Author = Sh. M. El-Shehawy
| Number of Articles: 5 | ||
| 1 | NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS | |
| Volume 3, Issue 2, February 2012, Page 125-135 | ||
| Sh. M. El-Shehawy; Gehan A. Goneim; Zeinab S. Farag | ||
| 2 | CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES | |
| Volume 2, Issue 4, April 2011, Page 201-211 | ||
| Gehan A. Goneim; Faten Y. Ibrahim; Sh. M. El-Shehawy | ||
| 3 | ANTIOXIDATIVE ACTIVITY OF PHENOLIC COMPOUNDS FROM WHITE AND BLACK BERRY LEAVES | |
| Volume 1, Issue 5, May 2010, Page 267-279 | ||
| Sh. M. M. El-Shehawy; Gehan A. A. Goneim; Faten Y. Ibrahim; Rania E. El-Gammal | ||
| 4 | CHANGES IN CHEMICAL AND NUTRITIONAL QUALITY DURING COLD STORAGE OF SOME FRUIT AND VEGETABLE JUICE BLENDS. | |
| Volume 1, Issue 4, April 2010, Page 181-191 | ||
| M. M. M. Tabikha; Sh. M. M. El-Shehawy; D. M. A. Helal | ||
| 5 | FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS | |
| Volume 1, Issue 3, March 2010, Page 113-121 | ||
| R. A. Hassan; Safaa M. A. Hassan; Sh. M. M. El-Shehawy | ||
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