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 EL-Batawy, M.A.; Hewedi, M.M.; Elein ,S.G.and Wedad, A.M.( 1993 ).
Studies on Cottage cheese 1- Effect of some technological parameters on making Cottage cheese by direct acidification .Egypt.J.Food Sci ., 21 ( 2 ) : 113-125 .
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Elein ,S.G. ; Hewedi, M.M.; EL-Batawy , M.A. and Wedad, A.M.( 1993 ).
Studies on Cottage cheese 2- Role of culture type and cream addition on the properties and keeping quality .Egypt.J.Food Sci ., 21 ( 2 ) : 127- 138 .
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wedad Azab Metry Studies on Cottage Cheese”. Department of Dairing - Faculty of Agriculture at Fayoum - Cairo University
 |
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wedad Azab Metry “Studies On Buffalo Milk And Some Of Its Products”.
Dairying Department - Faculty of Agriculture - Cairo University - Fayoum
|
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Moawad A.A.; E.A. Galal
and W.A.Metry ( 2001 )
“Egyption
Bee propolis as a natural
preservative for ultrafiltered
soft cheese”.
Proc . 8 th Egyption Conf. Dairy |
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Ibrahim , Azza M.;
K.M.Atalla and Wedad , A. Metry
( 2003 )
“Microbiological
, chemical and Organoleptic
studies to produce desirable and
safety Domiati cheese
”.
Egypt. J .Appl. Sci ; 18 ( 12 B
) : 655 – 674 . |
|
Wedad.A.Metry ,
A.I.Nagib and E.M.El-Hadidy (
2003 )
“Some
chemical , physical ,
microbiological and organoleptic
properties of ice cream produced
by using some legumes or their
derivatives”.
J.Home Economics , Minufiya
Univ. , vol. 13 , No. 2 : 115 –
135 . |
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Metry , Wedad A. ( 2004
)“Ultrafiltered
soft cheese as affected by
soymilk , Lactobacillus
acidophilus starter and certain
flavour additives
”.
J. Agric . Sci . Mansoura Univ
.,vol . 29 , no . 11 : 6369 –
6388 . |
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Metry ,Wedad A. , M.A.
EL – Batawy , M.A.Zedan and
H.S.M EL-Tawel ( 2004 )
“Utilization
of goats' milk in Edam – like
cheese making
”.
Alex . J. Fd . Sci . & Technol
.vol . 1 , no . 2 , pp. 1 – 12 . |
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EL- Batawy , M.A.; Wedad
A.Metry ; Zedan , M.A. and El-
Tawel H.S.M ( 2004 )
“Influence
of salting method on the quality
of Edam cheese”.
Proc.The 9 th Egyption Conf .
for Dairy Sci . & Tech. " Milk
and Dairy products for a Healthy
future " , Cairo , Egypt .493 –
508 |
|
Neimat A. Elewa ;
Rateeba B. EL Tantawy ; Wedad A.
Metry ( 2004 )
“Utilization
of some dairy by – products and
over ripened yoghurt in
producing jelly yoghurt
”.
Annals of Agric . Sc. ,
Moshtohor . vol 42 , no . 1 :
139 – 147 . |
|
EL- Batawy M.A.; Zedan
M.A.; Wedad A . Metrry and
EL-Tawel H.S. ( 2004 )
“Use
of ultrafilteration technique in
Edam – like cheese making
”.
Minufiya J . Agric . Res . vol .
29 , no . 3 : 611 – 622 . |
|
Neimat A. Elewa ; Wedad
A. Metry ( 2006 )
“Aspects
in production and evaluation of
probiotic Kishk
”.
Assiut J. Agric . Sci. , vol 37
, no. 2 : 127 – 143 . |
|
Rateeba B. EL Tantawy ;
Wedad A. M. ; Mohamed , O.
EL-Demerdash ; Abd EL-Baky ,
H.M.Abd EL-Aziz ( 2006 )
“Effect
of Cardamom , thyme and Clove
powder on the composition and
quality of white soft cheese
made from goats' milk
”.
Assiut J.Agric. Sci . , vol . 37
no. 4 : 139 – 157 . Abstract
Introduction
|
|
Wedad A. Metry , Ratiba
B. Ahmed , Mohamed , O.E. & Abd
EL-Baky , H.M.A. ( 2007 )
“Effect
of adding Cardamom , Thyme and
Clove essential oils on some
properties of white soft cheese
made from goats' milk
”.
Alex . J.Fd . Sci. & Technol .
vol . 4 , no. 1 : 1 – 19 .
|
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Metry Wedad A., Elewa Neimat A. H. ; El-Demerdash M.O. and Ebid Warda M. A. (2008).
Properties of bioghurt during storage as influenced by certain dried herbs and their oils. The 4th Arab. Mans. Conf. of Food & Dairy Sci. & Tech. November, 325-343 |
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PROPERTIESOF BIOGURT DURING STORAGE AS INFLUENCED BY CERTAIN DRIED HERBS AND THEIR OILS METRY,WEDAD.;NEIMAT A.H.ELEWA;M.OEL.Demerdash and Warda M.a.Ebid . |
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Studies on Cottage I. Effect of Some Technological Parametars on Making Cottage Cheese by direct Acidification
. |
|
Studies on Cottage Cheese
II-Role of Culture Type Cream
Addition on The Properties and
keeping Quality Elein
s.Girgis*,Mahmoud
M.Hewedi,Mohamed A.El-batay and
Wedad A.Metry. |
|
Metry,
W. A.andOwayss, A. A. (2009). Influence
of incorporating honey and royal jelly
on the quality of yoghurt during storage.
Egyptian J. Food Sci., 37(1): 115-131.
|
|
Elewa, N. A; Metry, W. A.; El-Demerdash,
M.O. andWardaM.A. Ebid (2009).
Influence of adding certain herbs powder
on technological properties of ATB milk.
Egyptian J. Food Sci., 37(1): 95-113. |
|
Metry,
W. A. (2010). Properties of functional
soft cheese made by using blends of
artichoke (cynaracardunculusl) instead
ofchymosinas coagulant. J. Food
and Dairy Sci., Mansoura Univ., 1 (10):
567-580. |
|
Elewa, N.
A. andMetry, W.A. (2010). Antagonistic
effect of herbal cultured milk on some
pathogenicbacteria. Proc.
the11thEgyptian Conf. forDairySci. and
Technol., Cairo, Egypt, 537-551. |
|
Metry,
W.A.; Attalla K. M.; Elewa, N. A. and
Nasr, N. M. (2010). Utilization of some
by- products to
producebiopreservativesfrom certain
lactic acid bacteria. Egyptian J.
Dairy Sci., 38 (2): 159-169. |
|
Metry,
W.A. (2010).Assessment of safetyand
quality ofTallagacheese from different
locations in Egypt. EgyptianJ.
Dairy Sci., 38 (2): 231–242. |
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Abd
El-Baki,H. , Linke,D., Nimtz, M., Metry,
W., El-Demerdash2, O. and Berger, R.
G. (2011). Theextracellular
aspartic peptidase
ofbasidiomyceteWolfiporiacocosis a
highly efficient milk clotting
enzyme.Milchwissenschaft66 (4): 406-409. |
|
Hassan
Abd El-Baky, Diana Linke, Wedad A.
Metry, Omar El-Demerdash and Ralf G.
Berger. (2011). Submerged Cultured
Basidiomycete Fungi Secrete Peptidases
With Distinct Milk Clotting Properties.
Advances in Food Sciences. 33(2): 109
-115. |
|
Neimat
A. H. Elewa, Wedad A. Metry; K.
M. Attalla; and Nesreen M. Nasr.
(2011). Influence of Lb. rhamnosus
metabolites as a bio-preservative on
chemical, microbiological and
organoleptic properties of processed
cheese. Egyptian J. Food Sci., 39: 1-18. |
|
Attalla,
K. M.; Wedad A.Metry; Neimat A.
H. Elewa and Nesreen M. Nasr
(2012).Efficiency of bacteriocin-like
substances produced by Lactobacillus
rhamnosusas a biopreservative for
Ras cheese. Egyptian J. Food Sci., 40:
63 -76. |
|
Metry,
W. A.;
El-banna, K.A.Y; El-Garhi, H.E.M. and
Mohammed, O.E.(2014). Effect of adding
exopolysaccharides produced by
Lactobacillus plantarum H2 on the
properties of full and low fat yoghurt.
The 5th International
conference of food industries and
nutrition division. National research
centre food industries and nutrition
division, food industries and nutrition
agriiety, 18-21 February, Egypt. |
|
Elbanna,
K.; Metry, W. and Elgarhy, H.(
2015). Exopolysaccharide from
Lactobacillus pentosus Strain H2 and
Its Impact on Rheological Properties and
the Sensory Evaluation of Low Fat
Yoghurt and UF-Soft Cheese.
International Journal of Nutrition and
Food Sciences; 4(5): 555-564. |
|
Degheidi,
M. A.; Metry, W. A. and Ebid, W .
M. (2015). Manufacture of probiotic UF
Ras cheese using different starter
cultures. The 12th Egyptian
Conference of Dairy Science and
Technology, Conference Building,
SafirHotel , Cairo , 9 – 11 November. |
|
Metry,
W. A.;
Degheidi, M.A. and Ebid, W. M. (2016).
Effect of some edible coating with
nanochitosan on quality of UF Ras cheese
during ripening period. The 6th
International Conference of Food
Industries and Nutrition” Food
Industries and Nutrition in the Service
of Sustainable Development, Sharm El –
Sheikh, 12 - 15 October. |
|
Abbas,
K. A.;
Agamy,
A. A. and6Metry,
W. A.
(2017).
Evaluation of changes
ofthechemical
,rheological and organoleptic
characteristics ofRascheeseduring
ripening.
J. Food andDairySci.,
MansouraUniv.,
8 (9):
391
- 494. |
|
WedadA.
Metry;
ManalK.
A.
KhiderandFathiaA.
Yassin
(2017).
Low Lactose White Soft Cheese
Made with Bioprocessing Treats and
Ultrafiltration Technique.
J.
Food and Dairy Sci.,
Mansoura Univ.,
Vol.
8 (11):
435–443.
|
|
NesreenMohammed
Nasr,
ManalKhider,
WedadMetry andKhaledAtallah
() Antibacterial Activity of Lactic
Acid Bacteria against Helicobacter
pylori Evidence by in vivo and in vitro
Studies. Int.J.Curr.Microbiol.App.Sci.,
6(12):
4235-4247 |
|
Manal
K. A.
Khider;
Mahmoud A.
Mailam;
FathiaA.
YassinandWedadA.
Metry(2018).Quality
Improvement of Ultra-Filtrated White
Soft Cheese by Incorporating Different
Cheese Slurries into CheeseRetentate.
The7thInternational
Conference“The Scientific Research and
Industry in the Service of Food and
Nutrition“DokkiCairo,
Egyptian25-26September |
|
Nesreen
M. Nasr; Manal K. A. Khider, K. M.
Atallah andWedad A. Metry
(2018). Functional Low and Free-Fat
Fermented Milk Drink Supplemented with
Oats. J. Food and Dairy Sci., The 3rd
Mansoura International Food Congress (MIFC)
October: 45 – 52. |
|
WedadA.
Metry;
ManalK.
A.
KhiderandFathiaA.
Yassin
(2018).
ImprovingtheProperties
ofKarieshCheese Made by Ultrafiltration
Using Biological Treats and Dairy
Fortifiers.
J.
Food and Dairy Sci.,
The3rdMansoura
International Food Congress
(MIFC)
22-26October:
187–195 |
|
Warda,
M.
Abdeltwab;
Yasser F.
Abdelaliem;
WedadA.
Metryand MahmoudEldeghedy
(2019)Antimicrobial
effect of Chitosan and Nano-Chitosan
against some Pathogens and Spoilage
Microorganisms.
J.
Adv.
Lab.
Res.
Biol.,10(1):
8-15. |