Lista de obras - Mutamed M. Ayyash - Dominio Público Uruguay

Behavior of Escherichia coli O157:H7 and Listeria monocytogenes during fermentation and storage of camel yogurt

artículo científico publicado en 2015

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

scientific article published on 01 March 2020

CHAPTER 19. Calcium-Fortified Soymilk: Function and Health Benefits

article

Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk

artículo científico publicado en 2023

Characterization of potential probiotic lactic acid bacteria isolated from camel milk

article by Aisha Abushelaibi et al published June 2017 in Lebensmittel-Wissenschaft & Technologie

Characterization, bioactivities, and rheological properties of exopolysaccharide produced by novel probiotic Lactobacillus plantarum C70 isolated from camel milk

artículo científico publicado en 2019

Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria

article

Conductometric Immunosensor for Escherichia coli O157:H7 Detection Based on Polyaniline/Zinc Oxide (PANI/ZnO) Nanocomposite

artículo científico publicado en 2021

Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations

Dairy industry employee knowledge, attitudes and practices in response to COVID -19 policies in Jordan

artículo científico publicado en 2022

EFFECT OF THERMOPHILIC LACTIC ACID BACTERIA ON THE FATE OF ENTEROBACTER SAKAZAKII DURING PROCESSING AND STORAGE OF PLAIN YOGURT

Effect of Desiccation, Starvation, Heat, and Cold Stresses on the Thermal Resistance ofEnterobacter sakazakiiin Rehydrated Infant Milk Formula

article

Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese

article

Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture

artículo científico publicado en 2010

Effect of environmental stresses on the sensitivity of Enterobacter sakazakii in powdered infant milk formula to gamma radiation.

artículo científico publicado en 2008

Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

artículo científico publicado en 2012

Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production

artículo científico publicado en 2010

Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review

artículo científico publicado en 2018

Growth Promotion of Salicornia bigelovii by Micromonospora chalcea UAE1, an Endophytic 1-Aminocyclopropane-1-Carboxylic Acid Deaminase-Producing Actinobacterial Isolate

scientific article published on 24 July 2019

Growth behaviour and thermal inactivation of E. coli O157:H7 and Salmonella spp. in ground lean camel meat

artículo científico publicado en 2019

Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk

artículo científico publicado en 2017

In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk.

artículo científico publicado en 2017

In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk.

artículo científico publicado en 2017

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp

artículo científico publicado en 2018

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

article

In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk

Inactivation of Enterobacter sakazakii in Infant Milk Formula by Gamma Irradiation: Determination of D10-Value

article

Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat

article by Murad A. Al-Holy et al published January 2012 in Food Control

Inactivation of Salmonella spp. in tahini using plant essential oil extracts

artículo científico publicado en 2019

Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula

artículo científico publicado en 2009

Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage

artículo científico publicado en 2019

Modeling the combined effect of NaCl and pH against Cronobacter spp. using response surface methodology

Physicochemical, bioactive and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41

scientific article published on 19 October 2019

Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl.

artículo científico publicado en 2011

Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese

Survival of Cronobacter species in reconstituted herbal infant teas and their sensitivity to bovine lactoferrin

artículo científico publicado en 2009

The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

artículo científico publicado en 2012

The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties

article

The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei.

artículo científico publicado en 2012

The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese.

artículo científico publicado en 2011

The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile

article

The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.

artículo científico publicado en 2011

The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19

artículo científico publicado en 2020

Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers

artículo científico publicado en 2020

Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses

artículo científico publicado en 2020

Lista de obras de Mutamed M. Ayyash

Behavior of Escherichia coli O157:H7 and Listeria monocytogenes during fermentation and storage of camel yogurt

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

CHAPTER 19. Calcium-Fortified Soymilk: Function and Health Benefits

Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk

Characterization of potential probiotic lactic acid bacteria isolated from camel milk

Characterization, bioactivities, and rheological properties of exopolysaccharide produced by novel probiotic Lactobacillus plantarum C70 isolated from camel milk

Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria

Conductometric Immunosensor for Escherichia coli O157:H7 Detection Based on Polyaniline/Zinc Oxide (PANI/ZnO) Nanocomposite

Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations

Dairy industry employee knowledge, attitudes and practices in response to COVID -19 policies in Jordan

EFFECT OF THERMOPHILIC LACTIC ACID BACTERIA ON THE FATE OF ENTEROBACTER SAKAZAKII DURING PROCESSING AND STORAGE OF PLAIN YOGURT

Effect of Desiccation, Starvation, Heat, and Cold Stresses on the Thermal Resistance ofEnterobacter sakazakiiin Rehydrated Infant Milk Formula

Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese

Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture

Effect of environmental stresses on the sensitivity of Enterobacter sakazakii in powdered infant milk formula to gamma radiation.

Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production

Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review

Growth Promotion of Salicornia bigelovii by Micromonospora chalcea UAE1, an Endophytic 1-Aminocyclopropane-1-Carboxylic Acid Deaminase-Producing Actinobacterial Isolate

Growth behaviour and thermal inactivation of E. coli O157:H7 and Salmonella spp. in ground lean camel meat

Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk

In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk.

In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk.

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk

Inactivation of Enterobacter sakazakii in Infant Milk Formula by Gamma Irradiation: Determination of D10-Value

Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat

Inactivation of Salmonella spp. in tahini using plant essential oil extracts

Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula

Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage

Modeling the combined effect of NaCl and pH against Cronobacter spp. using response surface methodology

Physicochemical, bioactive and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41

Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl.

Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese

Survival of Cronobacter species in reconstituted herbal infant teas and their sensitivity to bovine lactoferrin

The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties

The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei.

The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese.

The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile

The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.

The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19

Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers

Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses