Acceleration of cheese ripening : recent advances = Accelération de la maturation du fromages : nouveaux développementsEL SODA, M.Journal of food protection. 1986, Vol 49, Num 5, pp 395-399, issn 0362-028XArticle

Recent developments in accelerated cheese ripeningEL SODA, M; PANDIAN, S.Journal of dairy science. 1991, Vol 74, Num 7, pp 2317-2335, issn 0022-0302Article

PEPTIDE HYDROLASES FROM THE THERMOBACTERIUM GROUP OF LACTOBACILLI. II: PHYSIOLOGICAL FACTORS AND ENZYME PRODUCTION = PEPTIDE HYDROLASES DU GROUPE THERMOBACTERIUM DE LACTOBACILLES. II. FACTEURS PHYSIOLOGIQUES ET PRODUCTION D'ENZYMESEZZAT N; EL SODA M; DESMAZEAUD MJ et al.1982; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1982; VOL. 37; NO 11; PP. 666-668; ABS. GER; BIBL. 17 REF.Article

ACCELERATION OF CHEESE BY THE ADDITION OF EXTRACTS FROM LACTOBACILLUS HELVETICUS, LACTOBACILLUS BULGARICUS AND LACTOBACILLUS LACTIS TO THE CHEESE CURD = STIMULATION DE L'AFFINAGE DES FROMAGES PAR ADDITION D'EXTRAITS DE L.H., L.B. ET L.L. AU CAILLEEL SODA M; DESMAZEAUD MJ; ABOUDONIA S et al.1982; UTILISATION DES ENZYMES EN TECHNOLOGIE ALIMENTAIRE. SYMPOSIUM INTERNATIONAL/1982-05-05/VERSAILLES; FRA; PARIS: TECHNIQUE ET DOCUMENTATION LAVOISIER; DA. 1982; PP. 299-302; BIBL. 21 REF.Conference Paper

Peptidase and esterase activities from mutant strains of Lactobacillus caseiEL-SODA, M; EZZAT, N.Nahrung (Weinheim). 1993, Vol 37, Num 4, pp 321-327, issn 0027-769XArticle

SUPHEPA, A PEPTIDE FOR THE DIFFERENTIATION BETWEEN LACTOBACILLUS CASEI AND LACTOBACILLUS PLANTARUM.EL SODA M; EL IRAKI S; EZZAT N et al.1977; F.E.M.S. MICROBIOL. LETTERS; NETHERL.; DA. 1977; VOL. 2; NO 2; PP. 97-99; BIBL. 9 REF.Article

Microencapsulated enzyme systems for the acceleration of cheese ripeningEL SODA, M; PANNELL, L; OLSON, N et al.Journal of microencapsulation. 1989, Vol 6, Num 3, pp 319-326, issn 0265-2048Article

Aminopeptidase and dipeptidylaminopeptidase activities of several cheese related microorganismsEL-SODA, M; MACEDO, A; OLSON, N et al.Milchwissenschaft. 1991, Vol 46, Num 4, pp 223-226, issn 0026-3788Article

The peptide hydrolase system of the LeuconostocEL-SHAFEI, H; EL-SODA, M; EZZAT, N et al.Journal of food protection. 1990, Vol 53, Num 2, pp 165-169, issn 0362-028XArticle

The esterolytic and lipolytic activities of lactobacilli. III. Detection and characterization of the lipase system = Activités estérolytiques et lipolytiques des lactobacilles. III. Détection et caractérisation du système lipasiqueEL SODA, M; KORAYEM, M; EZZAT, N et al.Milchwissenschaft. 1986, Vol 41, Num 6, pp 353-355, issn 0026-3788Article

LES PEPTIDE-HYDROLASES DES LACTOBACILLES DU GROUPE BETABACTERIUM. MISE EN EVIDENCE CHEZ LACTOBACILLUS BREVIS, L. FERMENTUM, L. BUCHNERI ET L. CELLOBIOSUS = THE PEPTIDE HYDROLASES OF THE LACTOBACILLI FROM THE BETABACTERIUM GROUP. DETECTION IN LACTOBACILLUS BREVIS, L. FERMENTUM, L. BUCHNERI ET L. CELLOBIOSUSEL SODA M; ZEYADA N; DESMAZEAUD MJ et al.1982; SCI. ALIMENTS; ISSN 0240-8813; FRA; DA. 1982; VOL. 2; NO 3; PP. 261-273; ABS. ENG; BIBL. 19 REF.Article

Temperature sensitive liposomes : a controlled release system for the acceleration of cheese ripening = Les liposomes thermosensibles : système de libération contrôlée pour l'accélération de l'affinage des fromagesEL SODA, M; JOHNSON, M; OLSON, N. F et al.Milchwissenschaft. 1989, Vol 44, Num 4, pp 213-214, issn 0026-3788Article

MILK CLOTTING PROTEASE FROM MUCOR MUCEDO. I: FACTORS AFFECTING ENZYME PRODUCTIONMASHALY RI; RAMADAN BI; TAHOUN MK et al.1981; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1981; VOL. 36; NO 11; PP. 677-679; ABS. GER; BIBL. 11 REF.Article

Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilliMADKOR, S. A; TONG, P. S; EL SODA, M et al.Journal of dairy science. 2000, Vol 83, Num 8, pp 1684-1691, issn 0022-0302Article

Adjunct cultures : Recent developments and potential significance to the cheese industryEL SODA, M; MADKOR, S. A; TONG, P. S et al.Journal of dairy science. 2000, Vol 83, Num 4, pp 609-619, issn 0022-0302Article

Partial purification and characterization of a cell wall associated proteinase from Lactobacillus bulgaricus = Purification partielle et caractérisation d'une protéinase associée à la paroi cellulaire de Lactobacillus bulgaricusEZZAT, N; ZEVACO, C; EL SODA, M et al.Milchwissenschaft. 1987, Vol 42, Num 2, pp 95-97, issn 0026-3788Article

Characteristics of ras cheese made with freeze-shocked Pediococcus halophilusEL-SHAFEI, H; HANTIRA, A; EZZAT, N et al.Lebensmittel - Wissenschaft + Technologie. 1992, Vol 25, Num 5, pp 438-441, issn 0023-6438Article

Esterolytic activity of Streptococcus lactis, Streptococcus cremoris and their mutants = Activité estérolytique de Streptococcus lactis, Streptococcus cremoris et leurs mutantsKAMALY, K. M; EL SODA, M; MARTH, E. H et al.Milchwissenschaft. 1988, Vol 43, Num 6, pp 346-349, issn 0026-3788Article

Peptide hydrolases from the Thermobacterium group of lactobacilli. III: Characterization of the intracellular exopeptidasesNIHAL EZZAT; EL SODA, M; DESMAZEAUD, M. J et al.Le Lait (Print). 1986, Vol 66, Num 4, pp 445-451, issn 0023-7302Article

Charakterisierung von Stämmen der Gattung Enterococcus, isoliert aus ägyptischem Domiati-Käse = Characterization of strains of the genus Enterococcus isolated from Egyptian Domiati cheeseHEMATI, B; SÜSSMUTH, R; BEUTLING, D et al.Archiv für Lebensmittelhygiene. 1997, Vol 48, Num 1, pp 17-20, issn 0003-925XArticle

The peptide hydrolase system of pediococci: cell bound enzymatic activitiesEL SODA, M; EZZAT, N; EL HOUBY, T et al.M.A.N. Microbiologie, aliments, nutrition. 1994, Vol 12, Num 2, pp 145-154, issn 0759-0644Article

Esterolytic activity of Propionibacterium strainsEL-SODA, M; ZIADA, N; EL-SHAFEI, H. K et al.M.A.N. Microbiologie, aliments, nutrition. 1993, Vol 11, Num 4, pp 377-382, issn 0759-0644Article

Esterases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricusKHALID, N. M; EL SODA, M; MARTH, E. H et al.Journal of dairy science. 1990, Vol 73, Num 10, pp 2711-2719, issn 0022-0302Article

Peptide hydrolases from the Thermobacterium group of lactobacilli. III. Characterization of the intracellular exopeptidases = Les peptide hydrolases du groupe Thermobacterium des lactobacilles. III. Caractérisation des expopeptidases intracellulairesEZZAT, N; EL SODA, M; DESMAZEAUD, M. J et al.Le Lait (Print). 1986, Vol 66, Num 4, pp 445-451, issn 0023-7302Article

Cell-wall-associated proteinases in Lactobacillus casei and Lactobacillus plantarum = Protéases associées à la paroi cellulaire chez Lactobacillus casei et Lactobacillus plantarumEL SODA, M; DESMAZEAUD, M. J; LE BARS, D et al.Journal of food protection. 1986, Vol 49, Num 5, pp 361-365, issn 0362-028XArticle