Author Index

A

  • Amer, D.A.M. IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION [Volume 3, Issue 4, 2018, Pages 79-88]

B

  • 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. 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]
  • 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]

E

  • 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]
  • 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-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. 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-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-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. E. EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE [Volume 3, Issue 3, 2018, Pages 63-73]

F

  • Fahmy, H. A. EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]

G

  • Gaafar, A. M. A. CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE [Volume 3, Issue 3, 2018, Pages 39-49]

H

  • 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]
  • 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]
  • 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, Amal A.A. EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]

K

  • 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. 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]
  • Kebary, Kh. M. K. CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE [Volume 3, Issue 3, 2018, Pages 39-49]
  • 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. 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]
  • 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]

M

  • 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. 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]

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]

O

  • 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]

S

  • 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]
  • Shaheen, A.A.M. EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY [Volume 3, Issue 3, 2018, Pages 51-62]
  • 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]