Characterisation of Egyptian Ras cheese. 2. Flavour formation von Ayad, E.H.E., Awad, S., El Attar, A., de Jong, C., El-Soda, M.

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Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway von Ayad, E.H.E., Verheul, A., Engels, W.J.M., Wouters, J.T.M., Smit, G.

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Egyptian mango by-product 1. Compositional quality of mango seed kernel von Abdalla, Ahmed E.M., Darwish, Saeid M., Ayad, Eman H.E., El-Hamahmy, Reham M.

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Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel von Abdalla, Ahmed E.M., Darwish, Saeid M., Ayad, Eman H.E., El-Hamahmy, Reham M.

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Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria von Ayad, E.H.E, Nashat, S, El-Sadek, N, Metwaly, H, El-Soda, M

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Starter culture development for improving safety and quality of Domiati cheese von Ayad, Eman H.E.

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Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin von Ayad, Eman H.E, Verheul, Annette, de Jong, Catrienus, Wouters, Jan T.M, Smit, Gerrit

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Application of wild starter cultures for flavour development in pilot plant cheese making von H.E. Ayad, Eman, Verheul, Annette, Wouters, Jan T.M., Smit, Gerrit

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Starter culture development for improving the flavour of Proosdij-type cheese von Ayad, E.H.E, Verheul, A, Bruinenberg, P, Wouters, J.T.M, Smit, G

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Microbes from raw milk for fermented dairy products von Wouters, J.T.M, Ayad, E.H.E, Hugenholtz, J, Smit, G

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Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins von Ayad, E.H.E, Verheul, A, Wouters, J.T.M, Smit, G

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Flavour forming abilities and amino acid requirements of Lactococcus Lactis strains isolated from artisanal and non-diary origin von Ayad, E.H.E, Verheul, A, Jong, C., de, Wouters, J.T.M, Smit, G

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