N. Dabour

发表

Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum

Noha Khalil, N. Dabour, E. M, 2021, Alexandria Journal of Food Science and Technology.

Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats

N. Dabour, E. Kheadr, A. E., 2021, Alexandria Journal of Food Science and Technology.

Study of the physicochemical and biological stability of pediocin PA‐1 in the upper gastrointestinal tract conditions using a dynamic in vitro model

C. Lacroix, I. Fliss, A. Zihler, 2010, Journal of applied microbiology.

Viability of probiotic bacteria in maple sap products under storage and gastrointestinal conditions.

I. Fliss, N. Dabour, E. Kheadr, 2010, Bioresource technology.

In vivo study on the effectiveness of pediocin PA-1 and Pediococcus acidilactici UL5 at inhibiting Listeria monocytogenes.

C. Lacroix, I. Fliss, A. Zihler, 2009, International journal of food microbiology.

Impact of ropy and capsular exopolysaccharide-producing strains of Lactococcus lactis subsp. cremoris on reduced-fat Cheddar cheese production and whey composition

G. LaPointe, I. Fliss, N. Dabour, 2005 .

Application of ruthenium red and colloidal gold-labeled lectin for the visualization of bacterial exopolysaccharides in Cheddar cheese matrix using transmission electron microscopy

G. LaPointe, N. Benhamou, I. Fliss, 2005 .

Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.

G. LaPointe, N. Benhamou, I. Fliss, 2006, Journal of dairy science.

Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture.

G. LaPointe, D. Roy, N. Dabour, 2011, International journal of food microbiology.

Effect of Bifidobacterium thermacidophilum probiotic feeding on enterohemorrhagic Escherichia coli O157:H7 infection in BALB/c mice.

I. Fliss, D. Richard, N. Dabour, 2006, International journal of food microbiology.

Evaluation of the genetic polymorphism among Lactococcus lactis subsp. cremoris strains using comparative genomic hybridization and multilocus sequence analysis.

G. LaPointe, D. Roy, N. Dabour, 2010, International journal of food microbiology.

Effectiveness of inulin-type on the iron bioavailability in anemic female rats fed bio-yogurt

N. Dabour, E. Kheadr, O. Mohammed, 2021, RSC advances.

Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin

N. Dabour, E. Kheadr, Noha Dyab, 2019, International Journal of Dairy Technology.

Impact of Probiotic and Synbiotic Supplementation on the Physicochemical, Texture and Sensory Characteristics of Wheyless Domiati-Like Cheese

M. El-Ziney, N. Dabour, S. Awad, 2016 .

Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk

N. Dabour, E. Kheadr, Samira Salam, 2022, Food Bioengineering.

Identification and Molecular Characterization of the Chromosomal Exopolysaccharide Biosynthesis Gene Cluster from Lactococcus lactis subsp. cremoris SMQ-461

G. LaPointe, N. Dabour, 2005, Applied and Environmental Microbiology.

Genetic and phenotypic diversity of Bifidobacterium thermacidophilum fecal isolates from newborns.

C. Lacroix, I. Fliss, N. Dabour, 2007, Canadian journal of microbiology.

Antibiotic Susceptibility Profile of Bifidobacteria as Affected by Oxgall, Acid, and Hydrogen Peroxide Stress

C. Lacroix, I. Fliss, C. Le Lay, 2006, Antimicrobial Agents and Chemotherapy.

Antibiotic Susceptibility Proﬁle of Biﬁdobacteria as Affected by Oxgall, Acid, and Hydrogen Peroxide Stress (cid:1)

C. Lacroix, N. Dabour, E. Kheadr, 2006 .

The ability of yoghurt supplemented with dietary fibers or brans extracted from wheat or rice to reduce serum lipids and enhance liver function in male hypercholesterolemic rats.

N. Dabour, E. Kheadr, Amel Taïbi, 2022, Journal of food biochemistry.

Lactobacillus plantarum protective cultures to improve safety and quality of wheyless Domiati‐like cheese

M. El-Ziney, N. Dabour, E. Kheadr, 2022, Journal of food processing and preservation.

Viability of probiotic bacteria in maple sap products under storage and gastrointestinal conditions.

I. Fliss, N. Dabour, E. Kheadr, 2010, Bioresource technology.