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Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures
Morsi El Soda
Adv. Microbiol. Vol.4 No.14, October 23, 2014  DOI: 10.4236/aim.2014.414110
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Evaluation of Quality of Life and Psychological Response in Recurrent and Metastatic Tumors Treated with Palliative Radiotherapy
Takafumi Yamano, Takeo Takahashi, Shuichi Ueno, Yuki Iigima, Keiichiro Nishimura, Kana Washizu, Rikana Soda, Nobuko Utsumi, Mikito Hondo, Munefumi Shimbo, Shogo Hatanaka, Masatsugu Haryu
J. Cancer Ther. Vol.9 No.4, April 30, 2018  DOI: 10.4236/jct.2018.94032
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Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains
S. Kandil, M. El Soda
Adv. Microbiol. Vol.5 No.6, June 03, 2015  DOI: 10.4236/aim.2015.56039
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Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making
Sameh Awad, Nour Elhoda Ahmed, Morsi El Soda
Food Nutr. Sci. Vol.4 No.9, September 20, 2013  DOI: 10.4236/fns.2013.49A2011
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Gross domestic product and dietary pattern among 49 western countries with a focus on polyamine intake
Phan Nguyen Thanh Binh, Kuniyasu Soda, Masanobu Kawakami
Health Vol.2 No.11, November 22, 2010  DOI: 10.4236/health.2010.211198
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