| Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria AM Hamdy, ME Ahmed, D Mehta, MS Elfaruk, ARA Hammam, ... Food Science & Nutrition 9 (1), 62-70, 2021 | 35 | 2021 |
| Characteristics and technological aspects of the Egyptian cheeses ARA Hammam, MS Elfaruk, ME Ahmed, V Sunkesula International Journal of Current Microbiology and Applied Sciences 9 (6 …, 2020 | 25 | 2020 |
| Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese ME Ahmed, K Rathnakumar, N Awasti, MS Elfaruk, ARA Hammam Food Science & Nutrition 9 (3), 1512-1520, 2021 | 19 | 2021 |
| Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography 4 Asmaa H. M. Moneeb1 | Ahmed R. A. Hammam1,2 | Abdelfatah K. A. Ahmed3 ... food science & nutrition, 2021 | 9 | 2021 |
| Therapeutic benefits and applications of whey protein ME Ahmed, AM Hamdy, ARA Hammam International Journal of Current Microbiology and Applied Sciences 9 (7 …, 2020 | 9 | 2020 |
| Characteristics of low-fat white soft cheese made with different ratios of Bifidobacterium bifidum AHM Moneeb, AK Ali, ME Ahmed, Y Elderwy Assiut Journal of Agricultural Sciences 53 (1), 31-44, 2022 | 2 | 2022 |
| Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese. A ME, AM Hamdy, YMA El-Derway, FE El-Gazzar, IG Abo El-Naga Assiut Journal of Agricultural Sciences 51 (2), 2020 | 2 | 2020 |
| Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality KA Alsaleem, MEA Hamouda Processes 12 (5), 990, 2024 | 1 | 2024 |
| Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations MEA Hamouda, P Salunke Foods 13 (3), 447, 2024 | 1 | 2024 |
| Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese KA Alsaleem, MEA Hamouda, RR Alayouni, MS Elfaruk, ARA Hammam Fermentation 9 (11), 948, 2023 | 1 | 2023 |
| Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography ME Ahmed, ARA Hammam, AEF Ali, KA Alsaleem, MS Elfaruk, DG Kamel, ... Food Science & Nutrition 11 (5), 2081-2085, 2023 | 1 | 2023 |
| Manufacturing of Probiotic Low Fat White Soft Cheese MEA Hamouda Assiut University, 2020 | 1* | 2020 |
| Milk Powder Flowability: Effects of Water Activity, Particle Size Distribution, and Storage Conditions MEAH Mohamed Salem Elfaruk, Ahmed R. A. Hammam, Khalid A. Alsaleem American Dairy Science Association, 2024 | | 2024 |
| Impact of Chia Seed Extract Incorporation on the Characteristics of Low-Fat Yogurt MEAH A. K. A. Ahmed , M. S. Elfaruk, A. R. A. Hammam , S. Sharma American Dairy Science Association, 2024 | | 2024 |
| Hyaluronic Acid Addition in Ice Cream Manufacturing as a Novel Method to Enhance Its Characteristics. PS Mahmoud E. A. Hamouda1 American Dairy Science Association, 2024 | | 2024 |
| Impact of Different Enzymatic Hydrolysis Treatments on Characteristics of Processed Cheese Products PS Mahmoud E. A. Hamouda1 American Dairy Science Association, 2024 | | 2024 |
| Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese PS Mahmoud E. A. Hamouda1, Aditya Aditya1, Rutvi Joshi1 American Dairy Science Association, 2023 | | 2023 |
| Effect of adding xanthan gum on low-fat probiotic yogurt functionality and microbiological quality PS Mahmoud E. A. Hamouda1, Aditya Aditya1, Rutvi Joshi1 ADSA, 0 | | |
| Changes in milk protein functionality at low temperature and low rennet concentrations PS Mahmoud E. A. Hamouda1 ADSA, 0 | | |
Ahmed R. A. HammamIdaho Milk Products Inc.在 idahomilk.us 的电子邮件经过验证
