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