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Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
Madkor SA, Tong PS, El Soda M. Madkor SA, et al. Among authors: el soda m. J Dairy Sci. 2000 Aug;83(8):1684-91. doi: 10.3168/jds.S0022-0302(00)75037-5. J Dairy Sci. 2000. PMID: 10984143
Influence of microfiltration and adjunct culture on quality of Domiati cheese.
Awad S, Ahmed N, El Soda M. Awad S, et al. Among authors: el soda m. J Dairy Sci. 2010 May;93(5):1807-14. doi: 10.3168/jds.2009-2649. J Dairy Sci. 2010. PMID: 20412894
Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant.
Hassan AN, Corredig M, Frank JF, Elsoda M. Hassan AN, et al. J Dairy Res. 2004 Feb;71(1):116-20. doi: 10.1017/s0022029903006605. J Dairy Res. 2004. PMID: 15068074
Microencapsulated enzyme systems for the acceleration of cheese ripening.
el Soda M, Pannell L, Olson N. el Soda M, et al. J Microencapsul. 1989 Jul-Sep;6(3):319-26. doi: 10.3109/02652048909019914. J Microencapsul. 1989. PMID: 2668493 Review.
The cell-bound proteinase system of Lactobacillus casei--purification and characterization.
Ezzat N, el Soda M, el Shafei H. Ezzat N, et al. Among authors: el soda m, el shafei h. Int J Food Microbiol. 1988 Jun;6(4):327-32. doi: 10.1016/0168-1605(88)90026-8. Int J Food Microbiol. 1988. PMID: 3152801
Two major peaks (eluted with 0.05 M and 0.27 M phosphate buffer) were further investigated. Peak I represented enzymatic activity with an optimum temperature of 40 degrees C, an optimum pH of 7.0 and was strongly inhibited by the serine proteinase inhibitor phenylme …
Two major peaks (eluted with 0.05 M and 0.27 M phosphate buffer) were further investigated. Peak I represented enzymatic activ …
Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt.
Mohammed M, Abd El-Aziz H, Omran N, Anwar S, Awad S, El-Soda M. Mohammed M, et al. Among authors: el soda m. Int J Food Microbiol. 2009 Jan 15;128(3):417-23. doi: 10.1016/j.ijfoodmicro.2008.09.022. Epub 2008 Oct 8. Int J Food Microbiol. 2009. PMID: 18992953
Purification of X-prolyl dipeptidyl aminopeptidase from Lactobacillus casei subspecies.
el Abboudi M, el Soda M, Pandian S, Simard RE, Olson NF. el Abboudi M, et al. Among authors: el soda m. Int J Food Microbiol. 1992 Jan-Feb;15(1-2):87-98. doi: 10.1016/0168-1605(92)90138-s. Int J Food Microbiol. 1992. PMID: 1622762
Detection and localization of peptide hydrolases in Lactobacillus casei.
El Soda M, Bergère JL, Desmazeaud MJ. El Soda M, et al. J Dairy Res. 1978 Oct;45(3):519-24. doi: 10.1017/s0022029900016757. J Dairy Res. 1978. PMID: 101562 No abstract available.
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