Journal of Food and Dairy Sciences

Author Index

A

Abass, Aya K. Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake [Volume 11, Issue 7, 2020, Pages 203-208]
Abbas, Halima F. Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]
Abd-Alla, A. A. Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن [Volume 11, Issue 6, 2020, Pages 151-156]
Abd-Alla, A. A. Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds [Volume 11, Issue 11, 2020, Pages 299-305]
Abd-Allah, Shimaa S. Effect of Frozen Storage Periods on Quality Indices of some Processed Fishery Products. تأثير التخزين بالتجميد وطرق الطهى المختلفة على دلائل الجودة فى الاسماک [Volume 11, Issue 10, 2020, Pages 289-292]
Abdeen, E. M. Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage [Volume 11, Issue 12, 2020, Pages 355-362]
Abd Elaal, H. A. Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product [Volume 11, Issue 9, 2020, Pages 241-246]
Abd El Ghany, M. A. Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة [Volume 11, Issue 8, 2020, Pages 221-225]
Abd-elhameed, Fawzia R. Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة [Volume 11, Issue 8, 2020, Pages 221-225]
Abdel-Hameed, Sanaa M. Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches [Volume 11, Issue 5, 2020, Pages 133-139]
Abdel-Hameed, Sanaa mohamed Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars [Volume 11, Issue 12, 2020, Pages 369-376]
Abd-Elkader, Manal H. Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance [Volume 11, Issue 12, 2020, Pages 347-353]
Abd El-Rahim, A. M. Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط. [Volume 11, Issue 6, 2020, Pages 165-169]
Abd- El Rahim, A. M. Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese. [Volume 11, Issue 1, 2020, Pages 33-38]
Abd EL Rahim, A. M. Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese. [Volume 11, Issue 1, 2020, Pages 33-38]
Abd EL Rahim, A. M. Antioxidant and Antimicrobial Activities of Enzymatic Hydrolysates of Camelʼs Milk Whey Protein and Casein [Volume 11, Issue 2, 2020, Pages 45-50]
Abd El Rahman, A. A. Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments [Volume 11, Issue 1, 2020, Pages 9-16]
Abdelsalam, Rokaia R. Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches [Volume 11, Issue 5, 2020, Pages 133-139]
Abdelsalam, Rokaia R. Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ [Volume 11, Issue 6, 2020, Pages 157-164]
Abd El-Sattar, E. Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder [Volume 11, Issue 4, 2020, Pages 91-96]
Abd El-Sattar, E. Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste [Volume 11, Issue 5, 2020, Pages 127-132]
Abd ElWahab, E. S. Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [Volume 11, Issue 12, 2020, Pages 331-336]
Abd El-Wahed, E. Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder [Volume 11, Issue 4, 2020, Pages 91-96]
Abd El-Wahed, E. M. Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese الاستفادة من مستخلص أوراق المورينجا لإنتاج الجبن الأبيض الطري الوظيفي [Volume 11, Issue 6, 2020, Pages 179-186]
Abdl-Hameed, Nagwa M. Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk [Volume 11, Issue 3, 2020, Pages 75-81]
Abd-Rabou, N. S. Characterization of Soft Cheese Supplemented with Rice Bran Oil [Volume 11, Issue 12, 2020, Pages 337-341]
Abo Hasiba, Shaimaa G. A Comparison Between Goat and Human Milk in Infant Feeding [Volume 11, Issue 5, 2020, Pages 121-125]
Abou Sayed-Ahmed, Eman T. Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber [Volume 11, Issue 9, 2020, Pages 271-276]
Abou-Soliman, Nagwa H. I. The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron [Volume 11, Issue 9, 2020, Pages 251-257]
Abo-Zaid, Eman M. Properties of Noodles Fortification with Turnip Leave powder [Volume 11, Issue 7, 2020, Pages 209-213]
Abo-Zaid, Eman M. Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس [Volume 11, Issue 8, 2020, Pages 235-239]
Abu El-Hamd, M. A. Effect of Flaxseed Oil on Feeding Dairy Friesian Cows on the Fatty Acid and Chemical Composition of Milk and Physiochemical Properties of Yoghurt [Volume 11, Issue 11, 2020, Pages 293-298]
Ahmed, Walaa K. Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
Allam, A. Y. Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage [Volume 11, Issue 12, 2020, Pages 363-368]
Almashad, Aliaa A . Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [Volume 11, Issue 5, 2020, Pages 141-146]
Aly-Aldin, M. M. Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage [Volume 11, Issue 12, 2020, Pages 363-368]
Askar, A. E. A. E. Impact of Etenia 457 and Sativoside on Ice Cream Properties [Volume 11, Issue 7, 2020, Pages 199-202]
Ateteallah, A. H. Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن [Volume 11, Issue 6, 2020, Pages 151-156]
Ateteallah, H. A. Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن [Volume 11, Issue 6, 2020, Pages 151-156]
Atwaa, E. H. Effect of Chia And Quinoa Seeds Extract as Natural Antioxidant on the Oxidative Stability of Fermented Cream Analogue [Volume 11, Issue 2, 2020, Pages 51-57]
Atwaa, E. H. Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste [Volume 11, Issue 5, 2020, Pages 127-132]
Atwaa, E. H. Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk [Volume 11, Issue 9, 2020, Pages 259-264]
Atwaa, E. Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber [Volume 11, Issue 9, 2020, Pages 271-276]
Azzam, M. A. Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk [Volume 11, Issue 3, 2020, Pages 75-81]
Azzaz, N. A. E. Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts. [Volume 11, Issue 9, 2020, Pages 265-269]

B

Bahlol, H. E. Implementation of ISO 22000 System in Spaghetti Industry [Volume 11, Issue 12, 2020, Pages 321-329]
Baker, Enas A. Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder [Volume 11, Issue 12, 2020, Pages 377-383]
Barakat, Ekram H. Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [Volume 11, Issue 5, 2020, Pages 141-146]
Bedier, Doaa F. Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [Volume 11, Issue 5, 2020, Pages 141-146]
Bikheet, Maha M. Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ [Volume 11, Issue 6, 2020, Pages 157-164]

D

Darweesh, A. H. Implementation of ISO 22000 System in Spaghetti Industry [Volume 11, Issue 12, 2020, Pages 321-329]
Darwish, A. G. Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro. [Volume 11, Issue 9, 2020, Pages 277-283]
Darwish, Aliaa Ali Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder [Volume 11, Issue 12, 2020, Pages 377-383]
Dawoud, M. A. Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي کميات مختلفه من نفس مکونات المخلوط الاساسيه [Volume 11, Issue 10, 2020, Pages 285-288]

E

E., Amaal M. Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder [Volume 11, Issue 4, 2020, Pages 105-111]
El-Abd, M. M. A Comparison Between Goat and Human Milk in Infant Feeding [Volume 11, Issue 5, 2020, Pages 121-125]
El-Abd, M. M. Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقييم جودة البروتين لترکيبة الاطفال المستخدم فيها لبن الماعز ولبن الابقار في الفئران [Volume 11, Issue 8, 2020, Pages 231-233]
El-Amir, Esraa M. Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts [Volume 11, Issue 2, 2020, Pages 59-63]
El-Araby, Ghada M. Effect of Chia And Quinoa Seeds Extract as Natural Antioxidant on the Oxidative Stability of Fermented Cream Analogue [Volume 11, Issue 2, 2020, Pages 51-57]
Elbadrawy, Elsayed The Protective effect of Pomegranate and Red Beetroot Juices against Aluminum Toxicity in Brains of Male Rats [Volume 11, Issue 1, 2020, Pages 1-8]
El-Bialy, Eman F. Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance [Volume 11, Issue 12, 2020, Pages 347-353]
El-Bushuty, Dina H. Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean [Volume 11, Issue 4, 2020, Pages 97-103]
El-Dengawy, M. M. Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts. [Volume 11, Issue 9, 2020, Pages 265-269]
Elderwy, Y. M. A. Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]
El-Desouky, A. I. Implementation of ISO 22000 System in Spaghetti Industry [Volume 11, Issue 12, 2020, Pages 321-329]
El-Diahy, Y. M. Effect of Flaxseed Oil on Feeding Dairy Friesian Cows on the Fatty Acid and Chemical Composition of Milk and Physiochemical Properties of Yoghurt [Volume 11, Issue 11, 2020, Pages 293-298]
Elgaml, N. B. Effect of Flaxseed Oil on Feeding Dairy Friesian Cows on the Fatty Acid and Chemical Composition of Milk and Physiochemical Properties of Yoghurt [Volume 11, Issue 11, 2020, Pages 293-298]
EL Gammal, Rania E. Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake [Volume 11, Issue 7, 2020, Pages 203-208]
El-Gazzar, F. E. Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط. [Volume 11, Issue 6, 2020, Pages 165-169]
El-Gendy, Marwa Hatem Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage [Volume 11, Issue 12, 2020, Pages 355-362]
Elgindy, Asma A. E. Utilization of Food by Products in Preparing Low-Calorie Biscuits [Volume 11, Issue 11, 2020, Pages 307-311]
El-Kadi, S. M. L. Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices [Volume 11, Issue 1, 2020, Pages 23-31]
Elkewawy, Hala The Protective effect of Pomegranate and Red Beetroot Juices against Aluminum Toxicity in Brains of Male Rats [Volume 11, Issue 1, 2020, Pages 1-8]
Elkholany, Ebtehal A. Efficacy Bioactive Components of Lavender (Lavandula latifolia) Leaves as a Natural Antioxidant, Antibacterial, and its Uses as a Cake Preserving Agent [Volume 11, Issue 5, 2020, Pages 113-120]
El-Nimer, Amal M. M. Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder [Volume 11, Issue 4, 2020, Pages 105-111]
El-Refai, A. A. Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts. [Volume 11, Issue 9, 2020, Pages 265-269]
El-Rouby, M. Z. Implementation of ISO 22000 System in Spaghetti Industry [Volume 11, Issue 12, 2020, Pages 321-329]
Elsabea, Nada B. F. E. Impact of Etenia 457 and Sativoside on Ice Cream Properties [Volume 11, Issue 7, 2020, Pages 199-202]
El Sayed MEHANNI, Abul-Hamd Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
El-Shazly, Hoida A. M. Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium [Volume 11, Issue 7, 2020, Pages 187-193]
Elshora, M. A. Effect of Flaxseed Oil on Feeding Dairy Friesian Cows on the Fatty Acid and Chemical Composition of Milk and Physiochemical Properties of Yoghurt [Volume 11, Issue 11, 2020, Pages 293-298]
Elsyaid, S. I. Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product [Volume 11, Issue 9, 2020, Pages 241-246]
El-Zakzouk, Hajar S. Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean [Volume 11, Issue 4, 2020, Pages 97-103]
El-zeini, Hoda M. Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقييم جودة البروتين لترکيبة الاطفال المستخدم فيها لبن الماعز ولبن الابقار في الفئران [Volume 11, Issue 8, 2020, Pages 231-233]
El-Zeini, Hoda M. A Comparison Between Goat and Human Milk in Infant Feeding [Volume 11, Issue 5, 2020, Pages 121-125]
Ewis, Amal M. Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L. (Custard apple ) Fruit إنتاج مشروب شرش حيوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L [Volume 11, Issue 6, 2020, Pages 171-177]
Ezz El-Ragal, Nora M. Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]

F

Ferweez, H. Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product [Volume 11, Issue 9, 2020, Pages 241-246]

G

Ghoniem, Gehan A. Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [Volume 11, Issue 12, 2020, Pages 331-336]
Gomah, Nanis H. Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]

H

Hamad, M. N. F. Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean [Volume 11, Issue 4, 2020, Pages 97-103]
Hamad, M. N. F. Impact of Etenia 457 and Sativoside on Ice Cream Properties [Volume 11, Issue 7, 2020, Pages 199-202]
Hamad, Mohamed Nour-Eldin Farid Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices [Volume 11, Issue 1, 2020, Pages 23-31]
Hamarashid, Shokhan H. Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips [Volume 11, Issue 9, 2020, Pages 247-250]
Hammad, Eman M. Properties of Noodles Fortification with Turnip Leave powder [Volume 11, Issue 7, 2020, Pages 209-213]
Hamza, Haider M. Isolation and Identification of Fungal Species in Kurdish Walnut Morphologically and using some Molecular Technique. [Volume 11, Issue 1, 2020, Pages 17-22]
Hassan, Ashwak A. Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk [Volume 11, Issue 3, 2020, Pages 75-81]
Hassan, M. A. Characterization of Soft Cheese Supplemented with Rice Bran Oil [Volume 11, Issue 12, 2020, Pages 337-341]
Hassan, M. A. A. Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk [Volume 11, Issue 9, 2020, Pages 259-264]
Hassan, M. A. A. Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber [Volume 11, Issue 9, 2020, Pages 271-276]
Hassan, Noha A. Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن [Volume 11, Issue 6, 2020, Pages 151-156]
Hatem, H. O. Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder [Volume 11, Issue 4, 2020, Pages 105-111]
Hatem, H. O. Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L. (Custard apple ) Fruit إنتاج مشروب شرش حيوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L [Volume 11, Issue 6, 2020, Pages 171-177]

I

Ibrahim, Faten Y. Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]
Ibrahim, S. M. Effect of Frozen Storage Periods on Quality Indices of some Processed Fishery Products. تأثير التخزين بالتجميد وطرق الطهى المختلفة على دلائل الجودة فى الاسماک [Volume 11, Issue 10, 2020, Pages 289-292]
Issa, M. A. Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments [Volume 11, Issue 1, 2020, Pages 9-16]

J

Jamal, Sazan Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure [Volume 11, Issue 12, 2020, Pages 343-346]
Jamil, Dara Muhamed Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure [Volume 11, Issue 12, 2020, Pages 343-346]

K

Kandil, A. A. Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage [Volume 11, Issue 12, 2020, Pages 363-368]
Khalil, Mona M. Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [Volume 11, Issue 12, 2020, Pages 331-336]
Khalil, Mona M. Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake [Volume 11, Issue 7, 2020, Pages 203-208]
Khidhir, Zaid Khalaf Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure [Volume 11, Issue 12, 2020, Pages 343-346]
Kolkala, A. E. A. Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [Volume 11, Issue 12, 2020, Pages 331-336]

L

Latif, Souzan S. Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars [Volume 11, Issue 12, 2020, Pages 369-376]
Limam, Safaa A. Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato [Volume 11, Issue 1, 2020, Pages 39-44]

M

Mahmoud, Elsayed Ali Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds [Volume 11, Issue 11, 2020, Pages 299-305]
Mahmoud, Ghada A. Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط. [Volume 11, Issue 6, 2020, Pages 165-169]
Mahmoud, H. I. Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro. [Volume 11, Issue 9, 2020, Pages 277-283]
Mahmoud, Magda E. Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments [Volume 11, Issue 1, 2020, Pages 9-16]
Megahed, Esraa M. Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments [Volume 11, Issue 1, 2020, Pages 9-16]
Megahed, Nayra A. M. Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices [Volume 11, Issue 1, 2020, Pages 23-31]
Mehanna, N. M. Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي کميات مختلفه من نفس مکونات المخلوط الاساسيه [Volume 11, Issue 10, 2020, Pages 285-288]
M. El-Aidie, Safaa A. Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L. (Custard apple ) Fruit إنتاج مشروب شرش حيوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L [Volume 11, Issue 6, 2020, Pages 171-177]
M. El-Nimer, Amal M. Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L. (Custard apple ) Fruit إنتاج مشروب شرش حيوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L [Volume 11, Issue 6, 2020, Pages 171-177]
Mohamed, A. A. Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder [Volume 11, Issue 4, 2020, Pages 105-111]
Mohamed, Asmaa M. Sh. Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches [Volume 11, Issue 5, 2020, Pages 133-139]
Mohamed, H. M. A. Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches [Volume 11, Issue 5, 2020, Pages 133-139]
Moneeb, Asmaa H. M. Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]
Mursi, Al Zahraa A. H. Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars [Volume 11, Issue 12, 2020, Pages 369-376]

N

Nasr, W. I. A. Characterization of Soft Cheese Supplemented with Rice Bran Oil [Volume 11, Issue 12, 2020, Pages 337-341]
Nasser, Sahar Abd Allah Effect of Adding Carob Extract to Yogurt [Volume 11, Issue 7, 2020, Pages 195-198]
Nasser, Sahar Abd Allah Preparation of Drink of Naturally Colored Milk Mixed with Root Beet إنتاج مشروب لبني ملون طبيعيًا باستخدام البنجر [Volume 11, Issue 8, 2020, Pages 227-230]
Nassib, T. A. Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts [Volume 11, Issue 2, 2020, Pages 59-63]

O

Osman, A. Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese الاستفادة من مستخلص أوراق المورينجا لإنتاج الجبن الأبيض الطري الوظيفي [Volume 11, Issue 6, 2020, Pages 179-186]
Ossman, Dina M. Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط. [Volume 11, Issue 6, 2020, Pages 165-169]

R

Rabie, M. M. Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]
Ragab, W. A. Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي کميات مختلفه من نفس مکونات المخلوط الاساسيه [Volume 11, Issue 10, 2020, Pages 285-288]
Ramadan, B. R. Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
Ramadan, Fatma A. M. Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk [Volume 11, Issue 3, 2020, Pages 75-81]
Ramadan, Mahetab F. Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder [Volume 11, Issue 4, 2020, Pages 91-96]
Ramadan, Mahytab F. Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste [Volume 11, Issue 5, 2020, Pages 127-132]
Ramadan, Mahytab F. Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk [Volume 11, Issue 9, 2020, Pages 259-264]
Refaat, Inas H. Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro. [Volume 11, Issue 9, 2020, Pages 277-283]
Riyad, Youssef Moustafa Efficacy Bioactive Components of Lavender (Lavandula latifolia) Leaves as a Natural Antioxidant, Antibacterial, and its Uses as a Cake Preserving Agent [Volume 11, Issue 5, 2020, Pages 113-120]

S

Sadek, Shaymaa H. Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese. [Volume 11, Issue 1, 2020, Pages 33-38]
Saleh, Fatma M. Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس [Volume 11, Issue 8, 2020, Pages 235-239]
Salem, Rabab H. Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [Volume 11, Issue 5, 2020, Pages 141-146]
Salh, Yassmin M. S. Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product [Volume 11, Issue 9, 2020, Pages 241-246]
Salman, K. H. Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds [Volume 11, Issue 11, 2020, Pages 299-305]
Shahein, Nadia M. Characterization of Soft Cheese Supplemented with Rice Bran Oil [Volume 11, Issue 12, 2020, Pages 337-341]
Shams, Eman A. Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium [Volume 11, Issue 7, 2020, Pages 187-193]
Sharaf, A. M. Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts. [Volume 11, Issue 9, 2020, Pages 265-269]
Sharef Mahmud, Pari H. Isolation and Identification of Fungal Species in Kurdish Walnut Morphologically and using some Molecular Technique. [Volume 11, Issue 1, 2020, Pages 17-22]
Sharoba, A. M. Implementation of ISO 22000 System in Spaghetti Industry [Volume 11, Issue 12, 2020, Pages 321-329]
Shelbaya, Lobna A. Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة [Volume 11, Issue 8, 2020, Pages 221-225]
Sorour, M. A. Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities [Volume 11, Issue 11, 2020, Pages 313-319]
Soryal, K. A. A Comparison Between Goat and Human Milk in Infant Feeding [Volume 11, Issue 5, 2020, Pages 121-125]
Soryal, K. A. Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقييم جودة البروتين لترکيبة الاطفال المستخدم فيها لبن الماعز ولبن الابقار في الفئران [Volume 11, Issue 8, 2020, Pages 231-233]
Swelam, Seham Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي کميات مختلفه من نفس مکونات المخلوط الاساسيه [Volume 11, Issue 10, 2020, Pages 285-288]

T

Tammam, A. A. Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder [Volume 11, Issue 3, 2020, Pages 83-89]
Tawfek, Meranda A. Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder [Volume 11, Issue 12, 2020, Pages 377-383]

Y

Yousef, Nahed S. Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance [Volume 11, Issue 12, 2020, Pages 347-353]
Yousef, Nahed S. Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium [Volume 11, Issue 7, 2020, Pages 187-193]
Youssif, M. R. G. Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies [Volume 11, Issue 2, 2020, Pages 65-73]

Z

Zaghloul, M. M. A. Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars [Volume 11, Issue 12, 2020, Pages 369-376]
Zahran, A. S. Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ [Volume 11, Issue 6, 2020, Pages 157-164]
Z. El-deen, Azza H. Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط. [Volume 11, Issue 6, 2020, Pages 165-169]