Hasil Pencarian - Abdelmoneim Abdalla

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  1. 1
    Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties

    Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties oleh Abdelmoneim Abdalla, Basim Abu-Jdayil, Hussah Alsereidi, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash

    Diterbitkan 2022-11-01
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  2. 2
    Invited review: Potential effects of short- and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus

    Invited review: Potential effects of short- and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus oleh Sarah F. Awwad, Abdelmoneim Abdalla, Frank C. Howarth, Lily Stojanovska, Afaf Kamal-Eldin, Mutamed M. Ayyash

    Diterbitkan 2022-06-01
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  3. 3
    Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics

    Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics oleh Abdelmoneim Abdalla, Basim Abu-Jdayil, Saffana AlMadhani, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash

    Diterbitkan 2022-06-01
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  4. 4
    Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects

    Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects oleh Fatima Alameri, Mohammad Tarique, Tareq Osaili, Riyad Obaid, Abdelmoneim Abdalla, Razan Masad, Ashraf Al-Sbiei, Maria Fernandez-Cabezudo, Shao-Quan Liu, Basel Al-Ramadi, Mutamed Ayyash

    Diterbitkan 2022-02-01
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