19514
وَمَنْ أَحْيَاهَا فَكَأَنَّمَا أَحْيَا النَّاسَ جَمِيعًا

Department Publications by Year 93 Faculty

1983

361.

Acetoin and Diacetyl Production by Homo- and Heterofermentative Lactic Acid Bacteria.

El-Gendy SM, Abdel-Galil H, Shahin Y, Hegazi FZ

J Food Prot (May 1983) , 46(5) : 420-425

DOI: doi: 10.4315/0362-028X-46.5.420

362.

Fermented Foods of Egypt and the Middle East.

El-Gendy SM

J Food Prot (April 1983) , 46(4) : 358-367

DOI: doi: 10.4315/0362-028X-46.4.358

363.

Use of Salt-Tolerant Lactic Acid Bacteria for Manufacture of White Pickled Cheese (Domiati) Ripened Without Salted Whey in Sealed Polyethylene Pouches.

El-Gendy SM, Abdel-Galil H, Shahin Y, Hegazi FZ

J Food Prot (April 1983) , 46(4) : 335-338

DOI: doi: 10.4315/0362-028X-46.4.335

1981

364.

Growth and Aflaxtoxin Production by Aspergillus parasiticus in the Presence of Lactobacillus casei.

El-Gendy SM, Marth EH

J Food Prot (March 1981) , 44(3) : 211-212

DOI: doi: 10.4315/0362-028X-44.3.211

365.

Heat-stability of peroxidase in mycelia of some toxigenic and nontoxigenic aspergilli and penicillia.

El-Gendy SM, Marth EH

Mycopathologia (January 1981) , 73(1) : 25-8

1980

366.

Characteristics of Domiatti Cheese Made from Milk Containing Formalin.

El-Gendy SM, Abdel-Motaleb L, Abo-Elnaga I

J Food Prot (September 1980) , 43(9) : 694-698

DOI: doi: 10.4315/0362-028X-43.9.694

367.

Survival and Growth of Clostridium Species in the Presence of Hydrogen Peroxide.

El-Gendy SM, Nassib T, Abed-El-Gellel H, Hanafy NE

J Food Prot (June 1980) , 43(6) : 431-432

DOI: doi: 10.4315/0362-028X-43.6.431

368.

Proteolytic and Lipolytic Activities of some Toxigenic and Nontoxigenic Aspergilli and Penicillia.

El-Gendy SM, Marth EH

J Food Prot (May 1980) , 43(5) : 354-355

DOI: doi: 10.4315/0362-028X-43.5.354

369.

Growth and biosynthesis of aflatoxin by Aspergillus parasiticus in cultures containing nisin.

Yousef AE, El-Gendy SM, Marth EH

Z Lebensm Unters Forsch (February 1980) , 171(5) : 341-3