Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival) von Khalifa, Ibrahim, Barakat, Hassan, El‐Mansy, Hamdy A., Soliman, Soliman A.

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Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues von Khalifa, Ibrahim, Barakat, Hassan, El-Mansy, Hamdy A., Soliman, Soliman A.

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Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating von Khalifa, Ibrahim, Barakat, Hassan, El-Mansy, Hamdy A., Soliman, Soliman A.

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Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes von Khalifa, Ibrahim, Barakat, Hassan, El-Mansy, Hamdy A., Soliman, Soliman A.

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Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams von Abolila, Rafeek M., Barakat, Hassan, El-Tanahy, Hassan A., El-Mansy, Hamdy A.

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Effect of pH , sodium chloride and sucrose on heat inactivation and reactivation of peroxidases in certain foods von Gibriel, A.Y, El-Sahrigi, A.F, Kandil, S.H, El-Mansy, H.A

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The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley von Barakat, Hassan, Spielvogel, Anja, Hassan, Mahmoud, El-Desouky, Ahmed, El-Mansy, Hamdy, Rath, Frank, Meyer, Vera, Stahl, Ulf

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