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    Publisher: Academic Journals Inc., USA
   
  American Journal of Food Technology is dedicated to provide a forum to the scientific community to publish original research results in the field of food science and technology. Scope of the journal covers: Proximate analysis, novel foods, food quality assurance and food safety, raw material composition of food, food storage and distribution, consumer acceptance of foodstuffs, physical properties of food, food engineering practices, food marketing and food manufacturing techniques. American Journal of Food Technology now accepting new submissions. Submit your best paper via online submission system.
  Editor-in-Chief:  Om Prakash Chauhan
 
 
Al-Sanabani, A.S, K.M. Youssef, A.A. Shatta and S.K. El-Samahy, 2016. Influence of freezing steps on color attributes, phytochemical contents and antioxidant capacity of green beans. J. Food Sci., Suez Canal Univ., 3: 19-25.
Al-Sanabani, A.S., K.M. Youssef, A.A. Shatta and S.K. El-Samahy, 2016. Impact of freezing and freeze-drying processes on color, phytochemical contents and antioxidant capacity of pomegranate arils. J. Food Sci. Suez Canal Univ., 3: 27-34.
El-Faham, Y. Sawsan, A.A. Shatta and K.M. Youssef, 2005. Utilization of some food industries by-products to produce high fiber, high protein rice-based extrudates. J. Agric. Sci. Mansoura Univ., 30: 6901-6915.
El-Hady, A., A. El-Sayed, K.M. Youssef, A.A. Shatta and S.K. El-Samahy, 2014. Physico-Chemical, Rheological and Sensory Properties of Date Phoenix dactylifera Var. Shamia Sheets. J. Agric. Vet. Sci., 7: 59-69.
El-Samahy, S.K., A.A. Shatta and M.G. Abd El-Fadeel, 2005. Physical, chemical characteristics and rheological behavior of date pulp. Ann. Agric. Sci. Moshtohor, 43: 1723-1733.
El-Sanabani, A.S., A.A. Shatta, K.M. Youssef and S.K. El-Samahy, 2013. Some quality attributes of frozen spinach leaves. Alex. J. Food Sci. Technol., 10: 33-38.
El-Sanabani, A.S.. A.A. Shatta, K.M. Youssef and S.K. El-Samahy, 2010. Some quality attributes of some tomato concentrate brands produced in Egypt and Yemen. Agric. Res. J. Suez Canal Univ., 10: 41-50.
El-Shamei, Z.A.S., A.A. Gab-Alla, A.A. Shatta and M.M. Rayan, 2008. Thermal inactivation kinetics of pectin methyl esterase (PME) in apple, mango and cauliflower. Agric. Res. J. Suez Canal Univ., 8: 63-67.
El-Shamei, Z.S., A.A. Gab-Alla, A.A. Shatta, E.A. Moussa and A.M. Rayan, 2012. Histopathological changes in some organs of male rats fed on genetically modified corn (Ajeeb YG). J. Am. Sci., 8: 684-696.
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Embaby, H.E., R.A. Habiba, A.A. Shatta, M.M. ElHamamy, N. Morita and S.S. Ibrahim, 2006. Chemical composition and stability of canola oils from Japan and Egypt. Agric. Res. J. Suez Canal Univ., 6: 13-18.
Embaby, H.E., R.A. Habiba, A.A. Shatta, M.M. Elhamamy, N. Morita and S.S. Ibrahim, 2010. Glucosinolates and other anti-nutritive compounds in canola meals from varieties cultivated in Egypt and Japan. Afr. J. Food Agric. Nutr. Dev., 10: 2967-2982.
Gab-Alla, A.A., A.A. Shatta and Z.A. El-Shamei, 2005. The effect of phytic acid as antioxidant in meat products. Egypt. J. Food Sci., 33: 87-99.
Gab-Alla, A.A., Z.S. El-Shamei, A.A. Shatta, E.A. Moussa and A.M. Rayan, 2012. Morphological and biochemical changes in male rats fed on genetically modified corn (Ajeeb YG). J. Am. Sci., 8: 1117-1123.
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Rayan, A.M., A.A. Gab-Alla, A.A. Shatta and Z.A. El-Shamei, 2011. Thermal inactivation kinetics of quality-related enzymes in cauliflower (Brassica oleracea var. botrytis). Eur. Food Res. Technol., 232: 319-326.
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Rayan, A.M.M., Z.A.S. El-Shamei, A.A. Shatta, A.A. Gab-Alla and E.A. Moussa, 2015. Physicochemical properties of starch isolated from genetically modified corn (Ajeeb YG). J. Agroaliment. Proce. Technol., 21: 53-66.
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Shatta, A.A. and A.A. Gab-Alla, 2005. Effect of fat content, additives and storage temperature on the heat resistance of Escherichia coli 0157:H7 in meat and meat products. Annals of Agric. Sci. Moshtohor, 43: 1753-1764.
Shatta, A.A. and A.A. Gab-Alla, 2006. Antimicrobial properties of some plant extracts against various food-borne pathogenic bacteria. J. Agric. Sci. Mansoura Univ., 31: 2165-2178.
Shatta, A.A., 2006. Effect of frozen storage and concentration methods on some quality parameters of lime juice and concentrate. J. Agric. Sci. Mansoura Univ., 31: 6111-6123.
Shatta, A.A., A.A. Gab-Allah and K.M. Yousuf, 2006. Susceptibilty of lactic acid starters and probiotic bacteria toward some food preservatives and acidulants. Ann. Agric. Sci. Moshtohor, 44: 123-136.
Shatta, A.A., A.M. Rayan, Z.S. El-Shamei, A.A. Gab-Alla and E.A. Moussa, 2016. Comparative study of the physicochemical characteristics of oil from transgenic corn (Ajeeb YG) with its non-transgenic counterpart. Austin Food Sci., 1: 1023-1023.
Youssef, K.M. and A.A. Shatta, 2006. Effect of acrylamide, amygdalin, capsicum, furfural and vanillin on some food borne pathogenic bacteria. J. Agric. Sci. Mansoura Univ., 31: 2179-2191.
Youssef, K.M. and A.A. Shatta, 2006. Some physical, chemical and rheological characteristics of watermelon juice, concentrate and syrup. J. Agric. Sci. Mansoura Univ., 31: 6101-6110.