EKB Journal Management System
Keywords = Oat
Number of Articles: 18
1

Effect of dry and germinated oat on hypercholesterolemic rats

Volume 38, Issue 3, September 2023, Page 44-66
Mona Rabie Abd El-Rahman
2

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

Volume 1, Issue 2, March 2023, Page 64-76
Shereen Lotfy Nassef; Mostafa Asael; Nadia Abdelmotaleb
3

Effect of Some Operating Parameters on Quality of Corn Flakes Supported by Some Additives

Volume 1, Issue 2, March 2023, Page 50-63
Marwa Mohamed Helmy; Entsar Abdou; Entsar Mohamed
4

The effect of oat products fermented by probiotic bacteria on the blood biochemical parameters in experimental rats

Volume 4, Issue 2, July 2022, Page 39-44
Asem Mahmoud Abdelshafy; Eid El-Naggar; Mohamed N Kenawi
5

UTILIZATION OF WHEY CHEESE AND OAT WHOLE-GRAIN TO CONTROLLING WEIGHT GAIN IN RATS FED ON HIGH FAT DIET

Volume 50, Issue 11, November 2021, Page 517-541
M. Mansour Wael; A. El-Nawawy Mohammad; A. El-Malky Wageeh; S. Ashoush Ihab
6

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

Volume 49, Issue 2, 2021, Page 187-198
Hasnaa Abotaleeb; Rasha Mahmoud Arafa
7

QUALITY ASSESSMENT OF YOGURT ENRICHED WITH OAT AND CHICKPEA POWDERS AS SOURCE OF DIETARY FIBERS

Volume 48, Issue 4, July and August 2021, Page 1043-1054
Mohamed A-E.M. Elbahnasi; A. H. Gerguis; A. A. Abd El Galeel; A. S. El-Zoghaby
8

کفاءة فطر عيش الغراب الصالح للأکل والشوفان کغذاء وظيفي على مستوى دهون الدم ، ووظائف الکبد والکلى في الفئران البدينة

Volume 7, Issue 35, July 2021, Page 1813-1838
تسبي لطفي
9

Improving the Quality of Low-Fat Ice Cream Using Some Fat Replacers

Volume 59, Issue 5, 2021, Page 463-472
M. E. Shenana
10

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

Volume 59, Issue 5, 2021, Page 411-420
M. B. El-Alfy
11

Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners)

Volume 12, Issue 3, March 2021, Page 59-64
Amal M. Ewis
12

Effect of Mushroom, Oat and Their Mixtures as Functional Foods on Antioxidant Activities, Hematological Parameters of Obese Rats and its Sensory Evaluation

Volume 42, JANUARY- MARCH, January 2021, Page 21-36
Tesby M. R. Lotfy; Hassan A. R. El-Hendy; Samar M. S. Shawir
13

Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods

Volume 48, Issue 2, 2020, Page 327-335
Mohamed Nour-Eldin Farid Hamad; Dina Hamed El-Bushuty; Hajar Sameer El-Zakzouk
14

Combining Ability and Heterosis for Fodder Yield and Other Associated Traits in Oat (Avena sativa L.) القدرة على التآلف وقوة الهجين لمحصول العلف والصفات المرتبطة الأخرى في محصول الشوفان

Volume 11, Issue 10, October 2020, Page 939-943
M. O. H. Al-Juhaishi; A. M. A. Okaz; M. A. El-Hennawy; E. I. Zaazaa
15

Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean

Volume 11, Issue 4, April 2020, Page 97-103
M. N. F. Hamad; Dina H. El-Bushuty; Hajar S. El-Zakzouk
16

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

Volume 45, Issue 1, January 2018, Page 261-269
Omnia H. Darwish; A. M. Rabie; Madiha A. El-Shewy; Hanan S. Shalaby
17

Integrated Broomrape (Orobanche crenata Forsk.) Control in Faba Bean (Vicia faba L.) with Nitrogen Fertilizer, Intercropping and Herbicides

Volume 34, Issue 2, December 2012, Page 301-319
18

EFFECT OF COOKING METHODS ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT BEEFBURGER WITH ADDED OAT AS FAT-REPLACER

Volume 32, Issue 6, June 2007, Page 4585-4597
M. K. Morsi; Haiam M. Ibrahim; S. M. Galal; Mona A. Ibrahim