F. Z. Hegazi

发表

Kinetics of the extracellular proteinase production by the proteolytic biovar of Enterococcus faecalis in complex media and skim milk.

F. Z. Hegazi, 1991, Die Nahrung.

Some properties of Streptococcus faecalis subsp. liquefaciens isolated from cheese with special reference to production of bitterness.

F. Z. Hegazi, 1989, Die Nahrung.

Characteristics of Salt-Tolerant Lactic Acid Bacteria, in Particular Lactobacilli, Leuconostocs and Pediococci, Isolated from Salted Raw Milk.

F. Z. Hegazi, S. M. El-Gendy, H. Abdel-Galil, 1983, Journal of food protection.

Proteolysis and electrophoretic pattern of casein of some fermented milks.

F. Z. Hegazi, 1988, Die Nahrung.

Proteolytic activity of lactic acid bacteria in skim milk with special reference to the biodegradation of casein fractions.

F. Z. Hegazi, 1987, Die Nahrung.

Effect of cell‐free milk culture liquid of Enterococcus faecalis subsp. liquefaciens on growth, acid production and proteolysis of some commercial starter cultures in milk

F. Z. Hegazi, 1992 .

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

F. Z. Hegazi, S. M. El-Gendy, H. Abdel-Galil, 1983, Journal of food protection.

Acetoin and Diacetyl Production by Lactobacillus plantarum Able to Use Citrate.

F. Z. Hegazi, S. M. El-Gendy, H. Abdel-Galil, 1983, Journal of food protection.

Acetoin and Oiacetyl Formation by Streptococcus lactis subsp . diacetylactis ORC 3

F. Z. Hegazi, S. M. El-Gendy, H. ABDEL-GALlL, 2015 .

Acetoin and Diacetyl Production by Lactobacillus casei subsp. pseudoplantarum.

F. Z. Hegazi, S. M. El-Gendy, H. Abdel-Galil, 1983, Journal of food protection.

Growth rate, proteolysis and acid production of Streptococcus faecalis subsp. liquefaciens in skim milk with some additives.

F. Z. Hegazi, 1990, Die Nahrung.

Extracellular proteinase of Enterococcus faecalis subsp. liquefaciens : production―milk-clotting and proteolytic activities

F. Z. Hegazi, 1990 .

Factors influencing the synthesis of an extracellular proteinase by Enterococcus faecalis subsp. liquefaciens.

F. Z. Hegazi, 1991, Die Nahrung.

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

F. Z. Hegazi, S. M. El-Gendy, H. Abdel-Galil, 1983, Journal of food protection.