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.
Abd El-Gawad, I. A., E. M. El-Sayed, S. A. Hafez, H. M. El-Zeini, and F. A. Saleh,
"Inhibitory effect of yoghurt and soya yoghurt containing bifidobacteria on the proliferation of Ehrlich ascites tumour cells in vitro and in vivo in a mouse tumour model",
British journal of nutrition, vol. 92, issue 01: Cambridge Univ Press, pp. 81-86, 2004.
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, 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.
Ramadan, F. M., E. M. El-Sayed, S. S. Sakr, A. F. Zayan, and T. S. AbdulAlim,
"Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation",
J. of Food and Dairy Sci., Mansoura Univ, vol. ., Vol 10, issue (10), pp. :349 - 358, , 2019.
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