Keyword Index

A

  • Antibacterial Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative [Volume 8, Issue 2, 2017, Pages 111-116]
  • Antimicrobial agents Studies on Biological Effect of some Selected Foods (Un-Pollinated Siwi Date, Date Palm Pollen and Doum Fruit) [Volume 8, Issue 12, 2017, Pages 461-468]
  • Antioxidant activities Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage [Volume 8, Issue 2, 2017, Pages 103-110]
  • Antioxidant activity Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts [Volume 8, Issue 6, 2017, Pages 243-252]
  • Antioxidant activity Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing [Volume 8, Issue 7, 2017, Pages 267-274]
  • Antioxidant activity Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants [Volume 8, Issue 7, 2017, Pages 275-278]
  • Antioxidants- Soybean oil- Olive oil- Acid value- Peroxide value- Iodine number- Fruit peels Comparative Study between Synthetic and Natural Antioxidants of Banana, Mango and Orange Peels Extracts and their Effect on the Soybean and Olive Oils [Volume 8, Issue 8, 2017, Pages 347-352]
  • Aqueous extract Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures. [Volume 8, Issue 10, 2017, Pages 405-409]

B

  • Beta – Cyclodextrin Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese [Volume 8, Issue 4, 2017, Pages 179-183]
  • Biogenic amines – Free amino acids – Ras cheese Effect of Heat Treatments of Milk on Biogenic and Free Amino Acids of Low Fat Ras Cheese [Volume 8, Issue 5, 2017, Pages 207-211]
  • Black rice bran Biological Evaluation of Microwave Defatted Black Rice Bran in Hypercholsterolemic Rats. [Volume 8, Issue 5, 2017, Pages 225-231]
  • Black seeds Utilization of Different Seedss for Production Multigrain Pan Bread [Volume 8, Issue 1, 2017, Pages 9-16]
  • BOD Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts [Volume 8, Issue 2, 2017, Pages 73-77]
  • Bread of wheat Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab [Volume 8, Issue 3, 2017, Pages 163-168]
  • Broccoli Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers [Volume 8, Issue 4, 2017, Pages 185-190]
  • Buffalo Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt [Volume 8, Issue 2, 2017, Pages 117-119]

C

  • Carotenoids Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage [Volume 8, Issue 2, 2017, Pages 103-110]
  • Carotenoids Determination of Fat – Soluble Vitamins and Natural Antioxidants in Seventeen Vegetable Oils [Volume 8, Issue 8, 2017, Pages 323-330]
  • Cauliflower Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers [Volume 8, Issue 4, 2017, Pages 185-190]
  • Chemical and Physical properties Effect of Pomegranate Seed Oil on Certain Food Spoilage Microorganisms and its Role in Shelf Life of Cream. [Volume 8, Issue 4, 2017, Pages 173-178]
  • Chemical composition Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk [Volume 8, Issue 2, 2017, Pages 65-72]
  • Chemical composition Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources. [Volume 8, Issue 4, 2017, Pages 169-172]
  • Chemical composition Effect of Thyme on The Quality and Shelf Life of Block Processed Cheese [Volume 8, Issue 8, 2017, Pages 335-340]
  • Chemical composition Chemical Composition and Microbiological Quality of Laban Rayeb in Assuit City. [Volume 8, Issue 11, 2017, Pages 445-447]
  • Chicken burger Effect of Rosemary, Basil, and Mint Leaves Extracts on Quality of Chilled Chicken Burger [Volume 8, Issue 3, 2017, Pages 151-161]
  • Chitosan Antimicrobial Effect for Both of Carboxy Methyl Cellulose and Chitosan Treated with Ferulic Acid or Nanosilver Particles as Edible Coatings used for Some Refrigerated Beef Samples [Volume 8, Issue 2, 2017, Pages 87-91]
  • Chlorophylls Determination of Fat – Soluble Vitamins and Natural Antioxidants in Seventeen Vegetable Oils [Volume 8, Issue 8, 2017, Pages 323-330]
  • Cichorium intybus Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder [Volume 8, Issue 7, 2017, Pages 309-314]
  • Cinchona calisaya Oxidative Stability of Sunflower Oil by Using Some Herbs Extracts [Volume 8, Issue 6, 2017, Pages 233-236]
  • CMC Antimicrobial Effect for Both of Carboxy Methyl Cellulose and Chitosan Treated with Ferulic Acid or Nanosilver Particles as Edible Coatings used for Some Refrigerated Beef Samples [Volume 8, Issue 2, 2017, Pages 87-91]
  • Coliform bacteria Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk [Volume 8, Issue 2, 2017, Pages 65-72]
  • Cookies Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies [Volume 8, Issue 3, 2017, Pages 137-143]
  • Coriander Oxidative Stability of Buffaloes’ Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period. [Volume 8, Issue 3, 2017, Pages 145-150]
  • Cupcake Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch [Volume 8, Issue 10, 2017, Pages 411-417]

E

  • Edible coatings Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating [Volume 8, Issue 9, 2017, Pages 377-382]
  • Egyptian Yasmine Physicochemical Characterization of Rice (Oryza sativa) Bran Oil from Some Egyptian Rice Varieties [Volume 8, Issue 5, 2017, Pages 201-206]
  • Essential oils Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative [Volume 8, Issue 2, 2017, Pages 111-116]
  • Eucalyptus Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies [Volume 8, Issue 3, 2017, Pages 137-143]
  • Exopolysaccharides (EPS) Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains [Volume 8, Issue 4, 2017, Pages 191-199]

F

  • Faba bean Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants [Volume 8, Issue 7, 2017, Pages 275-278]
  • Faba-Bean Study of Using some Legumes for Household Meat Substitute “Luncheon” [Volume 8, Issue 5, 2017, Pages 217-223]
  • Feed conversion efficiency Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers [Volume 8, Issue 4, 2017, Pages 185-190]
  • Fermented products Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara [Volume 8, Issue 8, 2017, Pages 353-359]
  • Flat bread Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch [Volume 8, Issue 10, 2017, Pages 411-417]
  • Food Safety Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line. [Volume 8, Issue 2, 2017, Pages 121-125]
  • Free-fat yoghurt Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder [Volume 8, Issue 7, 2017, Pages 309-314]
  • Frequent homogenizer Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer. [Volume 8, Issue 11, 2017, Pages 431-434]
  • Fruit blends Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts [Volume 8, Issue 6, 2017, Pages 243-252]
  • Functional properties Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin [Volume 8, Issue 9, 2017, Pages 387-390]

G

  • Giza 178 Physicochemical Characterization of Rice (Oryza sativa) Bran Oil from Some Egyptian Rice Varieties [Volume 8, Issue 5, 2017, Pages 201-206]
  • Glycyrrhizin Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts [Volume 8, Issue 3, 2017, Pages 127-136]
  • Goat cheese Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese [Volume 8, Issue 4, 2017, Pages 179-183]
  • Guar gum Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating [Volume 8, Issue 9, 2017, Pages 377-382]

H

  • HACCP Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line. [Volume 8, Issue 2, 2017, Pages 121-125]
  • Hawthorn Biological Evaluation of Cupcake Treated with Hawthorn Leaves on Diabetic Rats [Volume 8, Issue 1, 2017, Pages 25-30]
  • Hull-less Barley flour Utilization of Different Seedss for Production Multigrain Pan Bread [Volume 8, Issue 1, 2017, Pages 9-16]
  • Hypercholesterolemic Biological Evaluation of Microwave Defatted Black Rice Bran in Hypercholsterolemic Rats. [Volume 8, Issue 5, 2017, Pages 225-231]

I

  • Ice-cream Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. [Volume 8, Issue 10, 2017, Pages 395-399]
  • Insulin Biological Evaluation of Cupcake Treated with Hawthorn Leaves on Diabetic Rats [Volume 8, Issue 1, 2017, Pages 25-30]

K

L

  • Laban Rayeb Chemical Composition and Microbiological Quality of Laban Rayeb in Assuit City. [Volume 8, Issue 11, 2017, Pages 445-447]
  • Labneh Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer. [Volume 8, Issue 11, 2017, Pages 431-434]
  • Lactic acid bacteria (LAB) Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains [Volume 8, Issue 4, 2017, Pages 191-199]
  • Lepidium sativum Oxidative Stability of Sunflower Oil by Using Some Herbs Extracts [Volume 8, Issue 6, 2017, Pages 233-236]
  • Light Formulation and Characterization Aspects of Light Sour Cream [Volume 8, Issue 6, 2017, Pages 257-262]
  • Lipid profile Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers [Volume 8, Issue 4, 2017, Pages 185-190]
  • Liver and kidney functions Biological Evaluation of Cupcake Treated with Hawthorn Leaves on Diabetic Rats [Volume 8, Issue 1, 2017, Pages 25-30]
  • Low fat Munster-like cheese Effect of Fat Replacers on the Quality of Low-Fat Munster-Like Cheese [Volume 8, Issue 2, 2017, Pages 93-98]

M

  • Manganese Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources. [Volume 8, Issue 4, 2017, Pages 169-172]
  • Microbiological examination Utilization of Propolis Extract as A Natural Preservative in Raw Milk [Volume 8, Issue 8, 2017, Pages 315-321]
  • Microbiological examinations and Frozen storage Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus). [Volume 8, Issue 7, 2017, Pages 287-293]
  • Microbiological quality Chemical Composition and Microbiological Quality of Laban Rayeb in Assuit City. [Volume 8, Issue 11, 2017, Pages 445-447]
  • Microstructure Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese [Volume 8, Issue 4, 2017, Pages 179-183]
  • Microstructure Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains [Volume 8, Issue 4, 2017, Pages 191-199]
  • Milk Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk [Volume 8, Issue 2, 2017, Pages 65-72]
  • Miso – Barley – Okara – Liver and kidney functions – Serum minerals contents Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara [Volume 8, Issue 8, 2017, Pages 353-359]
  • Mixolab Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab [Volume 8, Issue 3, 2017, Pages 163-168]
  • Monascus Production of Natural Pigments from Monascus ruber by Solid State Fermentation of Broken Rice and its Application as Colorants of Some Dairy Products [Volume 8, Issue 1, 2017, Pages 37-43]
  • Monascus ruber – stability- red pigmint – orange pigmint –yellow pigment Stability and Components Identification of Monascus ruber´s pigments [Volume 8, Issue 1, 2017, Pages 31-36]
  • Moringa oleifera Preparing New Beverage from Moringa oleifera Leaves [Volume 8, Issue 7, 2017, Pages 303-307]
  • Moringa oleifera – Antioxidant activity- antibacterial activity- functional yogurt- Texture profile analysis- Sensory properties Utilization of Aqueous Extract of Moringa oleifera for Production of Functional Yogurt [Volume 8, Issue 1, 2017, Pages 45-53]
  • Mozzarella Cheese Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese [Volume 8, Issue 9, 2017, Pages 369-371]
  • Multigrain Utilization of Different Seedss for Production Multigrain Pan Bread [Volume 8, Issue 1, 2017, Pages 9-16]

N

  • Nutritional Value Utilization of Different Seedss for Production Multigrain Pan Bread [Volume 8, Issue 1, 2017, Pages 9-16]
  • Nutritional Value Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies [Volume 8, Issue 3, 2017, Pages 137-143]

O

  • Oats Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources. [Volume 8, Issue 4, 2017, Pages 169-172]
  • Organoleptic properties Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts [Volume 8, Issue 3, 2017, Pages 127-136]
  • Organoleptic properties Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies [Volume 8, Issue 3, 2017, Pages 137-143]
  • Oxidative rancidity and oxidative stability Oxidative Stability of Buffaloes’ Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period. [Volume 8, Issue 3, 2017, Pages 145-150]

P

  • Permeate Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts [Volume 8, Issue 2, 2017, Pages 73-77]
  • Permeate Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties [Volume 8, Issue 11, 2017, Pages 449-453]
  • Persimmon Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating [Volume 8, Issue 9, 2017, Pages 377-382]
  • Phenolic and Flavonoid compounds Effect of Pre-Thermal Treatments on Chemical Characteristics, Bioactive Compounds and Microstructure of Rice Bran. [Volume 8, Issue 1, 2017, Pages 1-7]
  • Phenolic compounds Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing [Volume 8, Issue 7, 2017, Pages 267-274]
  • Phenolic compounds Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese [Volume 8, Issue 7, 2017, Pages 295-302]
  • Phenolic compounds Utilization of Propolis Extract as A Natural Preservative in Raw Milk [Volume 8, Issue 8, 2017, Pages 315-321]
  • Pigments Production of Natural Pigments from Monascus ruber by Solid State Fermentation of Broken Rice and its Application as Colorants of Some Dairy Products [Volume 8, Issue 1, 2017, Pages 37-43]
  • Polyphenols Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture [Volume 8, Issue 11, 2017, Pages 419-424]
  • Pomegranate seed oil Effect of Pomegranate Seed Oil on Certain Food Spoilage Microorganisms and its Role in Shelf Life of Cream. [Volume 8, Issue 4, 2017, Pages 173-178]
  • Principle component analysis Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening [Volume 8, Issue 9, 2017, Pages 391-394]
  • Processed cheese Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt [Volume 8, Issue 2, 2017, Pages 117-119]
  • Processed cheese Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line. [Volume 8, Issue 2, 2017, Pages 121-125]
  • Processed cheese Effect of Thyme on The Quality and Shelf Life of Block Processed Cheese [Volume 8, Issue 8, 2017, Pages 335-340]
  • Propolis Utilization of Propolis Extract as A Natural Preservative in Raw Milk [Volume 8, Issue 8, 2017, Pages 315-321]
  • Protein efficiency ratio Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers [Volume 8, Issue 4, 2017, Pages 185-190]
  • Proximate analysis Study of Using some Legumes for Household Meat Substitute “Luncheon” [Volume 8, Issue 5, 2017, Pages 217-223]

Q

  • Quality Quality Parameters of Cane Juice and its Liquors During the Processing Stages of Raw Sugar under Prevailing Industrial Conditions. [Volume 8, Issue 10, 2017, Pages 401-404]

R

  • Ras cheese ripening Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening [Volume 8, Issue 9, 2017, Pages 391-394]
  • Raw milk Utilization of Propolis Extract as A Natural Preservative in Raw Milk [Volume 8, Issue 8, 2017, Pages 315-321]
  • Rheological properties Utilization of Different Seedss for Production Multigrain Pan Bread [Volume 8, Issue 1, 2017, Pages 9-16]
  • Rheological properties Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening [Volume 8, Issue 9, 2017, Pages 391-394]
  • Roots powder Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder [Volume 8, Issue 7, 2017, Pages 309-314]
  • RSD % and T.P.C Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese [Volume 8, Issue 9, 2017, Pages 369-371]

S

  • Sage Oxidative Stability of Buffaloes’ Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period. [Volume 8, Issue 3, 2017, Pages 145-150]
  • Sakha 106 Physicochemical Characterization of Rice (Oryza sativa) Bran Oil from Some Egyptian Rice Varieties [Volume 8, Issue 5, 2017, Pages 201-206]
  • Sardine Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative [Volume 8, Issue 2, 2017, Pages 111-116]
  • Scomber scombrus Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus). [Volume 8, Issue 7, 2017, Pages 287-293]
  • S.C.P Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts [Volume 8, Issue 2, 2017, Pages 73-77]
  • Sensory characteristics Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties [Volume 8, Issue 11, 2017, Pages 449-453]
  • Sensory evaluation Utilization of Different Seedss for Production Multigrain Pan Bread [Volume 8, Issue 1, 2017, Pages 9-16]
  • Sesame seeds Utilization of Different Seedss for Production Multigrain Pan Bread [Volume 8, Issue 1, 2017, Pages 9-16]
  • Soft cheese Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt [Volume 8, Issue 2, 2017, Pages 117-119]
  • Solanum lycopersicum Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese [Volume 8, Issue 9, 2017, Pages 369-371]
  • Sorghum grains Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing [Volume 8, Issue 7, 2017, Pages 267-274]
  • Spices Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures. [Volume 8, Issue 10, 2017, Pages 405-409]
  • Staphylococcus spp. molds and yeasts and meat Antimicrobial Effect for Both of Carboxy Methyl Cellulose and Chitosan Treated with Ferulic Acid or Nanosilver Particles as Edible Coatings used for Some Refrigerated Beef Samples [Volume 8, Issue 2, 2017, Pages 87-91]
  • Starch% Quality Parameters of Cane Juice and its Liquors During the Processing Stages of Raw Sugar under Prevailing Industrial Conditions. [Volume 8, Issue 10, 2017, Pages 401-404]
  • Stirred Yoghurt Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources. [Volume 8, Issue 4, 2017, Pages 169-172]
  • Sweet basil Antioxidants, Bioactive Components and Biological Effect of Untraditional Beverage Preparing from Sweet Basil and Green Tea. [Volume 8, Issue 1, 2017, Pages 17-23]
  • Syneresis Formulation and Characterization Aspects of Light Sour Cream [Volume 8, Issue 6, 2017, Pages 257-262]

T

  • Tannin Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing [Volume 8, Issue 7, 2017, Pages 267-274]
  • Thermal stability Effect of Pre-Thermal Treatments on Chemical Characteristics, Bioactive Compounds and Microstructure of Rice Bran. [Volume 8, Issue 1, 2017, Pages 1-7]
  • Thymus vulgaris and Panax ginseng - oxidative stability Oxidative Stability of Sunflower Oil by Using Some Herbs Extracts [Volume 8, Issue 6, 2017, Pages 233-236]
  • Total phenols Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage [Volume 8, Issue 2, 2017, Pages 103-110]

W

  • White cheese Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture [Volume 8, Issue 11, 2017, Pages 419-424]

Y

  • Yellow popcorn Sensory, Nutritional and Popping Qualities of Yellow and Purple Popcorn. [Volume 8, Issue 8, 2017, Pages 361-367]