Biological Evaluation of Cupcake Made with Wheat Flour Enriched with Chickpea, Purslane, Doum and Carob Flours as Functional Food for Patients with Anemia

Articles in Press, Accepted Manuscript, Available Online from 25 January 2023

Galal A. Ghazal

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Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake

Articles in Press, Accepted Manuscript, Available Online from 20 May 2023

Eman Gamal Yaseen

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Assessment of the Nutritional Status of Some Primary School Children in Qalyubia Governorate, Egypt.

Volume 60, Issue 4, December 2022, Pages 1133-1144

Ashraf Shraouba

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Quality Evaluation of Cold Catfish Soaking with Different Herbal Extracts

Volume 60, Issue 4, December 2022, Pages 1145-1158

Ashraf Shraouba

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Storage Stability of Battered Common Carp Fillets Affected By Incorporation With Herbal Extracts

Volume 60, Issue 4, December 2022, Pages 1159-1174

Ashraf Shraouba

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Impact of Some Essential Oils and Nanoparticles in Chitosan Films to Control Pathogenic Bacteria and Storage Keeping Quality of Meat Products

Volume 60, Issue 4, December 2022, Pages 1175-1192

Ashraf Shraouba; Ghaidda A. Makkia

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Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Volume 60, Issue 3, September 2022, Pages 845-854

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Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press

Volume 60, Issue 3, September 2022, Pages 855-868

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Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

Volume 60, Issue 3, September 2022, Pages 869-876

Ashraf Shraouba

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Application of Haccp System in the Manufacture of Halawa Tahinia from Sesame

Volume 60, Issue 2, June 2022, Pages 417-430

Mohamed A. Mosa

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Effect of Enzymatic Extraction Method on Quality Parameters and Sensory Acceptability of Date Dibs Produced from Second Grade Dates

Volume 60, Issue 1, March 2022, Pages 53-62

Mohamed Khairy Morsy

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Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Volume 60, Issue 1, March 2022, Pages 63-72

Mohamed Khairy Morsy

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Technological Characteristics and Quality Attributes of Some Faba Bean (Vicia Faba) Varieties

Volume 60, Issue 1, March 2022, Pages 73-84

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Nutritional Value and Sensory Properties of Cookies Prepared As Baby Foods for Post Weaning

Volume 60, Issue 1, March 2022, Pages 85-94

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Impact of Thermal Treatment and Ozone on Quality Parameters and Shelf-Life of Mango Nectar

Volume 59, Issue 4, December 2021, Pages 933-948

Mohamed Khairy Morsy

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Quality Assessment and Acceptability of Kobeba Produced from Different Fish Meat

Volume 59, Issue 3, September 2021, Pages 763-772

R H SALEM

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Study on Some Avocado Fruits Varieties and Its Extracted Oil

Volume 59, Issue 3, September 2021, Pages 773-784

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Physico- Chemical, Microbiological and Sensory Properties of Some Commercial Bottled Drinking Water In Egypt.

Volume 59, Issue 2, June 2021, Pages 475-484

Alaa Abd elrasoul Gomaa

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Effect of Gamma Irradiation on Some Rice Varieties Properties

Volume 59, Issue 2, June 2021, Pages 485-494

Mohamed mowafy biomy

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Evaluation of Low Calorie Roselle Beverage

Volume 59, Issue 2, June 2021, Pages 495-504

Rana Seiam

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Assessment of Various Hazards Found In Halewet El-Moulid And Cream Cake Handled In The Local Egyptian Market.

Volume 59, Issue 2, June 2021, Pages 505-514

Nada Taha Hussein

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Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Volume 58, Issue 4, December 2020, Pages 949-962

M. Z El-Rouby

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Reduction of Acrylamide Formation In Potato Chips By Gamma Irradiation and Some Pretreatments Processing

Volume 58, Issue 1, March 2020, Pages 45-52

Khalid Ragaei Abdraboh Elbassiony

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Improving the Quality of Some Chicken Products with Some chemical Treatments

Volume 57, Issue 4, December 2019, Pages 971-978

Zoubida M Awad

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Effect of ajwainseeds on pan bread quality

Volume 57, Issue 3, September 2019, Pages 687-696

Hanaa A. Mohameda

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