Publications

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EM El-Sayed, SM Badran, A. M. H. A. A. M., "Behavior and fate of polychlorinated biphnels during processing of some dairy products", Bulletin of the international Dairy Federation, vol. 472: Bulletin of the international Dairy Federation, pp. 55-65, 2014. Abstract
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EM El-sayed, AM Hamed, S. M. B. A. A. M., "A survey of selected essential and toxic metals in milk in different regions of Egypt using ICP-AES.", Food Additives & Contaminants: Part B, vol. 4, issue 4: Taylor & Francis, pp. 294–298, 2011. Abstract
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EM El-Sayed, MB Mahfouz, A. M. A. - S. I. A. A. E. - G. H. Y. N., "Antimicrobial activity of recombinant bovine lactoferrin and lactoferricin B and glycosylated human lysozyme", Milchwissenschaft, vol. 58, issue 5-6: Agrar-Verlag Allgaü, pp. 266-270, 2003. Abstract
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EM El-Sayed, SM Badran, A. M. H. A. A. M., "Behavior and fate of polychlorinated biphnels during processing of some dairy products", Bulletin of the international Dairy Federation, vol. 472: Bulletin of the international Dairy Federation, pp. 55-65, 2014. Abstract
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EM El-Sayed, AM Abdel-Salam, S. M. B. G. A. I., "Effect of Chicory Water Extract and Lactulose Syrup on Growth and Viability of Lactobacillus plantarum, Lactobacillus casei and Lactobacillus rhamnosuss in Skim Milk.", International Journal of Dairy Science, vol. 3, issue 3: Acadimec journal international, pp. 144-153, 2008. Abstract
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EM El- Sayed, SM Badran, A. M. H., "Antibiotic resistance and Surviving percentage of lactic acid bacteria and Bifidobacterium spp.", Research Journal of Microbiology, 2014. Abstract
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El-Sayed, E. M., "Improving low fat Ras cheese quality by using different mixed cultures of Lactic acid bacteria and some processing modifications", Annals of Agric. Sci., Moshtohor, vol. 36, issue 4, pp. 2297-2316, 1998. Abstract
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El-Sayed, E. M., A. A. Hefny, F. A. Saleh, and I. A. Abd El-Gawad, Fermentation profiles of different starter cultures in soymilk, , 1998. Abstract
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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. A. Hefny, F. A. Saleh, and I. A. Abd El-Gawad, "Bifidobacteria as a starter for the manufacture of soy yoghurt products", Pro.7thEyptain Conf.DairySci.&Techn., pp. 269-294, 1998. Abstract
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El-Sayed, E. M., "Growth and surviva lof Bifidobacteria in Ras cheese for use as a probiotic food.", Annals of Agric. Sci., Moshtohor, vol. 36, issue 4, pp. 2381-2394, 1998. Abstract
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El-Sayed, E. M., A. M. Hamed, and S. M. Badran, Factors affecting on heavy metals and (PCBs) in milk and milk products, : LAP Lambert Academic Publishing AG & Co KG, 2012. Abstract
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El-Sayed, E. M., "Functional and microstructural properties of low fat Mozzarella cheese as affected by exopolysaccharides-producing strains of S. thermophilus and storage condition", J. Agric. Sci. Mansoura University Egypt, vol. 30, issue 5: Mansoura University, pp. 2656 -2660, 2005. Abstract
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El-Sayed, E. M., A. M. Hamed, and S. M. Badran, Factors affecting on heavy metals and (PCBs) in milk and milk products, : LAP Lambert Academic Publishing AG & Co KG, 2012. Abstract
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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. Abstract
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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.
El-Sayed, E. M., "Improving low fat Ras cheese quality by using different mixed cultures of Lactic acid bacteria and some processing modifications", Annals of Agric. Sci., Moshtohor, vol. 36, issue 4, pp. 2297-2316, 1998. Abstract
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El-Sayed, E. M., "Growth and surviva lof Bifidobacteria in Ras cheese for use as a probiotic food.", Annals of Agric. Sci., Moshtohor, vol. 36, issue 4, pp. 2381-2394, 1998. Abstract
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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. 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. Abstract
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El-Sayed, E. M., "Functional and microstructural properties of low fat Mozzarella cheese as affected by exopolysaccharides-producing strains of S. thermophilus and storage condition", J. Agric. Sci. Mansoura University Egypt, vol. 30, issue 5: Mansoura University, pp. 2656 -2660, 2005. Abstract
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