Menoufia Journal of Food and Dairy Sciences

Author Index

A

Abdelgaleel, M. A. EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS [Volume 4, Issue 2, 2019, Pages 41-55]
Abozied, M. M. EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS [Volume 4, Issue 2, 2019, Pages 41-55]
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]
Atef, Amal A. TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT. [Volume 4, Issue 5, 2019, Pages 189-190]
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]

B

Beltagy, A. El- CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL STUDIES ON SOME PLANTS EXTRACTS [Volume 4, Issue 5, 2019, Pages 195-196]

E

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. 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-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. UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY [Volume 4, Issue 5, 2019, Pages 197-198]
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]
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. EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS [Volume 4, Issue 1, 2019, Pages 1-20]
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]
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-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-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 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]
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

Fared, Huda A. E. CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL STUDIES ON SOME PLANTS EXTRACTS [Volume 4, Issue 5, 2019, Pages 195-196]

H

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]
Hamza, Azza A. B.Y PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS [Volume 4, Issue 1, 2019, Pages 37-38]
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.M. UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS. [Volume 4, Issue 5, 2019, Pages 193-194]

I

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

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. 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, O.S.F. PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES [Volume 4, Issue 2, 2019, Pages 57-71]

M

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]
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]

O

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. A. UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS. [Volume 4, Issue 5, 2019, Pages 193-194]

S

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]
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]
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]

T

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

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]