Eman Ayad - Concepedia

Concepedia

Author

Eman Ayad

Nederlands Instituut Voor Zuivel Oonderzoek

Also Known As

E.L. Ayad, Eman Ayad, Eman H. E. Ayad, Eman H.E Ayad, Eman H.E. Ayad, Eman L. Ayad

28

Publications

1.8K

Citations

13

H-Index

26

Concepts

All Affiliations

Nederlands Instituut Voor Zuivel Oonderzoek Alexandria University

EA

About

Eman Ayad is an author at Nederlands Instituut Voor Zuivel Oonderzoek specializing in health sciences, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	1.4K
2	Biochemistry	3	3	343
3	Engineering	2	2	132
4	Medicine	1	1	60
5	Public Health	1	1	211

Eman Ayad

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14

Publications

1.8K

Citations

13

H-Index

	Year	Citations
Microbes from raw milk for fermented dairy products Jan Wouters, Eman Ayad, Jeroen Hugenholtz, International Dairy Journal Food FermentationLactic Acid BacteriaRaw MilkFood MicrobiologyMicrobiology	2002	545
Egyptian mango by-product 1. Compositional quality of mango seed kernel Ahmed Abdalla, Saeid M. Darwish, Eman Ayad, Food Chemistry Food ChemistryFood CompositionBotanyAgricultural EconomicsFood Quality	2006	252
Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis Richard van Kranenburg, Michiel Kleerebezem, Johan van Hylckama Vlieg, International Dairy Journal BiosynthesisAmino AcidsBiochemistryGenome Sequence AnalysisLactic Acid Bacteria	2002	211
Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin Eman Ayad, A. Verheul, Catrienus de Jong, International Dairy Journal Lactococcus Lactis StrainsFood FermentationLactic Acid BacteriaBiotechnologyFood Microbiology	1999	193
Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel Ahmed Abdalla, Saeid M. Darwish, Eman Ayad, Food Chemistry Food ChemistryAntimicrobial ActivitiesBy-product 2PhytochemistryPhytochemical	2006	165
Cheese flavour development by enzymatic conversions of peptides and amino acids Gerrit Smit, A. Verheul, Richard van Kranenburg, Food Research International EngineeringAmino AcidsBiochemistryBiotechnologyEnzymatic Conversions	2000	100
Application of wild starter cultures for flavour development in pilot plant cheese making Eman Ayad, A. Verheul, Jan Wouters, International Dairy Journal Food FermentationBiotechnologyWild Starter CulturesFood MicrobiologyFood Engineering	2000	97
Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins Eman Ayad, A. Verheul, Jan Wouters, International Dairy Journal Antimicrobial SusceptibilityAntimicrobial-producing Wild LactococciLactic Acid BacteriaFood MicrobiologyMicrobiology	2002	60
Starter culture development for improving the flavour of Proosdij-type cheese Eman Ayad, A. Verheul, P. M. Bruinenberg, International Dairy Journal Health SciencesStarter Culture DevelopmentFood SafetyFood Quality	2003	41
Starter culture development for improving safety and quality of Domiati cheese Eman Ayad Food Microbiology Food ControlDomiati CheeseStarter Culture DevelopmentFood QualityFood Safety	2009	41

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