A.M. El-Gizawy

Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products

Hussein M. Ali, A.M. El-Gizawy, R. El-Bassiouny et al. · Journal of Food Science and Technology · 2014 · 144 citations · Full text

Food Chemistry, Ascorbic Acid, Biochemistry +8

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

Hussein M. Ali, A.M. El-Gizawy, R. El-Bassiouny et al. · Food Chemistry · 2015 · 141 citations

Food Chemistry, Browning Products, Biosynthesis +10

EFFECT OF DIFFERENT SHADING LEVELS ON TOMATO PLANTS. 2. YIELD AND FRUIT QUALITY

A.M. El-Gizawy, Maha Abdallah, Hassan M. Gomaa et al. · Acta Horticulturae · 1993 · 65 citations

Engineering, Botany, Sustainable Agriculture +7

Effect of magnetic field treatments for seeds and irrigation water as well as N, P and K levels on productivity of tomato plants.

Ahmed Abou El-Yazied, A.M. El-Gizawy, S. M. Khalf et al. · ˜The œJournal of applied sciences research · 2012 · 42 citations · Full text

Engineering, Botany, K Levels +9

An in vitro method for the conservation and storage of garlic (Allium sativum) germplasm

A.M. El-Gizawy, B. V. Ford-Lloyd · Plant Cell Tissue and Organ Culture (PCTOC) · 1987 · 25 citations

Botany, Vitro Method, Plant Cell Culture +2