Publications

Export 18 results:
Sort by: Author Title Type [ Year (Desc)]
2021
Abdel-Maqsoud NM, Elshaghabee FMF, Metwally AM, Anis SMK.  2021.  Impact of Nano-Stabilizers on the Technological, Texture and Rheological Properties of Ice Cream.
application/pdf iconimpact_of_nano-stabilizers_on_the_technological_texture_and_rheological_properties_of_ice_cream.pdf
2018
A.M.M. M, S.M.A B, E.A.E E, E. AHH.  2018.  The Use of Transglutaminase Enzyme in Processing Ras Cheese. Under Publication.
2015
Metwally AMM, Ali FHM.  2015.  Escherichia coli O157 in Dairy Products from Retailers and Small Dairy Shops. J. of Food and Dairy Sci., Mansoura Uni..
2014
Metwally AMM, Ali FHM.  2014.  Listeria spp. in Ready-to-Eat Dairy Products from Retailers and Small Dairy Shops . J. of Food and Dairy Sci., Mansoura Uni.. 05(10):725–729.
Metwally AMM, Badran SM, Emara EA, Ali HHE.  2014.  The Use of Transglutaminase Enzyme in Processing Ras Cheese. J. of Food and Dairy Sci., Mansoura Uni. 5(10):717–723.
2011
Metwally AMM, M.A.Dabiza N, I.El-Kholy W, I.Sadek Z.  2011.  The Effect of Boiling on Milk Microbial Contents and Quality. Journal of American Science. 02(07):110-114.
Ali A-RA, Metwally AMM, Mahmoud AH, Attia HF.  2011.  Effect of Feeding Probiotics on Rats’ Immunity and Health Conditions during Pregnancy. Food and Nutrition Sciences. 02(02):4526-4530.
2009
Ali AA, Azzam MAA, Metwally AM, Awad AA.  2009.  Functional Properties of Exopolysaccharides Produced by Halomonas eurihalina F2-7 and Xanthomonas campestris pv. Campestris in Salted Whey.. J. Agric. Sci. Mansoura Univ. 4(34):2569-2579.
2008
Ali AA; MA, Azzam A, Metwally AMM, Awad AA.  2008.  Physico-chemical and organoleptic properties of low fat yoghurt made with microbial exopolysaccharide produced from salted whey. J. Agric. Sci. Mansoura Univ. 33(11):7983-2008.
2007
Metwally AMM.  2007.  Effect of enzymatic cross-linking of milk proteins on properties of ice cream with different composition.. International Journal of Food Science and Technology. 42:939-947.
Tourism