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1.
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Antioxidative activity of phenolic compounds from white and black berry leaves [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • فاعلية المركبات الفينولية من أوراق التوت الابيض والاسود كمضادات أكسدة.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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2.
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Anticancer activities of phenolic compounds from red roomy grape fruits and its leaves extracts [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الانشطة المضادة للسرطان للمركبات الفينولية المستخلصة من ثمار العنب الرومي الاحمر واوراقة.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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3.
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Natural antioxidant activity of rice hull and black rice hull extracts on sunflower oil [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • نشاط مستخلصات مضادات الاكسدة الطبيعية لقشور الأرز وقشور الارز الاسود علي زيت عباد الشمس.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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Properties of functional soft cheese made by using blends of artichoke (Cynara cardunculus L.) instead of chymosin as coagulant [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خصائص الجبن الطرى الوظيفي المدعم بالخرشوف كبديل للكيموسين.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(7)
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5.
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Quality characteristics of common carp fish patties incorporated with some plant extracts during frozen storage [electronic resource] by Language: English Summary language: Arabic
Other title:
  • خصائص جودة باتيه أسماك المبروك المدعم ببعض المستخلصات النباتية أثناء التخزين بالتجميد
In: Mansoura University Journal of Food and Dairy Sciences 2022.v.13(8)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V13 No8 1.

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