on the quality of Tallaga soft white cheese |
| - | Mozzarella cheese from cow skim milk and palm oil |
| - | Influence of feeding protected and unprotected fat on milk yield and milk composition in postpartum period of dairy buffaloes. |
| - | EVALUATION OF METHODS USED FOR MAKING SOFT CHEESE |
| - | Renal registry for chronic kidney disease patients in Egypt: causes and comorbidities, data from a private clinic in an urban area |
| - | Analysis of PV Water Pumping System in Different Geographical Locations in Egypt |
| - | The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9 |
| - | Perfuming Saffron in Egypt in The Era of The Mamluk Sultans:(648-923AH/1250-1517AD) |
| - | Chemical, Rheological, Microbiological and Organoleptic Properties of Labneh Manufactured by Using Some Vegetable Oils |
| - | Academic Journal of Life Sciences |
| - | Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods |
| - | Impact of Etenia 457 and Sativoside on Ice Cream Properties |
| - | Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey |
| - | EFFECT OF UTILIZATION PARTIAL DRYING BY HOT AIR ON THE CHEMICAL COMPOSITION, RHEOLOGICAL AND MICROBIAL PROPERTIES OF JAMEED |
| - | Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk |
| - | Physical and Chemical Characteristics of Ghazallat Region, Siwa Oasis, Western Desert, Egypt |
| - | Isolation and Identification of Egyptian Ras Cheese (Romy) Contaminating Fungi during Ripening Perio |
| - | Evaluation And Development Of Methods Used For Making Soft Cheese |
| - | IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES 1. COPARATIVE STUDYSITION |
| - | Effects of Supplementing Rations with Calcium Salts of Fatty Acids on the Production and composition of Milk from Lactating Buffaloes |
| - | Evaluation of Increasing Processed Cheese Spread Yield by Increasing Amount of Water Added to the Blend |
| - | Chemical and radiometric characteristics of the rock building materials of the Ancient Egyptian monuments. |
| - | INFLUENCE OF PROTECTED AND UNPROTECTED FAT SUPPLEMENTATION ON MILK YIELD AND COMPOSITION IN POSTPARTUM PERIOD OF BUFFALOES. |
| - | Properties of processed cheese spread as affected with addition of whey Retentate |
| - | The Effect of Storage temperature on the Properties of processed cheese spread |
| - | THE PHYSICAL AND CHEMICAL PROPERTIES OF CAMEL'S |
| - | Damietta Journal of Agricultural Sciences |
| - | Techno-Economic Study for PV Water Pumping System |
| - | Journal of Biotechnology Research |
| - | Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk |