S. Shalaby

发表

Preparation of a Novel Processed Cheese Sauce Flavored with Essential Oils

H. Bayoumi, S. Shalaby, A. Mohamed, 2017 .

Fractionation and identification of ACE-inhibitory peptides from α-lactalbumin and β-casein produced by thermolysin-catalysed hydrolysis

J. Otte, S. Shalaby, M. Zakora, 2007 .

Angiotensin-converting enzyme inhibitory activity of milk protein hydrolysates: Effect of substrate, enzyme and time of hydrolysis

J. Otte, A. Pripp, S. Shalaby, 2007 .

Quality of Novel Healthy Processed Cheese Analogue Enhanced with Marine Microalgae Chlorella vulgaris Biomass

S. Shalaby, 2013 .

COMPOSTING OF DECIDUOUS TREES LEAVES AND CATTLE DUNG: EFFECT OF TURNING OPERATION IN PROCESS PERFORMANCE

M. Elsaadany, S. Abdellatif, S. Shalaby, 2011 .

Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)

S. Shalaby, A. Mohamed, 2016 .

Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

S. Shalaby, N. Yasin, 2013 .

Performance of two commonly used angiotensin-converting enzyme inhibition assays using FA-PGG and HHL as substrates

J. Otte, S. Shalaby, M. Zakora, 2006, Journal of Dairy Research.

Red Cabbage and Turmeric Extracts as Potential Natural Colors andAntioxidants Additives in Stirred Yogurt

S. Shalaby, H. H. Amin, 2018 .

Microstructure and textural properties of Kareish cheese manufactured by various ways

S. Shalaby, G. Hussein, 2014 .