addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt von Romeih, Ehab A, Abdel-Hamid, Mahmoud, Awad, Awad A

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Recent advances on microbial transglutaminase and dairy application von Romeih, Ehab, Walker, Gavin

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Changes in Whey Proteome between Mediterranean and Murrah Buffalo Colostrum and Mature Milk Reflect Their Pharmaceutical and Medicinal Value von Abdel-Hamid, Mahmoud, Yang, Pan, Mostafa, Islam, Osman, Ali, Romeih, Ehab, Yang, Yongxin, Huang, Zizhen, Awad, Awad A, Li, Ling

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Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose von Huang, Li, Abdel-Hamid, Mahmoud, Romeih, Ehab, Zeng, Qing-Kun, Yang, Pan, Walker, Gavin, Li, Ling

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Effect of Buffalo Breed on the Detailed Milk Composition in Guangxi, China von Abdel-Hamid, Mahmoud, Huang, Li, Huang, Zizhen, Romeih, Ehab, Yang, Pan, Zeng, Qingkun, Li, Ling

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Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract von Abdel-Hamid, Mahmoud, Huang, Zizhen, Suzuki, Takuya, Enomoto, Toshiki, Hamed, Ahmed M., Li, Ling, Romeih, Ehab

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Recent advances in whey processing and valorisation: Technological and environmental perspectives von Buchanan, Dominic, Martindale, Wayne, Romeih, Ehab, Hebishy, Essam

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Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract von Abdel-Hamid, Mahmoud, Romeih, Ehab, Huang, Zizhen, Enomoto, Toshiki, Huang, Li, Li, Ling

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Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes von Romeih, Ehab A., Michaelidou, Alexandra, Biliaderis, Costas G., Zerfiridis, Gregory K.

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Enzymatically cross-linked skim milk powder: Enhanced rheological and functional properties von Romeih, Ehab, Albadarin, Ahmad B., Olaleye, Akeem, Walker, Gavin

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Yogurt fortified with various protein hydrolysates: Texture and functional properties von Abdel-Hamid, Mahmoud, Hamed, Ahmed M., Walker, Gavin, Romeih, Ehab

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The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage von Abdel-Hamid, Mahmoud, Romeih, Ehab, Gamba, Raúl Ricardo, Nagai, Emiko, Suzuki, Takuya, Koyanagi, Takashi, Enomoto, Toshiki

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Camel milk whey hydrolysate inhibits growth and biofilm formation of Pseudomonas aeruginosa PAO1 and methicillin-resistant Staphylococcus aureus von Abdel-Hamid, Mahmoud, Romeih, Ehab, Saporito, Paola, Osman, Ali, Mateiu, Ramona Valentina, Mojsoska, Biljana, Jenssen, Håvard

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The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese von Romeih, Ehab Ali, Moe, Kim Marius, Skeie, Siv

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Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders von Hamed, Ahmed M, Galli, Bruno, Hogan, Sean A, Abdel‐Hamid, Mahmoud, Romeih, Ehab

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An updated and comprehensive review on the composition and preservation strategies of bovine colostrum and its contributions to animal health von Abdelsattar, Mahmoud M., Rashwan, Ahmed K., Younes, Hala A., Abdel-Hamid, Mahmoud, Romeih, Ehab, Mehanni, Abul-Hamd E., Vargas-Bello-Pérez, Einar, Chen, Wei, Zhang, Naifeng

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Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review von Galli, Bruno D, Hamed, Ahmed M, Sheehan, Jeremiah J, King, Niall, Abdel‐Hamid, Mahmoud, Romeih, Ehab

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Exclusive Human Milk Diet for Extremely Premature Infants: A Novel Fortification Strategy That Enhances the Bioactive Properties of Fresh, Frozen, and Pasteurized Milk Specimens von Philip, Roy K, Romeih, Ehab, Bailie, Elizabeth, Daly, Mandy, McGourty, Kieran D, Grabrucker, Andreas M, Dunne, Colum P, Walker, Gavin

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Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components von Martinovic, Aleksandra, Moe, Kim Marius, Romeih, Ehab, Aideh, Bashir, Vogensen, Finn K., Østlie, Hilde, Skeie, Siv

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The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese von Romeih, Ehab Ali, Moe, Kim Marius, Skeie, Siv Borghild

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