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Science Alert
 
    Publisher: Asian Network for Scientific Information
   
  Journal of Applied Sciences seeks to promote and disseminate the knowledge by publishing original research findings, review articles and short communications in the broad field of applied sciences. Scope of the journal includes: Biology, chemistry, physics, environmental, business and economics, finance, mathematics and statistics, geology, engineering, computer science, social sciences, natural and technological sciences, linguistics, medicine and architecture, food science, environmental science, agricultural engineering. Journal of Applied Sciences now accepting new submissions. Submit your best paper via online submission system.
  Editor-in-Chief:  Gazi Mahabubul Alam
 
 
Amany, M.B., M.A. Shaker and A.A. Azza, 2012. Vacuum frying: An alternative to obtain high quality potato chips and fried oil. Banat's J. Biotechnol., 3: 22-30.
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Amany, M.M. Basuny, A.M. Sharaf, M.E. Abd-Elgany and S.M. Arafat, 2009. Effect of roasting and bleaching processes on white and dark brown sesame seed oils. J. Biol. Chem. Environ., 4: 215-232.
Amany, M.M. Basuny, S.M. Arafat and S.L. Nasef, 2011. Utilization of ostrich oil in foods. Bnanats J. Biotechnol., 2: 7-18.
Amany, M.M. Basuny, S.M. Arafat, Dalia and M.M. Mostafa, 2008. Virgin olive oil quality: Relationship between bioactive components and organoleptic evaluation. Alex. J. Food Sci. Technol., 3: 21-29.
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Amany, M.M. Basuny, Shaker, M. Arafat, Essam and M. Mohamed, 2008. Bitterness, natural antioxidants and quality indices of virgin olive oil from different growing areas. J. Biol. Chem. Environ. Sci., 3: 423-436.
Amany, M.M. Basuny, Shaker, M. Arafat, Essam and M. Mohamed, 2008. Use of safflower oil mixed with palm olein in deep-fat frying process. J. Biol. Chem. Environ. Sci., 3: 395-409.
Amany, M.M.B. and M.A. Shaker, 2013. Reduction of acrylamide formation, polymer compounds and oil uptake in potato slices during frying. Curr. Res. Microbiol. Biotechnol., 1: 111-118.
Amany, M.M.B., M.A. Shaker and A.K. Abeer, 2012. Antioxidant activities of date pits in model meat system. Int. Food Res. J., 19: 223-227.
Amany, M.M.B., M.A. Shaker and M.S. Hanaa, 2014. Effectiveness of olive-waste ash as an adsorbent material for the regeneration of fried sunflower oil. Curr. Sci. Int., 3: 311-319.
Arafat, S.M. and A.A. Ahmad, 2013. Relationship between volatile compounds of olive oil and sensory attributes. Int. Food Res. J., 20: 197-204.
Arafat, S.M. and M.E. El-Sayed, 2014. Maximizing the productivity of olives by using some materials and its impacts on the quality indices of picual olive oil. J. Food Technol. Res., 1: 96-110.
Arafat, S.M., A.M. Gaafar, A.M. Basuny and S.L. Nassef, 2009. Chufa tubers (Cyperus esculentus L.): As a new source of food. World Applied Sci. J., 7: 151-156.
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Arafat, S.M., A.M.M. Basuniy, M.E. Elsayed and H.M. Soliman, 2016. Effect of pedological, cultivar and climatic condition on sterols and quality indices of olive oil. Sci. Agric., 13: 23-29.
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Arafat, S.M., Amany, M.M. Basuny and M.E. Ali, 2008. Bioactive components changes during processing method of table olives. J. Biol. Chem. Environ., 1: 171-186.
Arafat, S.M., Amany, M.M. Basuny, Dalia and M.M. Mostafa, 2008. Production of tahina substitute from Flaxseed (Linum Usitatissimum). J. Biol. Chem. Environ., 1: 681-696.
Arafat, S.M., E.M. AbdlKader and R.M. Sayed, 2011. Fatty acids composition and quality assurance of cemal (bombax) and monsa (chorisia) seed oils and used in deep-fat frying. Bnanats J. Biotechnol., 2: 66-75.
Basuny, A.M. and S.M. Arafat, 2014. Maximize the benefit from date pits for production activated carbon and using it for removing peroxides from fried oils. Ann. Res. Rev. Biol., 4: 1561-1577.
Basuny, A.M., A.M. Gaafar and S.M. Arafat, 2009. Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia. Afr. J. Biotechnol., 8: 6627-6633.
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Basuny, A.M., M.S. Arafat and H.M. Soliman, 2013. Chemical analysis of olive and palm pollen: Antioxidant and antimicrobial activation properties. Wudpecker J. Food Technol., 1: 14-21.
Basuny, A.M., S.M. Arafat and H.A. Farag, 2013. Utilization from fruits and leaves of napek (Zizyphus spina-christi L.) as a source of bioactivecomponents. Banat's J. Biotechnol., 4: 16-28.
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Basuny, A.M., S.M. Arafat and S.M. Kamel, 2013. Poly phenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep fat frying. Curr. Res. Microb. Biotechnol., 1: 1-8.
Basuny, A.M., S.M. Arafat, H.A. Farag and H.M. Soliman, 2016. Production of mixture more resistance from some vegetable oils for frying process. Int. J. Chem. Natural Sci., 4: 365-373.
Basuny, A.M.M., S.L. Nasef, E.A.M. Mahmoud and S.M. Arafat, 2011. Use of medicinal and aromatic plants for increasing quality of some bakery products. Banats J. Biotechnol., 2: 76-88.
Basuny, A.M.M., S.L. Nasef, E.A.M. Mahmoud and S.M. Arafat, 2011. Use of medicinal and aromatic plants for increasing quality of some bakery products. Int. J. Food Res. .
Basuny, A.M.M., S.M. Arafat and A.A. Kinawy, 2011. Antioxidant activities of date pits in a model meat system. Int. Res. J. Biochem. Bioinform., 1: 89-94.
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Dalia, S.M.A., M.M. Mostafa and A.M.M. Basuny, 2007. Evaluation of onion oil (seed and pulp) as antioxidant and microbial growth material. Minufiya J. Agric. Res., 32: 759-769.
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El-Maghrabey, A.F., A.E. Hatab, M.M. El-Danasory, S.M. Arafat and M.S. Ghaly, 2011. Impact of high temperature on physico-chemical propertites of some vegetable oils during dee-fat ferrying process. Egypt. J. Applied Sci., 26: 269-284.
Farag, R.S., A.M.M. Basuny, S.M. Arafat and S.A. Arafa, 2008. Safety limits of heat-treated sunflower oil with ferrous sulphate. Adv. Food Sci., 30: 107-112.
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Farag, R.S., A.M.M. Basuny, S.M. Arafat and S.A. Arafa, 2009. Use of some agriculture waste hull ashes for the regeneration of fried sunflower oil. Int. J. food Sci. Technol., 44: 1850-1856.
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Hashem, H.A., Amany, M.M. Basuny and S.M. Arafat, 2007. Chemical and physical characteristics of milk fat and palm srearin blends. Minufiya J. Agric. Res., 32: 13-23.
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Ismail, A.I. and S.M. Arafat, 2014. Quality characteristics of high‐oleic sunflower oil extracted from some hybrids cultivated under Egyptian conditions. J. Food Technol. Res., 1: 73-83.
Saelm, A.G. and M.S. Arafat, 2007. Evaluation and application of antioxidant activity of some medicinal and aromatic plants on sunflower oil. Egypt. J. Appl. Sci., 22: 250-262.
Shaker, M.A., 2015. Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips. Int. Food Res. J., 22: 1557-1563.
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Shaker, M.A., M.B. Amany and A.M.A. Mahmoud, 2013. Production of low acidity rice bran oil by heating process. Peak J. Food Sci. Technol., 1: 13-18.
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Soliman, H.M., A.M. Basuny and S.M. Arafat, 2015. Utilization of stearic acid extracted from olive pomace for production of triazoles, thiadiazoles and thiadiazines derivatives of potential biological activities. J. Oleo Sci., 64: 1019-1032.