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Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life.
Foods. 2024 Jan 24;13(3):381. doi: 10.3390/foods13030381.
Foods. 2024.
PMID: 38338516
Free PMC article.
Review.
Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk.
Runthala A, Mbye M, Ayyash M, Xu Y, Kamal-Eldin A.
Runthala A, et al. Among authors: mbye m.
Molecules. 2023 Feb 21;28(5):2023. doi: 10.3390/molecules28052023.
Molecules. 2023.
PMID: 36903269
Free PMC article.
Review.
Item in Clipboard
The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions.
Mbye M, Ayyash M, Abu-Jdayil B, Kamal-Eldin A.
Mbye M, et al.
Front Nutr. 2022 Apr 19;9:868320. doi: 10.3389/fnut.2022.868320. eCollection 2022.
Front Nutr. 2022.
PMID: 35520282
Free PMC article.
Review.
Item in Clipboard
Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness.
Mbye M, Mohamed H, Ramachandran T, Hamed F, AlHammadi A, Kamleh R, Kamal-Eldin A.
Mbye M, et al.
Front Nutr. 2021 Jun 17;8:642846. doi: 10.3389/fnut.2021.642846. eCollection 2021.
Front Nutr. 2021.
PMID: 34222297
Free PMC article.
Item in Clipboard
The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses.
Mbye M, Mohamed H, Raziq A, Kamal-Eldin A.
Mbye M, et al.
Sci Rep. 2021 Jun 30;11(1):13573. doi: 10.1038/s41598-021-92797-6.
Sci Rep. 2021.
PMID: 34193923
Free PMC article.
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Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses.
Mbye M, Baig MA, AbuQamar SF, El-Tarabily KA, Obaid RS, Osaili TM, Al-Nabulsi AA, Turner MS, Shah NP, Ayyash MM.
Mbye M, et al.
Compr Rev Food Sci Food Saf. 2020 May;19(3):1110-1124. doi: 10.1111/1541-4337.12554. Epub 2020 Apr 14.
Compr Rev Food Sci Food Saf. 2020.
PMID: 33331686
Review.
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