Alexandria Journal of Food Science and Technology

Keyword Index

A

Absorption ACRYLAMIDE IN FOOD : AN OVERVIEW [Volume 1, Issue 1, 2004, Pages 1-22]
Acrylic Acid ACRYLAMIDE IN FOOD : AN OVERVIEW [Volume 1, Issue 1, 2004, Pages 1-22]
Adolescents Frequency of Fast Food Consumption: Effects on the Nutritional Status of Groups Aged 12-22 Years [Volume 3, Issue 1, 2006, Pages 11-18]
AgNO3 Effect of Certain Antiseptics on the Growth of Escherichia coli in Skim Milk [Volume 21, Issue 2, 2023, Pages 1-8]
Agro-industrial wastes Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods [Volume 15, Issue 2, 2018, Pages 45-54]
Air classification Air Classification: Eco-Friendly Separation Technique in Food Technology- An Article [Volume 19, Issue 1, 2022, Pages 10-14]
Amino acids Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves [Volume 13, Issue 2, 2016, Pages 1-10]
Amino acids ACRYLAMIDE IN FOOD : AN OVERVIEW [Volume 1, Issue 1, 2004, Pages 1-22]
Anthocyanins Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
Anthocyanins Physical Properties and Some Bioactive Compounds of Four Pomegranate Cultivars (Punica granatum L.) Grown in Egypt [Volume 15, Issue 1, 2018, Pages 77-88]
Antibacterial IDENTIFICATION OF SOME VOLATILE COMPOUNDS EX-TRACTED FROM CERTAIN MEDICAL PLANTS [Volume 2, Issue 1, 2005, Pages 9-18]
Antibiotic resistance Prevalence and antibiotic resistance of Staphylococcus aureus isolated from raw milk and dairy products collected from Alexandria, Egypt [Volume 16, Issue 2, 2019, Pages 25-33]
Anti-inflammatory IDENTIFICATION OF SOME VOLATILE COMPOUNDS EX-TRACTED FROM CERTAIN MEDICAL PLANTS [Volume 2, Issue 1, 2005, Pages 9-18]
Antimicrobial Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana) [Volume 17, Issue 1, 2020, Pages 27-38]
Antimicrobials Utilization of Agro-Wastes to Produce Oyster Mushroom (Pleurotus ostreatus) with High Antioxidant and Antimicrobial Activities [Volume 17, Issue 1, 2020, Pages 1-15]
Antimicrobials Utilization of agro-wastes to produce oyster mushroom (Pleurotus ostreatus) with high antioxidant and antimicrobial activities [(Articles in Press)]
Antioxidant activity Chemical and Technological Studies of Moringa oliefera Lam. Leaves and Its Phenolic Extracts [Volume 12, Issue 1, 2015, Pages 1-12]
Antioxidant activity Effect of Cultivar on Yield, Acceptability, Physicochemical Properties, Bioactive Components and Antioxidant Activity of Pomegranate (Punica granatum L.) Juice [Volume 13, Issue 1, 2016, Pages 9-18]
Antioxidant activity Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil [Volume 14, Issue 1, 2017, Pages 29-40]
Antioxidant activity Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products [Volume 14, Issue 2, 2017, Pages 17-24]
Antioxidant activity Nutritional Value of Cladodes and Fruits of Prickly Pears (Opuntia ficus-indica) [Volume 17, Issue 1, 2020, Pages 17-25]
Antiseptic Effect of Certain Antiseptics on the Growth of Escherichia coli in Skim Milk [Volume 21, Issue 2, 2023, Pages 1-8]
Australian wheat Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat [Volume 21, Issue 1, 2023, Pages 11-24]

B

Bacteriological Evaluation Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt [Volume 15, Issue 1, 2018, Pages 35-48]
Bakery products APPLICATIONS OF DIGITAL IMAGE ANALYSIS (DIA) TO FOOD-QUALITY ASSESSMENT: AN OVERVIEW [Volume 2, Issue 1, 2005, Pages 41-50]
Bakery products Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer [Volume 11, Issue 1, 2014, Pages 53-60]
Beef burger Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger [Volume 15, Issue 2, 2018, Pages 21-32]
BHT EXTRACTS OF SUNFLOWER HULLS: THEIR ANTIOXIDANT ACTIVITY ON LIPIDS OF COOKED MACKEREL FISH [Volume 2, Issue 2, 2005, Pages 11-23]
Biochemical compounds Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]
Biodiesel Evaluation of A Constructed Unit for Biodiesel Production From Expired Reused Vegetable Oils [Volume 14, Issue 2, 2017, Pages 1-8]
Bio-preservation Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]
Bio-texturisation Bio-Texturisation of Soy Protein Isolate [Volume 14, Issue 2, 2017, Pages 9-16]
Black rice Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
Breakfast cereal-legume blends Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes [Volume 14, Issue 2, 2017, Pages 25-34]
Breast UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD [Volume 1, Issue 2, 2004, Pages 31-38]
Bulgur Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger [Volume 15, Issue 2, 2018, Pages 21-32]

C

Celiac disease Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease [Volume 15, Issue 1, 2018, Pages 23-34]
Chemical composition Evaluation of Five Potato Varieties for Producing French Fries [Volume 12, Issue 2, 2015, Pages 1-10]
Chemical composition Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
Chemical composition Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]
Chemical composition Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil [Volume 11, Issue 1, 2014, Pages 11-19]
Chemical composition Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana) [Volume 17, Issue 1, 2020, Pages 27-38]
Chemical composition Formuation and evaluation of novel nutritious fish snacks made from SandSmelt (Atherina boyeri) [(Articles in Press)]
Chemical composition Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish [Volume 19, Issue 2, 2022, Pages 15-26]
Chemical composition-cooking properties- physical characteristics-puffed rice Physico-Chemical and Cooking Properties of Some Rice Varieties to Produce Salty and Sweet Puffed Rice [Volume 16, Issue 1, 2019, Pages 21-30]
Chemistry DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE [Volume 1, Issue 1, 2004, Pages 69-73]
Chenopodiaceae Glasswort (Salicornia spp) As A Source of Bioactive Compounds and Its Health Benefits: A Review [Volume 13, Issue 1, 2016, Pages 1-8]
Chicken meat UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD [Volume 1, Issue 2, 2004, Pages 31-38]
Citrus volkameriana fruit Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana) [Volume 17, Issue 1, 2020, Pages 27-38]
Cocoa beans Effect of Roasting on Physicochemical Properties of Cocoa Beans [Volume 16, Issue 2, 2019, Pages 1-7]
Corn Oil Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil [Volume 14, Issue 1, 2017, Pages 29-40]
Cow Milk Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese [Volume 12, Issue 1, 2015, Pages 13-28]
Cupcake Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers [Volume 13, Issue 2, 2016, Pages 11-18]

D

Dairy products Prevalence and antibiotic resistance of Staphylococcus aureus isolated from raw milk and dairy products collected from Alexandria, Egypt [Volume 16, Issue 2, 2019, Pages 25-33]
Damaged starch Milling Damaged Starch (MDS) in wheat flour: Formation, Structure, Functionality and its Effects on Baking Quality: An Article [Volume 17, Issue 2, 2020, Pages 23-28]
Date palm racemes Phenolic Composition and Antioxidant Activity of Some Agro-industrial Wastes [Volume 15, Issue 2, 2018, Pages 33-44]
Date pits Hydrocolloids of Date Pits Used as Edible Coating to Reduce Oil Uptake in Potato Strips During Deep-Fat Frying [Volume 13, Issue 1, 2016, Pages 39-50]
Dehydration Quality Attributes of Some Fruit and Vegetable Crops Preserved by Three Different Drying Methods [Volume 3, Issue 2, 2006, Pages 31-41]
Determination ACRYLAMIDE IN FOOD : AN OVERVIEW [Volume 1, Issue 1, 2004, Pages 1-22]
Determination Analysis, Health Benefits and Applications of Prebiotics: A Review [Volume 11, Issue 2, 2014, Pages 25-37]
Diclofenac Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]
Differential Scanning Calorimetry Monitoring the Quality of Heating Oils and their Blends by Different Physical Methods [Volume 16, Issue 1, 2019, Pages 11-20]
Differential Scanning Calorimetry Monitoring the quality of Frying Oil Blends by Different Physical Methods [(Articles in Press)]
Distribution ACRYLAMIDE IN FOOD : AN OVERVIEW [Volume 1, Issue 1, 2004, Pages 1-22]
Doum fruit Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
Doum palm fruit POTENTIAL UTILIZATION AND HEALTHY EFFECTS OF DOUM PALM FRUITS IN ICE CREAM AND SESAME BUTTER (TEHENA) [Volume 2, Issue 1, 2005, Pages 29-39]
DPPH Effect of Cultivar on Yield, Acceptability, Physicochemical Properties, Bioactive Components and Antioxidant Activity of Pomegranate (Punica granatum L.) Juice [Volume 13, Issue 1, 2016, Pages 9-18]
Drinking yoghurt COMPARATIVE STUDIES ON THE MICROBIAL LOAD OF FLAVOURED AND UNFLAVOURED DRINKING YOGHURT [Volume 2, Issue 2, 2005, Pages 25-34]
Drying Effect of Pretreatments on Controlling Enzymatic Browning Before Drying of Eggplant Slices [Volume 11, Issue 1, 2014, Pages 21-29]
Drying Microwave Applications in Food Processing: An Overview [Volume 17, Issue 2, 2020, Pages 11-22]
Dynamic Rheology Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread [Volume 11, Issue 2, 2014, Pages 1-14]

E

Edam-like cheese UTILIZATION OF GOATS' MILK IN EDAM-LIKE CHEESE MAKING [Volume 1, Issue 2, 2004, Pages 1-12]
Edible coating Effect of Antimicrobial Edible Coatings on Quality and Shelf Life of Minimal Processed Guava (Psidium guajava) [Volume 15, Issue 1, 2018, Pages 65-76]
Edible coatings Quality Attributes of French Fries: Factors Affecting Thereon A Review [Volume 12, Issue 2, 2015, Pages 11-28]
Eggplant Effect of Pretreatments on Controlling Enzymatic Browning Before Drying of Eggplant Slices [Volume 11, Issue 1, 2014, Pages 21-29]
Egyptian common food products Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods [Volume 15, Issue 2, 2018, Pages 45-54]
Egyptian Kashkaval cheese DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE [Volume 1, Issue 1, 2004, Pages 69-73]
Egyptian plastic curd cheese EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW [Volume 2, Issue 2, 2005, Pages 35-41]
Egyptian processed cheese Egyptian Pasteurized Processed and Spread Cheeses: An Overview [Volume 3, Issue 2, 2006, Pages 51-58]
Electrical Impedance Monitoring the Quality of Heating Oils and their Blends by Different Physical Methods [Volume 16, Issue 1, 2019, Pages 11-20]
Electrical Impedance Monitoring the quality of Frying Oil Blends by Different Physical Methods [(Articles in Press)]
ELISA Applications of Biosensors to Analysis and Quality Control of Foods: An Overview [Volume 3, Issue 1, 2006, Pages 29-40]
Enrichment Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
Environmental sustainability Evaluation of Artichoke Bracts as a Potential Source of Bioactive Compounds, Bio-ethanol Production and Livestock Feeding [Volume 13, Issue 1, 2016, Pages 51-62]
Escherichia coli Effect of Certain Antiseptics on the Growth of Escherichia coli in Skim Milk [Volume 21, Issue 2, 2023, Pages 1-8]
ET-SRC Rheological Characterizes and the Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian wheat [(Articles in Press)]
ET-SRC The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
Extraction Analysis, Health Benefits and Applications of Prebiotics: A Review [Volume 11, Issue 2, 2014, Pages 25-37]

F

Fast food Frequency of Fast Food Consumption: Effects on the Nutritional Status of Groups Aged 12-22 Years [Volume 3, Issue 1, 2006, Pages 11-18]
Fatty acid composition Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters [Volume 12, Issue 2, 2015, Pages 63-78]
Fatty acids composition Evaluation and Application of Some Phytochemicals in Pomegranate Seed Residues and Guava Seeds [Volume 13, Issue 1, 2016, Pages 19-30]
Fermented milk Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]
Flavonoids Utilization of Agro-Wastes to Produce Oyster Mushroom (Pleurotus ostreatus) with High Antioxidant and Antimicrobial Activities [Volume 17, Issue 1, 2020, Pages 1-15]
Flaxseed oil Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk [Volume 11, Issue 1, 2014, Pages 61-69]
Food Safety Food Safety Knowledge and Practices of Catering Employees at Some Public Restaurants in Alexandria [Volume 15, Issue 2, 2018, Pages 13-20]
FRAP Effect of Cultivar on Yield, Acceptability, Physicochemical Properties, Bioactive Components and Antioxidant Activity of Pomegranate (Punica granatum L.) Juice [Volume 13, Issue 1, 2016, Pages 9-18]
French fries Evaluation of Five Potato Varieties for Producing French Fries [Volume 12, Issue 2, 2015, Pages 1-10]
Fruits Quality Attributes of Some Fruit and Vegetable Crops Preserved by Three Different Drying Methods [Volume 3, Issue 2, 2006, Pages 31-41]
Frying oils Monitoring the Quality of Heating Oils and their Blends by Different Physical Methods [Volume 16, Issue 1, 2019, Pages 11-20]
Frying oils Monitoring the quality of Frying Oil Blends by Different Physical Methods [(Articles in Press)]
Functionality Milling Damaged Starch (MDS) in wheat flour: Formation, Structure, Functionality and its Effects on Baking Quality: An Article [Volume 17, Issue 2, 2020, Pages 23-28]
Functional properties Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]

G

Gene expression Expression of the Pediococcus acidilactici ldh L gene in Propionibacterium freudenreichii var. shermanii LAG16424T [Volume 3, Issue 1, 2006, Pages 1-9]
Germinated pumpkin seeds Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
Gizzard UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD [Volume 1, Issue 2, 2004, Pages 31-38]
Grey mullet Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt [Volume 15, Issue 1, 2018, Pages 35-48]
Ground beef Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat [Volume 3, Issue 2, 2006, Pages 1-11]
Guava seeds Evaluation and Application of Some Phytochemicals in Pomegranate Seed Residues and Guava Seeds [Volume 13, Issue 1, 2016, Pages 19-30]

H

Health Benefits Analysis, Health Benefits and Applications of Prebiotics: A Review [Volume 11, Issue 2, 2014, Pages 25-37]
Heavy metals Authentication of Whey Protein Supplements with Their Labeling [Volume 21, Issue 1, 2023, Pages 25-32]
High pressure processing The Effect of High Pressure Processing on Milk: An Overview [Volume 13, Issue 2, 2016, Pages 33-44]
HPLC Analysis, Health Benefits and Applications of Prebiotics: A Review [Volume 11, Issue 2, 2014, Pages 25-37]
Hunter colour EXTRACTS OF SUNFLOWER HULLS: THEIR ANTIOXIDANT ACTIVITY ON LIPIDS OF COOKED MACKEREL FISH [Volume 2, Issue 2, 2005, Pages 11-23]
Hypertension POTENTIAL UTILIZATION AND HEALTHY EFFECTS OF DOUM PALM FRUITS IN ICE CREAM AND SESAME BUTTER (TEHENA) [Volume 2, Issue 1, 2005, Pages 29-39]
Hyphaene thebaica Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
Hysteresis UTILIZATION OF GOATS' MILK IN EDAM-LIKE CHEESE MAKING [Volume 1, Issue 2, 2004, Pages 1-12]

I

Ice cream POTENTIAL UTILIZATION AND HEALTHY EFFECTS OF DOUM PALM FRUITS IN ICE CREAM AND SESAME BUTTER (TEHENA) [Volume 2, Issue 1, 2005, Pages 29-39]
Image analysis APPLICATIONS OF DIGITAL IMAGE ANALYSIS (DIA) TO FOOD-QUALITY ASSESSMENT: AN OVERVIEW [Volume 2, Issue 1, 2005, Pages 41-50]
Irradiation VELOCITY OF SPECIFIC SELECTIVE ENZYMES IN MANGO (Mangifera indica L.) TREATED WITH γ- RAYS [Volume 1, Issue 1, 2004, Pages 23-41]

J

Jew’s mallow Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves [Volume 13, Issue 2, 2016, Pages 1-10]

K

Kerkrade seed Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels [Volume 13, Issue 2, 2016, Pages 19-32]
Keywords: Nanotechnology Application of Nanotechnology in Food Industry and Risk Assessment for Human Body: An Overview for Human Body: An Overview Magda,S.Sharara Food Science and Technology Dept., Fac.of Agric., Alexandria. Univ., 21545, El- Shatby, Alexandria – Egypt [(Articles in Press)]
Knowledge Food Safety Knowledge and Practices of Catering Employees at Some Public Restaurants in Alexandria [Volume 15, Issue 2, 2018, Pages 13-20]

L

LAB Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria [Volume 3, Issue 2, 2006, Pages 13-20]
LAB Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]
L. acidophilus Conversion of inorganic selenium to organic form(s) by Lactobacillus acidophilus [Volume 16, Issue 2, 2019, Pages 17-24]
LA-SRC Rheological Characterizes and the Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian wheat [(Articles in Press)]
LA-SRC The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
Lb. fermentum Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria [Volume 3, Issue 2, 2006, Pages 13-20]
Lb. salivarius Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria [Volume 3, Issue 2, 2006, Pages 13-20]
LDP and strawberry Immobilization of Synthesized Silver Nanoparticles Using Mango Peel Extract on Low Density Polyethylene Surface and its Application as Biologically Active Packages [Volume 13, Issue 1, 2016, Pages 31-38]
Lemon peels Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils [Volume 19, Issue 2, 2022, Pages 27-35]
Lemon peels Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta [Volume 21, Issue 2, 2023, Pages 21-32]
Leuconostoc Effect of Some Amino Acids on CO2 Production by Leuconostoc mesenteroides subsp. dextranicum Isolated from Raw Milk [Volume 3, Issue 1, 2006, Pages 1-9]
Light intensity APPLICATIONS OF DIGITAL IMAGE ANALYSIS (DIA) TO FOOD-QUALITY ASSESSMENT: AN OVERVIEW [Volume 2, Issue 1, 2005, Pages 41-50]
Lipid profile Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
Listeria monocytogenes COMPARATIVE STUDIES ON THE MICROBIAL LOAD OF FLAVOURED AND UNFLAVOURED DRINKING YOGHURT [Volume 2, Issue 2, 2005, Pages 25-34]
Liver Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]
L. plantarum Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]

M

Mackerel EXTRACTS OF SUNFLOWER HULLS: THEIR ANTIOXIDANT ACTIVITY ON LIPIDS OF COOKED MACKEREL FISH [Volume 2, Issue 2, 2005, Pages 11-23]
Maillard reaction ACRYLAMIDE IN FOOD : AN OVERVIEW [Volume 1, Issue 1, 2004, Pages 1-22]
Mallow Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves [Volume 13, Issue 2, 2016, Pages 1-10]
Mango VELOCITY OF SPECIFIC SELECTIVE ENZYMES IN MANGO (Mangifera indica L.) TREATED WITH γ- RAYS [Volume 1, Issue 1, 2004, Pages 23-41]
Marketable fishes CONTAMINANTS IN TERMS OF PESTICIDE RESIDUES IN SELECTED FISH SOURCES [Volume 1, Issue 1, 2004, Pages 59-68]
Mercury toxicity Protective Effect of Vitamin C on Some Biological Parameters of Blood and Liver Upon Mercury Exposure [Volume 15, Issue 2, 2018, Pages 1-11]
Metabolizable energy Evaluation of Artichoke Bracts as a Potential Source of Bioactive Compounds, Bio-ethanol Production and Livestock Feeding [Volume 13, Issue 1, 2016, Pages 51-62]
Microstructure Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels [Volume 13, Issue 2, 2016, Pages 19-32]
M. morganii, histamine Control of Histamine Formation by Morganilla morganii in Synthetic Media and Mackerel Fish Homogenate Using Blue Green Alga, Spirulina platensis [Volume 11, Issue 1, 2014, Pages 1-10]
Moringa oleifera Lam. gross chemical compositiom Chemical and Technological Studies of Moringa oliefera Lam. Leaves and Its Phenolic Extracts [Volume 12, Issue 1, 2015, Pages 1-12]
Mozzarella Cheese EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW [Volume 2, Issue 2, 2005, Pages 35-41]

N

Nanotechnology Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview [Volume 18, Issue 2, 2021, Pages 23-33]
Nanotechnology Application of Nanotechnology in Food Industry and Risk Assessment for Human Body An Overview [(Articles in Press)]
Natural Processed Cheese: Basics and Possibility for the Development of Healthier Products [Volume 13, Issue 2, 2016, Pages 45-62]
Natural antioxidants Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products [Volume 14, Issue 2, 2017, Pages 17-24]
Nile tilapia Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt [Volume 15, Issue 1, 2018, Pages 35-48]
NMR Analysis, Health Benefits and Applications of Prebiotics: A Review [Volume 11, Issue 2, 2014, Pages 25-37]
Noodles APPLICATIONS OF DIGITAL IMAGE ANALYSIS (DIA) TO FOOD-QUALITY ASSESSMENT: AN OVERVIEW [Volume 2, Issue 1, 2005, Pages 41-50]
Nutritional Status Frequency of Fast Food Consumption: Effects on the Nutritional Status of Groups Aged 12-22 Years [Volume 3, Issue 1, 2006, Pages 11-18]

O

Obesity Frequency of Fast Food Consumption: Effects on the Nutritional Status of Groups Aged 12-22 Years [Volume 3, Issue 1, 2006, Pages 11-18]
Oil Blends Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters [Volume 12, Issue 2, 2015, Pages 63-78]
Oil characteristics Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil [Volume 11, Issue 1, 2014, Pages 11-19]
Okra seeds Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil [Volume 11, Issue 1, 2014, Pages 11-19]
ORAC- HORAC- TRAP- TEAC- DPPH- TOSC- PSC- FRAP- ESR- Scavenging activity- reducing power Methods for Determining the Antioxidant Activity: A Review [Volume 11, Issue 1, 2014, Pages 31-42]
Organoleptic properties Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana) [Volume 17, Issue 1, 2020, Pages 27-38]
Osmotic air dried apple Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]
O/W emulsion Air Classification: Eco-Friendly Separation Technique in Food Technology- An Article [Volume 19, Issue 1, 2022, Pages 10-14]
Oyster mushrooms Utilization of Agro-Wastes to Produce Oyster Mushroom (Pleurotus ostreatus) with High Antioxidant and Antimicrobial Activities [Volume 17, Issue 1, 2020, Pages 1-15]
Oyster mushrooms Utilization of agro-wastes to produce oyster mushroom (Pleurotus ostreatus) with high antioxidant and antimicrobial activities [(Articles in Press)]

P

Pan bread Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
Pan bread Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread [Volume 21, Issue 2, 2023, Pages 9-20]
Papain Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]
Papain preparation Preparation and Properties of Papain Precipitated from Fresh Latex of Papaya Fruits (Carica papaya) [Volume 18, Issue 1, 2021, Pages 27-32]
Permeate Production of Functional Beverages from Whey and Permeate Containing Kumquat Fruit [Volume 14, Issue 1, 2017, Pages 41-56]
Pesticide Residues CONTAMINANTS IN TERMS OF PESTICIDE RESIDUES IN SELECTED FISH SOURCES [Volume 1, Issue 1, 2004, Pages 59-68]
Pesticide Residues Applications of Biosensors to Analysis and Quality Control of Foods: An Overview [Volume 3, Issue 1, 2006, Pages 29-40]
Phenolic Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
Phenolic compounds Effect of Cultivar on Yield, Acceptability, Physicochemical Properties, Bioactive Components and Antioxidant Activity of Pomegranate (Punica granatum L.) Juice [Volume 13, Issue 1, 2016, Pages 9-18]
Phenolic compounds Physical Properties and Some Bioactive Compounds of Four Pomegranate Cultivars (Punica granatum L.) Grown in Egypt [Volume 15, Issue 1, 2018, Pages 77-88]
Phenolic compounds EXTRACTS OF SUNFLOWER HULLS: THEIR ANTIOXIDANT ACTIVITY ON LIPIDS OF COOKED MACKEREL FISH [Volume 2, Issue 2, 2005, Pages 11-23]
Phenolics Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
Phenolics Nutritional Value of Cladodes and Fruits of Prickly Pears (Opuntia ficus-indica) [Volume 17, Issue 1, 2020, Pages 17-25]
PHMB Effect of Certain Antiseptics on the Growth of Escherichia coli in Skim Milk [Volume 21, Issue 2, 2023, Pages 1-8]
Physical methods Monitoring the Quality of Heating Oils and their Blends by Different Physical Methods [Volume 16, Issue 1, 2019, Pages 11-20]
Physical methods Monitoring the quality of Frying Oil Blends by Different Physical Methods [(Articles in Press)]
Physical properties Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
Physical properties Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels [Volume 13, Issue 2, 2016, Pages 19-32]
Physical properties Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil [Volume 11, Issue 1, 2014, Pages 11-19]
Physical properties Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer [Volume 11, Issue 1, 2014, Pages 53-60]
Physico-chemical properties Physical Properties and Some Bioactive Compounds of Four Pomegranate Cultivars (Punica granatum L.) Grown in Egypt [Volume 15, Issue 1, 2018, Pages 77-88]
Physiochemical and Rheological properties Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat [Volume 21, Issue 1, 2023, Pages 11-24]
Pigmented rice Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
Plant proteins Bio-Texturisation of Soy Protein Isolate [Volume 14, Issue 2, 2017, Pages 9-16]
POD and PME enzymes VELOCITY OF SPECIFIC SELECTIVE ENZYMES IN MANGO (Mangifera indica L.) TREATED WITH γ- RAYS [Volume 1, Issue 1, 2004, Pages 23-41]
Polyphenols Utilization of Agro-Wastes to Produce Oyster Mushroom (Pleurotus ostreatus) with High Antioxidant and Antimicrobial Activities [Volume 17, Issue 1, 2020, Pages 1-15]
Polyphenols Utilization of agro-wastes to produce oyster mushroom (Pleurotus ostreatus) with high antioxidant and antimicrobial activities [(Articles in Press)]
Pomegranate cultivar Physical Properties and Some Bioactive Compounds of Four Pomegranate Cultivars (Punica granatum L.) Grown in Egypt [Volume 15, Issue 1, 2018, Pages 77-88]
Potato chips ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS [Volume 1, Issue 2, 2004, Pages 13-21]
Potato chips Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment [Volume 3, Issue 1, 2006, Pages 19-28]
Potatoes Hydrocolloids of Date Pits Used as Edible Coating to Reduce Oil Uptake in Potato Strips During Deep-Fat Frying [Volume 13, Issue 1, 2016, Pages 39-50]
PPO VELOCITY OF SPECIFIC SELECTIVE ENZYMES IN MANGO (Mangifera indica L.) TREATED WITH γ- RAYS [Volume 1, Issue 1, 2004, Pages 23-41]
Practices Food Safety Knowledge and Practices of Catering Employees at Some Public Restaurants in Alexandria [Volume 15, Issue 2, 2018, Pages 13-20]
Processed cheese Processed Cheese: Basics and Possibility for the Development of Healthier Products [Volume 13, Issue 2, 2016, Pages 45-62]
Processed cheese Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey [Volume 14, Issue 1, 2017, Pages 1-12]
Processed cheese Ripened Curd Cheese Slurries in the Manufacture of Processed Cheese [Volume 3, Issue 2, 2006, Pages 43-50]
Processed cheese Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]
Proteases Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]
Protective culture Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]
Protein content Ripened Curd Cheese Slurries in the Manufacture of Processed Cheese [Volume 3, Issue 2, 2006, Pages 43-50]
Protein content Authentication of Whey Protein Supplements with Their Labeling [Volume 21, Issue 1, 2023, Pages 25-32]
Proximate analysis Authentication of Whey Protein Supplements with Their Labeling [Volume 21, Issue 1, 2023, Pages 25-32]

Q

Quality Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt [Volume 15, Issue 1, 2018, Pages 35-48]
Quality EFFECT OF ADDED TOCOPHEROLS ON THE STABILITY OF PALM OLEIN AND BISCUITS CONTAINING PALM OLEIN STORED AT TROPICAL CONDITIONS [Volume 2, Issue 1, 2005, Pages 19-27]
Quality Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]
Quality Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview [Volume 19, Issue 1, 2022, Pages 2-9]
Quality Shockwave an Emerging Technology for Improving Processed Foods Quality : Mini Overview [(Articles in Press)]
Quinoa Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease [Volume 15, Issue 1, 2018, Pages 23-34]

R

Rats Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease [Volume 15, Issue 1, 2018, Pages 23-34]
Ready to eat food Food Safety Knowledge and Practices of Catering Employees at Some Public Restaurants in Alexandria [Volume 15, Issue 2, 2018, Pages 13-20]
Rheological properties Rheological Characterizes and the Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian wheat [(Articles in Press)]
Rheological properties The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
Rice milk Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]
Rice varieties Physico-Chemical and Cooking Properties of Some Rice Varieties to Produce Salty and Sweet Puffed Rice [Volume 16, Issue 1, 2019, Pages 21-30]
Ricotta cheese Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey [Volume 14, Issue 1, 2017, Pages 1-12]
Roselle kernel Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels [Volume 13, Issue 2, 2016, Pages 19-32]
Roselle seeds Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels [Volume 13, Issue 2, 2016, Pages 19-32]
Russian wheat Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat [Volume 21, Issue 1, 2023, Pages 11-24]
Russian wheat Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread [Volume 21, Issue 2, 2023, Pages 9-20]

S

Salicornia Glasswort (Salicornia spp) As A Source of Bioactive Compounds and Its Health Benefits: A Review [Volume 13, Issue 1, 2016, Pages 1-8]
Salmonella COMPARATIVE STUDIES ON THE MICROBIAL LOAD OF FLAVOURED AND UNFLAVOURED DRINKING YOGHURT [Volume 2, Issue 2, 2005, Pages 25-34]
Sand smelt fish Formuation and evaluation of novel nutritious fish snacks made from SandSmelt (Atherina boyeri) [(Articles in Press)]
Sand smelt fish Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish [Volume 19, Issue 2, 2022, Pages 15-26]
SC-SRC and WA-SRC Rheological Characterizes and the Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian wheat [(Articles in Press)]
SC-SRC and WA-SRC The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour [Volume 19, Issue 2, 2022, Pages 3-14]
Sedimentation Effect of Milk Quality and Stabilizers on Some Physicochemical Properties of UHT-Milk [Volume 15, Issue 1, 2018, Pages 49-64]
Sensory evaluation Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt [Volume 15, Issue 1, 2018, Pages 35-48]
Sensory evaluation UTILIZATION OF GOATS' MILK IN EDAM-LIKE CHEESE MAKING [Volume 1, Issue 2, 2004, Pages 1-12]
Sensory evaluation Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer [Volume 11, Issue 1, 2014, Pages 53-60]
Sensory evaluation Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]
Shockwave Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview [Volume 19, Issue 1, 2022, Pages 2-9]
Shockwave Shockwave an Emerging Technology for Improving Processed Foods Quality : Mini Overview [(Articles in Press)]
Skim milk Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture [Volume 11, Issue 2, 2014, Pages 15-24]
Soybean Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger [Volume 15, Issue 2, 2018, Pages 21-32]
S. platensis Control of Histamine Formation by Morganilla morganii in Synthetic Media and Mackerel Fish Homogenate Using Blue Green Alga, Spirulina platensis [Volume 11, Issue 1, 2014, Pages 1-10]
Staphylococcus aureus Prevalence and antibiotic resistance of Staphylococcus aureus isolated from raw milk and dairy products collected from Alexandria, Egypt [Volume 16, Issue 2, 2019, Pages 25-33]
Storage TOCOPHEROLS: THEIR ROLE IN STABILIZING ANHYDROUS BUTTER-FAT (Ghee) AND BUTTER COOKIES [Volume 2, Issue 1, 2005, Pages 1-8]
Storage SYNERGISTIC EFFECTS OF SOME ALTERNATIVE SWEETENERS ON THE UNPLEASANT ATTRIBUTES OF STEVIA SWEETENER AND ITS APPLICATION IN SOME FRUIT DRINKS [Volume 2, Issue 2, 2005, Pages 1-10]
Storage Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend [Volume 17, Issue 2, 2020, Pages 1-10]
Storage Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage [Volume 18, Issue 1, 2021, Pages 17-26]
Strips Hydrocolloids of Date Pits Used as Edible Coating to Reduce Oil Uptake in Potato Strips During Deep-Fat Frying [Volume 13, Issue 1, 2016, Pages 39-50]
Sweet Lupin Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture [Volume 11, Issue 2, 2014, Pages 15-24]
Synergistic effect SYNERGISTIC EFFECTS OF SOME ALTERNATIVE SWEETENERS ON THE UNPLEASANT ATTRIBUTES OF STEVIA SWEETENER AND ITS APPLICATION IN SOME FRUIT DRINKS [Volume 2, Issue 2, 2005, Pages 1-10]

T

Taro corm chips Reducing the Soluble Oxalate and Phytic Acid in Taro Corm Chips by Soaking in Calcium Salt Solutions [Volume 16, Issue 2, 2019, Pages 9-16]
TMA Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt [Volume 15, Issue 1, 2018, Pages 35-48]
TNB-N Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt [Volume 15, Issue 1, 2018, Pages 35-48]
Total Phenolics Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil [Volume 14, Issue 1, 2017, Pages 29-40]
TPA Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer [Volume 11, Issue 1, 2014, Pages 53-60]
Transglutaminase (TGase) Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese [Volume 12, Issue 1, 2015, Pages 13-28]
Tung oil Anti- and Pro-Oxidative Effect of α-Eleostearic Acid on the Autoxidation of Linoleic Acid [Volume 15, Issue 1, 2018, Pages 1-8]

U

UF-soft cheese Effect of Some Essential Oils on the Quality of UF-Soft Cheese During Storage [Volume 14, Issue 1, 2017, Pages 13-28]
UHT milk Effect of Milk Quality and Stabilizers on Some Physicochemical Properties of UHT-Milk [Volume 15, Issue 1, 2018, Pages 49-64]

V

Vegetable wastes Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods [Volume 15, Issue 2, 2018, Pages 45-54]

W

Wheat Flour Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread [Volume 11, Issue 2, 2014, Pages 1-14]
Whey proteins The Effect of High Pressure Processing on Milk: An Overview [Volume 13, Issue 2, 2016, Pages 33-44]
White cheese Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk [Volume 11, Issue 1, 2014, Pages 61-69]