A
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A., El-Gendy
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
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Abdel-Samie, Mohamed
Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers [Volume 3, Issue 1, 2016, Pages 1-8]
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Abdulla, Galal
Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers [Volume 3, Issue 1, 2016, Pages 1-8]
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Allam, Hayam
Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice [Volume 3, Issue 1, 2016, Pages 67-74]
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Aref, Samar
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
E
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Ebrahem, Hafsa
Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt [Volume 3, Issue 1, 2016, Pages 9-18]
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El-Hadidy, Eshak
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
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El-Samahy, S.
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
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El-Samahy, S.
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
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El-Shamei, Zakarya
Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt [Volume 3, Issue 1, 2016, Pages 9-18]
-
Embaby, Hassan
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
G
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Gaballah, Amal
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
H
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Habiba, Ramadan
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
K
-
K., El-Samahy
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
M
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Mokhtar, Sayed
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
-
Morsy, Noha
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
-
Mostafa, Ahmed
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
O
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Omran, Helmy
Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt [Volume 3, Issue 1, 2016, Pages 9-18]
S
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S, Al-Sanabani
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
-
Shatta, A.
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Shatta, A.
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
Y
-
Youssef, Al-Sanabani
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Youssef, K.
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Youssef, K.
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
-
Youssef, Khaled
Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt [Volume 3, Issue 1, 2016, Pages 9-18]
Z
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Zayat, F.
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
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