1 Sept 2025Open access
Nutritional and Sensory Evaluation of Extruded Snacks Fortified with Dairy By-ProductsPublisher siteFood Technology Research Journal, Food composition and properties
Active, last published 2026
3
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40
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01 · About the work
What I study
research summary for N. M. Mehanna will appear here once their profile is updated.
02 · Reach
Publication output and reach
N.'s work has been cited 40 times across 7 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
04 · Where I am
Affiliations
Affiliation on published researchKafrelsheikh University, EgyptDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
10 works19 Dec 2024Open access4cites
Identification of the Heptapeptide PR7 and Octapeptide SF8 With Potent Antioxidative and Angiotensin Converting Enzyme Inhibitory Activity From the Fermented Dairy By‐Product “Buttermilk”Publisher siteFood Frontiers, Protein Hydrolysis and Bioactive Peptides
23 Mar 2023Open access
Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk PowdersPublisher siteJournal of Food and Dairy Sciences, Food Quality and Safety Studies
3 Jan 202320cites
Profiles, antioxidative and ACE inhibitory activity of peptides released from fermented buttermilk before and after simulated gastrointestinal digestionPublisher siteInnovative Food Science & Emerging Technologies, Protein Hydrolysis and Bioactive Peptides
8 May 2022Open access3cites
RESEARCH MEMORY ON DOMIATI CHEESE (1947 - 1977)Publisher siteEgyptian Journal of Dairy Science
29 Jun 2021Open access3cites
Effect of fat replacement with modified starch on composition and quality of cream cheesePublisher siteROMANIAN BIOTECHNOLOGICAL LETTERS, Probiotics and Fermented Foods
17 Jun 2021Open access3cites
Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date FruitsPublisher siteEgyptian Journal of Food Science, Date Palm Research Studies
11 Apr 2021Open access1cites
Impact of some ingredients and the processing method on composition and quality of probiotic LabnehPublisher siteROMANIAN BIOTECHNOLOGICAL LETTERS, Probiotics and Fermented Foods
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