Keyword Index

A

  • Adjunct cultures The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron [Volume 11, Issue 9, 2020, Pages 251-257]
  • Aflatoxin Isolation and Identification of Fungal Species in Kurdish Walnut Morphologically and using some Molecular Technique. [Volume 11, Issue 1, 2020, Pages 17-22]
  • A. flavus Isolation and Identification of Fungal Species in Kurdish Walnut Morphologically and using some Molecular Technique. [Volume 11, Issue 1, 2020, Pages 17-22]
  • Allura red Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments [Volume 11, Issue 1, 2020, Pages 9-16]
  • Amino acids Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato [Volume 11, Issue 1, 2020, Pages 39-44]
  • Amino acids A Comparison Between Goat and Human Milk in Infant Feeding [Volume 11, Issue 5, 2020, Pages 121-125]
  • Antibacterial Efficacy Bioactive Components of Lavender (Lavandula latifolia) Leaves as a Natural Antioxidant, Antibacterial, and its Uses as a Cake Preserving Agent [Volume 11, Issue 5, 2020, Pages 113-120]
  • Antimicrobial Antioxidant and Antimicrobial Activities of Enzymatic Hydrolysates of Camelʼs Milk Whey Protein and Casein [Volume 11, Issue 2, 2020, Pages 45-50]
  • Antimicrobial Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean [Volume 11, Issue 4, 2020, Pages 97-103]
  • Antioxidant activity Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder [Volume 11, Issue 4, 2020, Pages 91-96]
  • Antioxidant activity Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [Volume 11, Issue 5, 2020, Pages 141-146]
  • Antioxidant activity Preparation of Drink of Naturally Colored Milk Mixed with Root Beet إنتاج مشروب لبني ملون طبيعيًا باستخدام البنجر [Volume 11, Issue 8, 2020, Pages 227-230]
  • Antioxidant activity and Microbiological quality Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds [Volume 11, Issue 11, 2020, Pages 299-305]
  • A. parasiticus. morphological Isolation and Identification of Fungal Species in Kurdish Walnut Morphologically and using some Molecular Technique. [Volume 11, Issue 1, 2020, Pages 17-22]
  • Apple pomace Utilization of Food by Products in Preparing Low-Calorie Biscuits [Volume 11, Issue 11, 2020, Pages 307-311]
  • Asperagillus niger Isolation and Identification of Fungal Species in Kurdish Walnut Morphologically and using some Molecular Technique. [Volume 11, Issue 1, 2020, Pages 17-22]
  • Avocado powder Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake [Volume 11, Issue 7, 2020, Pages 203-208]
  • Avocado puree Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake [Volume 11, Issue 7, 2020, Pages 203-208]

B

  • Barley Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean [Volume 11, Issue 4, 2020, Pages 97-103]
  • Barley Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
  • Black rice Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [Volume 11, Issue 5, 2020, Pages 141-146]
  • Brain The Protective effect of Pomegranate and Red Beetroot Juices against Aluminum Toxicity in Brains of Male Rats [Volume 11, Issue 1, 2020, Pages 1-8]
  • Brilliant blue Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments [Volume 11, Issue 1, 2020, Pages 9-16]

C

  • Chemical and Physical properties Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]
  • Chemical composition Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]
  • Chemical composition A Comparison Between Goat and Human Milk in Infant Feeding [Volume 11, Issue 5, 2020, Pages 121-125]
  • Chemical composition Effect of Adding Carob Extract to Yogurt [Volume 11, Issue 7, 2020, Pages 195-198]
  • Chemical composition Preparation of Drink of Naturally Colored Milk Mixed with Root Beet إنتاج مشروب لبني ملون طبيعيًا باستخدام البنجر [Volume 11, Issue 8, 2020, Pages 227-230]
  • Chemical composition Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس [Volume 11, Issue 8, 2020, Pages 235-239]
  • Chemical Composition Total Phenolic Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
  • Chicken nuggets Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس [Volume 11, Issue 8, 2020, Pages 235-239]
  • Chickpea Minerals Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato [Volume 11, Issue 1, 2020, Pages 39-44]
  • Chickpea protein isolate Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage [Volume 11, Issue 12, 2020, Pages 363-368]
  • Composition and quality Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي کميات مختلفه من نفس مکونات المخلوط الاساسيه [Volume 11, Issue 10, 2020, Pages 285-288]
  • Cookies Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]
  • Cooking qualities Properties of Noodles Fortification with Turnip Leave powder [Volume 11, Issue 7, 2020, Pages 209-213]
  • Custard apple Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L. (Custard apple ) Fruit إنتاج مشروب شرش حيوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L [Volume 11, Issue 6, 2020, Pages 171-177]

D

  • Dairy products Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste [Volume 11, Issue 5, 2020, Pages 127-132]
  • Dibs Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product [Volume 11, Issue 9, 2020, Pages 241-246]
  • Different blends Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي کميات مختلفه من نفس مکونات المخلوط الاساسيه [Volume 11, Issue 10, 2020, Pages 285-288]
  • Domiati cheese Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]
  • DPPH Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ [Volume 11, Issue 6, 2020, Pages 157-164]
  • Drying Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars [Volume 11, Issue 12, 2020, Pages 369-376]

E

  • ELISA. PCR techniques Isolation and Identification of Fungal Species in Kurdish Walnut Morphologically and using some Molecular Technique. [Volume 11, Issue 1, 2020, Pages 17-22]
  • Emulsified Sausage Total Plate Count Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage [Volume 11, Issue 12, 2020, Pages 363-368]
  • Etenia 457 Impact of Etenia 457 and Sativoside on Ice Cream Properties [Volume 11, Issue 7, 2020, Pages 199-202]

F

  • Fatty acids composition The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron [Volume 11, Issue 9, 2020, Pages 251-257]
  • Flavonoid and Antioxidant activity Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
  • Food additive Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments [Volume 11, Issue 1, 2020, Pages 9-16]
  • Food allergy Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ [Volume 11, Issue 6, 2020, Pages 157-164]
  • Food Safety Implementation of ISO 22000 System in Spaghetti Industry [Volume 11, Issue 12, 2020, Pages 321-329]
  • Fortification Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars [Volume 11, Issue 12, 2020, Pages 369-376]
  • Friesian cow Effect of Flaxseed Oil on Feeding Dairy Friesian Cows on the Fatty Acid and Chemical Composition of Milk and Physiochemical Properties of Yoghurt [Volume 11, Issue 11, 2020, Pages 293-298]
  • Fruit processing Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches [Volume 11, Issue 5, 2020, Pages 133-139]
  • Functional properties Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ [Volume 11, Issue 6, 2020, Pages 157-164]
  • Functional properties Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds [Volume 11, Issue 11, 2020, Pages 299-305]

G

  • Germination Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
  • Gluten free biscuit Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato [Volume 11, Issue 1, 2020, Pages 39-44]

H

  • HACCP Implementation of ISO 22000 System in Spaghetti Industry [Volume 11, Issue 12, 2020, Pages 321-329]
  • Hormones.Rats Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة [Volume 11, Issue 8, 2020, Pages 221-225]
  • Human milk A Comparison Between Goat and Human Milk in Infant Feeding [Volume 11, Issue 5, 2020, Pages 121-125]

I

  • Ice cream Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن [Volume 11, Issue 6, 2020, Pages 151-156]
  • Ice cream Impact of Etenia 457 and Sativoside on Ice Cream Properties [Volume 11, Issue 7, 2020, Pages 199-202]
  • ISO 22000 Implementation of ISO 22000 System in Spaghetti Industry [Volume 11, Issue 12, 2020, Pages 321-329]

K

  • Karish cheese Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium [Volume 11, Issue 7, 2020, Pages 187-193]
  • Kefir Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة [Volume 11, Issue 8, 2020, Pages 221-225]
  • Kishk Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds [Volume 11, Issue 11, 2020, Pages 299-305]
  • Kjeldahl method Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure [Volume 11, Issue 12, 2020, Pages 343-346]

L

  • Lactobacillus casei Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L. (Custard apple ) Fruit إنتاج مشروب شرش حيوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L [Volume 11, Issue 6, 2020, Pages 171-177]
  • Lactobacillus casei 01 Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk [Volume 11, Issue 3, 2020, Pages 75-81]
  • Low quality dates Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product [Volume 11, Issue 9, 2020, Pages 241-246]

M

  • Maize Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato [Volume 11, Issue 1, 2020, Pages 39-44]
  • Mango Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [Volume 11, Issue 12, 2020, Pages 331-336]
  • Microbiological analysis Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices [Volume 11, Issue 1, 2020, Pages 23-31]
  • Microbiological analysis Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]
  • Milk Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط. [Volume 11, Issue 6, 2020, Pages 165-169]
  • Moringa leaves powder Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]
  • Moringa peregrina Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese الاستفادة من مستخلص أوراق المورينجا لإنتاج الجبن الأبيض الطري الوظيفي [Volume 11, Issue 6, 2020, Pages 179-186]
  • Moringa seeds powder Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]
  • Moringa seeds powder Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder [Volume 11, Issue 4, 2020, Pages 105-111]

N

  • Natural antioxidants Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese الاستفادة من مستخلص أوراق المورينجا لإنتاج الجبن الأبيض الطري الوظيفي [Volume 11, Issue 6, 2020, Pages 179-186]
  • Naturally colored milk Preparation of Drink of Naturally Colored Milk Mixed with Root Beet إنتاج مشروب لبني ملون طبيعيًا باستخدام البنجر [Volume 11, Issue 8, 2020, Pages 227-230]
  • Non-dairy alternative milk Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance [Volume 11, Issue 12, 2020, Pages 347-353]
  • Noodle Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [Volume 11, Issue 12, 2020, Pages 331-336]
  • Noodles Properties of Noodles Fortification with Turnip Leave powder [Volume 11, Issue 7, 2020, Pages 209-213]
  • Nutrients Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [Volume 11, Issue 12, 2020, Pages 331-336]
  • Nutrients Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance [Volume 11, Issue 12, 2020, Pages 347-353]
  • Nutritional and Lipids Parameters Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة [Volume 11, Issue 8, 2020, Pages 221-225]

O

  • Obesity Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة [Volume 11, Issue 8, 2020, Pages 221-225]
  • Oligosaccharides Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts [Volume 11, Issue 2, 2020, Pages 59-63]
  • Organoleptic properties Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices [Volume 11, Issue 1, 2020, Pages 23-31]

P

  • Permeate Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage [Volume 11, Issue 12, 2020, Pages 355-362]
  • Phenolic compounds Effect of Chia And Quinoa Seeds Extract as Natural Antioxidant on the Oxidative Stability of Fermented Cream Analogue [Volume 11, Issue 2, 2020, Pages 51-57]
  • Phenolic compounds Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste [Volume 11, Issue 5, 2020, Pages 127-132]
  • Physical properties Impact of Etenia 457 and Sativoside on Ice Cream Properties [Volume 11, Issue 7, 2020, Pages 199-202]
  • Physical properties Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake [Volume 11, Issue 7, 2020, Pages 203-208]
  • Physico-chemical properties Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices [Volume 11, Issue 1, 2020, Pages 23-31]
  • Pleurotus mycelium Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium [Volume 11, Issue 7, 2020, Pages 187-193]
  • Pomace Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro. [Volume 11, Issue 9, 2020, Pages 277-283]
  • Pomegranate syrup Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage [Volume 11, Issue 12, 2020, Pages 355-362]
  • Portulaca oleracea L Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds [Volume 11, Issue 11, 2020, Pages 299-305]
  • Potato strips Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips [Volume 11, Issue 9, 2020, Pages 247-250]
  • Processed cheese Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder [Volume 11, Issue 12, 2020, Pages 377-383]
  • Processed cheese spread Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي کميات مختلفه من نفس مکونات المخلوط الاساسيه [Volume 11, Issue 10, 2020, Pages 285-288]
  • Protein efficiency ratio Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقييم جودة البروتين لترکيبة الاطفال المستخدم فيها لبن الماعز ولبن الابقار في الفئران [Volume 11, Issue 8, 2020, Pages 231-233]
  • Psidium guajava Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder [Volume 11, Issue 4, 2020, Pages 91-96]

Q

  • Quality Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars [Volume 11, Issue 12, 2020, Pages 369-376]
  • Quality indices Effect of Frozen Storage Periods on Quality Indices of some Processed Fishery Products. تأثير التخزين بالتجميد وطرق الطهى المختلفة على دلائل الجودة فى الاسماک [Volume 11, Issue 10, 2020, Pages 289-292]
  • Quinoa Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato [Volume 11, Issue 1, 2020, Pages 39-44]

R

  • Ras cheese Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices [Volume 11, Issue 1, 2020, Pages 23-31]
  • Ras cheese Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط. [Volume 11, Issue 6, 2020, Pages 165-169]
  • Rats Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقييم جودة البروتين لترکيبة الاطفال المستخدم فيها لبن الماعز ولبن الابقار في الفئران [Volume 11, Issue 8, 2020, Pages 231-233]
  • Red cabbage Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [Volume 11, Issue 12, 2020, Pages 331-336]
  • Rice flour-based batter Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips [Volume 11, Issue 9, 2020, Pages 247-250]
  • Roquefort cheese Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط. [Volume 11, Issue 6, 2020, Pages 165-169]

S

  • Salvia officinalis Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments [Volume 11, Issue 1, 2020, Pages 9-16]
  • Sativoside Impact of Etenia 457 and Sativoside on Ice Cream Properties [Volume 11, Issue 7, 2020, Pages 199-202]
  • Sensory evaluation Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]
  • Sensory evaluation Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips [Volume 11, Issue 9, 2020, Pages 247-250]
  • Sensory quality Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]
  • Soaking Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
  • Soft cheese Characterization of Soft Cheese Supplemented with Rice Bran Oil [Volume 11, Issue 12, 2020, Pages 337-341]
  • Spices Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices [Volume 11, Issue 1, 2020, Pages 23-31]
  • Sweet Lupin Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean [Volume 11, Issue 4, 2020, Pages 97-103]
  • Sweet potato Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato [Volume 11, Issue 1, 2020, Pages 39-44]

T

  • Taro flour Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس [Volume 11, Issue 8, 2020, Pages 235-239]
  • Thyme extract Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese. [Volume 11, Issue 1, 2020, Pages 33-38]
  • Turnip leaves powder Properties of Noodles Fortification with Turnip Leave powder [Volume 11, Issue 7, 2020, Pages 209-213]

U

  • UF cheese Characterization of Soft Cheese Supplemented with Rice Bran Oil [Volume 11, Issue 12, 2020, Pages 337-341]
  • UF-white soft cheese Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese الاستفادة من مستخلص أوراق المورينجا لإنتاج الجبن الأبيض الطري الوظيفي [Volume 11, Issue 6, 2020, Pages 179-186]

W

  • Wheat Flour Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake [Volume 11, Issue 7, 2020, Pages 203-208]
  • Wheat flour-based batter Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips [Volume 11, Issue 9, 2020, Pages 247-250]