Characterization of aerobic spore-forming bacteria isolated from raw milk, skim milk powder and UHT milk S S Yacoub, S M Shamsia, S A Awad, H M Ziena, N Safwat Alexandria Science Exchange Journal 38 (January-March), 99-111, 2017 | 11 | 2017 |
Chemical, microbiological, rheological and organoleptic properties of processed cheese blocks made by using mixture of soybean lecithin and commercial emulsifying salt S Shamsia, S Yacoub, H Ziena, N Safwat J. Agric. Enviromental Sci 10, 1-25, 2011 | 8 | 2011 |
Textural and microstructural properties of set yoghurt produced from goat milk treated by homogenization and thermosonication E Ragab, S Yacoub, K Nassar, S Zhang, J Lv Alexandria Science Exchange Journal 42 (4), 985-995, 2021 | 5 | 2021 |
Structural changes induced by pasteurisation and/or high-pressure treatment of skim caprine milk KS Nassar, SS Yacoub, J Lv, ES Ragab International Dairy Journal 138, 105528, 2023 | 2 | 2023 |
Improving the Quality and Sensory Properties of Drinkable Yogurt Made from Goat and Sheep Milk with Date Puree S Yacoub, M Galal, A Helal, S Awad Alexandria Science Exchange Journal 45 (1), 35-45, 2024 | | 2024 |
The Impact of Partial Replacement of UF-Skim Milk Retentate by Denatured Salt Whey Protein Paste on The Quality of Feta Cheese Analogue S Yacoub, K Nassar, S Awad, S Hendy Alexandria Science Exchange Journal 45 (1), 81-93, 2024 | | 2024 |
Evaluation of the efficacy of camel milk lactoferrin nanoliposome against colorectal cancer SA Hendy, AH Gamal El Din, EA Abdel Fatah, WM Salama, HED Mostafa, ... Journal of Plant and Food Sciences 1 (2), 43-55, 2023 | | 2023 |
UTILIZATION OF RED BEETROOT AS A NATURAL COLOURANT IN MILK PUDDING. A Ibrahim, SS Yacoub Egyptian Journal of Dairy Science, 2020 | | 2020 |
Effect of Lecithin as Emulsifier on Some Properties of Spreadable and Blocks Processed Cheese SSY Mohamed Damanhour University, 2011 | | 2011 |
USING MIXTURE OF SOY LECITHIN AND COMMERCIAL EMULSIFYING SALT FOR SPREADABLE PROCESSED CHEESE MANUFACTURING SS YACOUB, SM SHAMSIA, H ZIENA, NM SAFWAT | | |