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2019
El-Sayed, E. M., A. I, and F. M. F. Elshaghabee, "Influence of Addition of Egyptian Grape Seed Extract on the Antioxidant, Antibacterial Activities and Shelf Life of Traditional Labneh ", Asian Journal of Dairy and Food Research, vol. .(38), pp. 295-300, 2019. Abstract

his study aimed to evaluate the impact of adding Egyptian grape seed (Red Romi) extract (GSE) to traditional Labneh in order to enhance its shelf life and functionality availability. Labneh was divided into four treatments; the first one served as control (with no GSE), the second, third and fourth treatments contained 0.05, 0.1 and 0.2% of GSE, respectively. During cold storage period, levels of titratable acidity increased, while levels of moisture decreased in all treatments. Addition of GSE resulted in an increase of the antimicrobial and antioxidant activities of crude extract of Labneh. Also, Labneh samples fortified with GSE had more shelf life than control. GSE did not negatively effect on the viability of starter culture. Labneh fortified with 0.2% GSE showed the lowest score for its appearance.

El-Sayed, E. M., A. I, and F. M. F. Elshaghabee, "Influence of Addition of Egyptian Grape Seed Extract on the Antioxidant, Antibacterial Activities and Shelf Life of Traditional Labneh ", Asian Journal of Dairy and Food Research, vol. .(38), pp. 295-300, 2019. Abstract

his study aimed to evaluate the impact of adding Egyptian grape seed (Red Romi) extract (GSE) to traditional Labneh in order to enhance its shelf life and functionality availability. Labneh was divided into four treatments; the first one served as control (with no GSE), the second, third and fourth treatments contained 0.05, 0.1 and 0.2% of GSE, respectively. During cold storage period, levels of titratable acidity increased, while levels of moisture decreased in all treatments. Addition of GSE resulted in an increase of the antimicrobial and antioxidant activities of crude extract of Labneh. Also, Labneh samples fortified with GSE had more shelf life than control. GSE did not negatively effect on the viability of starter culture. Labneh fortified with 0.2% GSE showed the lowest score for its appearance.

2015
IA, A. E. I. G., H. AA, E. I. S. E. M. M, and S. FA, " Preparation Technique of Soymilk-Based Yoghurt and it's Relation to Soybean Varieties and Anti-Nutritional Factors.", J Nutr Food Sci . , vol. 411, issue (5),, pp. 1-6, 2015.
application/pdf iconpreparation-technique-of-soymilkbased-yoghurt-and-its-relation-to-soybean-varieties-and-antinutritional-factors-2155-9600-1000411.pdf
2014
IA Abd El Gawad, EM El-Sayed, S. A. H. H. M. E. - Z. F. A. S., "Antibacterial Activity of Probiotic Yoghurt and Soy-Yoghurt against Escherichia coli and Staphylococcus aureus", J Nutr Food Sci, vol. 4, issue 303, pp. 2, 2014. Abstract
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2006
IA Abd EI-Gawad, AA Hefny, E. M. E. I. - S. F. A. S., "Preparation Technique of Soymilk-based yoghurt and it's Relation to Soybean Varieties and Anti-nutritional Factors.", 13th World Congress of Food Science & Technology ( Food is Life) ,Nantes, France: IUFoST, 2006. Abstract
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2004
IA Abd El Gawad, EM El-Sayed, A. M. A. E. S. M. B. M. H. Y. N., "Generation of recombination bovine lactoferricin in non- polar epithelial cells by DNA- technique", 5. The international conference of genetic engineering & its applications, Sharm el sheikh south Sinai Egypt, pp. 27-34, 2004. Abstract
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IA Abd El Gawad, EM El-Sayed, A. M. A. E. S. M. B. M. H. Y. N., "Generation of recombination bovine lactoferricin in non- polar epithelial cells by DNA- technique", 5. The international conference of genetic engineering & its applications, Sharm el sheikh south Sinai Egypt, pp. 27-34, 2004. Abstract
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1990
IA Abd El- Gawad, MM Metwally, A. E. M. E. M. E. - S., "Effect of using different microbial ratio within the mixed cultures on Ras cheese-making from cow’s and buffaloe’s milk", African Journal of Agriculture Science, vol. 17, pp. 12-24, 1990. Abstract
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IA Abd El- Gawad, MM Metwally, A. E. M. E. M. E. - S., "Effect of using different microbial ratio within the mixed cultures on Ras cheese-making from cow’s and buffaloe’s milk", African Journal of Agriculture Science, vol. 17, pp. 12-24, 1990. Abstract
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IA Abd El- Gawad, MM Metwally, A. E. M. E. M. E. - S., "The selection of a proper starter for Ras cheese-making made from cow milk", Zagazig Journal Agriculture Research Egypt, vol. 17, issue 3, pp. 87-90, 1990. Abstract
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IA Abd El- Gawad, MM Metwally, A. E. M. E. M. E. - S., "The selection of a proper starter for Ras cheese-making made from cow milk", Zagazig Journal Agriculture Research Egypt, vol. 17, issue 3, pp. 87-90, 1990. Abstract
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