M. El Soda

Les peptide-hydrolases des lactobacilles du groupe <i>Thermobactetium</i>. I. Mise en évidence de ces activités chez <i>Lactobacillus helveticus</i>, <i>L</i>. <i>acidophilus</i>, <i>L</i>. <i>lactis</i> et <i>L</i>. <i>bulgaricus</i>

M. El Soda, M. Desmazeaud · Canadian Journal of Microbiology · 1982 · 108 citations

Life Sciences, Biochemistry, Microbiology +17

Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli

S. A. Madkor, P. S. Tong, M. El Soda · Journal of Dairy Science · 2000 · 101 citations · Full text

Agriculture, Dairy Science, Food Science +14

Influence of the fat content of Cheddar cheese on retention and localization of starters

Edith Laloy, Jean-Christophe Vuillemard, M. El Soda et al. · International Dairy Journal · 1996 · 86 citations

Agriculture, Dairy Science, Food Science +11

Recent Developments in Accelerated Cheese Ripening

M. El Soda, Sithian Pandian · Journal of Dairy Science · 1991 · 83 citations · Full text

Agriculture, Dairy Science, Food Science +14

Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures

Nermeen Ahmed, M. El Soda, A.N. Hassan et al. · LWT · 2004 · 79 citations

Agriculture, Food Science, Microbiology +12