الأبحاث

محمد عيد عبد الله شنانه

أستاذ متفرغ

كلية الزراعة الألبان

IMPROVING OF LOW-FAT PROCESSED CHEESE SAUCES USING DIFFERENT FAT REPLACERS.

2018

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EVALUATION OF SOME PROCESSED CHEESE SPREADS AND SAUCES AVAILABLE IN THE EGYPTIAN MARKET.

2017

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New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures

Elsevier 2017

The potential effect of feeding white soft cheese containing vegetable oils on blood lipid profile and some enzymes of rats

2015

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MAKING BIOYOGURT USING NEWLY ISOLATED LACTIC ACID BACTERIA WITH PROBIOTIC FEATURES

2015

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Isolation of Enterococcus faecium NM113, Enterococcus faecium NM213 and Lactobacillus casei NM512 as novel probiotics with immunomodulatory properties

willy 2014

COMPARISON AND PPROPERTIES OF SOME MARKET DRIED INFANT FORMULAS IN COMPARISON WITH HUMAN, COWS AND BUFFALOES MILKS.

2014

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UTILIZATION OF NEW ANTIFUNGAL SUBSTANCES FOR PROLONGING AND PRESERVATION OF YOGHURT. (IN PRESS). IN PRESS

2014

Utilization of Goat's milk in Making Functional Low-and Full-fat Yoghurt

2013

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NON–TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFIED WITH SKIM MILK POWDER AND DIFFERENT VEGETABLE OILS E.E. GAFOUR, AND A. M. ROSHDY

2010

البحث الكامل الملخص

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cheese and fermented milks

Dairy biotechnology

Dairy chemistry

probiotics, prebiotics and functional dairy products

processed cheese spreads and related products

Production of dairy products

rehology of foods and dairy products, sensory profiles