Egyptian Journal of Food Science

A

Aberdeen Angus Potential Use of Aberdeen Angus Cows’ Milk for the Production of Low-Fat Yoghurt [Volume 50, Issue 1, 2022, Pages 1-13]
Acrylamide (ACR) Acrylamide levels in some food products in Egyptian market and protective effect of extra virgin olive oil. [Volume 50, Issue 1, 2022, Pages 15-32]
Active coating Shelf-life Extension of Fish Fillets Using Gelatins Edible Coating Extracted from the Skins of Nile Tilapia and Catfish [Volume 51, Issue 1, 2023, Pages 127-138]
Aflatoxin Aflatoxin Contamination, Phenolic Contents Concentration in Tigernuts as Affected by Traditional Household Processes [Volume 46, Issue 1, 2018, Pages 189-196]
Almond Production of High Nutritional Value Cupcakes for Primary Stage Children [Volume 51, Issue 1, 2023, Pages 57-70]
Aloe vera gel The Use of Edible Coatings to Preserve Quality of Fresh Cut Kiwi Fruits (Ready to Eat) [Volume 46, Issue 1, 2018, Pages 113-123]
Amino acids Comparative Studies of Amino Acid, Fatty Acids and Proximal Chemical Composition Content of Donkey, Dog, Camel, Beef and Goat Liver [Volume 45, Issue 1, 2017, Pages 95-102]
Amino acids Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract [Volume 48, Issue 2, 2020, Pages 377-388]
Amino acids Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese [Volume 51, Issue 2, 2023, Pages 187-198]
Amylograph Evaluation of Some New Durum Wheat Genotypes in Egypt [Volume 45, Issue 1, 2017, Pages 155-163]
Anthocyanin content Nutritive Value of Roselle and Anti-anemic Effect of Its Beverages in Male Rats Exposed to Lead Toxicity: Comparative Study [Volume 49, Issue 1, 2021, Pages 125-140]
Antibacterial and Antioxidants activity Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt [Volume 47, Issue 1, 2019, Pages 51-64]
Anticancer Compositional Quality of Mangoes By-product and Its Anticancer Activity in Human Cancer Cell Lines: An In Vitro Study [Volume 49, Issue 1, 2021, Pages 65-79]
Antimicrobial Preparation of Functional Ice Milk Supplemented With Lupine Flour [Volume 48, Issue 2, 2020, Pages 337-350]
Antimicrobial Antimicrobial Activity of Nanomaterial and Essential Oil against Foodborne Pathogen on Fish Fillets during Cryopreservation [Volume 50, Issue 2, 2022, Pages 173-189]
Anti-oxidant Active Components of Squid Ink and Food Applications [Volume 48, Issue 1, 2020, Pages 123-133]
Antioxidant activity Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition [Volume 45, Issue 1, 2017, Pages 113-123]
Antioxidant activity Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon) [Volume 45, Issue 1, 2017, Pages 179-190]
Antioxidant activity Effect of Using Cactus Pear Pulp on The Properties of Goats’ Milk Bio- Yoghurt Drinks [Volume 46, Issue 1, 2018, Pages 25-42]
Antioxidant activity Characterization of Wastes from Pomegranate (Punica granatum L.) Juice and Its Use as a Functional Drink [Volume 46, Issue 1, 2018, Pages 91-100]
Antioxidant activity The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage [Volume 46, Issue 1, 2018, Pages 125-132]
Antioxidant activity Production and Evaluation of Lentil Soup and Bissarah [Volume 48, Issue 1, 2020, Pages 1-13]
Antioxidant activity Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage [Volume 48, Issue 2, 2020, Pages 245-258]
Antioxidant activity Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder [Volume 48, Issue 2, 2020, Pages 281-289]
Anti-oxidant and anti-microbial activities Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics [Volume 48, Issue 1, 2020, Pages 159-171]
Anti-oxidant and anti-microbial activities Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink [Volume 49, Issue 2, 2021, Pages 249-265]
Antioxidation activity Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder [Volume 48, Issue 1, 2020, Pages 57-64]
Anti-tuberculosis Phenolic Contents, Comparative Antioxidant Studies and Anti-Tubercular Activities of Commonly Used Spices in Abuja, Nigeria [Volume 48, Issue 2, 2020, Pages 193-202]
Apple juice Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice [Volume 48, Issue 2, 2020, Pages 365-376]
Apple, Osmotic dehydration Effect of Different Pre-Drying Treatments on The Quality of Dried Apple Slices [Volume 47, Issue 1, 2019, Pages 131-138]
Arabian desserts Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts [Volume 51, Issue 2, 2023, Pages 165-178]
Artichoke puree Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria [Volume 45, Issue 1, 2017, Pages 81-94]
Aspergillus Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate [Volume 48, Issue 1, 2020, Pages 173-179]

B

Bacteriological Quality Assessment Microbiological Quality for Wild Birds Carcasses in Aswan Governorate, Egypt [Volume 51, Issue 1, 2023, Pages 1-11]
Balady bread quality Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products [Volume 47, Issue 2, 2019, Pages 213-226]
Banana Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends [Volume 49, Issue 2, 2021, Pages 187-198]
Ban bread Characteristics of pan bread and balady Bread Produced from different Saccharomyces cerevisiae strains [Volume 45, Issue 1, 2017, Pages 29-41]
Barley Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot [Volume 48, Issue 1, 2020, Pages 147-157]
Beef burger Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage [Volume 48, Issue 2, 2020, Pages 245-258]
Beef meat Effect of Different Smoking Methods on Quality and Safety of Beef Meat [Volume 49, Issue 1, 2021, Pages 1-17]
Betacyanin Characterization of Dragon Fruit (Hylocereus undatus) Antioxidative Components to Explore Their Utility as a Natural Food Additive [Volume 49, Issue 2, 2021, Pages 297-304]
Bifidobacteria The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria [Volume 48, Issue 1, 2020, Pages 65-72]
Biofilm Synergistic Profile of Syzygium Aromaticum Aqueous Extract with Standard Antibiotics or Rotaxane Derivatives Against Multi-Drug Resistant, Biofilm Forming Pathogenic Bacteria, Fungi, and Aflatoxin Biosynthesis [Volume 51, Issue 1, 2023, Pages 71-90]
Biofilms Prolong Shelf Life of Kareish Cheese: A review [Volume 51, Issue 1, 2023, Pages 151-163]
Bio-goats’ milk yoghurt drinks Effect of Using Cactus Pear Pulp on The Properties of Goats’ Milk Bio- Yoghurt Drinks [Volume 46, Issue 1, 2018, Pages 25-42]
Bio-preservatives Prolong Shelf Life of Kareish Cheese: A review [Volume 51, Issue 1, 2023, Pages 151-163]
Black cumin oil Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil [Volume 48, Issue 1, 2020, Pages 181-192]
Black rice Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder [Volume 48, Issue 2, 2020, Pages 281-289]
Black rice flour (BRF) Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread [Volume 46, Issue 1, 2018, Pages 1-11]
Bleaching process Utilization of Seashells and Sand Powders as Natural Material for Bleaching Crude Soybean Oil [Volume 46, Issue 1, 2018, Pages 133-140]
Buriet Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods [Volume 48, Issue 2, 2020, Pages 327-335]

C

Cactus pear fruit pulp Effect of Using Cactus Pear Pulp on The Properties of Goats’ Milk Bio- Yoghurt Drinks [Volume 46, Issue 1, 2018, Pages 25-42]
Camels’ milk sweet curd Improving The Texture Properties of Camels’ Milk Rayeb [Volume 48, Issue 1, 2020, Pages 89-99]
Carbonated whey beverages Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract [Volume 48, Issue 2, 2020, Pages 377-388]
Carbon dioxide A Comprehensive Study of Carbonated Probiotic UF-Labneh Cheese as a Novel Product [Volume 50, Issue 1, 2022, Pages 127-143]
Carotenoids Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition [Volume 45, Issue 1, 2017, Pages 113-123]
Carrot Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition [Volume 45, Issue 1, 2017, Pages 113-123]
Carrot A study on the use of carrot and probiotic bacteria in making functional cream cheese [Volume 50, Issue 2, 2022, Pages 299-311]
Carrot jam Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition [Volume 45, Issue 1, 2017, Pages 113-123]
Cauliflower Waste The Use Of Cauliflower Waste Extracts As A Natural Antioxidant To Improve Quality Of Beef Sausage [Volume 49, Issue 2, 2021, Pages 199-211]
Cauliflower wastes Quality Attributes of Shamy Bread Supplemented With Cauliflower Wastes [Volume 50, Issue 1, 2022, Pages 73-82]
CCl4 Hepatoprotective Effects of Crude Phenolic-rich Extract from Oyster Mushroom (Pleurotus ostreatus) [Volume 47, Issue 2, 2019, Pages 157-164]
Cellulose and gelatin Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil [Volume 45, Issue 1, 2017, Pages 67-80]
Cheese balls Evaluating The Quality of Rasogulla as Cheese Balls in Sugar Syrup Prepared by Different Milk Types [Volume 45, Issue 1, 2017, Pages 11-16]
Chemical and microbial properties Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage [Volume 47, Issue 1, 2019, Pages 1-10]
Chemical composition Comparative Studies of Amino Acid, Fatty Acids and Proximal Chemical Composition Content of Donkey, Dog, Camel, Beef and Goat Liver [Volume 45, Issue 1, 2017, Pages 95-102]
Chemical composition Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour [Volume 45, Issue 1, 2017, Pages 103-112]
Chemical composition Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products [Volume 47, Issue 1, 2019, Pages 81-90]
Chia seed food products Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients [Volume 47, Issue 1, 2019, Pages 11-26]
Chicken burger Carcass Traits, Cuts Yield, Raw Meat Quality and Burger Quality Characteristics of Different Marketing Ages and Sex Broiler Chickens [Volume 45, Issue 1, 2017, Pages 17-28]
Chicken burger Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage [Volume 47, Issue 1, 2019, Pages 1-10]
Chicken crepe Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum [Volume 47, Issue 1, 2019, Pages 27-38]
Chicken meat quality Carcass Traits, Cuts Yield, Raw Meat Quality and Burger Quality Characteristics of Different Marketing Ages and Sex Broiler Chickens [Volume 45, Issue 1, 2017, Pages 17-28]
Chitosan Influence of Chitosan Based Coating Incorporating Green Tea and Rosemary Extracts on Physicochemical and Microbial Quality of Tilapia fish (Oreochromis niloticus) Fillets under Cold Storage [Volume 46, Issue 1, 2018, Pages 69-82]
Cholesterol Nutritional Value of Germinated Quinoa Seeds and Their Protective Effects on Rats’ Health Injected by Nicotine [Volume 47, Issue 2, 2019, Pages 227-241]
Cholesterol Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs. [Volume 48, Issue 1, 2020, Pages 15-25]
Citrus peel-Yoghurt drink Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink [Volume 49, Issue 2, 2021, Pages 249-265]
Cold storage Shelf-life Extension of Fish Fillets Using Gelatins Edible Coating Extracted from the Skins of Nile Tilapia and Catfish [Volume 51, Issue 1, 2023, Pages 127-138]
Color Utilization of Seashells and Sand Powders as Natural Material for Bleaching Crude Soybean Oil [Volume 46, Issue 1, 2018, Pages 133-140]
Cookies Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends [Volume 49, Issue 2, 2021, Pages 187-198]
Cooking quality Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles [Volume 47, Issue 1, 2019, Pages 65-78]
Cornsilk Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk [Volume 50, Issue 2, 2022, Pages 283-297]
Crackers as Functional food Addition of The Modified Turmeric Extract (Curcuma longa L.) to Food and its Functional Effect on Cancer-Related Liver Inflammations [Volume 51, Issue 2, 2023, Pages 199-210]
Crude soybean oil Utilization of Seashells and Sand Powders as Natural Material for Bleaching Crude Soybean Oil [Volume 46, Issue 1, 2018, Pages 133-140]
Cupcake The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake [Volume 47, Issue 2, 2019, Pages 187-199]
Curcumin The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria [Volume 48, Issue 1, 2020, Pages 65-72]
Cytotoxicity Incidence of Fungi Contaminating Some Medicinal Plants and Their Antimicrobial and Anticancer Properties at Qena Governorate, Egypt [Volume 49, Issue 1, 2021, Pages 157-171]
Cytotoxicity activity Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics [Volume 48, Issue 1, 2020, Pages 159-171]
Cytotoxicity activity Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink [Volume 49, Issue 2, 2021, Pages 249-265]

D

Daily requirements Preparation and Evaluation of Different Nutritive Vegetarian Burger for Females and Women [Volume 49, Issue 1, 2021, Pages 107-123]
Dairy beverages Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice [Volume 48, Issue 2, 2020, Pages 365-376]
Date powder Dried Date Powder Addition in Balady Bread Processing and Its Effect on the Hepatotoxicity Induced by Some Heavy Metals [Volume 50, Issue 1, 2022, Pages 61-71]
Date seed oil Date seed oil as a potential natural additive to improve oxidative stability of edible vegetable oils [Volume 47, Issue 1, 2019, Pages 105-113]
Defatted mustard Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles [Volume 47, Issue 1, 2019, Pages 65-78]
Drying kinetics Drying Kinetics, Quality Attributes and Moisture Sorption Isotherms During Storage of Roselle (Hibiscus sabdariffa) Dried under Solar Drying Conditions [Volume 45, Issue 1, 2017, Pages 43-56]

E

E.coli</i> Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum [Volume 47, Issue 1, 2019, Pages 27-38]
Edam cheese Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil [Volume 48, Issue 1, 2020, Pages 181-192]
Edam cheese Influence of Different Heat Treatments on The quality Characteristics of Edam Cheese [Volume 50, Issue 1, 2022, Pages 83-98]
Edible chicken by-products Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products [Volume 47, Issue 1, 2019, Pages 81-90]
Edible coating Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil [Volume 45, Issue 1, 2017, Pages 67-80]
Edible coatings The Use of Edible Coatings to Preserve Quality of Fresh Cut Kiwi Fruits (Ready to Eat) [Volume 46, Issue 1, 2018, Pages 113-123]
Encapsulation Influence of Carriers on the Functional Properties of Spray-Dried Flavors During Storage [Volume 49, Issue 2, 2021, Pages 231-238]
Eruca seeds Chemical composition, phytochemical Profile, antioxidant activity of Eruca sativa seeds, and utilization of defatted seeds in the production of functional biscuits [Volume 50, Issue 1, 2022, Pages 99-115]
Erucic Chemical composition, phytochemical Profile, antioxidant activity of Eruca sativa seeds, and utilization of defatted seeds in the production of functional biscuits [Volume 50, Issue 1, 2022, Pages 99-115]
Extract Wonderful Pomegranate (Punica granatum L.) Juice Wastes Extract as a Food preservative [Volume 46, Issue 1, 2018, Pages 101-111]
Extra virgin olive oil (EVOO) Acrylamide levels in some food products in Egyptian market and protective effect of extra virgin olive oil. [Volume 50, Issue 1, 2022, Pages 15-32]

F

Fatty acid profiles Utilization of Seashells and Sand Powders as Natural Material for Bleaching Crude Soybean Oil [Volume 46, Issue 1, 2018, Pages 133-140]
Fatty Liver The Potential Prophylactic Effect of Orange Peel Administration on Fatty Liver and Hyperlipidemia in an Animal Model of Diet Induced Obesity [Volume 45, Issue 1, 2017, Pages 57-66]
Fig fruit Production and Evaluation of Stirred Synbiotic Fermented Milk Fortified with Fig Fruit (Ficus carica L.) [Volume 47, Issue 2, 2019, Pages 201-212]
Finger millet flour Characteristics of Finger Millet (Eleusine coracana L.) Flour and Its Effect on Obese Rats: A Biological and Applied Study [Volume 51, Issue 1, 2023, Pages 113-125]
Fish byproducts Shelf-life Extension of Fish Fillets Using Gelatins Edible Coating Extracted from the Skins of Nile Tilapia and Catfish [Volume 51, Issue 1, 2023, Pages 127-138]
Flavonoids Study the effect of pomegranate seeds and wheat germ oils as Protective against hyperlipidemia in rats [Volume 50, Issue 1, 2022, Pages 157-171]
Foodborne gastroenteritis Detection of Norovirus from fresh and vended Periwinkles (Tympanotonus fuscatus var radula) in Nigeria [Volume 47, Issue 2, 2019, Pages 165-172]
Food by-products Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products [Volume 47, Issue 2, 2019, Pages 213-226]
Food industry Influence of Xanthan Gum and Inulin as Thickening Agents for Jam Production [Volume 46, Issue 1, 2018, Pages 43-54]
Food Safety Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria. [Volume 48, Issue 1, 2020, Pages 117-122]
Frankincense (Boswellia carterii) Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics [Volume 48, Issue 1, 2020, Pages 159-171]
Fried chips Evaluating the Technological and Biological Effects of Some Fried Vegetables and Fruits Chips Treated with Chitosan–Pectin Nanoparticles. [Volume 50, Issue 1, 2022, Pages 33-45]
Fried plantain Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria. [Volume 48, Issue 1, 2020, Pages 117-122]
Frozen yoghurt The Effect of Using Rice Bran Oil on Chemical Composition and Some Properties of Frozen Yoghurt [Volume 45, Issue 1, 2017, Pages 1-10]
Frozen yoghurt Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria [Volume 45, Issue 1, 2017, Pages 81-94]
Frozen yoghurt Evaluation of Frozen Yoghurt Produced with Vegetable Oils [Volume 51, Issue 2, 2023, Pages 233-239]
Frozen yoghurt and quality attributes Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (Punica ganatum L.) [Volume 49, Issue 2, 2021, Pages 267-286]
Functionality Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese [Volume 51, Issue 2, 2023, Pages 187-198]
Functional properties Influence of Xanthan Gum and Inulin as Thickening Agents for Jam Production [Volume 46, Issue 1, 2018, Pages 43-54]

G

Game bird’ s meats Assessment Microbiological Quality for Wild Birds Carcasses in Aswan Governorate, Egypt [Volume 51, Issue 1, 2023, Pages 1-11]
Garden cress Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles [Volume 47, Issue 1, 2019, Pages 65-78]
Garden cress The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake [Volume 47, Issue 2, 2019, Pages 187-199]
Garlic The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage [Volume 46, Issue 1, 2018, Pages 125-132]
Garlic essential oil Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil [Volume 45, Issue 1, 2017, Pages 67-80]
Garlic minimally processed Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil [Volume 45, Issue 1, 2017, Pages 67-80]
Garlic paste Properties and Shelf Life of Spicy Ricotta Cheese [Volume 45, Issue 1, 2017, Pages 135-145]
GC-MS Influence of Carriers on the Functional Properties of Spray-Dried Flavors During Storage [Volume 49, Issue 2, 2021, Pages 231-238]
GC-MS Utilization of Artichoke Processing Wastes as fat replacer in beef sausage [Volume 51, Issue 1, 2023, Pages 13-31]
Gluten index and Chemical evaluation Evaluation of Some New Durum Wheat Genotypes in Egypt [Volume 45, Issue 1, 2017, Pages 155-163]
Gouda Cheese Effect of Using Buffalo’s Milk with Cow’s Milk and Selected Bacterial Strains on the Properties and Safety of Gouda Cheese [Volume 48, Issue 2, 2020, Pages 351-364]
Greek Yoghurt Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt [Volume 47, Issue 1, 2019, Pages 51-64]
Green tea extract Influence of Chitosan Based Coating Incorporating Green Tea and Rosemary Extracts on Physicochemical and Microbial Quality of Tilapia fish (Oreochromis niloticus) Fillets under Cold Storage [Volume 46, Issue 1, 2018, Pages 69-82]
Guava leaves Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract [Volume 50, Issue 2, 2022, Pages 213-228]

H

Health Situation Assessment Microbiological Quality for Wild Birds Carcasses in Aswan Governorate, Egypt [Volume 51, Issue 1, 2023, Pages 1-11]
Healthy snacks Characteristics of Finger Millet (Eleusine coracana L.) Flour and Its Effect on Obese Rats: A Biological and Applied Study [Volume 51, Issue 1, 2023, Pages 113-125]
Heavy metals Hepato-toxicity Dried Date Powder Addition in Balady Bread Processing and Its Effect on the Hepatotoxicity Induced by Some Heavy Metals [Volume 50, Issue 1, 2022, Pages 61-71]
Hepatoprotective Hepatoprotective Effects of Crude Phenolic-rich Extract from Oyster Mushroom (Pleurotus ostreatus) [Volume 47, Issue 2, 2019, Pages 157-164]
Hepatotoxicity Therapeutic Effects of Gymnema (Gymnema sylvestre) and Sea Grape (Coccoloba uvifera L.) on Carbon Tetrachloride Induced Hepatotoxicity in Rats [Volume 48, Issue 2, 2020, Pages 271-279]
Herbs and Antiradical activity Aflatoxin Contamination, Phenolic Contents Concentration in Tigernuts as Affected by Traditional Household Processes [Volume 46, Issue 1, 2018, Pages 189-196]
Hibiscus sabdariffa L. drinks Nutritive Value of Roselle and Anti-anemic Effect of Its Beverages in Male Rats Exposed to Lead Toxicity: Comparative Study [Volume 49, Issue 1, 2021, Pages 125-140]
Hot green pepper paste Properties and Shelf Life of Spicy Ricotta Cheese [Volume 45, Issue 1, 2017, Pages 135-145]
Household processes Aflatoxin Contamination, Phenolic Contents Concentration in Tigernuts as Affected by Traditional Household Processes [Volume 46, Issue 1, 2018, Pages 189-196]
Hypelipidemia The Potential Prophylactic Effect of Orange Peel Administration on Fatty Liver and Hyperlipidemia in an Animal Model of Diet Induced Obesity [Volume 45, Issue 1, 2017, Pages 57-66]

I

Ice cream Physico- Chemical Characteristics of Ice Cream Made with Camel Milk Fat Fractions [Volume 49, Issue 1, 2021, Pages 35-50]
Ice cream Fortification of ice milk with germinated garden Cress seeds paste (Lepidium sativum) and using ultrasonic technology [Volume 50, Issue 1, 2022, Pages 145-155]
Insulin Hypoglycemic and Hypolipidemic Effects of Pumpkin Seeds Powder and Oil on Alloxan-induced Diabetic in Rats [Volume 47, Issue 2, 2019, Pages 255-269]
Interleukin 6 Addition of The Modified Turmeric Extract (Curcuma longa L.) to Food and its Functional Effect on Cancer-Related Liver Inflammations [Volume 51, Issue 2, 2023, Pages 199-210]

K

Key word: Almond The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough [Volume 50, Issue 2, 2022, Pages 269-281]
Keyword: Liver Comparative Studies of Amino Acid, Fatty Acids and Proximal Chemical Composition Content of Donkey, Dog, Camel, Beef and Goat Liver [Volume 45, Issue 1, 2017, Pages 95-102]
Keywords: Mango Kernel and peel Compositional Quality of Mangoes By-product and Its Anticancer Activity in Human Cancer Cell Lines: An In Vitro Study [Volume 49, Issue 1, 2021, Pages 65-79]
Keywords: Sporeforming bacteria Properties and Shelf Life of Spicy Ricotta Cheese [Volume 45, Issue 1, 2017, Pages 135-145]
Kisra Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra [Volume 49, Issue 1, 2021, Pages 97-106]
Kiwi fruits The Use of Edible Coatings to Preserve Quality of Fresh Cut Kiwi Fruits (Ready to Eat) [Volume 46, Issue 1, 2018, Pages 113-123]

L

Labneh Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date Fruits [Volume 49, Issue 2, 2021, Pages 333-339]
Labneh A Comprehensive Study of Carbonated Probiotic UF-Labneh Cheese as a Novel Product [Volume 50, Issue 1, 2022, Pages 127-143]
Lactobacillus and Bifidobacterium Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt [Volume 48, Issue 2, 2020, Pages 213-228]
Lactobacillus pentosus</i> Enhancement of The Quality and Safety of Pastrami Using Fermented Milk Permeate [Volume 47, Issue 1, 2019, Pages 39-49]
Lb. rhamnosus Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria [Volume 45, Issue 1, 2017, Pages 81-94]
Legumes Production and Evaluation of Lentil Soup and Bissarah [Volume 48, Issue 1, 2020, Pages 1-13]
Legumes The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread [Volume 48, Issue 1, 2020, Pages 135-145]
Legumes Quality Characterization of Burger Formulated with Tempeh [Volume 49, Issue 2, 2021, Pages 213-229]
Lipase Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk [Volume 51, Issue 1, 2023, Pages 101-111]
Lipoproteins Nutritional Value of Germinated Quinoa Seeds and Their Protective Effects on Rats’ Health Injected by Nicotine [Volume 47, Issue 2, 2019, Pages 227-241]
Losing sugars for molasses Effect of Some Post-Harvest Treatments on Quality Attributes of Sugar Beet during Storage under Toshka Region Conditions [Volume 49, Issue 2, 2021, Pages 305-318]
Low-fat yoghurt Potential Use of Aberdeen Angus Cows’ Milk for the Production of Low-Fat Yoghurt [Volume 50, Issue 1, 2022, Pages 1-13]
Low-fat yogurt The Influence of Modified Waxy Maize Starch on The Quality of Low-Fat Yogurt [Volume 45, Issue 1, 2017, Pages 171-177]

M

Management Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000) [Volume 48, Issue 1, 2020, Pages 101-116]
Mango peel extract Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage [Volume 48, Issue 2, 2020, Pages 245-258]
Meatballs Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs. [Volume 48, Issue 1, 2020, Pages 15-25]
Microbial Evaluating Milk Coagulants from Seeds of Solanum Elaeagnifolium Plant against Animal and Microbial Rennet in Manufacturing White Soft Cheese [Volume 50, Issue 2, 2022, Pages 191-202]
Microbial count and mould & yeast Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil [Volume 45, Issue 1, 2017, Pages 67-80]
Microencapsulation A Comprehensive Study of Carbonated Probiotic UF-Labneh Cheese as a Novel Product [Volume 50, Issue 1, 2022, Pages 127-143]
Microstructure Potential Use of Aberdeen Angus Cows’ Milk for the Production of Low-Fat Yoghurt [Volume 50, Issue 1, 2022, Pages 1-13]
Microwave and ultrasonic extraction Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils [Volume 46, Issue 1, 2018, Pages 13-23]
Milk Identification of Milk Types Using Front Face and Synchronous Scanning Fluorescence Spectroscopy [Volume 48, Issue 1, 2020, Pages 73-80]
Milk clotting enzyme Evaluating Milk Coagulants from Seeds of Solanum Elaeagnifolium Plant against Animal and Microbial Rennet in Manufacturing White Soft Cheese [Volume 50, Issue 2, 2022, Pages 191-202]
Modified turmeric nanoparticles Addition of The Modified Turmeric Extract (Curcuma longa L.) to Food and its Functional Effect on Cancer-Related Liver Inflammations [Volume 51, Issue 2, 2023, Pages 199-210]
Monascus ruber Went AUMC 5705 Optimization of Production of Monascus ruber Pigments on Broth Medium and Their Application in Flavored Yogurts [Volume 47, Issue 2, 2019, Pages 271-283]
Monechma ciliatum Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra [Volume 49, Issue 1, 2021, Pages 97-106]
Monk fruit Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts [Volume 51, Issue 2, 2023, Pages 165-178]
Moringa oil Enhancement of Ultrafiltrated White Soft Cheese with Cold Pressed Oils as Natural Food Additives for Extending Shelf life [Volume 50, Issue 2, 2022, Pages 251-268]
Moringa oleifera Usage of Moringa oleifera leaves extract in production of hard candy to enhance the efficiency of the respiratory system [Volume 51, Issue 2, 2023, Pages 179-186]
Moringa products Effect of feeding Moringa tree products on ewe milk composition and on the resultant yoghurt properties [Volume 48, Issue 2, 2020, Pages 389-396]
Morphology Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate [Volume 48, Issue 1, 2020, Pages 173-179]
Mucilage Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients [Volume 47, Issue 1, 2019, Pages 11-26]

N

Nanomaterial Antimicrobial Activity of Nanomaterial and Essential Oil against Foodborne Pathogen on Fish Fillets during Cryopreservation [Volume 50, Issue 2, 2022, Pages 173-189]
Nanotechnology Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products [Volume 47, Issue 2, 2019, Pages 213-226]
Nanotechnology Evaluating the Technological and Biological Effects of Some Fried Vegetables and Fruits Chips Treated with Chitosan–Pectin Nanoparticles. [Volume 50, Issue 1, 2022, Pages 33-45]
Nano- Toxicology Effect of Some Antioxidants on Rats Treated With Titanium Dioxide Nanoparticles [Volume 47, Issue 1, 2019, Pages 91-103]
Natural antioxidants Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils [Volume 46, Issue 1, 2018, Pages 13-23]
Natural antioxidants Effect of Some Antioxidants on Rats Treated With Titanium Dioxide Nanoparticles [Volume 47, Issue 1, 2019, Pages 91-103]
Natural Preservatives Influence of Using Chitosan and Thyme during Cooling Storage of Sea Bass Fish [Volume 47, Issue 1, 2019, Pages 115-130]
Nicotine Nutritional Value of Germinated Quinoa Seeds and Their Protective Effects on Rats’ Health Injected by Nicotine [Volume 47, Issue 2, 2019, Pages 227-241]
Nonalcoholic fatty liver disease Nutritive Value and Quality of Sweet Basil Leaves in an Animal Model of Nonalcoholic Fatty Liver Disease [Volume 47, Issue 2, 2019, Pages 139-155]
Noodles Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles [Volume 47, Issue 1, 2019, Pages 65-78]
Norovirus Detection of Norovirus from fresh and vended Periwinkles (Tympanotonus fuscatus var radula) in Nigeria [Volume 47, Issue 2, 2019, Pages 165-172]
Nutraceuticals Evaluation the Phytochemicals and Nutritional Characteristics of Some Microalgae Grown in Egypt as Healthy Food Supplements [Volume 49, Issue 1, 2021, Pages 173-185]
Nutritional Value Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles [Volume 47, Issue 1, 2019, Pages 65-78]

O

Obesity The Potential Prophylactic Effect of Orange Peel Administration on Fatty Liver and Hyperlipidemia in an Animal Model of Diet Induced Obesity [Volume 45, Issue 1, 2017, Pages 57-66]
Olive leaves Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products [Volume 49, Issue 1, 2021, Pages 51-63]
Olive pomace Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread [Volume 48, Issue 1, 2020, Pages 27-40]
Onion paste Properties and Shelf Life of Spicy Ricotta Cheese [Volume 45, Issue 1, 2017, Pages 135-145]
Orange peel The Potential Prophylactic Effect of Orange Peel Administration on Fatty Liver and Hyperlipidemia in an Animal Model of Diet Induced Obesity [Volume 45, Issue 1, 2017, Pages 57-66]
Organoleptic properties Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese [Volume 48, Issue 1, 2020, Pages 41-55]
Oxidation stability Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils [Volume 46, Issue 1, 2018, Pages 13-23]
Oxidative Stress Hepatoprotective Effects of Crude Phenolic-rich Extract from Oyster Mushroom (Pleurotus ostreatus) [Volume 47, Issue 2, 2019, Pages 157-164]
Oyster mushrooms Hepatoprotective Effects of Crude Phenolic-rich Extract from Oyster Mushroom (Pleurotus ostreatus) [Volume 47, Issue 2, 2019, Pages 157-164]

P

Pan bread Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour [Volume 45, Issue 1, 2017, Pages 103-112]
Pan bread Preparation of pan bread supplemented with amaranth cereal and soybean flour [Volume 51, Issue 1, 2023, Pages 139-150]
Pastrami Enhancement of The Quality and Safety of Pastrami Using Fermented Milk Permeate [Volume 47, Issue 1, 2019, Pages 39-49]
Peanut butter Control of Biogenic Amines in Peanut Butter by Incorporation of Some Probiotic Bacteria [Volume 48, Issue 2, 2020, Pages 259-270]
Penicillium Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate [Volume 48, Issue 1, 2020, Pages 173-179]
Periwinkles Detection of Norovirus from fresh and vended Periwinkles (Tympanotonus fuscatus var radula) in Nigeria [Volume 47, Issue 2, 2019, Pages 165-172]
Peroxide and thiobarbituric acid values Utilization of Seashells and Sand Powders as Natural Material for Bleaching Crude Soybean Oil [Volume 46, Issue 1, 2018, Pages 133-140]
Persimmon Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon) [Volume 45, Issue 1, 2017, Pages 179-190]
Phenolic components Production and Evaluation of Lentil Soup and Bissarah [Volume 48, Issue 1, 2020, Pages 1-13]
Phenolic compounds Aflatoxin Contamination, Phenolic Contents Concentration in Tigernuts as Affected by Traditional Household Processes [Volume 46, Issue 1, 2018, Pages 189-196]
Phenolic compounds Hepatoprotective Effects of Crude Phenolic-rich Extract from Oyster Mushroom (Pleurotus ostreatus) [Volume 47, Issue 2, 2019, Pages 157-164]
Phenolic compounds Compositional Quality of Mangoes By-product and Its Anticancer Activity in Human Cancer Cell Lines: An In Vitro Study [Volume 49, Issue 1, 2021, Pages 65-79]
Phenolic compounds Production of Functional Karish Cheese Using Mango and Pomegranate Peel Powders [Volume 51, Issue 2, 2023, Pages 211-222]
Phenolics Properties Of Milk Permeate Synbiotic Beverages Enriched With Carrot Juice And Barley And Oat Flour [Volume 49, Issue 2, 2021, Pages 319-331]
Phenylalanine Quality Characteristics Improvement of Low Phenylalanine Pasta [Volume 49, Issue 2, 2021, Pages 287-296]
Physical properties Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread [Volume 46, Issue 1, 2018, Pages 1-11]
Physicochemical, Phenolic content, Nutrition value, Antioxidant activity and sensory evaluation Effect of Different Pre-Drying Treatments on The Quality of Dried Apple Slices [Volume 47, Issue 1, 2019, Pages 131-138]
Phytochemical analysis Using Microbiological Methods for Identification of Adulteration of Pure Onion Oil [Volume 51, Issue 2, 2023, Pages 241-256]
Phytochemistry Effect of Adding Nettle Leaves (Uritca dioica L.) powder on Basal Diet to Lower Diabetesin Rats [Volume 46, Issue 1, 2018, Pages 141-151]
Pigments Optimization of Production of Monascus ruber Pigments on Broth Medium and Their Application in Flavored Yogurts [Volume 47, Issue 2, 2019, Pages 271-283]
PKU Quality Characteristics Improvement of Low Phenylalanine Pasta [Volume 49, Issue 2, 2021, Pages 287-296]
Pleurotus ostreatus Hepatoprotective Effects of Crude Phenolic-rich Extract from Oyster Mushroom (Pleurotus ostreatus) [Volume 47, Issue 2, 2019, Pages 157-164]
Polyphenols Characterization of Dragon Fruit (Hylocereus undatus) Antioxidative Components to Explore Their Utility as a Natural Food Additive [Volume 49, Issue 2, 2021, Pages 297-304]
Pomegranate cultivar Characterization of Wastes from Pomegranate (Punica granatum L.) Juice and Its Use as a Functional Drink [Volume 46, Issue 1, 2018, Pages 91-100]
Pomegranate peal Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage [Volume 47, Issue 1, 2019, Pages 1-10]
Pomegranate peel powder and extract Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (Punica ganatum L.) [Volume 49, Issue 2, 2021, Pages 267-286]
Post-harvest treatments Effect of Some Post-Harvest Treatments on Quality Attributes of Sugar Beet during Storage under Toshka Region Conditions [Volume 49, Issue 2, 2021, Pages 305-318]
Potato chips Effect of Coating Material on The Quality of Oil Uptake and Potato Chips [Volume 46, Issue 1, 2018, Pages 83-90]
Processed Cheese spreads Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder [Volume 48, Issue 2, 2020, Pages 281-289]
Protease Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk [Volume 51, Issue 1, 2023, Pages 101-111]
Protein quality Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles [Volume 47, Issue 1, 2019, Pages 65-78]
Pumpkin peel Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit [Volume 48, Issue 2, 2020, Pages 203-212]
Pumpkin seeds Hypoglycemic and Hypolipidemic Effects of Pumpkin Seeds Powder and Oil on Alloxan-induced Diabetic in Rats [Volume 47, Issue 2, 2019, Pages 255-269]
Purslane extract Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt [Volume 47, Issue 1, 2019, Pages 51-64]

Q

Quality Effect of Thermal and Chemical Pre-treatments on Shelf Life and Quality of Egyptian Pomegranate Arils [Volume 48, Issue 1, 2020, Pages 81-88]
Quinoa Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot [Volume 48, Issue 1, 2020, Pages 147-157]

R

Rabaudioside A Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts [Volume 51, Issue 2, 2023, Pages 165-178]
Ras cheese Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese [Volume 48, Issue 1, 2020, Pages 41-55]
Rasogulla Evaluating The Quality of Rasogulla as Cheese Balls in Sugar Syrup Prepared by Different Milk Types [Volume 45, Issue 1, 2017, Pages 11-16]
Rats Hypoglycemic and Hypolipidemic Effects of Pumpkin Seeds Powder and Oil on Alloxan-induced Diabetic in Rats [Volume 47, Issue 2, 2019, Pages 255-269]
Red radish sprouts Hypocholesterolemic and Anti-Obesity Effects of Radish Sprouts (Raphanus Sativus) in Adult Females [Volume 49, Issue 1, 2021, Pages 19-34]
Rheological Manufacture of Functional Kareish Cheese fortified with Oat, Talbina, Lima Bean and Sweet Lupin [Volume 48, Issue 2, 2020, Pages 315-326]
Rheological Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate [Volume 49, Issue 1, 2021, Pages 141-156]
Rheological Production of Functional Karish Cheese Using Mango and Pomegranate Peel Powders [Volume 51, Issue 2, 2023, Pages 211-222]
Rheological and functional properties Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.) [Volume 45, Issue 1, 2017, Pages 125-134]
Rheological properties Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour [Volume 45, Issue 1, 2017, Pages 103-112]
Rheological properties Effect of Using Cactus Pear Pulp on The Properties of Goats’ Milk Bio- Yoghurt Drinks [Volume 46, Issue 1, 2018, Pages 25-42]
Rheological properties The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake [Volume 47, Issue 2, 2019, Pages 187-199]
Ricotta The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage [Volume 46, Issue 1, 2018, Pages 125-132]
Ricotta The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria [Volume 48, Issue 1, 2020, Pages 65-72]
Roasting, Wheat, Barley The Effect of Roasting Process on Antioxidant Properties of Different Egyptian Grains and Utilization in Cereal Bars [Volume 45, Issue 1, 2017, Pages 147-154]

S

Saccharomyces cerevisiae Characteristics of pan bread and balady Bread Produced from different Saccharomyces cerevisiae strains [Volume 45, Issue 1, 2017, Pages 29-41]
Salmonella Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum [Volume 47, Issue 1, 2019, Pages 27-38]
Sebesten (Cordia myxa L) Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.) [Volume 45, Issue 1, 2017, Pages 125-134]
Sensory evaluation Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.) [Volume 45, Issue 1, 2017, Pages 125-134]
Sensory evaluation Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles [Volume 47, Issue 1, 2019, Pages 65-78]
Sensory evaluation Preparation and Evaluation of Different Nutritive Vegetarian Burger for Females and Women [Volume 49, Issue 1, 2021, Pages 107-123]
Sesame seeds Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder [Volume 48, Issue 2, 2020, Pages 291-302]
Shawarma Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum [Volume 47, Issue 1, 2019, Pages 27-38]
Shelf –life Influence of Using Chitosan and Thyme during Cooling Storage of Sea Bass Fish [Volume 47, Issue 1, 2019, Pages 115-130]
Slaughter age Carcass Traits, Cuts Yield, Raw Meat Quality and Burger Quality Characteristics of Different Marketing Ages and Sex Broiler Chickens [Volume 45, Issue 1, 2017, Pages 17-28]
Solid state fermentation Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products [Volume 47, Issue 2, 2019, Pages 213-226]
Soybean Preparation of pan bread supplemented with amaranth cereal and soybean flour [Volume 51, Issue 1, 2023, Pages 139-150]
Spices Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese [Volume 48, Issue 1, 2020, Pages 41-55]
Spices Phenolic Contents, Comparative Antioxidant Studies and Anti-Tubercular Activities of Commonly Used Spices in Abuja, Nigeria [Volume 48, Issue 2, 2020, Pages 193-202]
Spread type processed cheese (STPC) Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread [Volume 46, Issue 1, 2018, Pages 1-11]
Squid ink Active Components of Squid Ink and Food Applications [Volume 48, Issue 1, 2020, Pages 123-133]
S. thermophilus Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria [Volume 45, Issue 1, 2017, Pages 81-94]
Stinging nettle Effect of Adding Nettle Leaves (Uritca dioica L.) powder on Basal Diet to Lower Diabetesin Rats [Volume 46, Issue 1, 2018, Pages 141-151]
Storage Effect of Thermal and Chemical Pre-treatments on Shelf Life and Quality of Egyptian Pomegranate Arils [Volume 48, Issue 1, 2020, Pages 81-88]
Sugar beet verities Effect of Some Post-Harvest Treatments on Quality Attributes of Sugar Beet during Storage under Toshka Region Conditions [Volume 49, Issue 2, 2021, Pages 305-318]
Sugar recovery and beet quality percentages Effect of Some Post-Harvest Treatments on Quality Attributes of Sugar Beet during Storage under Toshka Region Conditions [Volume 49, Issue 2, 2021, Pages 305-318]
Supplementation Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles [Volume 47, Issue 1, 2019, Pages 65-78]
Supplementation Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra [Volume 49, Issue 1, 2021, Pages 97-106]
Supplementation Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date Fruits [Volume 49, Issue 2, 2021, Pages 333-339]
Supplemention Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder [Volume 48, Issue 1, 2020, Pages 57-64]
Sweet basil leaves Nutritive Value and Quality of Sweet Basil Leaves in an Animal Model of Nonalcoholic Fatty Liver Disease [Volume 47, Issue 2, 2019, Pages 139-155]
Sweet potato flours Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour [Volume 45, Issue 1, 2017, Pages 103-112]

T

Taizzy cheese Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality [Volume 48, Issue 2, 2020, Pages 229-243]
Talbina Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods [Volume 48, Issue 2, 2020, Pages 327-335]
Taro flour Utilization of taro and corn flour to make crackers for gluten sensitivity patients [Volume 50, Issue 1, 2022, Pages 117-125]
Tempeh and Burgers Quality Characterization of Burger Formulated with Tempeh [Volume 49, Issue 2, 2021, Pages 213-229]
Texture profile Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread [Volume 46, Issue 1, 2018, Pages 1-11]
Texture profile Preparation of Functional Ice Milk Supplemented With Lupine Flour [Volume 48, Issue 2, 2020, Pages 337-350]
Texture profile analysis Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk [Volume 51, Issue 1, 2023, Pages 101-111]
Thyme oil Enhancement of Ultrafiltrated White Soft Cheese with Cold Pressed Oils as Natural Food Additives for Extending Shelf life [Volume 50, Issue 2, 2022, Pages 251-268]
Tigernuts Aflatoxin Contamination, Phenolic Contents Concentration in Tigernuts as Affected by Traditional Household Processes [Volume 46, Issue 1, 2018, Pages 189-196]
Tilapia fish Influence of Chitosan Based Coating Incorporating Green Tea and Rosemary Extracts on Physicochemical and Microbial Quality of Tilapia fish (Oreochromis niloticus) Fillets under Cold Storage [Volume 46, Issue 1, 2018, Pages 69-82]
Titanium dioxide nanoparticles Effect of Some Antioxidants on Rats Treated With Titanium Dioxide Nanoparticles [Volume 47, Issue 1, 2019, Pages 91-103]
Tomato Innovative Products from Sweet Bell Pepper Tomato and Their Pomace [Volume 50, Issue 1, 2022, Pages 47-60]
Tomato and grape by-products Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils [Volume 46, Issue 1, 2018, Pages 13-23]
Total phenolic content Production and Evaluation of Stirred Synbiotic Fermented Milk Fortified with Fig Fruit (Ficus carica L.) [Volume 47, Issue 2, 2019, Pages 201-212]
Total phenols Improvement of Physicochemical properties of Ricotta cheese fortified with curcumin [Volume 51, Issue 1, 2023, Pages 91-99]
Triticale, Antioxidant activity,Total phenol content, Cereal bars. Radi The Effect of Roasting Process on Antioxidant Properties of Different Egyptian Grains and Utilization in Cereal Bars [Volume 45, Issue 1, 2017, Pages 147-154]
Turmeric Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition [Volume 45, Issue 1, 2017, Pages 113-123]

U

UF milk retentate Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate [Volume 49, Issue 1, 2021, Pages 141-156]
UF-soft cheese The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese [Volume 51, Issue 1, 2023, Pages 33-45]
Ultrasound Fortification of ice milk with germinated garden Cress seeds paste (Lepidium sativum) and using ultrasonic technology [Volume 50, Issue 1, 2022, Pages 145-155]
Uric acid The Protective Effect of The Methanolic Extract of Syzgium cumini L Fruit on Kidney and Testes Tissue Damages induced by Carbon Tetrachloride [Volume 46, Issue 1, 2018, Pages 153-163]
Uritca dioica Effect of Adding Nettle Leaves (Uritca dioica L.) powder on Basal Diet to Lower Diabetesin Rats [Volume 46, Issue 1, 2018, Pages 141-151]

V

Vegetarian diet Preparation and Evaluation of Different Nutritive Vegetarian Burger for Females and Women [Volume 49, Issue 1, 2021, Pages 107-123]
Viscoamylograph Utilization of taro and corn flour to make crackers for gluten sensitivity patients [Volume 50, Issue 1, 2022, Pages 117-125]

W

Wastes utilization Characterization of Wastes from Pomegranate (Punica granatum L.) Juice and Its Use as a Functional Drink [Volume 46, Issue 1, 2018, Pages 91-100]
Wheat Flour Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit [Volume 48, Issue 2, 2020, Pages 203-212]
Whey-based fruit fermented beverages Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum [Volume 47, Issue 2, 2019, Pages 141-254]

X

Xanthan gum Influence of Xanthan Gum and Inulin as Thickening Agents for Jam Production [Volume 46, Issue 1, 2018, Pages 43-54]

Y

Yield of Rasogulla Evaluating The Quality of Rasogulla as Cheese Balls in Sugar Syrup Prepared by Different Milk Types [Volume 45, Issue 1, 2017, Pages 11-16]
Yogurt Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon) [Volume 45, Issue 1, 2017, Pages 179-190]

Z

Zusto and Erythritol Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts [Volume 51, Issue 2, 2023, Pages 165-178]

Keyword Index

A

B

C

D

E

F

G

H

I

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Y

Z