Assiut Journal of Agricultural Sciences

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Volume 54 (2023)

Issue 1

Volume 53 (2022)

Volume 52 (2021)

Volume 51 (2020)

Volume 50 (2019)

Volume 49 (2018)

Volume 48 (2017)

Volume 47 (2016)

Volume 46 (2015)

Volume 45 (2014)

Volume 44 (2013)

Volume 43 (2012)

Volume 42 (2011)

Volume 41 (2010)

Volume 40 (2009)

Volume 39 (2008)

Volume 38 (2007)

Volume 37 (2006)

Current Issue: Volume 54, Issue 1, January 2023

Main Subjects


1		Path Coefficient Analysis for Grain Yield and Some of its Attributes in Bread wheat (Triticum aestivum L.)
	Page 1-18
	Atif Abo-Elwafa; Ashraf B.A. Taib; Hussein M. Abo-Sapra; Bahy R. Bakheit
	View Article \| PDF 601.02 K

2		Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum
	Page 19-33
	Ali Fadawy; Aly I. Hassan; Khaled G. Zaki; Ahmed M. Hamdy
	View Article \| PDF 571.83 K

3		Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds
	Page 34-49
	Dina M. Osman; Hany A. Noureldin; Fathy E. El-Gazzar; Khaled H. Salman
	View Article \| PDF 545.73 K

4		Utilization of Pomegranate Peels Powder as a Novel Preservative in White Soft Cheese Making
	Page 50-65
	Mohamed Aziz; Adel A. Tammam; Mohamed A.H. Nagm El-diin; Ahmed M. Hamdy
	View Article \| PDF 418.34 K

5		Foliar Application of Glycine and/or Zinc Enhances Vegetative, Fruit and Essential Oil Characters of Cuminum cyminum L. Under Different Planting Methods
	Page 66-84
	Yassin M. Soliman; Essam Y. Abdul-Hafeez; Omer H.M. Ibrahim; Tarek M.A. Soliman
	View Article \| PDF 562.34 K

6		Variability of Essential Oil Content, Composition and Antioxidants of Sweet Marjoram Grown at Different Locations in Egypt
	Page 85-101
	Fatma Al-Zahra K. Attia; Ismail H. EL-Sallami; Omer H.M. Ibrahim
	View Article \| PDF 1.13 MB

7		Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates
	Page 102-115
	Shereen L. Nassef; Hoda H. Hafez; Ashgan M. Aly
	View Article \| PDF 537.86 K

8		Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours
	Page 116-131
	Ahmed Rabie Mohamed Maray
	View Article \| PDF 509.6 K

Assiut Journal of Agricultural Sciences (AJAS) - Current Issue

Path Coefficient Analysis for Grain Yield and Some of its Attributes in Bread wheat (Triticum aestivum L.)

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Utilization of Pomegranate Peels Powder as a Novel Preservative in White Soft Cheese Making

Foliar Application of Glycine and/or Zinc Enhances Vegetative, Fruit and Essential Oil Characters of Cuminum cyminum L. Under Different Planting Methods

Variability of Essential Oil Content, Composition and Antioxidants of Sweet Marjoram Grown at Different Locations in Egypt

Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours