Publications
1974
S. E. Rakshy,
M. El Soda et M. Tahoon
Detection of straight chain (c2 - c8)
carboxylic acids in : cheese by thin layer chromatographic method. Indian
J. Dairy Sci., 27, p. 74-76
1976
M. El Soda, I.
El-Hagarawy, S. E. Rakshy et S. Abou-Donia
Studies on Provolone cheese : Part I :
Chemical composition. Indian J. Dairy Sci., 29, p.18-21
M. El Soda, S.
Abou-Donia, S. E. Rakshy et I. El-Hagarawy
Studies on Provolone cheese : Part
II : Changes in the volatile fatty acids during processing and ripening.
Indian J. Dairy Sci., 29, p. 88-90
M. El Soda, S.
Abou-Donia, S. Rakshy et I. El-Hagarawy
A note on some microbiological aspects
of provolone cheese : part III : Indian J. Dairy Sci., 29, p. 137-139
1977
M. El Soda, S.
El-Iraki et N. Ezzat
Suphepa, a peptide for the differentiation
between Lactobacillus casei and Lactobacillus plantarum.
FEMS Microbiology Letters, 2, p.97-99
1978
M. El Soda, M.
Desmazeaud et J. Bergère
The peptide hydrolases of the Lactobacillus.
20th Int. Dairy Congress, Paris, Vol. E, p.475
S. Abou-Donia
et M. El Soda
Microbiological and chemicals studies
on egyptian Mish cheese. 20th Int. Dairy Congress, Paris, Vol. E, p. 751
M. El Soda et
S. Abou Donia
Microbiological and chemical studies on
egyptian Ras cheese. 20th Int. Dairy Congress, Paris, Vol. E, p. 752
M. El Soda, J.
Bergère et M. Desmazeaud
Detection and localization of peptide
hydrolases in Lactobacillus casei. J. Dairy Res., 45, p.519-524
M. El Soda, M.
Desmazeaud et J. Bergère
Peptide hydrolases of Lactobacillus
casei : isolation and general properties of various peptidase activities.
J. Dairy Res., 54, p.445-45
1979
M. El Soda, K.
El-Sayed, A. Abd-El-Bary, S. Abou-Donia et R. Mashaly
The utilization of cottonseed flour in
Zabady manufacture. Dairy Sci. Suppl. I, Vol. 62.
M. El Soda et
M. Desmazeaud
The peptide hydrolases of some heterofermentative
lactobacilli. ADSA annual meeting, Suppl. I, Vol. 62
1980
S. Abou-Donia,
M. El Soda et R. Mashaly
Enrichment of Zabady with soy extract.
J. Dairy Res, 47, p.151-153
M. El Soda
et M. Desmazeaud
Caractérisation et localisation
céllulaire d'une endopeptidase spécifique de
Lactobacillus
casei. Paper presented during the annual meeting of the Canadian Society
of Microbiologists
M. El Soda et
D. Hemme
The esterases of the Lactobacilli.Egyptian
J. Dairy Sci., 8, p.169-173
1981
M. El Soda, M.
Desmazeaud, S. Abou-Donia et N. Kamal
Acceleration of cheese ripening by the
addition of whole cells or cell free extracts of L. casei to the
cheese curd. Milchwissenschaft, 36: 3, p.140-142
M. El Soda et
S. Abou-Donia
Provolone cheese : A review. Indian J.
Dairy Sci., 34, p.131-135
M. El Soda, M.
Desmazeaud et J. Bergère
The peptide hydrolase system of the lactobacilli
: I : Detection and localization.
Paper presented during the NIZO-IDF symposium
on fundamental and applied aspects of proteolytic enzymes in dairying.
Lunteren, Netherlands, 6-10 April, 1981
M. El Soda, M.
Desmazeaud et J. Bergère
The peptide hydrolase system of the lactobacilli
: II : Isolation and properties of three exopeptidase. Paper presented
during the NIZO-IDF symposium on fundamental and applied aspects of proteolytic
enzymes in dairying. Lunteren, Netherlands, 6-10 April, 1981
M. El Soda et
M. Desmazeaud
General properties of a new ribosomal
aryl-peptidyl Amidase in Lactobacillus casei. Agricultural and Biological
Chemistry, 45, p.1693-1700
M. El Soda, M.
Desmazeaud et N. Ziada
Aryl-peptidyl amidase in several Lactobacillus
sp. Netherlands Milk Dairy J. 35, p.349-352
A. El-Molla,
M. Fathallah, S. Abou-Donia et M. El Soda
Isolation identification and serotyping
of Salmonella species isolated from market, raw milk. The Bulletin
of the High Institute of Public Health, 11,p.31-42
A. El-Molla,
M. Fathallah, M. El Soda et S. Abou-Donia
Viability of salmonellae in Domiati cheese
and sodium chloride added milk. The Bulletin of the High Institute of Public
Health,11,p.173-180
A. El-Molla,
M. Fathallah, S. Abou-Donia et M. El Soda
Viability of salmonella in Zabady and
direct acidified milk. The Bulletin of the High Institute of Public Health,
11,p.181-190
R. Mashaly, B.
Ramadan, M. Tahoon, M. El Soda et A. Ismail
Milk clotting protease from
Mucor mucedo
: I : Factors affecting enzyme production. Milchwissenschaft 36, p
677-679
S. Abou-Donia,
M. El Soda, I. Sirry et S. Harfoush
Milk lipolytic bacteria : I : A quantitative
and qualitative study on lipolytic activity of four bacterial cultures.
Alex. J. Agric. Res. 29, p.1257-1266
1982
S. Abou-Donia,
M. El Soda, I. Sirry et S. Harfoush
Milk lipolytic bacteria : II : Effect
of bacterial concentration pH and incubation temperature on the lipolytic
activity of four bacterial cultures. Alex. J. Agric. Res. 30, p. 207
M. El Soda, N.
Ziada, M. Desmazeaud, R. Mashaly et A.Ismail
Les peptide-hydrolases des lactobacilles
du groupe Betabacterium mise en évidence chez Lactobacillus brevis,
L. fermentum, L. buchneri et L. cellobiosus. Sciences des Aliments,
2, p. 261-273
M. El Soda
et M. Desmazeaud
Les peptide-hydrolases des Lactobacilles
du groupe Thermobacterium : I : Mise en évidence de ces activités
chez Lactobacillus helveticus, L. acidophilus, L. lactis et L. bulgaricus.
Can.
J. Microbiol., 28, p.1181-1188.
N. Ezzat, M.
El Soda, M. Desmazeaud et A. Ismail
Peptide hydrolases from the thermobacterium
group of lactobacilli : II : Physiological factors and enzyme production.
Milchwissenschaft, 37, p.666-668
M. El Soda, M.
Desmazeaud, S. Abou-Donia et A. Badran
Acceleration of cheese ripening by the
addition of extracts from Lactobacillus helveticus, Lactobacillus bulgaricus
and Lactobacillus lactis to the cheese curd. A part of this paper
was presented during the International symposium on the use of enzymes
in food technology, in Versailles, France. Milchwissenschaft, 37, p.325-327.
M. El Soda et
J. Brunner
Immobilization of an aminopeptidase from
Lactobacillus
casei. J. Dairy Sci., 65, Suppl. 1
1983
R. Mashaly, S.
Abou-Donia et M. El Soda
Utilization of dried milk for Domiati
cheese. Indian J. Dairy Sci., 36, p.93-95 .
M. El Soda, H.
Said, M. Desmazeaud, R. Mashaly et A. Ismail
The intracellular peptide-hydrolases of
Lactobacillus plantarum : Comparison with Lactobacillus casei.
Le
Lait, 63, p.1-14.
M. El Soda, S.
Fathallah et N. Ezzat
Acceleration of cheddar cheese ripening
with liposome-trapped extracts from Lactobacillus casei .J. Dairy
Sci., 66, Suppl. 1, p.78-79.
M. El Soda, M.
Korayem et N. Ezzat
Acceleration of Cheddar cheese ripening
with liposome-trapped extracts from Lactobacillus helveticus. Proceeding
2nd Egyptian Conference for Dairy Science and Technology, p.28
A. Ismail, S.
Abou-Donia, M. El Soda, R. Mashaly et El-Deeb
Biochemical activities of streptococci
starter cultures. Alex. Sci. Exch., 4, p.161-171
R. Mashaly, B.
Ramadan, M. Tahoon, M. El Soda et A. Ismail
Factors affecting the production of a
milk clotting protease from Mucor miehei. Egyptian J. Dairy Sci.,
11, p.255-263
M. El Soda, S.
Fathallah, N. Ezzat et S. Abou-Donia
The esterolytic and lipolytic activity
of lactobacilli from the streptobacterium group : Proceeding. 2nd
Egyptian conference for dairy science and technology, p.7
1984
M. El Soda, M.
Desmazeaud, N. Ezzat et D. Hemme
The intracellular proteolytic and lipolytic
activities of Lactobacillus bulgaricus. Paper presented during the
International Dairy Federation Seminar on fermented milks. Avignon, France.
IDF Bulletin, 179, p.14-15
M. El Soda, N.
Ziada, N. Ezzat et A. Ismail
The proteolytic and lipolytic activities
of Propionibacterium freudenreichii. J. Dairy Sci., 67, Suppl. 1
M. El Soda
Liposome trapped enzymes and their utilization
for accelerated cheese ripening. Paper presented during the meeting of
the International Circle of Dairy Research Leaders. Reading, England
S. Abou-Donia,
A. Ismail, M. El Soda, R. Mashaly et H. El-Shafei
Biochemical activities of lactic acid
bacterial in Zabady. Indian J. Dairy Sci., 37, p.172-174
1985
N. Ezzat, M.
El Soda, C. Bouillanne, C. Zevaco et P. Blanchard
Cell wall associated proteinases in Lactobacillus
helveticus, Lactobacillus bulgaricus and Lactobacillus lactis. Milchwissenschaft,
40, p.140-143
M. El Soda, H.
Said, M. Desmazeaud, R. Mashaly et A. Ismail
Proteolytic activity of two U.V. mutants
from Lactobacillus plantarum. Egyptian J. Dairy Sci., 13, p.185-195
El Soda, M. Korayem,
A. Ismail et N. Ezzat
Immobilization of the peptide hydrolase
system of the lactobacilli using copolymerization in polyacrylamide. Egyptian
J. Dairy Sci., 13, p.197-207
M. El Soda, S.
Hassanein et N. Ezzat
Acceleration of ras cheese ripening with
commercial enzymes preparations. J. Dairy Sci., 68: Suppl. 1
S. Abou-Donia
et M. El Soda
Egyptian soft pickled ripened mish cheese.
Indian J. Dairy Sci., 39: 105
M. El Soda, S.
Abou-Donia, I. Sirry et S. Harfoush
Milk lipolytic bacteria. III. Study of
lipolytic activity of four bacterial cultures by thin layer chromatography.
Alex. J. Agric. Res., 30, p. 895-904
1986
M. El Soda, M.
Korayem et N. Ezzat
The esterolytic and lipolytic activities
of lactobacilli : III : Detection and characterization of the lipase system.
Milchwissenschaft, 41, p.353-355
M. El Soda
Acceleration of cheese ripening, recent
advances. J. food protection, 49, p.395-399
M. El Soda, M.
Desmazeaud, D. Le Bars et C. Zevaco
Cell wall associated proteinases in Lactobacillus
casei and Lactobacillus plantarum. J. food protection, 49, p.361-365
M. El Soda, S.
Abou-Donia, H. El-Shafei, R. Mashaly et A. Ismail
Metabolic activities and symbiosis in
Zabady isolated cultures. Egyptian J. Dairy Sci., 14, p.1-10
J. Piard, W.
Alkhalaf, M. El Soda, M. Desmazeaud, J. Gripon et L. Vassal
L'utilisation des liposomes en vue de
l'adjonction d'enzymes au lait de fromagerie: cas de la rulactine et du
Saint-Paulin..Microbiologie-Aliments-Nutrition, 4, p.111-116
J. Piard, M.
El Soda, W. Alkhalaf, M. Rousseau, M. Desmazeaud, L. Vassal et J. Gripon
Acceleration of cheese ripening with liposome
entrapped proteinase. Biotechnology letters, 8, p.241-246
N. Ezzat, M.
El Soda, M. Desmazeaud et A. Ismail
Peptide hydrolases from the thermobacterium
group of Lactobacilli : III : Characterization of the intercellular exopeptidases.
Le Lait, 66, p.445-451
M. El Soda, N.
Ezzat, S. El-Deeb, R. Mashaly et F. Moustapha
Acceleration of Domiatti cheese ripening
using extracts from several lactobacilli. Le Lait, 66, p.177-184
N. Ezzat, M.
El Soda, S. Fathallah et A. Ismail
Immobilization of the esterase system
of Lactobacillus helveticus and Lactobacillus casei using
copolymerization in polyacrylamide. Communications in Sci. and Development,
14, p.160-172
M. El Soda, M.
Korayem et A. Ismail
Mechanism of casein hydrolysis by the
action of liposome entrapped protease. J. Dairy Sci., 69, Suppl. 1, p.
90
M. El Soda et
M. Saada
Accelerated ripening of egyptian cheese
varieties : A review. Egyptian J. Dairy Sci., 14. p.115-126
M. El Soda, S.
Fathallah, N. Ezzat, M. Desmazeaud et S. Abou-Donia
The esterolytic and lipolytic activities
of lactobacilli. Detection of the esterase system of Lactobacillus casei,
Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus
fermentum. Sciences des Aliments, 6, p.545-557
M. El Soda, H.
Abd-El-Wahab, N. Ezzat, M. Desmazeaud et A. Ismail
The esterolytic and lipolytic activities
of the lactobacilli. Detection of the esterase system of Lactobacillus
helveticus, Lactobacillus bulgaricus, Lactobacillus lactis and Lactobacillus
acidophilus. Le Lait, 66, p.431-443
R. Mashaly, N.
Ezzat, M. El Soda, S. El-Deeb et F. Moustapha
Acceleration of domiati cheese ripening
by the addition of cell free extracts from Lactobacillus casei to
the cheese curd. Indian J. Dairy Sci., 39, p.426-430
S. Abou-Donia
and M. El Soda
Egyptian soft pickled ripened mish cheese.
Indian J. Dairy Sci., 39, p.1-5
1987
S. Darwish, H.
El-Shafei et M. El Soda
A rapid method for the manufacture of
Egyptian Kareish cheese. Communications in Sci. and Development Res., 19,
p.91-98
M. El Soda
Accelerated ripening of Egyptian cheese
varieties : In accelerated ripening of non-Cheddar cheese. Bulletin of
IDF, 209, p.45-48
N. Ezzat, C.
Zevaco, M. El Soda et J. Gripon
Partial purification and characterization
of a cell wall associated proteinase from Lactobacillus bulgaricus.
Milchwissenschaft,
42, p.95-97.
M. El Saada,
N. Ezzat et H. El-Shafei
Free fatty acids and volatile acids in
some egyptian cheeses. Communications in Sci. and Development Res., 19,
p.99-106
1988
N. Ezzat, M.
El Soda et H. El-Shafei
The cell-bound proteinase system of Lactobacillus
casei purification and characterization. Int. J. of food microbiol.,
6, p.327-332
K. Kamaly, M.
El Soda et E. Marth
Esterolytic activity of
Streptococcus
lactis, Streptococcus cremoris and their mutants. Milchwissenschaft,
43, p.346-349
S. M. Darwish,
H. K. El-Shafei et M. El Soda
Une méthode rapide pour le fabrication
du fromage egyptian Kareish. Revue des ENIL, 126, p.23-25
A. Salam, N.
Ezzat et M. El Soda
Texture of Ras cheese treated by different
enzymes during ripening. Egyptian J. Dairy Sci., 16, p.201-208
W. Alkhalaf,
J. C. Piard, M. El Soda, J. C. Gripon, M. Desmazeaud et L. Vassal
Liposomes as proteinase carriers for the
accelerated ripening of Saint-Paulin type cheese. J. Food Sci., 53, p.1674-1679
M. El Soda, N.
Ezzat, A. E. Salam et A. Khamis
Accelerated ripening of cheese made from
recombined milk : Proceedings. Seminar on recombination of milk and milk
products, organized by the International Dairy Federation and the University
of Alexandria, November 12-16, 1988
1989
M. El Soda, M.
Johnson et N. Olson
Temperature sensitive liposomes: A controlled
release system for the acceleration of cheese ripening. Milchwissenschaft,
44, p.213-214
M. El Soda, L.
Pannell et N. Olson
Microencapsulated enzyme systems for the
acceleration of cheese ripening. J. Microencapsulation, 6, p.319-326
P. Spangler,
M. El Soda, M. Johnson, N. Olson, C. Amundson et C. Hill
Accelerated ripening of gouda cheese made
from ultrafiltered milk using a liposome entrapped enzyme and freeze shocked
lactobacilli. Milchwissenschaft, 44, p.199-203
W. Alkhalaf,
M. El Soda, J. Gripon et L. Vassal
Acceleration of cheese ripening with liposomes
entrapped proteinases: influence of liposome net charge. J. Dairy Sci.,
72, p.2233-2238
H. El-Shafei,
N. Ezzat et M. El Soda
The esterolytic activity of several strains
of Brevibacterium linens. Egyptian J. Dairy Sci., 17, p.171-179
M. El Soda, S.
Lucas et G. Novel
Plasmid profiles of several
Lactobacillus
sp.
Egyptian J. Dairy Sci., 17, p. 201-206
1990
H. El-Shafei,
M. El Soda et N. Ezzat
The peptide hydrolase system of the Leuconostoc.
J.
food protection, 53 p.165-169
M. El Soda, N.
Ezzat, S. Hassanein, F. El-Abassy et A. Wahba
Acceleration of ras cheese ripening :
I : Addition of commercial enzymes preparation. Egyptian J. Dairy Sci.,
18, p.171-182
M. El Soda, N.
Ezzat, F. El-Abassy, A. Wahba et S. Hassanein
Acceleration of ras cheese ripening :
II : Combination of gross proteolytic agent with the cell free extract
of some lactobacilli. Egyptian J. Dairy Sci., 18, p.183-193
M. El Soda, N.
Ezzat, A. E. Salam et A. Khamis
Acceleration of ras cheese ripening :
III : Evaluation of commercial enzymes mixtures. Egyptian J. Dairy Sci.,
18, p.273-279
M. El Soda
Dairy processing education in a changing
world from the perspective of developing countries. Paper presented during
the International Dairy congress, Montreal, 3, p.2583-2598
N. Khalid, M.
El Soda et E. Marth
Esterases of Lactobacillus helveticus
and Lactobacillus delbruckii subsp. bulgaricus. J. Dairy
Sci., 73, p.2711-2719
N. Ezzat
Accelerated ripening of ras cheese with
a commercial proteinase and intracellular enzenzymes from
Lactobacillus
delbrueckii subsp. bulgaricus, propionibacterium freudenreichii
and Brevibacterium linens. Lait, 70, p.459-466
N. Ezzat
Acceleration of Domiatti cheese ripening
using commercial enzymes. Egyptian J. Dairy Sci., 18, p.435-445
H. El-Shafei
The esterolytic activity of several strains
of Leuconostoc. Egyptian J. Dairy Sci., 18, p.389-396
1991
M. El Soda, A.
Macedo et N. Olson
Aminopeptidase and dipeptidylaminopeptidase
activities of several cheese related microorganisms. Milchwissenschaft,
46, p.223-226
M. El Soda, C.
Chen, B. Riesterer et N. Olson
Acceleration of low fat cheese ripening
using lyophilized extracts or freeze shocked cells of some cheese related
microorganisms. Milchwissenschaft, 46, p.358-360
N. Khalid, M.
El Soda et E. Marth
Peptide hydrolases of Lactobacillus
helveticus and Lactobacillus delbrueckii subsp. bulgaricus.
J. dairy sci., 74, p.29-45
M. El Soda et
S. Pandian
Recent developments in accelerated cheese
ripening. J. dairy sci., 74, p.2317-2335
B. Lariviere,
M. El Soda, Y. Soucy, G. Trepanier, P. Paquin et J. C. Vuillemard
Microfluidized liposomes for the acceleration
of cheese ripening Int. dairy J., 1, p.111-124
M. El Soda, T.
El Houby, N. Ezzat et I. Zedan
Plasmid profiles of several Pediococcus
strains. Annals of Agric. Sci. Moshtobor, 29, p.307-318
N. Ezzat, M.
El Hawary, M. El Soda et A. Ebeid
An economical evaluation of the accelerated
ripening of cheese (in arabic). Annals of Agric. Sci. Moshtohor, 29, p.1-11
M. El Soda, A.
Macedo, N. Olson et N. Ezzat
The peptide hydrolase system of several
Bifidobacterium
sp.
J. dairy sci., 74: Supplement 1
H. El Shafei
Plasmid profiles of several strains of
Leuconostoc.
Egyptian J. Dairy Sci., 19, p.35-39
M. El Abboudi,
M. El Soda, S. Pandian, M. Barreau, G. Trepanier et R.Simard
Peptidase activities in debittering and
non-debittering strain of lactobacilli. Int. Dairy J., 1, p.55-64
N. Ezzat et
H. El Shafei
Accelerated ripening of Ras cheese using
freeze and heat-shocked Lactobacillus helveticus. Egyptian J. Dairy
Sci., 19, p.347-358
1992
M. El Soda, A.
Hantera, N. Ezzat et H. El Shafei
Accelerated ripening of ras cheese using
freeze-shocked mutant strains ofLactobacillus casei. Food Chemistry,
44, p.179-184
M. El Soda, A.
Macedo et N. Olson
The peptide hydrolase system of several
Bifidobacterium
sp. Milchwissenschaft, 47, p.87-89
M. El Abboudi,
M. El Soda, S. Pandian, R. Simard et N. Olson
Partial purification and characterization
of aminopeptidase rom debittering and non-debittering strains of Lactobacillus
casei. Milchwissenschaft, 47, p.366-370
M. El Abboudi,
M. El Soda, S. Pandian, R. Simard et N. Olson
Purification of X-prolyl dipeptidyl aminopeptidase
Lactobacillus
casei. subspecies. Int. J. food microbiol., 15, p.87-98
N. Ezzat, M.
El Soda, S. El Shafei et N. Olson
Cell wall associated peptide hydrolases
and esterases from several cheese related microorganisms. Paper presented
during the American Dairy Science Association meeting in Columbus, Ohio
L. Pannell, M.
El Soda et N. Olson
Degradation of the 1-23 fragment of Alpha
-s1 casein by cell free extracts of lactic acid bacteria in a model system
and in cheddar cheese. Paper presented during the Institute of Food Technologists.
Annual meeting in New Orleans, Louisiana
M. El Abboudi,
M. El Soda, M. Johnson, N. Olson, R. Simard et S. Pandian
Peptidase deficient mutants : a new tool
for the study of cheese ripening. Milchwissenschaft, 47, p.625-628
M. El Soda, N.
Ziada et N. Ezzat
The intracellular peptide-hydrolase system
of Propionibacterium. Microbios, 72, p.65-74
H. El Shafei,
A. Hantira, N. Ezzat et M. El Soda
Characteristics of Ras cheese made with
freeze-shocked Pediococcus halophilus Lebensm-Wiss. U- Technol.,
25, p.438- 441
M. El Soda, A.
Macedo et N. Olson
The peptide hydrolase system of Bifidobacterium
: I : Detection of species enzymes. 2nd Alex. conf. fd. sci. tech. p.317-326
1993
M. El Soda
Accelerated maturation of cheese. Int.
dairy j., 3, p.531- 544
N. Ezzat, M.
El Soda, H. El Shafei et N.F. Olson
Cell-wall associated peptide hydrolase
and esterase activities in several cheese-related bacteria. Food chemistry,
48, p.19-23
M. El Soda et
N. Ezzat
Peptidase and esterase activities from
mutant strains of Lactobacillus casei. Die nahrung, 37, p.321-327
M. El Soda
The role of lactic acid bacteria in accelerated
cheese ripening. FEMS Microbiology Reviews, 12, p.239-252
M. El Soda, N.
Ziada et H.K. El Shafei
Esterolytic activity of
Propionibacterium
strains.
Microbiologie-Aliments-Nutrition, 11, p.377-382
M. El Soda, L.
Lim et N.F. Olson
Autolytic properties of several Lactobacillus
casei strains J. dairy science, 76 supplement 1 , 130
1994
M. El Soda, N.
Ezzat, T. El Houby et I. Zeidan
The peptide hydrolase system of pediococci
: cell bound enzymatic activities Microbiologie-Aliments-Nutrition, 12,
p.145-154
M. El Soda
The role of lactic acid bacteria in accelerated
cheese ripening. Anais do XII congresso nacional de laticinios, 25-29/7/94,
p.77-88
H. El Shafei
Manufacture of ras cheese with cell free
extract, freeze and heat shocked strains of Bifidobacterium spp. Indian.
J. Dairy Sci., 47, p.774-779
H. El Shafei
Accelerated ripening of Ras cheese using
cell free extract, freeze-and heat-shocked leuconostoc spp. cultures. Die
nahrung, 38, p.599-605
N. Ezzat, M.
El Soda et H. El Shafei
Partial purification and characterization
of peptide hydrolase system in several cheese-related bacteria. Egyptian
J. Dairy Sci., 22, p.217-231
1995
M.El Soda
Acceleration of flavour formation during
cheese ripening. In Food flavors: Generation analysis and process influence.,
Elsevier Science B.V., Amsterdam, p.721-746
M. El Soda, J.
Law, E. Tsakalidou et G. Kalantzopoulos
Lipolytic activity of cheese related microorgnisms
and its impact on cheese flavour. In Food flavors: Generation analysis
and process influence., Elsevier Science B.V., Amsterdam, p.1823-1848
M. El Soda, N.
Farkye, J.C. Vuillemard, R.E. Simard, N.F. Olson, W. El Kholy E.
Dako, E. Medrano, M. Gaber et L. Lim
Autolysis of lactic acid bacteria: Impact
on flavour development in cheese. In Food flavors: Generation analysis
and process influence., Elsevier Science B.V., Amsterdam, p.2205-2223
H. Thiboutot,
E. Dako, M. El Soda, J.C. Vuillemard, N. Power et R. E, Simard
Influence of heat and freeze skocking
on the autolysis and peptidase activities of Lactobacillus casei.
Milchwissenschaft, 50, p.448-452
E. Dako, M. El
Soda, J.C. Vuillemard et R.E. Simard
Autolytic properties and aminopeptidase
activities of lactic acid bacteria. Food Res. Int., 28, p.503-509
J.C. Piard ,
W. Alkhalaf et M. El Soda
Liposomes and the agro food industry.
In liposomes: New systems and new trends in their application. Editions
Inserm, Paris France
M. El Soda
Proteolytic activity of the lactobacilli
: Impact on cheese ripening and flavour development. Proceedings
of the 6th Egyptian conference for dairy science and technology, p. 28
(Abstract)
S. Attia, G.
Zeid, N. Ezzat, M. El Soda et H. El-Shafei
Starter culture for the Egyptian dairy
industries : Proceedings. 6th Egyptian Conference for dairy science and
technology, p. 59 (Abstract)
W. El-Kholy,
M. El-Soda, N. Ezzat et H. El-Shafei.
Autolytic properties of several Lactobacillus
sp.
: Proceedings. 6th Egyptian Conference for dairy science and technology,
p. 60 (Abstract)
M. Gaber, M.
El-Soda, N. Ezzat et H. El-Shafei.
Biochemical activities of cultures isolated
from egyptian cheeses : Proceedings. 6th Egyptian conference for dairy
science and technology,p. 61 (Abstract)
E. Medrano, N.
Farkye et M. El Soda.
Autolysis of different strains of lactic
acid bacteria under various conditions. J. Dairy Sci., 78, Supplement 1,p.
112 (Abstract)
S. M. Darwish,
M. A. El-Soda, A. E. Abodalla et M. K. Mahmoud
Production of low fat cephalotyre (Ras)
cheese using ultrfiltration. J. Agric. Res. Tanta Univ., 21, p.292-298
H. El-Shafei,
A.A. Wahba, F. El Abbassy et S. Awad.
Proteolysis of whole casein by different
milkclotting enzymes. Alex. J. Agric. Res. 40, p.191-200
1996
H. El-Shafei
The peptidase activity of curd cell free
extract of some frozen or heat-treated microorganisms related to cheese.
Alex. J. Agric. Res., 41, p.177-187
I.M. El-Sayed,
J.Richard et H. El-Shafei
Antibacterial activity of
Entercoccus
faecium strains isolated from Domiatti cheese against several lactic
acid, saprophytic and pathogenic bacterial species. Alex. J. Agric. Res.
41, p.125-140
N. Ezzat, M.
El-Soda, H. El-Shafei et N.F. Olson
Partial purification and characterization
of the esterolytic activities in several cheese related bacteria . Egypt.
J. Food Sci., 24, p.29-35
E. Laloy, J.
Vuillemard, M. El Soda et R. Simard.
Influence of the fat content of cheddar
cheese on retention and localization of starters. Int. dairy J., 6, p.729-740
M. El Soda
L’activité autolytique de bactéries
isolées du fromage. IDF, symposium. Besançon (France), 26-28
Février 1996.
( Poster)
M. El Soda
The autolytic properties of several cheese
related microorganisms. IDF, Symposium. Ripening and quality of cheeses.
Besançon, 26-28 February 1996
M. El Soda, N.Ezzat,
A. El Attar et B. Bahay El Din
The peptide hydrolase and Esterase system
of Enterococcus faecium. American Dairy Sci. Association,
91st annual meeting, Vol. 79, suppl. 1
M. El Soda, S.
A. Abou-Donia, N.Ezzat, H. El-Shafei and R. Süssmuth.
Mediteranean cheese varieties : I :
Description of the soft varieties of Egypt . J. Agric. sci., Mansoura Univ.,
21, p.1825-1838
B. Hemati, R.
Süßmuth, D. Beutling et M. El Soda
Charakterisierung von stämmen der
gattung Enterococcus ,Isioliert aus ägyptischem domiati-käse.
(In press).
I.M. El-Sayed
et H. El-Shafei
Stimulating effect of bifidobacterium
infantis on the growth and biochemical activities of yogurt starter bacteria.
Alex. J. Agric. Res., 41, p.159-166
1997
M. El Soda
Control and enhancement of flavour in
cheese .In Microbiology and Biochemistry of cheese and fermented milk .
Second edition . Edited by B.A.Law . Blackie academic & professional,p.219-246
M. El Soda, S.M.
Madkor et P.S. Tong
Evaluation of commercial adjuncts for
use in cheese ripening. Paper to be presented during the 1997 IFI meeting,
Orlando, Florida, USA
S.A. Madkor,
M. El Soda, et P.S. Tong
Enzyme activity during autolysis of different
adjunct cultures of lactic acid bacteria . Paper to be presented during
the 1997 ADSA meeting, Guelph, Ontario, Canada
M. El Soda, S.M.
Madkor et P.S. Tong
Attenuated adjuncts for the enhancement
of cheese flavour : A comparative study . Paper to be presented during
the 1997 ADSA meeting, Guelph, Ontario, Canada
M. El Soda
The autolytic properties of several cheese-related
microorganisms. Bulletin IDF, 317
M. El Soda
Influence of several factors on the rate
of autolysis of the lactobacilli. Bulletin IDF, 317
E. Laloy, M.
El Soda, R. E, Simard et J.C. Vuillemard
Evolution of starter bacteria in the cheese
microstructure during ripening. Bulletin IDF, 317
1999
El-Soda ; S.
A. Madkor and P.S. Tong
Evaluation of commercial adjuncts for
use in cheese ripening :
1. Enzymatic activities and autolytic
properties of freeze-shocked adjuncts in buffer system. Milchwissenschaft,
54 (2) 85-89.
A. Madkor ; M.
El-Soda. and P.S. Tong
Evaluation of commercial adjuncts for
use in cheese ripening : 2. Ripening aspects and flavor development in
cheese curd slurries prepared with adjunct lactobacilli Milchwissenschaft,
54 (3) 133-137.
A. Madkor ; M.
El-Soda. and P.S. Tong
Evaluation of commercial adjuncts for
use in cheese ripening : 3. Properties of heat-shocked adjuncts in buffer
and cheese slurry systems. Milchwissenschaft, 54 (5) 262-264
M. El Soda
Role of specific groups of bacteria In
Encyclopedia of food microbiology, Academic Press, London, New York, 393-396.
S. M. Madkor,
P. S. Tong and M. El Soda
Ripening of Cheddar
cheese with added attenuated adjunct cultures of lactobacilli . J. of Dairy
Science , 83, 1684-1691
M. El Soda, S.
A. Madkor and P. S. Tong
A comparative study on the viability,
autolytic properties and enzymatic activities of untreated (viable) and
attenuated cells of adjunct lactobacilli in buffer and cheese slurry system
Paper presented during the IFT Conference
by the American Dairy Science Association, Chicago, Illinois, USA
2000
M. El-Soda, S.
M. Madkor and P. S. Tong
Adjuncts cultures in cheese ripening.
Recent developments and potential significance to cheese industry. J. of
Dairy Science, 83, 609-619.
M. El-Soda, S.
M. Madkor and P. S. Tong
Evaluation of commercial adjuncts for
use in cheese ripening : 4. Comparison between attenuated and not attenuated
lactobacilli. Milchwissenschaft, 55 (5) 260-263.
S. A. Madkor,
P. S. Tong and M. El Soda
Evaluation of commercial adjuncts for
use in cheese ripening : 5. Effect of added freeze-shocked adjunct lactobaclli
on proteolysis and sensory quality of reduced fat Cheddar cheese. Milchwissenschaft,
55 (7) 382-386.
2001
S. Awad, B. Bahy
El Din and M. El Soda
Proteolytic activity of lactobacillus,
lactococcus and enterococcus strains in pseudo-curd, casein hydrolysate
and cheese slurry. Egyptian J. of Dairy Sci. (In Preparation).
M. El-Soda
Cheeses matured in brine (In Press)
In Encyclopedia of food microbiology,
Academic Press, London, New York.
M. El Soda
Accelerated cheese ripening (In Press)
In Encyclopedia of food microbiology,
Academic Press, London, New York.
page
précédente page
suivante sommaire