Area of Interest:

Food Science and Technology

100%

Biotechnology

62%

Novel Food

90%

Shelf Life

75%

Waste Management

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Helal, A., N. Rashid, N. Dyab, M. Otaibi and T. Alnemr, 2018. Enhanced functional, sensory, microbial and texture properties of low-fat set yogurt supplemented with high-density inulin. J. Food Process. Beverages, 6: 1-11.
Al‐Nemr, T.M., S.E. Mohamed, A. Barbabosa and A.Z. Salem, 2016. Influence of Nisin and Lauryl arginine ester against some foodborne pathogens in recombined feta and processed spread cheese. J. Food Safety, 36: 172-179.
CrossRef | Direct Link |
Alnemr, T., A. Helal, A. Hassana and K. Elsaadany, 2016. Utilizing the functions of hydrocolloids as fat mimetic to enhance the properties of low-fat Domiati cheese. J. Food Process. Technol., Vol. 7. 10.4172/2157-7110.1000637.
CrossRef | Direct Link |
El Ghannam, M., T. El Nemr, A. Hassan and N. Dyab, 2015. Encapsulation efficiency, microstructure and oxidation stability of fish oil encapsulated powder made by using whey protein concentrate. Alexandria Sci. Exchange J., 36: 221-225.
Alnemr, T., A. Basioni, A. Hassn and M. Alghanam, 2015. Effect of synergized filler as protein base substitution and replacer on technological properties of low-fat spreadable processed cheese analogue. J. Dairy Vet. Anim. Res., 2: 182-189.
Amal, M.A.E.R., T.M. Alnemr and I.M. Mona, 2013. Potential utilization of texturizing inulin (Frutafit TEX) as a fat replacer in some food products. Alex. J. Food Sci. Technol., 10: 1-12.
Alnemr, T.M., A.M.A. El-Razek, H.M. Hasan and M.I. Massoud, 2013. Improving of Karish cheese by using enhanced technological texturizing inulin. Alex J. Agric. Res., 58: 173-181.
Tarek, M. and H.E. Mostafa, 2010. Screening of potential infants' lactobacilli isolates for amino acids production. Afr. J. Microbiol. Res., 4: 226-232.
El-Nemr, T.M. and H. El-Gamal, 2009. Synbiotic free fat Labenah (yogurt cheese) analog based oat dietary fibers as a first-course salad with hotel meals. J. Facul. Tourism Hotel Fayoom Univ., 4: 6-21.
El-Nemr, T. and H. El-Gamal, 2008. Characterization of low-fat yogurt salad as influenced by maltodextrin addition as a fat replacer in hotel menus. J. Home Econ.-Minufiya Univ., 18: 167-181.
Hassan, H.E. and T.M. El Nemr, 2007. Novel recipes of probiotic low fat Labneh cheese as natural flavouring salads in hotel meals. J. Assoc. Arab Univ. Tourism Hospit., 4: 131-146.
El-Nemr, T.M., M. El-Ghanam and N. Diab, 2007. Incorporation of Milk Protein Concentrate (MPC) and Whey Protein Concentrate (WPC) in the blend of low fat ice cream. J. Agric. Sci. Mansoura Univ., 32: 7401-7414.
El-Nemr, T. and H. Mostafa, 2007. Influence of jerusalem artichoke inuline addition as a prebiotic on bifidobacteria survival in Egyptian flavored fermented rayeb drink. Deutsche Lebensmittel-Rundschau, 103: 65-71.
El-Nemr, T.M., 2006. Incorporation of plant seeds solids (sweet lupine and chickpea) into Karish cheese analogs. Adv. Agric. Res., 11: 687-698.
El-Nemr, T.M., 2006. Chemical, rheological and organoleptic properties of processed cheese analogs (partial and whole replacement of cheese). J. Adv. Agric. Res., 11: 699-710.
Helmy, M.A., T.M. El-Nemr, I.A. Attia and S. Awad, 2005. Interaction between probiotic Labneh and probiotic whey enhanced with some herb oils and different packaging materials. Alexandria J. Agric. Res., 50: 63-80.
El-Nemr, T.M., 2005. Viability of probiotic bacteria in Karish cheese during storage period by freezing or immersing in vegetable oils. Alex. J. Agric. Res., 50: 57-66.
El-Nemr, T.M., A.H. Ali and S.A. Awad, 2004. Introducing of some herb oils in the manufacture of Probiotic Labneh. Alexandria J. Agric. Res., 49: 49-58.
El-Nemer, T.M., S.A. Awad and A.H. Ali, 2003. Increasing of probiotic and therapeutic action in karish cheese using tolue balsam extract. Egypt J. Food Sci., 31: 213-226.
Tahoun, M.K., T.M. El‐Nemr and O.H. Shata, 2002. A recombinant Saccharomyces cerevisiae strain for efficient conversion of lactose in salted and unsalted cheese whey into ethanol. Food/Nahrung, 46: 321-326.
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Kheadr, E.E., A.M. Abd‐El‐Rahman and T.M. El-Nemr, 2002. Survivability and antimicrobial capacity of bifidobacteria and yoghurt bacteria during refrigerated storage of yoghurt made from lactose‐hydrolyzed milk. Alexandria J. Agric. Res., 47: 81-91.
Gooda, E., T.M. El-Nemr and A.H. Malak, 2002. Viability of Bifidobacterium sp. in ice milk product enhanced by some herb oils. J. Agric. Sci. Mansoura Univ., 27: 3314-3321.
Alnemr, T., 2002. Milk Processing Principles and Technology. Alexandria University, Egypt.
Abd-El-Rahman, M.A., E.E. Kheadr and T.M. El-Nemr, 2002. Changes in physical-chemical properties of Bio-yoghurt made from lactose-hydrolyzed milk. J. Agric. Sci. Mansoura Univ., 27: 1089-1100.
El-Nemr, T.M., 2001. Immobilization of recombinant strains of Saccharomyces cerevisiae for the hydrolysis of lactose in salted Domiati cheese whey. Eur. Food Res. Technol., 212: 225-227.
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Alnemr, T., 2001. Role of Milk and its Products in Nutrition and Health. Alexandria University, Egypt.
Helmy, M., T.M. El-Nemr and I. Attia, 2000. Carminative bio-yoghurt: Enrichment of bifido-yoghurt with some herb oils. J. Aglric. Mansoura Univ., 25: 4389-4399.
Tahoun, M.K., T.M. El-Nemr and O.H. Shata, 1999. Ethanol from lactose in salted cheese whey by recombinant Saccharomyces cerevisiae. Zeitschrift Lebensmitteluntersuchung Forschung A., 208: 60-64.
CrossRef | Direct Link |
El-Nemr, T.M., 1999. Enhancement of ethanol production from whey fortified with molasses by recombinant strains of Saccharomyces cerevisiae. Alexandria J. Agric. Res., 44: 119-128.
Direct Link |