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Browse by Author: Ayyash, Mutamed M

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Number of items: 12.

Article

Miremadi, Fatemeh, Ayyash, Mutamed M, Sherkat, F and Stojanovska, Lily (2014) Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria. Journal of Functional Foods, 9. 295 - 305. ISSN 1756-4646

Ayyash, Mutamed M, Sherkat, Frank and Shah, Nagendra P (2013) Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese. Journal of Dairy Research (1). pp. 7-13. ISSN 0022-0299

Ayyash, Mutamed M, Sherkat, Frank and Shah, Nagendra P (2013) The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei. Journal of Dairy Science, 96 (1). pp. 40-49. ISSN 0022-0302

Ayyash, Mutamed M, Sherkat, Farokh and Shah, Nagendra P (2012) The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Journal of Food Science, 77 (8). M490-M498. ISSN 0022-1147

Ayyash, Mutamed M, Sherkat, Farokh and Shah, Nagendra P (2012) The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties. Journal of Dairy Science, 95 (9). pp. 4747-4759. ISSN 0022-0302

Ayyash, Mutamed M and Shah, Nagendra P (2011) The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese. Journal of Dairy Science, 94 (8). pp. 3761-3768. ISSN 0022-0302

Ayyash, Mutamed M, Sherkat, F, Francis, P, Williams, R. P. W and Shah, Nagendra P (2011) The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. Journal of Dairy Science, 94 (1). pp. 37-42. ISSN 1525-3198

Ayyash, Mutamed M and Shah, Nagendra P (2011) Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl. Journal of Dairy Science, 94 (8). pp. 3769-3777. ISSN 0022-0302

Ayyash, Mutamed M and Shah, Nagendra P (2011) Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese. Journal of Food Science, 76 (1). C31-C37. ISSN 0022-1147

Ayyash, Mutamed M and Shah, Nagendra P (2010) Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acid production. Journal of Food Science, 75 (6). C525-C529. ISSN 0022-1147

Osaili, Tareq, Shah, Nagendra P, Ayyash, Mutamed M and Shaker, Reyad (2010) Effect of Curd Washing Level on Proteolysis and Functionality of low moisture mozzarella cheese made with Galactose-Fermenting Culture. Journal of Food Science, 75 (5). C406-C412. ISSN 0022-1147

Thesis

Ayyash, Mutamed M (2013) The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses. PhD thesis, Victoria University.