E. H. E. Ayad

Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria

E. H. E. Ayad, S Nashat, Nour Elsadek et al. · Food Microbiology · 2004 · 199 citations

Agriculture, Food Science, Microbiology +16

Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway

E. H. E. Ayad, A. Verheul, Wim Engels et al. · Journal of Applied Microbiology · 2001 · 101 citations

Agriculture, Food Science, Microbiology +17

Characterisation of Egyptian Ras cheese. 2. Flavour formation

E. H. E. Ayad, Sameh Awad, Aisha El Attar et al. · Food Chemistry · 2004 · 42 citations

Agriculture, Dairy Science, Food Science +12

Bacteriocin production and safety evaluation of non-starter Enterococcus faecium IM1 and Enterococcus hirae IM1 strains isolated from homemade Egyptian dairy products

Shady El‐Ghaish, Azza El-Baz, Noraphat Hwanhlem et al. · European Food Research and Technology · 2015 · 16 citations

Life Sciences, Food Science, Microbiology +7