Zobrazeno 1 - 10
of 45
pro vyhledávání: '"A. Abou Younes"'
Autor:
Pharoun, Jana, Berro, Jana, Sobh, Jeanine, Abou-Younes, Mia-Maria, Nasr, Leah, Majed, Ali, Khalil, Alia, Joseph, Stephan, Faour, Wissam H.
Publikováno v:
In European Journal of Pharmacology 15 August 2024 977
Publikováno v:
Bulgarian Journal of Veterinary Medicine, Vol 22, Iss 3, Pp 285-296 (2019)
Differentiation of the genus Listeria is significant for food industry, but only few reliable methods are available so far. In the present study, 56 strains isolated from 345 samples of cow raw milk were used. The isolated pure cultures were defined
Externí odkaz:
https://doaj.org/article/6315f15ff01c430cb8ccb36af437db10
Autor:
Ahed Abou younes
Plant extracts have become increasingly important additives in the food industry because of their antimicrobial activity in processed meat products due to their natural origin. They are an excellent candidate to replace synthetic molecules which are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4da01035420d82e7fb9663e40f6e6571
Autor:
Ahed Abou younes
The Lactobacilli are the dominant members of the microflora of several types of cheese produced by a natural starters. A total of 82 isolates of Lactobacilli were obtained from 39 samples of Shanklish collected from producing areas of different regio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39ff0a933525e6ed90d2f8446c6b5d9f
Publikováno v:
Bulgarian Journal of Veterinary Medicine, Vol 22, Iss 3, Pp 285-296 (2019)
Differentiation of the genus Listeria is significant for food industry, but only few reliable methods are available so far. In the present study, 56 strains isolated from 345 samples of cow raw milk were used. The isolated pure cultures were defined
Autor:
Kassermally, R.1, Abou Younes, A. E.2 ahedab@maktoob.com
Publikováno v:
Jordan Journal of Agricultural Sciences. 2014, Vol. 10 Issue 2, p368-378. 11p.
Publikováno v:
The Journal of General and Applied Microbiology. 59:97-103
The thermophilic streptococci are dominant members of the microflora of several types of cheese produced with a natural starter. A total of 205 isolates of thermophilic streptococci were obtained from 70 samples of white cheese which had been collect
Autor:
Kahve, Halil İbrahim1 hibrahimkahve@gmail.com
Publikováno v:
GIDA: The Journal of Food. 2024, Vol. 49 Issue 3, p408-420. 13p.
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Akademický článek
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