Personal Information

  • Position : Professor
  • Department : Dairy
  • Specification :
  • Work Phone : 965211835
  • Email : dr_mnour@du.edu.eg

E-Courses

Researches

  • 1 - Research Title:
  • Adding Essences or Vegetable Pickles to Goats milk to improve the Quality of Soft Cheese made it
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  • 2 - Research Title:
  • book of abstract
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  • 3 - Research Title:
  • Effect of Starter Culture on The Quality and Yield of Karish Cheese Made From Buffalo’s Milk
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  • 4 - Research Title:
  • Effects of Supplementing Rations with Calcium Salts of Fatty Acids on the Production and composition of Milk from Lactating Buffaloes
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  • 5 - Research Title:
  • Evaluation of Increasing Processed Cheese Spread Yield by Increasing Amount of Water Added to the Blend
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  • 6 - Research Title:
  • Manufacture of Mozzarella Cheese using Glucono-Delta-Lactone
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  • 7 - Research Title:
  • Physical properties and chemical composition of cow's and buffalo's milk in Qena governorate
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  • 8 - Research Title:
  • Quality of Soft Cheese made with Goat's milk as affected with the Addition of certain Essences
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  • 9 - Research Title:
  • The Physical and chemical Properties of Camel's and Sheep's Milk in Qena Governorate
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  • 10 - Research Title:
  • The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder
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  1. Toxicity Evaluation and Antimicrobial Activity of Purified Pyocyanin from Pseudomonas aeruginosa
  2. Isolation and identification of Egyptian Ras cheese (Romy) contaminating fungi during ripening period
  3. Comparative study between traditional Domiati cheese and recombined Feta cheese
  4. Ananni El-M., Shafik N
  5. Physical properties and chemical composition of cow's and buffalo's milk in Qena governorate
  6. Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product
  7. Manufacture of Mozzarella cheese using Glucono-Delta-Lactone
  8. Role of Fungal Enzymes in the Biochemistry of Egyptian Ras Cheese during Ripening Period
  9. Influence of Sex and Calf Weight on Milk Yield and Some Chemical Composition in the Egyptian Buffalo's
  10. In vitro induction of human embryonal carcinoma differentiation by a crude extract of Rhazya stricta
  11. Effect of Adding Glucono-δ-Lactone, Different of Starters, Rennet on the Chemical Composition, Yield and Economic Study of Kareish Cheese
  12. Chemical, rheological, microbial and microstructural characteristics of jameed made from sheep, goat and cow buttermilk or skim milk
  13. Quality of Soft Cheese made with Goat's Milk as affected with the Addition of certain Essences
  14. Effect of Volatile Oils on Fungal Growth and Their Toxins Production
  15. Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk
  16. Chemical and Microbial Characterizations of Bio-Yoghurt Made Using ABT Culture, Cow Milk and Coconut Milk
  17. Sustainability of higher educational buildings: retrofitting measures to enhance energy performance—the case of AASTMT business management school building, Egypt
  18. Effect of Moisture Content on the Quality of Process Cheese Spread
  19. Effect of fortification palm oil with some spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese
  20. Impact of innovative formson the chemical composition and rheological properties of jameed
  21. The Physical and Chemical Properties of Camel's and Sheep's Milk in Qena Governorate
  22. Quality of rayeb milk fortified with tamr and honey
  23. Mozzarella cheese from recombined cow milk
  24. Effect of fortification palm oil with some Egyptian spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese
  25. Effect of fortification with whey protein on the chemical, microbial and organoleptical properties of Labneh
  26. Effect of Starter Culture on The Quality and Yield of Karish Cheese Made From Buffalo’s Milk
  27. Attempting to produce Egyptian Tallaga cheese with International Specifications
  28. Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean
  29. Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
  30. Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
  31. Biological control of subterranean termites (Psammotermes hypostoma) by entomopathogenic fungi
  32. Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp
  33. Depletion of androgen receptor (AR) in mesenchymal stem cells (MSCs) inhibits induction of CD4+ CD25+ FOX3+ regulatory T (Treg) cells via androgen TGF-β interaction
  34. Phenotypic correlations among Egyptian buffalo milk production and its major chemical constituents
  35. Optimization of design parameters for manufacturing a radial active magnetic bearing with 12-poles
  36. Effect of adding some spices on physicochemical, organoleptic and microbiological properties of Ras cheese
  37. Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk
  38. Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk and Honey
  39. Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk
  40. IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES 2. ADDING OF SOME FLAVOURING AGENTS
  41. The constituents of Achillea santolina: Phytochemical and antimicrobial studies
  42. Evaluation of low calories ice cream properties prepared by using fat replacer and sweetener
  43. Phytochemical screening techniques and standardization colorant for commercial Annatto extract and other equality extracts
  44. Toxicity evaluation and antimicrobial activity of purified pyocyanin from Pseudomonas aeruginosa. Biointerface Res Appl Chem 10: 6974–6990
  45. Effect of Addition Dates “Hayani” on Yield, Chemical Composition and Sensory Evaluation of Ice Cream
  46. Effect of jameed form on the chemical composition, rheological and microbial properties
  47. THE RELATION BETWEEN MILK YIELD AND COMPOSITION OF INDIVIDUAL BUFFALOES
  48. Development of guava probiotic dairy beverages: application of mathematical modeling between consumer acceptance degree and whey ratio
  49. Effect of Clove Oil on Physicochemical and Microbiological Characteristics of Egyptian Ras Cheese (Romy) during Storage
  50. Renal registry for chronic kidney disease patients in Egypt: causes and comorbidities, data from a private clinic in an urban area
  51. Preparation of functional frozen-yoghurt using fat replacer and sweetener substitutes
  52. Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils
  53. Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin
  54. Analysis of Representative Samples of UHT Sterilized Milk in the Egyptian Market
  55. Generation of human iPS cell line SKiPSc1 from healthy Human Neonatal Foreskin Fibroblast cells
  56. Improvement of white cheese spread properties: 1. comparative study
  57. STUDIES ON THE APPLICATION OF WHEY RETENTATE PRODUCED BY ULTRAFILTRATION IN PROCESS CHEESE MANUFACTURE
  58. The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder
  59. Preparation of Functional Ice Milk from Sweet Lupine flour
  60. A suggested proposal to activate the role of the blue ocean strategy in enhancing the sustainable competitive advantage at assiut university: case study
  61. Incidence of Enterococcus termitis in Cheese Whey
  62. Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
  63. Effect of Fortification with Guava Pulp on Some Properties of Bio-Rayeb Milk Made from Goat’s Milk
  64. Mozzarella cheese from cow skim milk and palm oil
  65. Phylogenetic and structural analysis of the pluripotency factor sex-determining region Y box2 Gene of Camelus dromedarius (cSox2)
  66. Adding Essences or Vegetable Pickles to Goats Milk to improve the Quality of Soft Cheese made it
  67. Application of nonparametric ML on forecasting the production of a large-scale solar power plant: Kom-Ombo case study
  68. Development a method for making Ras cheese from pasteurized milk
  69. Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate
  70. Physicochemical, Organoleptic and Microbiological Properties of Ras Cheese Treated with Certain Spices
  71. Sacasg and sacalg: new GFP-labelled camel skin and lung fibroblast cell lines
  72. Molecular Modeling and Phylogeny of the Kr�ppel-like Factor 4 (cKLF4) Protein from the Arabian Camel, Camelus dromedarius
  73. Analysis of PV Water Pumping System in Different Geographical Locations in Egypt
  74. Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese
  75. Potential toxicity assessment of novel selected essential oils for management of the subterranean termite, Psammotermes hypostoma Desenex
  76. Effect of type of colorant on the physicochemical properties of Ras cheese and its whey
  77. The effect of replacing Milk fat with vegetable oils on Labneh content of omega-3, omega-6 and omega-9
  78. Chemical, Rheological, Microbiological and Organoleptic Properties of Labneh Manufactured by Using Some Vegetable Oils
  79. Physicochemical, microbiological evaluation of probiotic milk beverages fortified with concentrated apple juice
  80. Effect of Mixing Whey Protein with Jameed Past on the Chemical Composition, Rheological and Microbial Properties
  81. The effect of starter type on the quality of Tallaga soft white cheese
  82. Influence of feeding protected and unprotected fat on milk yield and milk composition in postpartum period of dairy buffaloes.
  83. EVALUATION OF METHODS USED FOR MAKING SOFT CHEESE
  84. The Microbiological Quality of Traditional Ras Cheese Produced in Damietta Governorate According to Egyptian Standards and Its Export Potential
  85. Effect of Some Natural Alternatives Oils Extract on the Quality of Manufacture Processed Cheese during Storage.
  86. Physicochemical, Microbiological Properties of Fermented Camel Milk
  87. Effect of In ovo Injection with SeNPs or Clove Oil on Growth Performance of Broiler Chicks
  88. Biochemical Role of Yeast Enzymes during Ripening Period in the Egyptian Ras Cheese (Romy)
  89. Hazard Analysis and Critical Control Points (HACCP) in pasteurization department for a Dairy Factory in Damietta Governorate
  90. The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9
  91. Perfuming Saffron in Egypt in The Era of The Mamluk Sultans:(648-923AH/1250-1517AD)
  92. Academic Journal of Life Sciences
  93. Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods
  94. Impact of Etenia 457 and Sativoside on Ice Cream Properties
  95. Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey
  96. EFFECT OF UTILIZATION PARTIAL DRYING BY HOT AIR ON THE CHEMICAL COMPOSITION, RHEOLOGICAL AND MICROBIAL PROPERTIES OF JAMEED
  97. Improvement of Chemical Properties of Jameed by Fortification with Whey Protein
  98. Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product
  99. Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk
  100. Physical and Chemical Characteristics of Ghazallat Region, Siwa Oasis, Western Desert, Egypt
  101. Effect of Clove Oil on Physicochemical and Microbiological Characteristics of Egyptian Ras cheese (Romy) During Storage
  102. IJSRST151544| Development of Guava Probiotic Dairy Beverages: Application of Mathematical Modelling between Consumer Acceptance Degree and Whey Ratio
  103. Isolation and Identification of Egyptian Ras Cheese (Romy) Contaminating Fungi during Ripening Perio
  104. Evaluation And Development Of Methods Used For Making Soft Cheese
  105. IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES 1. COPARATIVE STUDYSITION
  106. Effects of Supplementing Rations with Calcium Salts of Fatty Acids on the Production and composition of Milk from Lactating Buffaloes
  107. Evaluation of Increasing Processed Cheese Spread Yield by Increasing Amount of Water Added to the Blend
  108. Chemical and radiometric characteristics of the rock building materials of the Ancient Egyptian monuments.
  109. INFLUENCE OF PROTECTED AND UNPROTECTED FAT SUPPLEMENTATION ON MILK YIELD AND COMPOSITION IN POSTPARTUM PERIOD OF BUFFALOES.
  110. Properties of processed cheese spread as affected with addition of whey Retentate
  111. The Effect of Storage temperature on the Properties of processed cheese spread
  112. Damietta Journal of Agricultural Sciences
  113. THE PHYSICAL AND CHEMICAL PROPERTIES OF CAMEL'S
  114. Techno-Economic Study for PV Water Pumping System
  115. Journal of Biotechnology Research