Elfaruk相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography

利用高效液相色谱法测定不同种类奶酪中的碳水化合物和有机酸含量

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.2438

Ahmed, Mahmoud E; Hammam, Ahmed R A; Ali, Abd El-Fatah; Alsaleem, Khalid A; Elfaruk, Mohamed Salem; Kamel, Dalia G; Moneeb, Asmaa H M

发表日期：2023

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Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese

软奶酪和冰淇淋中李斯特菌属的出现：益生菌双歧杆菌属对软奶酪中单核细胞增生李斯特菌存活率的影响

影响因子:5.1

doi:10.3390/foods11213443

Ewida, Rania M; Hasan, Walaa S; Elfaruk, Mohamed Salem; Alayouni, Raed Reshaid; Hammam, Ahmed R A; Kamel, Dalia G

细胞生物学

发表日期：2022

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Enhancement of low-fat Feta cheese characteristics using probiotic bacteria

利用益生菌增强低脂菲达奶酪的特性

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.1889

Hamdy, Ahmed M; Ahmed, Mahmoud E; Mehta, Dipakkumar; Elfaruk, Mohamed Salem; Hammam, Ahmed R A; El-Derwy, Yaser M A

发表日期：2021

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Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese

益生菌辅助培养物对低脂菲达奶酪特性的影响

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.2121

Ahmed, Mahmoud E; Rathnakumar, Kaavya; Awasti, Nancy; Elfaruk, Mohamed Salem; Hammam, Ahmed R A

发表日期：2021

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A novel process to improve the characteristics of low-fat ice cream using date fiber powder

一种利用枣椰纤维粉改善低脂冰淇淋特性的新工艺

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.2159

Mansour, Ali I A; Ahmed, Mahmoud A; Elfaruk, Mohamed Salem; Alsaleem, Khalid A; Hammam, Ahmed R A; El-Derwy, Yaser M A

发表日期：2021

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Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples

加强牛奶样本中戊型肝炎病毒的分子和血清学评估

期刊:Microorganisms

影响因子:4.1

doi:10.3390/microorganisms8081231

Ibrahim M Sayed, Ahmed R A Hammam, Mohamed Salem Elfaruk, Khalid A Alsaleem, Marwa A Gaber, Amgad A Ezzat, Eman H Salama, Amal A Elkhawaga, Mohamed A El-Mokhtar

发表日期：2020

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