Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Sherif M. El-Kadi"'
1
Biosynthesis of Poly-ß-Hydroxybutyrate (PHB) from Different Bacterial Strains Grown on Alternative Cheap Carbon Sources
Autor: Sherif M. El-Kadi, Hossam F. A. EL-Shaer, Mohssen Elbagory, Dina Fathi Ismail Ali, Sahar El-Nahrawy, Hassan A. H. EL-Zawawy, Alaa El-Dein Omara, Adel A. Shoukry
Publikováno v: Polymers, Vol 13, Iss 3801, p 3801 (2021)
Polymers
Volume 13
Issue 21
Thirty bacterial isolates were tested on three different media for Poly-ß-hydroxybutyrate (PHB) production. The best bacterial isolates for producing PHB were screened and identified based on molecular biology
then, using three different altern
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f39fce58f49c469f3d40a733dcdb826f
https://www.mdpi.com/2073-4360/13/21/3801
Zobrazit plný text záznamu
2
Ecotoxicological assessment of toxic elements contamination in mangrove ecosystem along the Red Sea coast, Egypt
Autor: Ahmed Mosa, El-Metwally M. Selim, Sherif M. El-Kadi, Abdelhamid A. Khedr, Abdelhamid A. Elnaggar, Wael A. Hefny, Ahmad S. Abdelhamid, Ahmed M. El Kenawy, Ali El-Naggar, Hongyu Wang, Sabry M. Shaheen
Publikováno v: Marine pollution bulletin. 176
Identifying biochemical aspects of the potentially toxic elements (PTEs) is of particular concern in mangrove ecosystems, Avicennia marina (Forssk.) Vierh., due to their importance as natural buffers in coastal areas. Nonetheless, the microbial commu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c45669aa91bab48b3389252bf461a7f
https://pubmed.ncbi.nlm.nih.gov/35245874
Zobrazit plný text záznamu
3
Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices
Autor: Nayra A. M. Megahed, Mohamed Nour-Eldin Farid Hamad, Sherif M. El-Kadi
Publikováno v: Journal of Food and Dairy Sciences. 11:23-31
Twenty-two different commercial spices were added in two forms during making of Ras cheese, and examined for their physicochemical, organoleptic and microbiological properties of Ras cheese when fresh, after 1, 2, 3, 4, and 5 months. pH ranged from (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a10ea454b99344212329520d95614e5f
https://doi.org/10.21608/jfds.2020.77969
Zobrazit plný text záznamu
4
Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese
Autor: Sherif M. El-Kadi, Mohamed Nour-Eldin Farid Hamad, Nayra A. M. Megahed
Publikováno v: Egyptian Journal of Food Science.
Twenty-two different spices were purchased from local market of Damietta and it were added in two form (complete or crushed) during the manufacturing of Ras cheese. These spices were tested for their effect on physicochemical, organoleptic and microb
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7572eabd780045b0a2cff883e4cd5895
https://doi.org/10.21608/ejfs.2020.22885.1039
Zobrazit plný text záznamu
6
Microwave and nanotechnology advanced solutions to improve ecofriendly cotton's coloration and performance properties
Autor: Eman Abdelaziz, Dalia Nasser, Sherif M. El-Kadi, Tarek Abou Elmaaty, Khaled Abdelfattah, Khaled Ibrahim El-Nagar
Publikováno v: Egyptian Journal of Chemistry. 61:370-380
This research aims to utilize microwave energy and nano technology to improve the printability and performance of cotton prints via screen printing technique. Each cotton sample was individually pre-treated by microwave power ranged from 300 to 700 w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::226f5b9da4c821f5042b16c21461ce98
https://doi.org/10.21608/ejchem.2018.2927.1270
Zobrazit plný text záznamu
8
Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus)
Autor: R. A. El-Dengawy, Eslam S. Baidoon, Eman A. Mahmoud, A. M. Sharaf, Sherif M. El-Kadi
Publikováno v: Journal of Food and Dairy Sciences. 8:287-293
The imported frozen (Mackerel) Scomber scombrus was evaluated for the changes of its quality during freezing storage at -18oC for four months and its compliance with the Egyptian standard specifications. It was found that the protein, lipid and ash c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0e070229bc8a3ccc91ac571c1f95a5a4
https://doi.org/10.21608/jfds.2017.38714
Zobrazit plný text záznamu
9
Microbiological and Immunological Aspects of Narcolepsy
Autor: Mohamed Nour-Eldin Farid Hamad, Husain M. El-Fadaly, Abdelhady A. Habib, Sherif M. El-Kadi
Publikováno v: Universal Journal of Microbiology Research. 5:1-6
The fungal counts on Ras cheese samples obtained from ripening rooms of different factories from were determined. The lowest total fungal count was in Akel's factory samples, but El-Eman's factory was the highest count being 0.8×10 5 and 1.6×10
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a00d1778dc24e61208cd44c25a2b5c94
https://doi.org/10.13189/ujmr.2017.050101
Zobrazit plný text záznamu
10
Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
Autor: Sherif M. El-Kadi, Magdy Mohamed Ismail, M. E. Shalaby, Mohamed Nour-Eldin Farid Hamad
Publikováno v: Journal of Food and Dairy Sciences. 7:295-298
The aims of this investigation were (1) to study the influence of mixing various levels of coconut milk to cow milk on the chemical composition, sensory evaluation and rheological properties, (2) to determine the activity of classic yoghurt and ABT c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5611a74a15c7316f32244dfe0b2687d4
https://doi.org/10.21608/jfds.2016.43009
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje