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1.
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Applications of digital image analysis (DIA) to food-quality assessment: an overview [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تطبيقات التحليل التصويري الرقمي في تقويم جودة الأغذية: نظرة شاملة.
In: Alexandria Journal of Food Science and technology 2005.v.2(1)
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2.
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Utilization of carrot pomace in formulating functional biscuits and cakes [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام تفل الجزر في تشكيل بسكويت وكيك وظيفيين.
In: Alexandria Journal of Food Science and technology 2010.v.7(2)
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3.
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Production and evaluation of new products prepared from husk tomato fruits "Harankish" [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج وتقييم منتجات جديدة مصنعة من ثمار الحرنكش.
In: Alexandria Journal of Agricultural Research 2006.v.51(2)
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4.
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Acrylamide in food [electronic resource]: an overview. by Language: English Summary language: Arabic
Other title:
  • الأكريلاميد في الغذاء: نظرة شاملة.
In: Alexandria Journal of Food Science and technology 2004.v.1(1)
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5.
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Ferulic acid in foods : an overview [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • حمض الفريوليك فى الأغذية : نظرة شاملة.
In: Alexandria Journal of Food Science and technology 2012.v.9(2)
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6.
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Chemical and technological studies on flaxseed (Linum usitatissimum) and its application in some functional foods [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخصائص الكيماوية والتكنولوجية لبذور الكتان وتطبيقاتها فى إنتاج بعض الأغذية الوظيفية.
In: Mansoura University Journal of Food and Dairy Sciences 2013.v.4(5)
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7.
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Physicochemical and technological studies on some local Egyptian varieties of fig (Ficus Carica L.) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات فيزيوكيميائية وتكنولوجية علي بعض أصناف التين المصرية المحلية.
In: Alexandria Science Exchange Journal 2013.v.34(2)
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8.
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Physicochemical and technological studies on husk tomato (Physalis Pruinose L.) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات فيزوكيميائية وتكنولوجية علي الحرنكش.
In: Alexandria Science Exchange Journal 2013.v.34(2)
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9.
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Potentiality of red palm olein in formulating novel functional salad dressing / [electronic resource] by Language: English Summary language: Arabic
Other title:
  • إمكانية استخدام زيت الأوليين الأحمر فى توليف صلصة مشهية وظيفية
Alexandria Journal of Food Science and Technology 2011.v.8(1)
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Availability: Items available for loan: Main (1)Call number: ART AJFST V8 No1 2.

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10.
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Utilization of some citrus peels in formulating functional cookies and pasta [electronic resource] by Language: English Summary language: Arabic
Publication details: 2023
Other title:
  • الاستفادة من قشور بعض الموالح في تصنيع منتجات وظيفية من الكوكيز والمكرونة
Alexandria Journal of Food Science and Technology 2023.v.20(2)
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Availability: Items available for loan: Main (1)Call number: ART AJFST V20 No2 3.

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