-
1
المؤلفون: T. T. El-Sisy, Jehan B. Ali
المصدر: Asian Food Science Journal. :25-39
مصطلحات موضوعية: Nutrient density, Environmental Engineering, Peanut butter, Food science, Biology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::90d107a004d6b8ce023f7a83bc1b1a3e
https://doi.org/10.9734/afsj/2021/v20i130251 -
2
المؤلفون: A. F. Abdel-Salam, Jehan B. Ali, T. T. El-Sisy
المصدر: European Journal of Nutrition & Food Safety. :56-72
مصطلحات موضوعية: biology, Agronomy, media_common.quotation_subject, Quality (business), Sorghum, biology.organism_classification, Mathematics, media_common
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::06daf82eec39d2d8fda198fc36ceac1e
https://doi.org/10.9734/ejnfs/2020/v12i230193 -
3
المؤلفون: Jehan B. Ali, Asmaa A. Salem, Nivin S. Nail, T. T. El-Sisy
المصدر: Annual Research & Review in Biology. :1-18
مصطلحات موضوعية: Aflatoxin, Aspergillus, Ozone, biology, Chemistry, food and beverages, In vivo toxicity, Contamination, biology.organism_classification, General Biochemistry, Genetics and Molecular Biology, chemistry.chemical_compound, Detoxification, Food science, General Agricultural and Biological Sciences
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d343dfe7a3bd242ed7762521d5733032
https://doi.org/10.9734/arrb/2019/v34i330151 -
4
المؤلفون: T. T. El-Sisy, Nivin S. Nail
المصدر: Asian Food Science Journal. 6:1-16
مصطلحات موضوعية: Environmental Engineering, Colored, Chemistry, Biological property, Sensory system, Food science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::17531933089a0a7ab68fb1c33a060f3f
https://doi.org/10.9734/afsj/2019/45660 -
5
المؤلفون: T. T. El-Sisy, Marwa H. El-Gendy, Soad A. Ali
المصدر: Journal of Food and Dairy Sciences. 7:463-470
مصطلحات موضوعية: carbohydrates (lipids), endocrine system, fluids and secretions, Fruits and vegetables, food and beverages, Weaning, Total Viable Count, Composition (visual arts), Food science, Biology, Flavor
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::dd5e07ef5bcf806779e653e64e461007
https://doi.org/10.21608/jfds.2016.46062 -
6
المؤلفون: T. T. El-Sisy, Jehan B. Ali, Mervat S. H. Youssef
المصدر: Journal of Food and Dairy Sciences. 7:371-382
مصطلحات موضوعية: Melting rate, Meal, biology, Chemistry, digestive, oral, and skin physiology, Organoleptic, technology, industry, and agriculture, food and beverages, Apparent viscosity, Sorghum, biology.organism_classification, Whole grains, Ice cream, Food science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7e3b9248c8d1ce4e648660d9850a65af
https://doi.org/10.21608/jfds.2016.46031