Viability of Bacterial and Fungal Pathogens in Soft Cheese Incorporated with ‎Some Essential Oils-Chitosan Nanoparticles

The Role of Thyme and Clove Essential Oils Nanoemulsions in Quality Improvement of Soft Cheese

Quantifying The antimicrobial Efficacy of Selected Herbal Essential Oils Against Bacteria in Simulated Beef Steak Conditions

SOME MICROBIOLOGICAL QUALITY ATTRIBUTES OF KARISH CHEESE

Impact of Some Essential Oils and Nanoparticles in Chitosan Films to Control Pathogenic Bacteria and Storage Keeping Quality of Meat Products

Antimicrobial activity of Chitosan nano particles against Escherichia coli and Aspergillus flavus strain in kareish cheese

Assessing the use of chitosan and nano-chitosan for prolonging the shelf life of fresh tilapia fish

Efficiency of Some Essential Oils and Nano-Chitosan against Multidrug Resistant Staphylococcus Aureus That Isolated from Some Food

Spiramycin-chitosan Nanoparticles Decline Parasite Burden and Renovate Patent Histopathological Changes in Liver and Lung in Mice Experimentally Infected with Acute Toxoplasmosis

EVALUATION OF THE EFFECT OF THYME OIL NANOPARTICLES ON THE SHELF LIFE OF KARISH CHEESE