Keyword Index

A

  • Activated silica Using activated and Nano Silica as Adsorbent Materials for Filtration of Industrial Wastewater [Volume 2, Issue 3, 2023, Pages 68-72]
  • Agricultural credit How Agricultural Credit Serves Agricultural Development in Jordan [Volume 1, Issue 2, 2023, Pages 92-108]
  • Agricultural development How Agricultural Credit Serves Agricultural Development in Jordan [Volume 1, Issue 2, 2023, Pages 92-108]
  • Allergen-free Preparation and Evaluation of Sunflower Butter as a Fat Substitute [Volume 6, Issue 2, 2024, Pages 113-121]
  • Alpha fetoprotein Glutathione's Antioxidant Effects and Its Ability to Shield Mice's Hepatocytes From Damage Caused by Furan [Volume 3, Issue 2, 2024, Pages 79-80]
  • Amino acids Preparation and Evaluation of Noodles From Some Legumes Powder [Volume 5, Issue 1, 2024, Pages 1-14]
  • Anemia Production of Beverages with Nutritional Value for Some Sensitive Groups [Volume 5, Issue 2, 2024, Pages 123-137]
  • Anti-inflammatory - Antioxidant Activities- carob- fennel Fennel, Carob, Rosemary Extracts as Anti­Inflammatory Activity Functions on Formalin Induced Paw Edema in Albino Rats [Volume 3, Issue 1, 2024, Pages 14-32]
  • Antimicrobial Preparation of edible coating from Cassava Starch and Rosemary essential oil and its effect on shelf life and quality of Muffin [Volume 2, Issue 2, 2023, Pages 82-97]
  • Antimicrobial Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
  • Antioxidant activity Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles. [Volume 1, Issue 3, 2023, Pages 53-65]
  • Antioxidant activity Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • Antioxidant activity Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger [Volume 5, Issue 1, 2024, Pages 15-33]
  • Antioxidant activity Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour [Volume 7, Issue 1, 2025, Pages 29-43]
  • Antioxidant and antimicrobial Chemical and Microbiological Studies on Some Agricultural Waste of Sesame (sesamum indicum) Plant [Volume 6, Issue 1, 2024, Pages 70-82]
  • Antioxidant - Cytotoxicity Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]

B

  • Banana Nutritional Evaluation of Some Complementary Food Mixtures for Weaning Stage [Volume 3, Issue 1, 2024, Pages 1-13]
  • Barley Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla) [Volume 1, Issue 2, 2023, Pages 64-76]
  • Barley Composition and Functional Properties of Ice Cream Made From Two Barley Varieties [Volume 2, Issue 2, 2023, Pages 64-74]
  • Barley Preparation and Evaluation of Falafel Powder Free of Legumes [Volume 5, Issue 2, 2024, Pages 160-173]
  • Benisweif 7 Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties [Volume 2, Issue 3, 2023, Pages 158-177]
  • Benisweif 8 Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties [Volume 2, Issue 3, 2023, Pages 158-177]
  • Biodegradable Plastic Production of Biodegradable Plastic from Biomass [Volume 1, Issue 1, 2023, Pages 36-49]
  • Bio-preservatives Optimization of Natural Food Preservatives Extraction from Spices and Herbs [Volume 1, Issue 3, 2023, Pages 1-8]
  • Breakfast cereals Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla) [Volume 1, Issue 2, 2023, Pages 64-76]

C

  • Callosobruchus maculatus Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage [Volume 3, Issue 1, 2024, Pages 59-78]
  • Camel fat Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [Volume 7, Issue 1, 2025, Pages 12-28]
  • Carboxymethyl Cellulose Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]
  • Carob bean gum Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread [Volume 1, Issue 1, 2023, Pages 1-14]
  • Carrot Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder [Volume 6, Issue 1, 2024, Pages 26-40]
  • Celery extract Assessment of Quality Attributes and Storage Stability of Probiotic Yoghurt Enriched with Celery (Apium graveolens L.) and Dill (Anethum graveolens L.) [Volume 2, Issue 3, 2023, Pages 86-100]
  • Celiac disease Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [Volume 2, Issue 3, 2023, Pages 135-144]
  • Celiac disease Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes [Volume 7, Issue 1, 2025, Pages 44-61]
  • Cereals bulgur Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [Volume 4, Issue 2, 2024, Pages 107-122]
  • Chemical composition Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids [Volume 6, Issue 1, 2024, Pages 1-13]
  • Chicory Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables [Volume 2, Issue 3, 2023, Pages 111-122]
  • Chitosan Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger [Volume 5, Issue 1, 2024, Pages 15-33]
  • Chitosan Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
  • Chrysanthemum cinerariaefolium Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage [Volume 3, Issue 1, 2024, Pages 59-78]
  • Cinnamon Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]
  • Citric acid Improving of Sweet Whey to Produce Healthy Beverages Incorporating with Some Plant Extracts [Volume 5, Issue 2, 2024, Pages 147-159]
  • Clove buds Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]
  • Color Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread [Volume 1, Issue 1, 2023, Pages 26-35]
  • Color Preparation and Evaluation of Noodles From Some Legumes Powder [Volume 5, Issue 1, 2024, Pages 1-14]
  • Color Improving of Sweet Whey to Produce Healthy Beverages Incorporating with Some Plant Extracts [Volume 5, Issue 2, 2024, Pages 147-159]
  • Compote Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products [Volume 3, Issue 1, 2024, Pages 33-46]
  • Cookies Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [Volume 2, Issue 3, 2023, Pages 135-144]
  • Cooking quality Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage [Volume 3, Issue 1, 2024, Pages 59-78]
  • Coriander Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables [Volume 2, Issue 3, 2023, Pages 111-122]
  • Corn hybrids Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids [Volume 6, Issue 1, 2024, Pages 1-13]
  • Cow fat Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [Volume 7, Issue 1, 2025, Pages 12-28]
  • Cowpea seeds Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage [Volume 3, Issue 1, 2024, Pages 59-78]
  • Curcumin Encapsulation of turmeric extract and rice bran oil in alginate hydrogel microcapsules [Volume 3, Issue 1, 2024, Pages 47-58]

D

  • Dairy industry Using activated and Nano Silica as Adsorbent Materials for Filtration of Industrial Wastewater [Volume 2, Issue 3, 2023, Pages 68-72]
  • Defatted corn germ Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour [Volume 7, Issue 2, 2025, Pages 102-118]
  • Deficiency Production of Beverages with Nutritional Value for Some Sensitive Groups [Volume 5, Issue 2, 2024, Pages 123-137]
  • Die Effect of Some Operating Parameters on Quality of Corn Flakes Supported by Some Additives [Volume 1, Issue 2, 2023, Pages 50-63]
  • Dill Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables [Volume 2, Issue 3, 2023, Pages 111-122]
  • Dried rolls Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products [Volume 3, Issue 1, 2024, Pages 33-46]
  • Drying Evaluate The Effect of Pretreatments and Drying Techniques on the Sweet Potato Slices [Volume 1, Issue 3, 2023, Pages 9-19]
  • Drying rate Comparative Study between Different Drying Methods Using Thin-layers of Mango Slices (Mangifera indica L.) [Volume 2, Issue 3, 2023, Pages 101-110]

E

  • Edible coating Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]
  • Edible coating Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
  • Egyptian olive varieties Evaluation of Table Olive Produced From Some New Egyptian Varieties [Volume 6, Issue 2, 2024, Pages 139-148]
  • Egyptian wheat varieties Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value [Volume 6, Issue 1, 2024, Pages 41-62]
  • Emulsion stability Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]
  • Emulsion stability Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]
  • Encapsulation Encapsulation of turmeric extract and rice bran oil in alginate hydrogel microcapsules [Volume 3, Issue 1, 2024, Pages 47-58]
  • Essential oils Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]

F

  • Flaxseed Flaxseed Characteristics and Using Cake Mucilage in Pan Bread [Volume 6, Issue 1, 2024, Pages 14-25]
  • Flaxseed Cake Mucilage Flaxseed Characteristics and Using Cake Mucilage in Pan Bread [Volume 6, Issue 1, 2024, Pages 14-25]
  • Flow Behavior Development of Gummy Candy with Date Paste and Natural Preservatives: Rheological and Physical Properties [Volume 6, Issue 2, 2024, Pages 122-138]
  • Food quality and safety Effect of Some Packing Materials on Oxidative Stability of Fats in Date Biscuits [Volume 1, Issue 1, 2023, Pages 15-25]
  • Food waste Utilization of food industry by-products in producing high added value foods: a review [Volume 2, Issue 1, 2023, Pages 1-10]
  • Freeze drying Encapsulation of turmeric extract and rice bran oil in alginate hydrogel microcapsules [Volume 3, Issue 1, 2024, Pages 47-58]
  • FTRI-AIR Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]
  • Functional foods Production of Nutritious and Healthy Functional Vegetarian Bars for Fitness Athletes [Volume 5, Issue 2, 2024, Pages 90-109]
  • Functional properties Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla) [Volume 1, Issue 2, 2023, Pages 64-76]
  • Functional properties Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour [Volume 7, Issue 2, 2025, Pages 102-118]
  • Furan Glutathione's Antioxidant Effects and Its Ability to Shield Mice's Hepatocytes From Damage Caused by Furan [Volume 3, Issue 2, 2024, Pages 79-80]

G

  • Gamma Irradiation Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • Gamma Irradiation Vitamins Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products [Volume 3, Issue 1, 2024, Pages 33-46]
  • Germination Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula [Volume 2, Issue 3, 2023, Pages 123-134]
  • Germination Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits [Volume 3, Issue 2, 2024, Pages 126-137]
  • Gluten-free bread Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread [Volume 1, Issue 1, 2023, Pages 1-14]
  • Gluten-free bulgur Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [Volume 4, Issue 2, 2024, Pages 107-122]
  • Goat's milk Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour [Volume 7, Issue 1, 2025, Pages 29-43]
  • Golden berry husk extract Antifungal Films produced by polyvinyl alcohol and Pimaricin with Golden Berry Husk Extract to extend its Shelf Life [Volume 3, Issue 2, 2024, Pages 107-125]

H

  • High fructose corn syrup Production and Evaluation of Natural Sweeteners and Packaging Materials on Peach compote's shelf life [Volume 2, Issue 3, 2023, Pages 145-157]

I

  • Ice cream Composition and Functional Properties of Ice Cream Made From Two Barley Varieties [Volume 2, Issue 2, 2023, Pages 64-74]
  • Infrared drying Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices [Volume 7, Issue 1, 2025, Pages 1-11]
  • INSTANT NOODLES Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles. [Volume 1, Issue 3, 2023, Pages 53-65]

J

  • Jam Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]
  • Jerusalem artichoke Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]

K

  • Kinetic modelling Investigating the Impact of Storage Conditions on Quality and Shelf Life of Full-Fat and Defatted Roasted Date Seed Powders [Volume 5, Issue 1, 2024, Pages 34-51]

L

  • Lepidium sativum Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger [Volume 5, Issue 1, 2024, Pages 15-33]
  • Liver Glutathione's Antioxidant Effects and Its Ability to Shield Mice's Hepatocytes From Damage Caused by Furan [Volume 3, Issue 2, 2024, Pages 79-80]
  • Loquat Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]
  • Lupinus albus Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine [Volume 3, Issue 2, 2024, Pages 81-93]

M

  • Makhrouta enhancement Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value [Volume 6, Issue 1, 2024, Pages 41-62]
  • Mango slices Comparative Study between Different Drying Methods Using Thin-layers of Mango Slices (Mangifera indica L.) [Volume 2, Issue 3, 2023, Pages 101-110]
  • MBC Development of Gummy Candy with Date Paste and Natural Preservatives: Rheological and Physical Properties [Volume 6, Issue 2, 2024, Pages 122-138]
  • Mechanical Properties Preparation of edible coating from Cassava Starch and Rosemary essential oil and its effect on shelf life and quality of Muffin [Volume 2, Issue 2, 2023, Pages 82-97]
  • MIC Development of Gummy Candy with Date Paste and Natural Preservatives: Rheological and Physical Properties [Volume 6, Issue 2, 2024, Pages 122-138]
  • Mice Glutathione's Antioxidant Effects and Its Ability to Shield Mice's Hepatocytes From Damage Caused by Furan [Volume 3, Issue 2, 2024, Pages 79-80]
  • Microstructure Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]
  • Misr4 Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties [Volume 2, Issue 3, 2023, Pages 158-177]
  • Modified potato peel starch Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]
  • Moringa leaves powder Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles. [Volume 1, Issue 3, 2023, Pages 53-65]

N

  • Nano silica 3D-printing of Polylactic acid/nano silica filament: Properties and Applications [Volume 1, Issue 3, 2023, Pages 32-41]
  • Nano silica Using activated and Nano Silica as Adsorbent Materials for Filtration of Industrial Wastewater [Volume 2, Issue 3, 2023, Pages 68-72]
  • Nettle leaf powder Effect of Bioactive Compounds of Sting Nettle (Urtica Diocia L.) Leaves on Shelf Life of the Salty Biscuits [Volume 2, Issue 3, 2023, Pages 73-85]
  • Noodles Preparation and Evaluation of Noodles From Some Legumes Powder [Volume 5, Issue 1, 2024, Pages 1-14]
  • Nutrient composition Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies [Volume 2, Issue 1, 2023, Pages 50-63]
  • Nutritional profile Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]
  • Nutritional Value Utilization of food industry by-products in producing high added value foods: a review [Volume 2, Issue 1, 2023, Pages 1-10]
  • Nutritional Value Evaluation of Granola Bars Quality Fortified with Sweet Sorghum Jaggery [Volume 2, Issue 1, 2023, Pages 26-39]

O

  • Oleogel Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Oleogel Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]
  • Onion Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices [Volume 7, Issue 1, 2025, Pages 1-11]
  • Operating Conditions Assessment of Plate Heat Exchanger Optimization in Soybean Milk Processing [Volume 2, Issue 3, 2023, Pages 15-22]
  • Ozonation Effect Of Ozone and Combined Ozone -Freezing Treatments on ​​The Physico-Chemical Properties and Enzymatic Activity of Sugarcane Juice [Volume 6, Issue 2, 2024, Pages 83-98]
  • Ozone Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]

P

  • Pan bread Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread [Volume 1, Issue 1, 2023, Pages 26-35]
  • Pan bread Flaxseed Characteristics and Using Cake Mucilage in Pan Bread [Volume 6, Issue 1, 2024, Pages 14-25]
  • Pan bread Effect of Different Sowing Dates on Productivity and Quality Characteristics of Two Egyptian Bread Wheat Cultivars [Volume 6, Issue 2, 2024, Pages 99-112]
  • Papaya Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [Volume 2, Issue 3, 2023, Pages 135-144]
  • Parsley Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables [Volume 2, Issue 3, 2023, Pages 111-122]
  • Pâté bread Preparation and Evaluation of Sunflower Butter as a Fat Substitute [Volume 6, Issue 2, 2024, Pages 113-121]
  • Peanut butter Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]
  • Pepino fruits Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects [Volume 7, Issue 1, 2025, Pages 62-78]
  • Persimmon leave Antioxidant, antidiabetic and anticancer effects of persimmon leave extracts in vitro [Volume 2, Issue 1, 2023, Pages 11-25]
  • Phalaris Proso Millet and Phalaris as Alternatives for Wheat Flour in Preparing Balady Bread [Volume 2, Issue 3, 2023, Pages 1-14]
  • Phenolic and flavonoid Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]
  • Phenolic and Flavonoid compounds Chemical and Microbiological Studies on Some Agricultural Waste of Sesame (sesamum indicum) Plant [Volume 6, Issue 1, 2024, Pages 70-82]
  • Phenolic compounds Factors Affecting Phytochemical Content In Some Sweet Sorghum Varieties [Volume 5, Issue 1, 2024, Pages 52-62]
  • Physico-chemical analyses Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread [Volume 1, Issue 1, 2023, Pages 1-14]
  • Physico-chemical properties Composition and Functional Properties of Ice Cream Made From Two Barley Varieties [Volume 2, Issue 2, 2023, Pages 64-74]
  • Pigments Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]
  • Plantago ovata Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats  [Volume 2, Issue 3, 2023, Pages 37-54]
  • Plant-based butter Preparation and Evaluation of Sunflower Butter as a Fat Substitute [Volume 6, Issue 2, 2024, Pages 113-121]
  • Polylactic acid 3D-printing of Polylactic acid/nano silica filament: Properties and Applications [Volume 1, Issue 3, 2023, Pages 32-41]
  • Polyphenols Characterization and Functionality of Raw and Fermented Chia Seeds in Food Products [Volume 5, Issue 1, 2024, Pages 75-89]
  • Potato peel Production and Quality Evaluation of Cupcakes Enriched with Prebiotics [Volume 2, Issue 3, 2023, Pages 55-67]
  • Proso millet Proso Millet and Phalaris as Alternatives for Wheat Flour in Preparing Balady Bread [Volume 2, Issue 3, 2023, Pages 1-14]
  • Protein quality Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes [Volume 7, Issue 1, 2025, Pages 44-61]
  • Pumpkin Nutritional Evaluation of Some Complementary Food Mixtures for Weaning Stage [Volume 3, Issue 1, 2024, Pages 1-13]
  • Pumpkin Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]
  • Pumpkin Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]
  • Purslane leaves Evaluation of Some Bakery Products Enriched with Purslane [Volume 2, Issue 2, 2023, Pages 98-109]

Q

  • Quality Production and Evaluation of Natural Sweeteners and Packaging Materials on Peach compote's shelf life [Volume 2, Issue 3, 2023, Pages 145-157]
  • Quality Effect of Different Sowing Dates on Productivity and Quality Characteristics of Two Egyptian Bread Wheat Cultivars [Volume 6, Issue 2, 2024, Pages 99-112]
  • Quality Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices [Volume 7, Issue 1, 2025, Pages 1-11]
  • Quinoa Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [Volume 2, Issue 3, 2023, Pages 135-144]
  • Quinoa Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]

R

  • Recipes Production of Beverages with Nutritional Value for Some Sensitive Groups [Volume 5, Issue 2, 2024, Pages 123-137]
  • Rheological properties Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources [Volume 5, Issue 2, 2024, Pages 110-122]
  • Rheological properties Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value [Volume 6, Issue 1, 2024, Pages 41-62]
  • Roasted carob powder Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread [Volume 1, Issue 1, 2023, Pages 1-14]
  • Rocket and crackers Preparation and Evaluation of High Nutrition Value Crackers Enriched With Some Leafy Vegetables [Volume 2, Issue 3, 2023, Pages 111-122]

S

  • Saccharomyces cerevisiae Characterization and Functionality of Raw and Fermented Chia Seeds in Food Products [Volume 5, Issue 1, 2024, Pages 75-89]
  • Sapodilla Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products [Volume 3, Issue 1, 2024, Pages 33-46]
  • Sensory evaluation Evaluation of Granola Bars Quality Fortified with Sweet Sorghum Jaggery [Volume 2, Issue 1, 2023, Pages 26-39]
  • Sensory evaluation Composition and Functional Properties of Ice Cream Made From Two Barley Varieties [Volume 2, Issue 2, 2023, Pages 64-74]
  • Sensory evaluation Effect of Bioactive Compounds of Sting Nettle (Urtica Diocia L.) Leaves on Shelf Life of the Salty Biscuits [Volume 2, Issue 3, 2023, Pages 73-85]
  • Sensory evaluation Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products [Volume 3, Issue 1, 2024, Pages 33-46]
  • Sensory evaluation Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage [Volume 3, Issue 1, 2024, Pages 59-78]
  • Sensory evaluation Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Sensory evaluation Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • Sensory evaluation Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [Volume 4, Issue 2, 2024, Pages 107-122]
  • Sensory evaluation Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids [Volume 6, Issue 1, 2024, Pages 1-13]
  • Sensory evaluation Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]
  • Sensory quality attributes. Sensory quality attributes Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread [Volume 1, Issue 1, 2023, Pages 1-14]
  • Sesame plant parts Chemical and Microbiological Studies on Some Agricultural Waste of Sesame (sesamum indicum) Plant [Volume 6, Issue 1, 2024, Pages 70-82]
  • Shelf life preservation Antifungal Films produced by polyvinyl alcohol and Pimaricin with Golden Berry Husk Extract to extend its Shelf Life [Volume 3, Issue 2, 2024, Pages 107-125]
  • Sinapis alba and Linum usitatissimum seeds Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats  [Volume 2, Issue 3, 2023, Pages 37-54]
  • Solubility Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources [Volume 5, Issue 2, 2024, Pages 110-122]
  • Sorghum bicolor Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine [Volume 3, Issue 2, 2024, Pages 81-93]
  • Soybean Effect of Some Operating Parameters on Quality of Corn Flakes Supported by Some Additives [Volume 1, Issue 2, 2023, Pages 50-63]
  • Spanish style method Evaluation of Table Olive Produced From Some New Egyptian Varieties [Volume 6, Issue 2, 2024, Pages 139-148]
  • Starch Production of Biodegradable Plastic from Biomass [Volume 1, Issue 1, 2023, Pages 36-49]
  • Starch Development of Gummy Candy with Date Paste and Natural Preservatives: Rheological and Physical Properties [Volume 6, Issue 2, 2024, Pages 122-138]
  • Stevia Production and Evaluation of Natural Sweeteners and Packaging Materials on Peach compote's shelf life [Volume 2, Issue 3, 2023, Pages 145-157]
  • Storage Preparation of edible coating from Cassava Starch and Rosemary essential oil and its effect on shelf life and quality of Muffin [Volume 2, Issue 2, 2023, Pages 82-97]
  • Storage Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]
  • Strawberry powder Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [Volume 4, Issue 1, 2024, Pages 64-72]
  • Sugar cane Effect Of Ozone and Combined Ozone -Freezing Treatments on ​​The Physico-Chemical Properties and Enzymatic Activity of Sugarcane Juice [Volume 6, Issue 2, 2024, Pages 83-98]
  • Sunflower butter Preparation and Evaluation of Sunflower Butter as a Fat Substitute [Volume 6, Issue 2, 2024, Pages 113-121]
  • Sweeteners Production and Evaluation of Natural Sweeteners and Packaging Materials on Peach compote's shelf life [Volume 2, Issue 3, 2023, Pages 145-157]
  • Sweet Lupin Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value [Volume 6, Issue 1, 2024, Pages 41-62]
  • Sweet potato Evaluate The Effect of Pretreatments and Drying Techniques on the Sweet Potato Slices [Volume 1, Issue 3, 2023, Pages 9-19]
  • Sweet sorghum juice Evaluation of Granola Bars Quality Fortified with Sweet Sorghum Jaggery [Volume 2, Issue 1, 2023, Pages 26-39]

T

  • Table olive Evaluation of Table Olive Produced From Some New Egyptian Varieties [Volume 6, Issue 2, 2024, Pages 139-148]
  • Textural analysis Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • Thickener Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [Volume 4, Issue 2, 2024, Pages 92-106]
  • Total flavonoids Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]
  • Total phenols Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]
  • Total phenols Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
  • TPA and Acceptability score Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies [Volume 2, Issue 1, 2023, Pages 50-63]
  • TSS Factors Affecting Phytochemical Content In Some Sweet Sorghum Varieties [Volume 5, Issue 1, 2024, Pages 52-62]
  • T-TEST How Agricultural Credit Serves Agricultural Development in Jordan [Volume 1, Issue 2, 2023, Pages 92-108]
  • Turmeric Encapsulation of turmeric extract and rice bran oil in alginate hydrogel microcapsules [Volume 3, Issue 1, 2024, Pages 47-58]

U

  • UV Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]

V

  • Vegetable soup Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources [Volume 5, Issue 2, 2024, Pages 110-122]
  • Vegetables paste - Dry toast Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]
  • Veggies Powdered Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies [Volume 2, Issue 1, 2023, Pages 50-63]
  • Vermicelli Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]

W

  • Wastewater treatment Using activated and Nano Silica as Adsorbent Materials for Filtration of Industrial Wastewater [Volume 2, Issue 3, 2023, Pages 68-72]
  • WHC Assessment of Quality Attributes and Storage Stability of Probiotic Yoghurt Enriched with Celery (Apium graveolens L.) and Dill (Anethum graveolens L.) [Volume 2, Issue 3, 2023, Pages 86-100]
  • Wheat Flour Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]
  • Whey beverages Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]

Y

  • Yellow corn flour Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]

Z

  • Zucchini flower Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower [Volume 5, Issue 1, 2024, Pages 63-74]