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Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures

Food science & technology, 2005-12, Vol.38 (8), p.843-847

2005

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Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry

Journal of dairy science, 2000-04, Vol.83 (4), p.609-619

2000

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Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli

Journal of dairy science, 2000-08, Vol.83 (8), p.1684-1691

2000

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Influence of microfiltration and adjunct culture on quality of Domiati cheese

Journal of dairy science, 2010-05, Vol.93 (5), p.1807-1814

2010

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Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria

Food microbiology, 2004-12, Vol.21 (6), p.715-725

2004

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Genotype x environment interaction QTL mapping in plants: lessons from Arabidopsis

Trends in plant science, 2014-06, Vol.19 (6)

2014

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Quantitative trait loci and candidate genes underlying genotype by environment interaction in the response of Arabidopsis thaliana to drought

Plant, cell and environment, 2015-03, Vol.38 (3), p.585-599

2015

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Characterisation of Egyptian Ras cheese. 2. Flavour formation

Food chemistry, 2004-08, Vol.86 (4), p.553-561

2004

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Enumeration and identification of lactic microflora in Algerian goats milk

African journal of biotechnology, 2007-08, Vol.6 (15), p.1854-1861

2007

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Recent developments in accelerated cheese ripening

Journal of dairy science, 1991-07, Vol.74 (7), p.2317-2335

1991

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Genotype–environment interactions affecting preflowering physiological and morphological traits of Brassica rapa grown in two watering regimes

Journal of experimental botany, 2014-02, Vol.65 (2), p.697-708

2014

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Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

Advances in microbiology (Irvine, CA), 2015, Vol.5 (6), p.371-382

2015

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Accelerated ripening of Ras cheese using freeze-shocked mutant strains of Lactobacillus casei

Food chemistry, 1992, Vol.44 (3), p.179-184

1992

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Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development

Food chemistry, 2007, Vol.104 (3), p.1192-1199

2007

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Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net Charge

Journal of dairy science, 1989-09, Vol.72 (9), p.2233-2238

1989

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Peptide Hydrolases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

Journal of dairy science, 1991-01, Vol.74 (1), p.29-45

1991

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Genetic analysis of health-related secondary metabolites in a Brassica rapa recombinant inbred line population

International journal of molecular sciences, 2013-07, Vol.14 (8), p.15561-15577

2013

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Genetic analysis of morphological traits in a new, versatile, rapid-cycling Brassica rapa recombinant inbred line population

Frontiers in plant science, 2012-01, Vol.3, p.183-183

2012

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Cell-wall-associated proteinases in Lactobacillus casei and Lactobacillus plantarum

Journal of food protection, 1986-05, Vol.49 (5), p.361-365

1986

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Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, “Ras” and “Domiati”

International journal of food microbiology, 2012-02, Vol.153 (3), p.314-322

2012

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Molecular Basis of Variation in Stomatal Responsiveness to Elevated CO2

Agriculture and Climate Change - Adapting Crops to Increased Uncertainty. 15-17 February 2015, Amsterdam, the Netherlands. Procedia Environmental Sciences, 2015, Vol.29, p.210-210

2015

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Acceleration of cheese ripening: recent advances

Journal of food protection, 1986-05, Vol.49 (5), p.395-399

El Soda, M

1986

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role of lactic acid bacteria in accelerated cheese ripening

FEMS Microbiology Reviews [FEMS MICROBIOL. REV.]. Vol. 12, no. 1-3. 1993, 1993-09, Vol.12 (1/3), p.239-252

1993

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Accelerated Cheese Ripening

Reference Module in Food Science, 2016

2016

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The role of lactic acid bacteria in accelerated cheese ripening

FEMS microbiology reviews, 1993, Vol.12 (1), p.239-251

El Soda, Morsi A.

1993

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Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures

Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry

Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli

Influence of microfiltration and adjunct culture on quality of Domiati cheese

Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria

Genotype x environment interaction QTL mapping in plants: lessons from Arabidopsis

Quantitative trait loci and candidate genes underlying genotype by environment interaction in the response of Arabidopsis thaliana to drought

Characterisation of Egyptian Ras cheese. 2. Flavour formation

Enumeration and identification of lactic microflora in Algerian goats milk

Recent developments in accelerated cheese ripening

Genotype–environment interactions affecting preflowering physiological and morphological traits of Brassica rapa grown in two watering regimes

Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

Accelerated ripening of Ras cheese using freeze-shocked mutant strains of Lactobacillus casei

Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development

Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net Charge

Peptide Hydrolases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

Genetic analysis of health-related secondary metabolites in a Brassica rapa recombinant inbred line population

Genetic analysis of morphological traits in a new, versatile, rapid-cycling Brassica rapa recombinant inbred line population

Cell-wall-associated proteinases in Lactobacillus casei and Lactobacillus plantarum

Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, “Ras” and “Domiati”

Molecular Basis of Variation in Stomatal Responsiveness to Elevated CO2

Acceleration of cheese ripening: recent advances

role of lactic acid bacteria in accelerated cheese ripening

Accelerated Cheese Ripening

The role of lactic acid bacteria in accelerated cheese ripening

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