Y. Shahin

Acetoin and Diacetyl Production by Homo- and Heterofermentative Lactic Acid Bacteria

S.M. El-Gendy, H. Abdel-Galil, Y. Shahin et al. · Journal of Food Protection · 1983 · 33 citations

Life Sciences, Biotechnology, Microbiology +14

Characteristics of Salt-Tolerant Lactic Acid Bacteria, in Particular Lactobacilli, Leuconostocs and Pediococci, Isolated from Salted Raw Milk

S.M. El-Gendy, H. Abdel-Galil, Y. Shahin et al. · Journal of Food Protection · 1983 · 17 citations

Agriculture, Food Science, Microbiology +16

Use of Salt-Tolerant Lactic Acid Bacteria for Manufacture of White Pickled Cheese (Domiati) Ripened Without Salted Whey in Sealed Polyethylene Pouches

S.M. El-Gendy, H. Abdel-Galil, Y. Shahin et al. · Journal of Food Protection · 1983 · 13 citations · Full text

Agriculture, Dairy Science, Food Science +17

Acetoin and Diacetyl Production by Lactobacillus plantarum Able to Use Citrate

S.M. El-Gendy, H. Abdel-Galil, Y. Shahin et al. · Journal of Food Protection · 1983 · 11 citations

Life Sciences, Biotechnology, Microbiology +14

Fatty acid composition of fat globule membrane neutral lipids from Egyptian buffalo, goat and cow's milk

Y. Shahin · Food Chemistry · 1987 · 10 citations

Agriculture, Biochemistry, Food Science +16