A
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A, Manal
Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya [Volume 3, Issue 1, 2022, Pages 33-51]
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A. Abd El Aziz, Hanan
Utilization of some natural plants sources in producing new product (gummy jelly candy) [Volume 3, Issue 2, 2022, Pages 40-63]
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A. Abdelfatah, Marwa
Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil [Volume 3, Issue 1, 2022, Pages 79-105]
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A Abd EL Latif, Mona
Utilization of some natural plants sources in producing new product (gummy jelly candy) [Volume 3, Issue 2, 2022, Pages 40-63]
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A. Asael, Mostafa.
Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour [Volume 3, Issue 1, 2022, Pages 177-201]
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Abd El Kareem. Ghannam, Hanan.
Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.). [Volume 3, Issue 1, 2022, Pages 145-176]
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A. El.kholany, Ebtehal
Utilization of black seeds meal for bakery products preparations [Volume 3, Issue 2, 2022, Pages 126-152]
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A Hassan, Amal
The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage. [Volume 3, Issue 1, 2022, Pages 1-32]
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A Kamal El Deen, Azza
Utilization of some natural plants sources in producing new product (gummy jelly candy) [Volume 3, Issue 2, 2022, Pages 40-63]
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Aly Maher Arfa, Neveen
Utilization of Hollyhock (Althaea officinalis L.) roots in manufacture of juices and jams [Volume 3, Issue 2, 2022, Pages 193-211]
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A. Metry, Wedad
Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria [Volume 3, Issue 1, 2022, Pages 124-144]
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A Mohamed, Dina
The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage. [Volume 3, Issue 1, 2022, Pages 1-32]
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A. S. Khalifa, Essam
Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria [Volume 3, Issue 1, 2022, Pages 124-144]
E
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E. Ramez, Nermeen,
Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya [Volume 3, Issue 1, 2022, Pages 33-51]
F
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Farid Hiekal, Abdel-Rahman
Modern and innovative technologies associated with museum tourism [Volume 3, Issue 1, 2022, Pages 52-78]
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Fathy Ismail Abdelhalim, Mohamed
Farmers' Knowledge and adoption of foliar fertilization technique in Sohag Governorate [Volume 3, Issue 2, 2022, Pages 64-94]
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Fawzy Salman Abdelsalam Elnagar, Mahmoud
Farmers' Knowledge and adoption of foliar fertilization technique in Sohag Governorate [Volume 3, Issue 2, 2022, Pages 64-94]
G
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Gendy, El-
Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya [Volume 3, Issue 1, 2022, Pages 33-51]
I
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Ibrahim EL-Mously, Hamed
Date Palm Plantations: A Future Sustainable Support to Forests [Volume 3, Issue 2, 2022, Pages 153-164]
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Ibrahim.N, Samah
Using Some Nutrients and Essential Oils for Improving ‘Crimson Seedless’ Grape Color [Volume 3, Issue 2, 2022, Pages 95-125]
L
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L. Nassef, Shereen
Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour [Volume 3, Issue 1, 2022, Pages 177-201]
M
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M. Abo-Taleb, Hossam
Utilization of black seeds meal for bakery products preparations [Volume 3, Issue 2, 2022, Pages 126-152]
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Magdi, M.A, Reham
Using Some Nutrients and Essential Oils for Improving ‘Crimson Seedless’ Grape Color [Volume 3, Issue 2, 2022, Pages 95-125]
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Mahmoud, A, Magda
Using Some Nutrients and Essential Oils for Improving ‘Crimson Seedless’ Grape Color [Volume 3, Issue 2, 2022, Pages 95-125]
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M. Ali, Naglaa.
Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya [Volume 3, Issue 1, 2022, Pages 33-51]
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M. Eid, Mounir
Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil [Volume 3, Issue 1, 2022, Pages 79-105]
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M. H. Hassaan, Hassan
Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria [Volume 3, Issue 1, 2022, Pages 124-144]
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M.M. Naeem, Mai
The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage. [Volume 3, Issue 1, 2022, Pages 1-32]
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M.M. Naeem, Mai
Study the antioxidant and antimicrobial of tiger nut and the biological effects of some its products [Volume 3, Issue 2, 2022, Pages 165-192]
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M. Nasr, Nesreen
Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria [Volume 3, Issue 1, 2022, Pages 124-144]
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Mohamed Mohamed Abouelnaga, Hassan
Modern and innovative technologies associated with museum tourism [Volume 3, Issue 1, 2022, Pages 52-78]
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M. Youssef, Ghada
Study the antioxidant and antimicrobial of tiger nut and the biological effects of some its products [Volume 3, Issue 2, 2022, Pages 165-192]
R
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Riad Fouad, Mohamed
Spectrophotometric detection and quantification limits of fipronil and neonicotinoids in acetonitrile [Volume 3, Issue 1, 2022, Pages 106-123]
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R. Tageldeen, Amal
Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil [Volume 3, Issue 1, 2022, Pages 79-105]
S
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Sayed Mohamed Abd El-Rahman, Hanaa
Immuno-enhancement of barely β-glucan or barley extracts on arsenic trioxide-induced immunosuppressed rat model [Volume 3, Issue 2, 2022, Pages 1-39]
T
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T. Gamal, Aziza
Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.). [Volume 3, Issue 1, 2022, Pages 145-176]
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T Ibrahim, Manar
The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage. [Volume 3, Issue 1, 2022, Pages 1-32]
Z
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Z. Ali, M.
Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.). [Volume 3, Issue 1, 2022, Pages 145-176]
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