Menoufia Journal of Food and Dairy Sciences

Author Index

A

A. Abou Zeid, Nadia EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY [Volume 40, Issue 1, 2015, Pages 1-14]
Abbas, Kh. A. EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING [Volume 1, Issue 3, 2016, Pages 45-52]
Abd- Elazize, Hager A. EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN [Volume 6, Issue 4, 2021, Pages 35-50]
Abdelgaleel, M. A. EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS [Volume 4, Issue 2, 2019, Pages 41-55]
Abd El- Hakim, H. I. Utilization of horticultural by-products in functional foods preparation [Volume 9, Issue 1, 2024, Pages 1-2]
Abd Elkhalek, Mai EFFECT OF SOME NUTRIENTS ON THE HEALTH STATUE OF IRON ANEMIC RATS [Volume 40, Issue 2, 2015, Pages 399-407]
Abd El- meged, Lobna Saad Mohamed THE EFFECT OF DIFFERENT LEVELS OF NIGELLA SATIVA ON BIOCHEMICAL CHANGE ON HYPERCHOLESTEROLEMIC RATS [Volume 1, Issue 2, 2016, Pages 27-43]
Abd Elmonem Melegy, Abeer Sobhy Abd Elmonem Melegy CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES [Volume 8, Issue 5, 2023, Pages 44-45]
Abdel Montaleb, H. Sh. EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING [Volume 1, Issue 3, 2016, Pages 45-52]
Abdelmotteleb Wahba, Eman Abdelsttar ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS [Volume 7, Issue 1, 2022, Pages 1-2]
Abdel – Ghany, Mahmoud Said Sakr Utilization of horticultural by-products in functional foods preparation [Volume 9, Issue 1, 2024, Pages 1-2]
Abd El-Salam Mohamed Ghazi, Fathia Improving quality attributes and health benefits of ice milk [Volume 9, Issue 4, 2024, Pages 35-44]
Abdulsamie Zahran, Hend Abdulrhman STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH) [Volume 8, Issue 3, 2023, Pages 30-31]
Abo Zahra, Faten M. M. NUTRITIONAL AND BIOCHEMICAL STUDIES ON SUPPLEMENTATION OF CHICKPEA POWDER ON RATS DIETS SUFFERED FROM PROTEIN MALNUTRITION [Volume 40, Issue 3, 2015, Pages 679-695]
Abozied, M. M. EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS [Volume 4, Issue 2, 2019, Pages 41-55]
Adawy, T. A. El- EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]
A. Fouda, Hagar STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED [Volume 40, Issue 1, 2015, Pages 15-24]
Aglan, M.K APPLICATION OF ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN THERAPEUTIC NUTRITION AT SOME HOSPITALS [Volume 40, Issue 1, 2015, Pages 25-40]
A. Hafez, S. STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED [Volume 40, Issue 1, 2015, Pages 15-24]
A. Hussein, S. Improving quality attributes and health benefits of ice milk [Volume 9, Issue 4, 2024, Pages 35-44]
Ali, M. M. E. NUTRITIONAL AND BIOCHEMICAL STUDIES ON SUPPLEMENTATION OF CHICKPEA POWDER ON RATS DIETS SUFFERED FROM PROTEIN MALNUTRITION [Volume 40, Issue 3, 2015, Pages 679-695]
Ali, M. M. E. COMPARATIVE STUDY ON THE USES OF GREEN COFFEE BEANS, ROASTED, ARABIC COFFEE FORMULA AND THEIR EXTRACTS TO REDUCE OBESITY IN MALE RATS [Volume 40, Issue 3, 2015, Pages 679-714]
Ali, Mona M. QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE [Volume 4, Issue 4, 2019, Pages 141-151]
Aly, Mona A. M. UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY [Volume 4, Issue 5, 2019, Pages 197-198]
Aly-Aldin, M. M. Utilization of horticultural by-products in functional foods preparation [Volume 9, Issue 1, 2024, Pages 1-2]
Aly-Aldin, Mohamed Mohamed THE POTENTIAL APPLICATION OF SOME UNUTILIZED SEED OILS AS FUNCTIONAL COMPONENTS IN BETIFORE MAKING [Volume 8, Issue 4, 2023, Pages 32-43]
Aly-Aldin, Mohamed UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER [Volume 8, Issue 12, 2024, Pages 121-136]
Amer, Azza A. A CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE [Volume 8, Issue 10, 2023, Pages 83-95]
Amer, Azza Adel Ahmed CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS [Volume 8, Issue 11, 2023, Pages 119-120]
Amer, D.A.M. IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION [Volume 3, Issue 4, 2018, Pages 79-88]
Amer, Dina A.M. IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]
A. M. Ghazi, Fathia QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE [Volume 9, Issue 3, 2024, Pages 19-33]
Atef, A. A. ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS [Volume 6, Issue 3, 2021, Pages 33-34]
Atef, A. A. ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS [Volume 7, Issue 1, 2022, Pages 1-2]
Atef, Amal A. TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT. [Volume 4, Issue 5, 2019, Pages 189-190]
Atef, Amal A. UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE [Volume 6, Issue 3, 2021, Pages 21-31]
Atef, Aml A. QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN [Volume 4, Issue 2, 2019, Pages 89-99]
Atif, Amal A. ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS [Volume 4, Issue 1, 2019, Pages 39-40]
Atif, Amal A. PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
Atta, M. B. APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION [Volume 1, Issue 1, 2016, Pages 15-25]
Atta, M. B. APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION [Volume 1, Issue 2, 2016, Pages 15-25]
Azzazy, M.B. EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA) [Volume 2, Issue 1, 2017, Pages 15-22]

B

Badaw, R. M. FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER [Volume 5, Issue 2, 2020, Pages 15-16]
Badaw, R. M. USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. [Volume 5, Issue 6, 2020, Pages 93-94]
Badaw, R. M. UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES. [Volume 5, Issue 7, 2020, Pages 95-96]
Badawi, , Khadega R. PRODUCTION OF FUNCTIONAL LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER [Volume 8, Issue 2, 2023, Pages 15-29]
Badawi, Khadega R. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]
Badawi, Khadega R. M STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH) [Volume 8, Issue 3, 2023, Pages 30-31]
Badawi, R. M. IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
Badawi, R. M. CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE [Volume 3, Issue 3, 2018, Pages 39-49]
Badawi, R. M. INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE [Volume 3, Issue 3, 2018, Pages 75-76]
Badawi, R.M. QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]
Badawi, R.M. EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY [Volume 3, Issue 3, 2018, Pages 51-62]
Badawy, R. M. TECHNOLOGICAL STUDIES ON PROCESSED CHEESE [Volume 3, Issue 3, 2018, Pages 77-78]
Badr, Abtsam M.F. IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION [Volume 3, Issue 4, 2018, Pages 79-88]
Bakr, A.S. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
Bakry, A. A. BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER [Volume 3, Issue 2, 2018, Pages 15-26]
Bana, M. A. El- EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES [Volume 5, Issue 4, 2020, Pages 35-51]
Bedawey, A. A. El- EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
Bedawey, A.A. El- EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]
Beltagy, A.E. El- EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]
Beltagy, A. El- CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL STUDIES ON SOME PLANTS EXTRACTS [Volume 4, Issue 5, 2019, Pages 195-196]
Beyomi, Ratiba A. EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING [Volume 1, Issue 3, 2016, Pages 45-52]

D

Degheidi, M. A. EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING [Volume 1, Issue 3, 2016, Pages 45-52]

E

E. ABDELWAHAB, E. CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE [Volume 40, Issue 1, 2015, Pages 41-56]
E.A. Hatem, H. Improving quality attributes and health benefits of ice milk [Volume 9, Issue 4, 2024, Pages 35-44]
EBDWEY, A.FATAH CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE [Volume 40, Issue 1, 2015, Pages 41-56]
E. El-Beltagy, A. CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES [Volume 8, Issue 5, 2023, Pages 44-45]
Eisa, I. M. EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE [Volume 3, Issue 3, 2018, Pages 63-73]
Eissa, Rasha A. M. CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000) [Volume 4, Issue 5, 2019, Pages 171-188]
El-Adawy, T. UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN [Volume 6, Issue 4, 2021, Pages 51-52]
El-Adawy, T. A. EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS [Volume 4, Issue 1, 2019, Pages 1-20]
El-Adawy, T. A. EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS [Volume 4, Issue 2, 2019, Pages 101-102]
El-Adawy, T. A. UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE [Volume 6, Issue 3, 2021, Pages 21-31]
El-Adawy, T. A. ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS [Volume 6, Issue 3, 2021, Pages 33-34]
El-Adawy, T.A. EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN [Volume 6, Issue 4, 2021, Pages 35-50]
El-Adawy, T. A. El-Adawy ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS [Volume 7, Issue 1, 2022, Pages 1-2]
El-Bana, M.A. POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 1, 2018, Pages 1-13]
El-Bana, M.A. POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 2, 2018, Pages 1-13]
El-Banna, Samah, M. S. THE BIOLOGICAL STUDIES ON HIGH PROTEIN AND ENERGY FOODS TO IMPROVE THE DECREASING OF ALBINO RATS WEIGHT [Volume 8, Issue 9, 2023, Pages 75-82]
Elbarkoli, E. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
Elbarkoli, E. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
Elbasuony, Doaa Zarif THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER [Volume 8, Issue 6, 2023, Pages 45-60]
El Basuony, Doaa Zarif Saleh Studies on production of different snack blends [Volume 8, Issue 8, 2023, Pages 73-74]
El-Bedawey, A. A. PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS [Volume 4, Issue 1, 2019, Pages 37-38]
El-Bedawey, A. A. ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS [Volume 4, Issue 1, 2019, Pages 39-40]
El-Bedawey, A. A. QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE [Volume 4, Issue 4, 2019, Pages 141-151]
El-Bedawey, A. A. TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT. [Volume 4, Issue 5, 2019, Pages 189-190]
El-Bedawey, A. A. UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS. [Volume 4, Issue 5, 2019, Pages 193-194]
El-Bedawey, A. A. BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER [Volume 3, Issue 2, 2018, Pages 15-26]
El-Bedawey, A. A. EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]
El-Bedawey, A. A. PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. [Volume 2, Issue 1, 2017, Pages 53-54]
El-Bedawey, A. A. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 2, Issue 1, 2017, Pages 53-54]
El-Bedawey, A. A. UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. [Volume 2, Issue 2, 2017, Pages 61-62]
El-Bedawey, A. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
El-Bedawey, A. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
El-Bedawey, A. A. PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
El-Bedawey, A. A. STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]
El-Bedawey, A. A. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]
El-Bedawey, A. A. PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. [Volume 1, Issue 3, 2016, Pages 53-54]
El-Bedawey, A. A. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 1, Issue 3, 2016, Pages 53-54]
El-Bedawey, A.A. UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY [Volume 4, Issue 5, 2019, Pages 197-198]
El-Bedawey, A.A. ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY [Volume 3, Issue 5, 2018, Pages 89-100]
El Bedawy, A.A. QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN [Volume 4, Issue 2, 2019, Pages 89-99]
El-beltagy, A. E. QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE [Volume 4, Issue 4, 2019, Pages 125-139]
El-beltagy, A. E. UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS. [Volume 4, Issue 5, 2019, Pages 193-194]
Elbeltagy, A. E. UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN [Volume 6, Issue 4, 2021, Pages 51-52]
El-Beltagy, A. EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS [Volume 4, Issue 2, 2019, Pages 101-102]
El-Beltagy, A. E. PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. [Volume 2, Issue 1, 2017, Pages 53-54]
El-Beltagy, A. E. UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. [Volume 2, Issue 2, 2017, Pages 61-62]
El-Beltagy, A. E. PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. [Volume 1, Issue 3, 2016, Pages 53-54]
El-Beltagy, A. E. UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE [Volume 6, Issue 3, 2021, Pages 21-31]
El-Beltagy, A. E. ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS [Volume 6, Issue 3, 2021, Pages 33-34]
El-Beltagy, A. E. ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS [Volume 7, Issue 1, 2022, Pages 1-2]
El-Beltagy, A. E. Studies on production of different snack blends [Volume 8, Issue 8, 2023, Pages 73-74]
El-Beltagy, A.E. EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS [Volume 4, Issue 1, 2019, Pages 1-20]
El-Beltagy,, A. A. THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER [Volume 8, Issue 6, 2023, Pages 45-60]
EL-Beltagy, A.E. HYPOLIPIDAEMIC EFFECT OF COLD AQUEOUS EXTRACT MIXTURES OF GRAPE (VITIS VINIVERA ) SEED, BASIL (OCIMUM BASILICUM) LEAVES AND MORINGA (MORINGA OLEIFERA) LEAVES IN RATS [Volume 4, Issue 5, 2019, Pages 153-169]
Elbltagy, A. E. EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN [Volume 6, Issue 4, 2021, Pages 35-50]
EL-Dashlouty, M. S RESTORING ANTIOXIDANT LEVELS OF NICOTINE-INJECTED RATS USING SUGGESTED DIETARY FORMULAS [Volume 8, Issue 10, 2023, Pages 97-117]
El-Deen, M.R. Nour IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS [Volume 4, Issue 1, 2019, Pages 21-35]
El-Den, Elham SYNBIOTIC DOMIATI CHEESE [Volume 8, Issue 7, 2023, Pages 61-72]
El-Den, Elham A. M. PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES [Volume 2, Issue 1, 2017, Pages 1-13]
Eldhshan, Fatma E. QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]
Elgazzar, Mona Khaled EFFECT OF DIETARY INTERVENTION WITH SEEDS AND SPROUTS OF BROCCOLI ON THE NONALCOHOLIC FATTY LIVER IN THE ALBINO RAT MODEL [Volume 9, Issue 5, 2024, Pages 45-54]
El-Habashy, Magida M. HEALTH BENEFITS, EXTRACTION AND UTILIZATION OF DIETARY FIBERS: A REVIEW [Volume 2, Issue 2, 2017, Pages 37-60]
El-Hady, Sahar R. Abd IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS [Volume 4, Issue 1, 2019, Pages 21-35]
El Hawary, Fatma G. R. STUDY THE NUTRITIONAL AND THERAPEUTIC EFFECT OF FLAXSEED, SUNFLOWER AND PUMPKIN SEEDS ON THE LEVEL OF BLOOD LIPIDS AND WEIGHT GAIN ON RATS [Volume 4, Issue 3, 2019, Pages 103-123]
El Hawary, Fatma G. R. COMPARATIVE STUDY ON THE USES OF GREEN COFFEE BEANS, ROASTED, ARABIC COFFEE FORMULA AND THEIR EXTRACTS TO REDUCE OBESITY IN MALE RATS [Volume 40, Issue 3, 2015, Pages 679-714]
El-Hawary, M.Y.A. IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION [Volume 3, Issue 4, 2018, Pages 79-88]
El-Hawary, M.Y.A. IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]
El-Kordy, Mai M. QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE [Volume 4, Issue 4, 2019, Pages 125-139]
El-Poraie, E.S. EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS [Volume 4, Issue 1, 2019, Pages 1-20]
Elsanat, S. Y. CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000) [Volume 4, Issue 5, 2019, Pages 171-188]
El-Sattar, A.S. Abd PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT [Volume 3, Issue 2, 2018, Pages 27-36]
El Sayed, M. M. STUDY THE NUTRITIONAL AND THERAPEUTIC EFFECT OF FLAXSEED, SUNFLOWER AND PUMPKIN SEEDS ON THE LEVEL OF BLOOD LIPIDS AND WEIGHT GAIN ON RATS [Volume 4, Issue 3, 2019, Pages 103-123]
El-Sayed, M. E. EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS [Volume 4, Issue 2, 2019, Pages 41-55]
El-Sayed, M. E. EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE [Volume 3, Issue 3, 2018, Pages 63-73]
El-Sayed, M. M THE BIOLOGICAL STUDIES ON HIGH PROTEIN AND ENERGY FOODS TO IMPROVE THE DECREASING OF ALBINO RATS WEIGHT [Volume 8, Issue 9, 2023, Pages 75-82]
El-Sayed, M. M. BENEFITING OF SOME PLANT MATERIALS IN IMPROVING LIVER FUNCTIONS FOR HEPATICALLY TOXICATED RATS WITH CCL4 [Volume 40, Issue 3, 2015, Pages 667-678]
El-Sayed, M.M RESTORING ANTIOXIDANT LEVELS OF NICOTINE-INJECTED RATS USING SUGGESTED DIETARY FORMULAS [Volume 8, Issue 10, 2023, Pages 97-117]
El-Sayed, M.M. STUDYING THE EFFECT OF FENNEL AND BARLEY SEEDS IN MITIGATION KIDNEY DISEASE OF RATS [Volume 8, Issue 1, 2023, Pages 1-14]
El-Shenawi, Gehad M. APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION [Volume 1, Issue 1, 2016, Pages 15-25]
El-Shenawi, Gehad M. APPLICATION OF CRUDE PECTINASES PRODUCED BY ASPERGILLUS SOJAE (ATCC 20235) AS A PROCESSING AID FOR BANANA JUICE EXTRACTION [Volume 1, Issue 2, 2016, Pages 15-25]
El-Soda, M.A. IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]
El-Sonbaty, A. H. IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]
El-Sonbaty, A.H. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]
El-Tahan, , Nehad, R THE BIOLOGICAL STUDIES ON HIGH PROTEIN AND ENERGY FOODS TO IMPROVE THE DECREASING OF ALBINO RATS WEIGHT [Volume 8, Issue 9, 2023, Pages 75-82]
Eltatawy, Asmaa H. EFFECT OF SOME NUTRIENTS ON THE HEALTH STATUE OF IRON ANEMIC RATS [Volume 40, Issue 2, 2015, Pages 399-407]
Erakey, Aya A. STUDYING THE EFFECT OF FENNEL AND BARLEY SEEDS IN MITIGATION KIDNEY DISEASE OF RATS [Volume 8, Issue 1, 2023, Pages 1-14]
Ezzeldeen, A. M. QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE [Volume 4, Issue 4, 2019, Pages 141-151]

F

Fahmy, H. A. EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]
Fared, Huda A. E. CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL STUDIES ON SOME PLANTS EXTRACTS [Volume 4, Issue 5, 2019, Pages 195-196]

G

Gaafar, A.M. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
Gaafar, A. M. A. CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE [Volume 3, Issue 3, 2018, Pages 39-49]
Gaafar, A. M. F. STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]
Gabr, A. M. T. EVALUATION OF LABNEH MADE FROM COWS' MILK AND GOATS' MILK USING PROBIOTIC AND EXOPOLYSACCHARIDE - PRODUCING BACTERIA [Volume 1, Issue 1, 2016, Pages 1-13]
Gharib, Mai Abd-Alkhalik EFFECT OF DIETARY INTERVENTION WITH SEEDS AND SPROUTS OF BROCCOLI ON THE NONALCOHOLIC FATTY LIVER IN THE ALBINO RAT MODEL [Volume 9, Issue 5, 2024, Pages 45-54]
Goma, R. A. EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES [Volume 5, Issue 4, 2020, Pages 35-51]

H

Habib, M. A. M. IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
Hafez, Asmaa A. PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS [Volume 4, Issue 2, 2019, Pages 73-88]
Halwaz, R.Y. ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY [Volume 3, Issue 5, 2018, Pages 89-100]
Hamdy, Shaimaa M. EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING [Volume 1, Issue 3, 2016, Pages 45-52]
Hamed, A. I. IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]
Hamoda, A. M. BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER [Volume 3, Issue 2, 2018, Pages 15-26]
Hamza, Azza A. B.Y PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS [Volume 4, Issue 1, 2019, Pages 37-38]
Hassan, A.A. ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY [Volume 3, Issue 5, 2018, Pages 89-100]
Hassan, A. A. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
Hassan, A. A. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
Hassan, Amal A. QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE [Volume 4, Issue 4, 2019, Pages 141-151]
Hassan, Amal A. QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE [Volume 4, Issue 4, 2019, Pages 125-139]
Hassan, Amal A. A. UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY [Volume 4, Issue 5, 2019, Pages 197-198]
Hassan, Amal A.A. EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]
Hassan, Amal A.A. M. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]
Hassan, Amal A.A.M. UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS. [Volume 4, Issue 5, 2019, Pages 193-194]
Hatem, H. E.A. QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE [Volume 9, Issue 3, 2024, Pages 19-33]
Helal, M. M. EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]
HELMY RAHMAH, E. CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE [Volume 40, Issue 1, 2015, Pages 41-56]
H. Rahma, E. STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED [Volume 40, Issue 1, 2015, Pages 15-24]
Husien, S. A. IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
Hussain, , S.A PRODUCTION OF FUNCTIONAL LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER [Volume 8, Issue 2, 2023, Pages 15-29]
Hussein, S. A STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH) [Volume 8, Issue 3, 2023, Pages 30-31]
Hussein, S. A. FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER [Volume 5, Issue 2, 2020, Pages 15-16]
Hussein, S. A. USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. [Volume 5, Issue 6, 2020, Pages 93-94]
Hussein, S. A. UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES. [Volume 5, Issue 7, 2020, Pages 95-96]
Hussein, S.A. QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]

I

Ismaiel, Awatef I. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
Ismail, Awatif I. IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS [Volume 4, Issue 1, 2019, Pages 21-35]

K

Kamaly, K. M STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH) [Volume 8, Issue 3, 2023, Pages 30-31]
Kamaly, K.M. IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA [Volume 6, Issue 1, 2021, Pages 1-16]
Kamaly, K.M. IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA [Volume 6, Issue 2, 2021, Pages 1-16]
Kamaly, K.M. EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY [Volume 3, Issue 3, 2018, Pages 51-62]
Kamaly, K.M. PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES [Volume 2, Issue 1, 2017, Pages 1-13]
Kamaly, K.M. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]
Kamaly, K.M. PRODUCTION OF FUNCTIONAL LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER [Volume 8, Issue 2, 2023, Pages 15-29]
Kamaly, K. M. A. IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]
Kamaly, K. M.A. STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH [Volume 6, Issue 1, 2021, Pages 17-18]
Kamaly, K. M. K. CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE [Volume 3, Issue 3, 2018, Pages 39-49]
Kamaly, K. M. K. INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE [Volume 3, Issue 3, 2018, Pages 75-76]
Kamly, K. M.A. TECHNOLOGICAL STUDIES ON PROCESSED CHEESE [Volume 3, Issue 3, 2018, Pages 77-78]
Kandil, A. A. A. CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS [Volume 8, Issue 11, 2023, Pages 119-120]
Kandil, Amin A.A. CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE [Volume 8, Issue 10, 2023, Pages 83-95]
Kebary, Kh. M. K. FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER [Volume 5, Issue 2, 2020, Pages 15-16]
Kebary, Kh. M. K. USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. [Volume 5, Issue 6, 2020, Pages 93-94]
Kebary, Kh. M. K. UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES. [Volume 5, Issue 7, 2020, Pages 95-96]
Kebary, Kh. M. K. CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE [Volume 3, Issue 3, 2018, Pages 39-49]
Kebary, Kh. M. K. IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]
Kebary, Kh. M.K STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH) [Volume 8, Issue 3, 2023, Pages 30-31]
Kebary, Kh. M.K. STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH [Volume 6, Issue 1, 2021, Pages 17-18]
Kebary, Kh.M.K. EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY [Volume 3, Issue 3, 2018, Pages 51-62]
Kebary, , K.M.K PRODUCTION OF FUNCTIONAL LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER [Volume 8, Issue 2, 2023, Pages 15-29]
Kebary, K. M. K. IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
Kebary, K. M. K. INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE [Volume 3, Issue 3, 2018, Pages 75-76]
Kebary, K. M.K. TECHNOLOGICAL STUDIES ON PROCESSED CHEESE [Volume 3, Issue 3, 2018, Pages 77-78]
Kebary, K.M.K. IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA [Volume 6, Issue 1, 2021, Pages 1-16]
Kebary, K.M.K. QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]
Kebary, K.M.K. IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA [Volume 6, Issue 2, 2021, Pages 1-16]
Kebary, K.M.K. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]
Khafagy, Mai M. STUDYING THE EFFECT OF FENNEL AND BARLEY SEEDS IN MITIGATION KIDNEY DISEASE OF RATS [Volume 8, Issue 1, 2023, Pages 1-14]
Khali, A. H. M. CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES [Volume 8, Issue 5, 2023, Pages 44-45]
Khalifa, Heba, A. H. THE BIOLOGICAL STUDIES ON HIGH PROTEIN AND ENERGY FOODS TO IMPROVE THE DECREASING OF ALBINO RATS WEIGHT [Volume 8, Issue 9, 2023, Pages 75-82]
Khalil, A. H. PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS [Volume 4, Issue 2, 2019, Pages 73-88]
Khalil, A. H. TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT. [Volume 4, Issue 5, 2019, Pages 189-190]
Khalil, A. H. TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES [Volume 4, Issue 5, 2019, Pages 191-192]
Khalil, A. H. BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER [Volume 3, Issue 2, 2018, Pages 15-26]
Khalil, A. H. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
Khalil, A. H. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
Khalil, A. H. PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
Khalil, A.H. QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN [Volume 4, Issue 2, 2019, Pages 89-99]
Khalil, A. H. M. PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS [Volume 4, Issue 1, 2019, Pages 37-38]
Khalil, A. H. M. CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS [Volume 8, Issue 11, 2023, Pages 119-120]
Khalil, Ali H. CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE [Volume 8, Issue 10, 2023, Pages 83-95]
Khalil, O.S.F. PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES [Volume 4, Issue 2, 2019, Pages 57-71]
Korkar, H. M. M. UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. [Volume 2, Issue 2, 2017, Pages 61-62]

L

Lasheen, Asmaa M. A. BENEFITING OF SOME PLANT MATERIALS IN IMPROVING LIVER FUNCTIONS FOR HEPATICALLY TOXICATED RATS WITH CCL4 [Volume 40, Issue 3, 2015, Pages 667-678]

M

Maamoon, A.G. IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA [Volume 6, Issue 1, 2021, Pages 1-16]
Maamoon, A.G. IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA [Volume 6, Issue 2, 2021, Pages 1-16]
M.ABDELWHAB, N. CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE [Volume 40, Issue 1, 2015, Pages 41-56]
Mahmoud, Nabila Y. NUTRITIONAL AND BIOCHEMICAL STUDIES ON SUPPLEMENTATION OF CHICKPEA POWDER ON RATS DIETS SUFFERED FROM PROTEIN MALNUTRITION [Volume 40, Issue 3, 2015, Pages 679-695]
Mahmoud, Nabila Y. COMPARATIVE STUDY ON THE USES OF GREEN COFFEE BEANS, ROASTED, ARABIC COFFEE FORMULA AND THEIR EXTRACTS TO REDUCE OBESITY IN MALE RATS [Volume 40, Issue 3, 2015, Pages 679-714]
Mailam, M.A. IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA [Volume 6, Issue 1, 2021, Pages 1-16]
Mailam, M.A. IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA [Volume 6, Issue 2, 2021, Pages 1-16]
Mansour, E. H. ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS [Volume 4, Issue 1, 2019, Pages 39-40]
Mansour, E. H. PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS [Volume 4, Issue 2, 2019, Pages 73-88]
Mansour, E. H. QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE [Volume 4, Issue 4, 2019, Pages 141-151]
Mansour, E. H. UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY [Volume 4, Issue 5, 2019, Pages 197-198]
Mansour, E. H. TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES [Volume 4, Issue 5, 2019, Pages 191-192]
Mansour, E. H. EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]
Mansour, E. H. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 2, Issue 1, 2017, Pages 53-54]
Mansour, E. H. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
Mansour, E. H. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
Mansour, E. H. PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
Mansour, E. H. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]
Mansour, E. H. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 1, Issue 3, 2016, Pages 53-54]
Mansour, E.H. ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY [Volume 3, Issue 5, 2018, Pages 89-100]
M. Badawi, R Improving quality attributes and health benefits of ice milk [Volume 9, Issue 4, 2024, Pages 35-44]
Merika, Eslam Al-Amir RESTORING ANTIOXIDANT LEVELS OF NICOTINE-INJECTED RATS USING SUGGESTED DIETARY FORMULAS [Volume 8, Issue 10, 2023, Pages 97-117]
M.K. Kebary, Kh. Improving quality attributes and health benefits of ice milk [Volume 9, Issue 4, 2024, Pages 35-44]
M. M. M. Aly, M. M. M. Aly CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES [Volume 8, Issue 5, 2023, Pages 44-45]
Mohammed, Enas I. CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL STUDIES ON SOME PLANTS EXTRACTS [Volume 4, Issue 5, 2019, Pages 195-196]
Mostafa, M.M. QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN [Volume 4, Issue 2, 2019, Pages 89-99]

N

Naem, A.M.A. IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION [Volume 3, Issue 4, 2018, Pages 79-88]
Naser, E. H. M. CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES [Volume 8, Issue 5, 2023, Pages 44-45]
N. Zedan, A. EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY [Volume 40, Issue 1, 2015, Pages 1-14]

O

O. M. Ali, A EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY [Volume 40, Issue 1, 2015, Pages 1-14]
Osheba, A. S. ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS [Volume 4, Issue 1, 2019, Pages 39-40]
Osheba, A. S. QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE [Volume 4, Issue 4, 2019, Pages 125-139]
Osheba, A.S. ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY [Volume 3, Issue 5, 2018, Pages 89-100]
Osheba, A. S. A. EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
Osheba, A. S. A. UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS. [Volume 4, Issue 5, 2019, Pages 193-194]
Osheba, A. S. A. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 2, Issue 1, 2017, Pages 53-54]
Osheba, A. S. A. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]
Osheba, A. S. A. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 1, Issue 3, 2016, Pages 53-54]

R

Rahma, E. H THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER [Volume 8, Issue 6, 2023, Pages 45-60]
Rahma, E. H. EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN [Volume 6, Issue 4, 2021, Pages 35-50]
Rahma, E. H. UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN [Volume 6, Issue 4, 2021, Pages 51-52]
Rahma, E. H. Studies on production of different snack blends [Volume 8, Issue 8, 2023, Pages 73-74]
Rahma, E. H. Utilization of horticultural by-products in functional foods preparation [Volume 9, Issue 1, 2024, Pages 1-2]
Rahma, E. H. A. EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
Rahma, E. H. A. STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]

S

Saad, M. M. M. EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
Saad, M. M. M. TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT. [Volume 4, Issue 5, 2019, Pages 189-190]
Salem, M. A. EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS [Volume 4, Issue 2, 2019, Pages 41-55]
Salem, M. A. CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000) [Volume 4, Issue 5, 2019, Pages 171-188]
Salem, M. A. POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 1, 2018, Pages 1-13]
Salem, M. A. POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 2, 2018, Pages 1-13]
Salem, M.A. EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE [Volume 3, Issue 3, 2018, Pages 63-73]
Salem, M. M. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
Sallam, A.S. QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN [Volume 4, Issue 2, 2019, Pages 89-99]
Sattar, A. S. Abd El- EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES [Volume 5, Issue 4, 2020, Pages 35-51]
Sayed, M.E. El- PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
S. El-Sisi, A. EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY [Volume 40, Issue 1, 2015, Pages 1-14]
Shaheen, A.A.M. EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY [Volume 3, Issue 3, 2018, Pages 51-62]
Shaheen, Khaled Ali EFFECT OF DIETARY INTERVENTION WITH SEEDS AND SPROUTS OF BROCCOLI ON THE NONALCOHOLIC FATTY LIVER IN THE ALBINO RAT MODEL [Volume 9, Issue 5, 2024, Pages 45-54]
Shahen, K.A. APPLICATION OF ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN THERAPEUTIC NUTRITION AT SOME HOSPITALS [Volume 40, Issue 1, 2015, Pages 25-40]
Shahin, Kh. A. EFFECT OF SOME NUTRIENTS ON THE HEALTH STATUE OF IRON ANEMIC RATS [Volume 40, Issue 2, 2015, Pages 399-407]
Shehab, y.y. IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS [Volume 4, Issue 1, 2019, Pages 21-35]
Sorour, A. M. POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 1, 2018, Pages 1-13]
Sorour, A. M. POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 2, 2018, Pages 1-13]

T

Tawfeuk, H. Z. PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES [Volume 4, Issue 2, 2019, Pages 57-71]

W

Wahba, Eman A. UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE [Volume 6, Issue 3, 2021, Pages 21-31]

Y

Yousef, Heba E. TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES [Volume 4, Issue 5, 2019, Pages 191-192]
Yousef, Warda A. HYPOLIPIDAEMIC EFFECT OF COLD AQUEOUS EXTRACT MIXTURES OF GRAPE (VITIS VINIVERA ) SEED, BASIL (OCIMUM BASILICUM) LEAVES AND MORINGA (MORINGA OLEIFERA) LEAVES IN RATS [Volume 4, Issue 5, 2019, Pages 153-169]
Youssef, Heba E. PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS [Volume 4, Issue 2, 2019, Pages 73-88]
Youssef, S. M. EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]

Z

Zahran, Hend Abdulrhman PRODUCTION OF FUNCTIONAL LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER [Volume 8, Issue 2, 2023, Pages 15-29]
Zidan, M. A.E. STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH [Volume 6, Issue 1, 2021, Pages 17-18]