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1Evaluation Of Some Nutritive Values and Organoleptic Qualities Of Cooked Fresh And Cooked Male Formatted (Mono-sex) Bolti Fish.
2Fish Cake From Tuna-Like Fish (Scombromorous Sp.) Flesh To Improve Its Consumption Acceptability
3Effect of different cooking methods on some quality attributes of green pea and spinach.
4Studies on acrylamide formation in some Egyptian popular fried-foods
5Effect of feeding with male formation hormone on physical and chemical properties of Nile Bolti Fish (Oreachromis niloticus)
6Preparation of carboxymethyl cellulose from water hyacinth “Nile flowers” (Eichornia crassipes) and cavendish banana pseudo stems (Musa cavendishii LAMBERT)
7Optimizing The Extraction Conditions of Gelatin Obtained from Chicken Processing By-Products
8Production of Ethanol from Agro-industrial Wastes: II - Optimizing variables for ethanol production from rice straw and beet pulp hydrolyzates
9Evaluation of pumpkin pulp and seeds flours for cookies fortification
10Effect of Feeding on a True Milk on Lipid Oxidation, Fatty Acid Composition, Amino Acids and Digestibility of Raw and Cooked Veal Calves Meat.
11Production of Ethanol from Agro-industrial Wastes: I. Pretreatment of Raw Materials for Using in Fermentation Processing.
12Studies on hypocholesterolemic activity of stabilization of rice bran oil
13The role of some elicitors in inducing chilling stress resistance in apricot fruit
14Study of Some Cooking and Eating Quality Characters of Some Egyptian Rice Genotype
15Technological Processes Affecting On Reduction Of Dicofol Residues On Strawberry And Cantaloupe
16Effect of time and temperature of storage on absorption of flavoring compounds and its effect on oxygen permeability of different plastic packaging materials
17Utilization of baladi orange peel in production of low caloric sponge cake
18Effect of precooking process of tuna-like Fish (Scombromorous sp.) Cake on chemical, microbiological and sensory properties
19Utilization of natural antioxidants from sugarcane bagasse and pomegranate peels for improving the quality of cotton seed and soybean oils during storage.

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