Shady M. ElShehawy
Shady M. ElShehawy
Food Industries Department, Faculty of Agriculture, Mansoura University, Egypt
بريد إلكتروني تم التحقق منه على mans.edu.eg - الصفحة الرئيسية
عنوانعدد مرات الاقتباساتالسنة
Chemical and microbiological evaluation of some fish products samples
RA El-Dengawy, SM El-Shehawy, AEM Kassem, SM El-Kadi, ZS Farag
Journal of Agriccultral Chemistry and Biotechnology, Mansoura University 3 …, 2012
92012
Proximate and elemental composition of important fish species in Makkah Central Fish Market, Saudi Arabia
AAGAHMM 7. Shady M. ElShehawy
Food and Nutrition Sciences 7 (6), 429-439, 2016
72016
Amino Acids Pattern and Fatty Acids Composition of the Most Important Fish Species of Saudi Arabia
HMAM Shady M. ElShehawy, Ali A. Gab-Alla
International Journal of Food Science and Nutrition Engineering 6 (2), 32-41, 2016
52016
Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread
RE El-Gammal, GAGSM ElShehawy
J. Food and Dairy Sci., Mansoura University 7 (7), 307-314, 2016
42016
Sensory, Chemical and Physical Characteristics of Some Traditional Salted Fish Samples from Egyptian Market
SM ElShehawy, RA El-Dengawy, ZS Farag
International Journal of Food Science and Nutrition Engineering 5 (6), 219-225, 2015
12015
THE ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF AQUOUS THYME AND SUMAC EXTRACTS IN REFREGIRATED MINCED BEEF MEAT
FY Ibrahim, SM El-Shehawy
J. Product. & Dev 18 (1), 23-35, 2013
12013
Changes occurring during date pickling process
SMM ElShehawy, SM El-Kady
The 4th Arab Mansoura Conference of Food & Dairy Science & Technology …, 2008
12008
EFFECT OF CONCENTRATION PROCESS AND STORAGE PERIOD ON QUALITY PROPERTIES OF SOME FRUIT AND VEGETABLE CONCENTRATES
MT Shalaby, YI Faten, SM El-Shehawy, MN Ibrahim
1
Safety assessment of some imported canned fish using chemical, microbiological and sensory methods
SM ElShehawy, ZS Farag
The Egyptian Journal of Aquatic Research, 2019
2019
Biological Effects of Some Synthetic Flavoring Agents on Experimental Animals
GA Ghoneim, FYISM ElShehawy
J. Food and Dairy Sci., Mansoura University 7 (6), 285-294, 2016
2016
Quality attributes of the most common consumed fresh fish in Saudi Arabia
AAGAHMM Shady M. ElShehawy
International Journal of Nutrition and Food Sciences 5 (2), 85-94, 2016
2016
The antimicrobial and antioxidant effect of aqueous thyme and sumac extracts in refrigerated minced beef meat
SM Ibrahim. Faten Y. and ElShehawy
Journal of Productivity and Development, Zagazig University 18, 2013
2013
Processing of date honey
SMMGSAH Doma, M. B., ELShehawy
Journal of Food and Dairy Sciences, Mansoura University 4 (3), 51-64, 2013
2013
Effect of concentration process and storage period on quality properties of some fruit and vegetable concentrates
MN Shalaby, M. T. , Ibrahim. Faten Y. , ElShehawy, Sh. M. and Ibrahim
The 6th Arab Mansoura Conference of Food & Dairy Science & Technology, 2012
2012
Chemical and bacteriological evaluation of some burger samples collected from local market of Mansoura city
MMM Hassan, A. M., ElShehawy, Sh. M. and Rabie
The 6th Arab Mansoura Conference of Food & Dairy Science & Technology, 2012
2012
Using of 24 hours food recall method to study nutritional state for preparatory school students
YK Abd El-Gawwad, A. I. , Habib, G.H.M., ElShehawy, Sh. M. and Abd El-Latif
Journal of Food and Dairy Sciences, Mansoura University 3 (4), 199-206, 2012
2012
Nutritional value and fatty acids composition in the most common Egyptian fish as affected by traditional grilling process
SM ElShehawy, GA Goneim, ZS Farag
Mansoura University Journal of Food and Dairy Sciences 3 (2), 125-135, 2012
2012
Carrot leaves: antioxidative and nutritive values
SM Goneim, Gehan A., Ibrahim, Faten Y. and ElShehawy
Journal of Food and Dairy Sciences, Mansoura University 2 (4), 2011
2011
Evaluation of meals in some Egyptian university cities
SMM El-Shehawy
The 4th Arabic Conference for Nutrition. 5-7 April (2011). Amman, Jordan, 2011
2011
OMEGA-3 IN FISH OIL: PRODUCTION OF HIGH QUALITY FISH OIL FROM FISH BYPRODUCTS
SMM ElShehawy
2010
يتعذر على النظام إجراء العملية في الوقت الحالي. عاود المحاولة لاحقًا.
مقالات 1–20