Annals of Agricultural Science, Moshtohor

Main Subjects = FOOD SCIENCE

Studies on The Nutritional Status of Some Students of Al-Azhar Institutes

Volume 62, Issue 1, March 2024, Pages 85-100

Mahmoud Mahmoud; Hanaa M. Soliman; H.E.M. Bahlol; Elsayed Farahat Sayed-Ahmad

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Volume 61, Issue 2, June 2023, Pages 443-456

mahdi hassoun; Mahmoud Mohamed; Galal M Gazal; Amira mohamed omar

Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia

Volume 61, Issue 1, March 2023, Pages 127-142

Galal A. Ghazal

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake

Volume 61, Issue 1, March 2023, Pages 119-126

Eman Gamal Yaseen

Microbiological Evaluation of Meals Served To Students in the University City Restaurant of Benha University

Volume 61, Issue 1, March 2023, Pages 143-150

Ashraf Sharouba; Mahmoud Mahmoud

Assessment of the Nutritional Status of Some Primary School Children in Qalyubia Governorate, Egypt.

Volume 60, Issue 4, December 2022, Pages 1133-1144

Ashraf Shraouba

Quality Evaluation of Cold Catfish Soaking with Different Herbal Extracts

Volume 60, Issue 4, December 2022, Pages 1145-1158

Ashraf Shraouba

Storage Stability of Battered Common Carp Fillets Affected By Incorporation With Herbal Extracts

Volume 60, Issue 4, December 2022, Pages 1159-1174

Ashraf Shraouba

Impact of Some Essential Oils and Nanoparticles in Chitosan Films to Control Pathogenic Bacteria and Storage Keeping Quality of Meat Products

Volume 60, Issue 4, December 2022, Pages 1175-1192

Ashraf Shraouba; Ghaidda A. Makkia

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Volume 60, Issue 3, September 2022, Pages 845-854

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Volume 60, Issue 3, September 2022, Pages 855-868

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

Volume 60, Issue 3, September 2022, Pages 869-876

Ashraf Shraouba

Application of Haccp System in the Manufacture of Halawa Tahinia from Sesame

Volume 60, Issue 2, June 2022, Pages 417-430

Mohamed A. Mosa

Effect of Enzymatic Extraction Method on Quality Parameters and Sensory Acceptability of Date Dibs Produced from Second Grade Dates

Volume 60, Issue 1, March 2022, Pages 53-62

Mohamed Khairy Morsy

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Volume 60, Issue 1, March 2022, Pages 63-72

Mohamed Khairy Morsy

Technological Characteristics and Quality Attributes of Some Faba Bean (Vicia Faba) Varieties

Volume 60, Issue 1, March 2022, Pages 73-84

Nutritional Value and Sensory Properties of Cookies Prepared As Baby Foods for Post Weaning

Volume 60, Issue 1, March 2022, Pages 85-94

Impact of Thermal Treatment and Ozone on Quality Parameters and Shelf-Life of Mango Nectar

Volume 59, Issue 4, December 2021, Pages 933-948

Mohamed Khairy Morsy

Quality Assessment and Acceptability of Kobeba Produced from Different Fish Meat

Volume 59, Issue 3, September 2021, Pages 763-772

R H SALEM

Study on Some Avocado Fruits Varieties and Its Extracted Oil

Volume 59, Issue 3, September 2021, Pages 773-784

Physico- Chemical, Microbiological and Sensory Properties of Some Commercial Bottled Drinking Water In Egypt.

Volume 59, Issue 2, June 2021, Pages 475-484

Alaa Abd elrasoul Gomaa

Effect of Gamma Irradiation on Some Rice Varieties Properties

Volume 59, Issue 2, June 2021, Pages 485-494

Mohamed mowafy biomy

Evaluation of Low Calorie Roselle Beverage

Volume 59, Issue 2, June 2021, Pages 495-504

Rana Seiam

Assessment of Various Hazards Found In Halewet El-Moulid And Cream Cake Handled In The Local Egyptian Market.

Volume 59, Issue 2, June 2021, Pages 505-514

Nada Taha Hussein

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Volume 58, Issue 4, December 2020, Pages 949-962

M. Z El-Rouby

Annals of Agricultural Science, Moshtohor

Journal Archive

Volume 63 (2025)

Volume 62 (2024)

Volume 61 (2023)

Volume 60 (2022)

Volume 59 (2021)

Volume 58 (2020)

Volume 57 (2019)

Volume 56 (2018)

Volume 55 (2017)

Volume 54 (2016)

Volume 53 (2015)

Volume 52 (2014)

Volume 51 (2013)