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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  1. Isolation and identification of Egyptian Ras cheese (Romy) contaminating fungi during ripening period
  2. Comparative study between traditional Domiati cheese and recombined Feta cheese
  3. Toxicity Evaluation and Antimicrobial Activity of Purified Pyocyanin from Pseudomonas aeruginosa
  4. Manufacture of Mozzarella cheese using glucono-delta-lactone
  5. Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product
  6. Chemical, rheological, microbial and microstructural characteristics of jameed made from sheep, goat and cow buttermilk or skim milk
  7. Physical properties and chemical composition of cow's and buffalo's milk in Qena governorate
  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. Quality of Soft Cheese made with Goat's Milk as affected with the Addition of certain Essences
  11. Effect of Adding Glucono-δ-Lactone, Different of Starters, Rennet on the Chemical Composition, Yield and Economic Study of Kareish Cheese
  12. Chemical and Microbial Characterizations of Bio-Yoghurt Made Using ABT Culture, Cow Milk and Coconut Milk
  13. Effect of Moisture Content on the Quality of Process Cheese Spread
  14. Effect of Volatile Oils on Fungal Growth and Their Toxins Production
  15. Sustainability of higher educational buildings: retrofitting measures to enhance energy performance—the case of AASTMT business management school building, Egypt
  16. Impact of innovative formson the chemical composition and rheological properties of jameed
  17. Effect of Starter Culture on The Quality and Yield of Karish Cheese Made From Buffalo’s Milk
  18. Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
  19. Effect of fortification with whey protein on the chemical, microbial and organoleptical properties of Labneh
  20. Quality of rayeb milk fortified with tamr and honey
  21. Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk
  22. Phenotypic correlations among Egyptian buffalo milk production and its major chemical constituents
  23. The constituents of Achillea santolina: Phytochemical and antimicrobial studies
  24. Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
  25. Mozzarella cheese from recombined cow milk
  26. Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk and Honey
  27. IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES 2. ADDING OF SOME FLAVOURING AGENTS
  28. The Physical and Chemical Properties of Camel's and Sheep's Milk in Qena Governorate
  29. Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin
  30. Effect of Addition Dates “Hayani” on Yield, Chemical Composition and Sensory Evaluation of Ice Cream
  31. Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk
  32. Effect of jameed form on the chemical composition, rheological and microbial properties
  33. Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of labneh made from goats milk
  34. Effect of fortification palm oil with some Egyptian spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese
  35. Development of guava probiotic dairy beverages: application of mathematical modeling between consumer acceptance degree and whey ratio
  36. Biological control of subterranean termites (Psammotermes hypostoma) by entomopathogenic fungi
  37. Effect of Fortification with Guava Pulp on Some Properties of Bio-Rayeb Milk Made from Goat’s Milk
  38. Improvement of white cheese spread properties: 1. comparative study
  39. STUDIES ON THE APPLICATION OF WHEY RETENTATE PRODUCED BY ULTRAFILTRATION IN PROCESS CHEESE MANUFACTURE
  40. Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener
  41. Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes
  42. Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese
  43. Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean
  44. Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp
  45. Analysis of Representative Samples of UHT Sterilized Milk in the Egyptian Market
  46. Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
  47. THE RELATION BETWEEN MILK YIELD AND COMPOSITION OF INDIVIDUAL BUFFALOES
  48. Effect of Clove Oil on Physicochemical and Microbiological Characteristics of Egyptian Ras Cheese (Romy) during Storage
  49. Adding Essences or Vegetable Pickles to Goats Milk to improve the Quality of Soft Cheese made it
  50. Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate
  51. Preparation of Functional Ice Milk from Sweet Lupine flour
  52. A suggested proposal to activate the role of the blue ocean strategy in enhancing the sustainable competitive advantage at Assiut University: Case Study
  53. The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder
  54. Potential toxicity assessment of novel selected essential oils for management of the subterranean termite, Psammotermes hypostoma Desenex
  55. Effect of type of colorant on the physicochemical properties of Ras cheese and its whey
  56. Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils
  57. Physicochemical, microbiological evaluation of probiotic milk beverages fortified with concentrated apple juice
  58. Physicochemical, Organoleptic and Microbiological Properties of Ras Cheese Treated with Certain Spices
  59. Incidence of Enterococcus termitis in Cheese Whey
  60. Effect of Mixing Whey Protein with Jameed Past on the Chemical Composition, Rheological and Microbial Properties
  61. Effect of fortification palm oil with some spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese
  62. R El-Menawy Impact of innovative forms on the chemical composition and rheological properties of jameed
  63. Influence of feeding protected and unprotected fat on milk yield and milk composition in postpartum period of dairy buffaloes.
  64. EVALUATION OF METHODS USED FOR MAKING SOFT CHEESE
  65. MOZZARELLA CHEESE FROM COW SKIM MILK AND PALM OIL
  66. Renal registry for chronic kidney disease patients in Egypt: causes and comorbidities, data from a private clinic in an urban area
  67. Analysis of PV Water Pumping System in Different Geographical Locations in Egypt
  68. The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9
  69. The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9
  70. Perfuming Saffron in Egypt in The Era of The Mamluk Sultans:(648-923AH/1250-1517AD)
  71. Chemical, Rheological, Microbiological and Organoleptic Properties of Labneh Manufactured by Using Some Vegetable Oils
  72. Attempting to produce Egyptian Tallaga cheese with International Specifications
  73. Phytochemical Screening Techniques and Standardization Colorant for Commercial Annatto Extract and other Equality Extracts
  74. Academic Journal of Life Sciences
  75. Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods
  76. Impact of Etenia 457 and Sativoside on Ice Cream Properties
  77. Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey
  78. EFFECT OF UTILIZATION PARTIAL DRYING BY HOT AIR ON THE CHEMICAL COMPOSITION, RHEOLOGICAL AND MICROBIAL PROPERTIES OF JAMEED
  79. Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk
  80. Physical and Chemical Characteristics of Ghazallat Region, Siwa Oasis, Western Desert, Egypt
  81. Isolation and Identification of Egyptian Ras Cheese (Romy) Contaminating Fungi during Ripening Perio
  82. Evaluation And Development Of Methods Used For Making Soft Cheese
  83. IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES 1. COPARATIVE STUDYSITION
  84. Effects of Supplementing Rations with Calcium Salts of Fatty Acids on the Production and composition of Milk from Lactating Buffaloes
  85. Evaluation of Increasing Processed Cheese Spread Yield by Increasing Amount of Water Added to the Blend
  86. Chemical and radiometric characteristics of the rock building materials of the Ancient Egyptian monuments.
  87. INFLUENCE OF PROTECTED AND UNPROTECTED FAT SUPPLEMENTATION ON MILK YIELD AND COMPOSITION IN POSTPARTUM PERIOD OF BUFFALOES.
  88. Manufacture of Mozzarella cheese using Glucono-Delta-Lactone
  89. Properties of processed cheese spread as affected with addition of whey Retentate
  90. The Effect of Storage temperature on the Properties of processed cheese spread
  91. Damietta Journal of Agricultural Sciences
  92. Techno-Economic Study for PV Water Pumping System
  93. Journal of Biotechnology Research
  94. Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk