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Functional, bioactive, biochemical, and physicochemical properties of the Dolichos lablab bean

Food & function, 2017-02, Vol.8 (2), p.872-88

2017

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Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk

Food bioengineering, 2022-06, Vol.1 (2), p.159-170

2022

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Inactivation of Adhesion and Invasion of Food-Borne Listeria monocytogenes by Bacteriocin-Producing Bifidobacterium Strains of Human Origin

Applied and Environmental Microbiology, 2006-11, Vol.72 (11), p.6894-6901

2006

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Food waste valorization potential: Fiber, sugar, and color profiles of 18 date seed varieties (Phoenix dactylifera, L.)

Journal of the Saudi Society of Agricultural Sciences, 2023-02, Vol.22 (2), p.133-138

2023

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Classification of a moderately oxygen-tolerant isolate from baby faeces as Bifidobacterium thermophilum

BMC microbiology, 2007-08, Vol.7 (1), p.79-79, Article 79

2007

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Effect of Bifidobacterium thermacidophilum probiotic feeding on enterohemorrhagic Escherichia coli O157:H7 infection in BALB/c mice

International journal of food microbiology, 2006-08, Vol.111 (1), p.26-33

2006

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Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese

International dairy journal, 2002, Vol.12 (5), p.435-446

2002

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Impact of liposome-encapsulated enzyme cocktails on cheddar cheese ripening

Food research international, 2003, Vol.36 (3), p.241-252

2003

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In vitro inhibition of Escherichia coli O157:H7 by bifidobacterial strains of human origin

International journal of food microbiology, 2004-04, Vol.92 (1), p.69-78

2004

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Bioaccessibility of fatty acids from conjugated linoleic acid-enriched milk and milk emulsions studied in a dynamic in vitro gastrointestinal model

International dairy journal, 2009-10, Vol.19 (10), p.574-581

2009

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A rapid turbidometric microplate bioassay for accurate quantification of lactic acid bacteria bacteriocins

International journal of food microbiology, 2004-02, Vol.90 (3), p.283-293

2004

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Inhibitory effects of honey from arid land on some enzymes and protein damage

Food chemistry, 2021-12, Vol.364, p.130415-130415, Article 130415

2021

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Effectiveness of inulin-type on the iron bioavailability in anemic female rats fed bio-yogurt

RSC advances, 2021-01, Vol.11 (4), p.1928-1938

2021

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Novel design for alginate/resistant starch microcapsules controlling nisin release

International journal of biological macromolecules, 2020-06, Vol.153, p.1186-1192

2020

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Molecular Screening of Functional Lactic Acid Bacteria with Potential Production of Antimicrobial Peptides from Milk Proteins for Application as Preservative Dairy Starter

Journal of food biochemistry, 2024-06, Vol.2024 (1)

2024

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Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin

International journal of dairy technology, 2019-05, Vol.72 (2), p.229-239

2019

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In vivo study on the effectiveness of pediocin PA-1 and Pediococcus acidilactici UL5 at inhibiting Listeria monocytogenes

International journal of food microbiology, 2009-08, Vol.133 (3), p.225-233

2009

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Lactobacillus plantarum protective cultures to improve safety and quality of wheyless Domiati‐like cheese

Journal of food processing and preservation, 2022-04, Vol.46 (4), p.n/a

2022

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The ability of yoghurt supplemented with dietary fibers or brans extracted from wheat or rice to reduce serum lipids and enhance liver function in male hypercholesterolemic rats

Journal of food biochemistry, 2022-12, Vol.46 (12), p.e14499-n/a

2022

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Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

Alexandria Journal of Agricultural Sciences, 2023-03, Vol.68 (1), p.74-79

2023

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Viability of probiotic bacteria in maple sap products under storage and gastrointestinal conditions

Bioresource technology, 2010-10, Vol.101 (20), p.7966-7972

2010

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Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum

Alexandria Journal of Food Science and Technology, 2021-08, Vol.18 (1), p.33-50

2021

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Production of Processed Cheese Spreads Containing Low Sodium Phosphate

Alexandria Journal of Agricultural Sciences, 2023-06, Vol.68 (2), p.113-119

2023

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Accelerated Cheddar cheese ripening with encapsulated proteinases

International journal of food science & technology, 2000-10, Vol.35 (5), p.483-495

2000

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Bio-Functionality of Peptides Derived from Milk Proteins during Fermentation by Some Lactic Acid Bacterial Isolates

Alexandria Journal of Agricultural Sciences, 2023-09, Vol.68 (3), p.242-246

2023

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Functional, bioactive, biochemical, and physicochemical properties of the Dolichos lablab bean

Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk

Inactivation of Adhesion and Invasion of Food-Borne Listeria monocytogenes by Bacteriocin-Producing Bifidobacterium Strains of Human Origin

Food waste valorization potential: Fiber, sugar, and color profiles of 18 date seed varieties (Phoenix dactylifera, L.)

Classification of a moderately oxygen-tolerant isolate from baby faeces as Bifidobacterium thermophilum

Effect of Bifidobacterium thermacidophilum probiotic feeding on enterohemorrhagic Escherichia coli O157:H7 infection in BALB/c mice

Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese

Impact of liposome-encapsulated enzyme cocktails on cheddar cheese ripening

In vitro inhibition of Escherichia coli O157:H7 by bifidobacterial strains of human origin

Bioaccessibility of fatty acids from conjugated linoleic acid-enriched milk and milk emulsions studied in a dynamic in vitro gastrointestinal model

A rapid turbidometric microplate bioassay for accurate quantification of lactic acid bacteria bacteriocins

Inhibitory effects of honey from arid land on some enzymes and protein damage

Effectiveness of inulin-type on the iron bioavailability in anemic female rats fed bio-yogurt

Novel design for alginate/resistant starch microcapsules controlling nisin release

Molecular Screening of Functional Lactic Acid Bacteria with Potential Production of Antimicrobial Peptides from Milk Proteins for Application as Preservative Dairy Starter

Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin

In vivo study on the effectiveness of pediocin PA-1 and Pediococcus acidilactici UL5 at inhibiting Listeria monocytogenes

Lactobacillus plantarum protective cultures to improve safety and quality of wheyless Domiati‐like cheese

The ability of yoghurt supplemented with dietary fibers or brans extracted from wheat or rice to reduce serum lipids and enhance liver function in male hypercholesterolemic rats

Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

Viability of probiotic bacteria in maple sap products under storage and gastrointestinal conditions

Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum

Production of Processed Cheese Spreads Containing Low Sodium Phosphate

Accelerated Cheddar cheese ripening with encapsulated proteinases

Bio-Functionality of Peptides Derived from Milk Proteins during Fermentation by Some Lactic Acid Bacterial Isolates

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