El-Sayed, E. M.,
"Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on some chemical, bacteriological, rheological and microstructural, properties of set-style yoghurt",
J. Agric. Sci. Mansoura University, vol. 30, issue 5, pp. 2639 – 2655, 2005.
Abstractn/a
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.
Abstracthis 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. El-Gawad, H. Murad, and S. Salah,
"Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt",
European Food Research and Technology, vol. 215, issue 4: Springer-Verlag, pp. 298-304, 2002.
Abstractn/a
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.
Abstracthis 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., S. M. Badran, A. A. Mostafa, and A. M. Hamed,
"Evaluation of the Factors Influencing the Content and Retention of Selected Heavy Metals in Milk and Some Dairy Products.",
International Journal of Dairy Science, vol. 6, issue 6, pp. 305-313, 2011.
Abstractn/a
El-Sayed, E., H. Hassan, A. A. El-Raouf, and S. N. Salman,
"Investigation of the effects of household processing on the reduction rate of chlorpyrifos, metalaxyl and diazinon residues in orange fruit",
Hellenic Plant Protection Journal, vol. 14, pp. : 65-76, , 2021.
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