Author Index

A

  • A, Manal Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya [Volume 3, Issue 1, 2022, Pages 33-51]
  • A. Abd El Aziz, Hanan Utilization of some natural plants sources in producing new product (gummy jelly candy) [Volume 3, Issue 2, 2022, Pages 40-63]
  • A. Abdelfatah, Marwa Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil [Volume 3, Issue 1, 2022, Pages 79-105]
  • A Abd EL Latif, Mona Utilization of some natural plants sources in producing new product (gummy jelly candy) [Volume 3, Issue 2, 2022, Pages 40-63]
  • A. Asael, Mostafa. Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour [Volume 3, Issue 1, 2022, Pages 177-201]
  • Abd El Kareem. Ghannam, Hanan. Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.). [Volume 3, Issue 1, 2022, Pages 145-176]
  • A. El.kholany, Ebtehal Utilization of black seeds meal for bakery products preparations [Volume 3, Issue 2, 2022, Pages 126-152]
  • A Hassan, Amal The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage. [Volume 3, Issue 1, 2022, Pages 1-32]
  • A Kamal El Deen, Azza Utilization of some natural plants sources in producing new product (gummy jelly candy) [Volume 3, Issue 2, 2022, Pages 40-63]
  • Aly Maher Arfa, Neveen Utilization of Hollyhock (Althaea officinalis L.) roots in manufacture of juices and jams [Volume 3, Issue 2, 2022, Pages 193-211]
  • A. Metry, Wedad Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria [Volume 3, Issue 1, 2022, Pages 124-144]
  • A Mohamed, Dina The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage. [Volume 3, Issue 1, 2022, Pages 1-32]
  • A. S. Khalifa, Essam Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria [Volume 3, Issue 1, 2022, Pages 124-144]

E

  • E. Ramez, Nermeen, Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya [Volume 3, Issue 1, 2022, Pages 33-51]

F

G

  • Gendy, El- Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya [Volume 3, Issue 1, 2022, Pages 33-51]

I

  • Ibrahim EL-Mously, Hamed Date Palm Plantations: A Future Sustainable Support to Forests [Volume 3, Issue 2, 2022, Pages 153-164]
  • Ibrahim.N, Samah Using Some Nutrients and Essential Oils for Improving ‘Crimson Seedless’ Grape Color [Volume 3, Issue 2, 2022, Pages 95-125]

L

  • L. Nassef, Shereen Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour [Volume 3, Issue 1, 2022, Pages 177-201]

M

  • M. Abo-Taleb, Hossam Utilization of black seeds meal for bakery products preparations [Volume 3, Issue 2, 2022, Pages 126-152]
  • Magdi, M.A, Reham Using Some Nutrients and Essential Oils for Improving ‘Crimson Seedless’ Grape Color [Volume 3, Issue 2, 2022, Pages 95-125]
  • Mahmoud, A, Magda Using Some Nutrients and Essential Oils for Improving ‘Crimson Seedless’ Grape Color [Volume 3, Issue 2, 2022, Pages 95-125]
  • M. Ali, Naglaa. Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya [Volume 3, Issue 1, 2022, Pages 33-51]
  • M. Eid, Mounir Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil [Volume 3, Issue 1, 2022, Pages 79-105]
  • M. H. Hassaan, Hassan Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria [Volume 3, Issue 1, 2022, Pages 124-144]
  • M.M. Naeem, Mai The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage. [Volume 3, Issue 1, 2022, Pages 1-32]
  • M.M. Naeem, Mai Study the antioxidant and antimicrobial of tiger nut and the biological effects of some its products [Volume 3, Issue 2, 2022, Pages 165-192]
  • M. Nasr, Nesreen Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria [Volume 3, Issue 1, 2022, Pages 124-144]
  • Mohamed Mohamed Abouelnaga, Hassan Modern and innovative technologies associated with museum tourism [Volume 3, Issue 1, 2022, Pages 52-78]
  • M. Youssef, Ghada Study the antioxidant and antimicrobial of tiger nut and the biological effects of some its products [Volume 3, Issue 2, 2022, Pages 165-192]

R

  • Riad Fouad, Mohamed Spectrophotometric detection and quantification limits of fipronil and neonicotinoids in acetonitrile [Volume 3, Issue 1, 2022, Pages 106-123]
  • R. Tageldeen, Amal Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil [Volume 3, Issue 1, 2022, Pages 79-105]

S

  • Sayed Mohamed Abd El-Rahman, Hanaa Immuno-enhancement of barely β-glucan or barley extracts on arsenic trioxide-induced immunosuppressed rat model [Volume 3, Issue 2, 2022, Pages 1-39]

T

  • T. Gamal, Aziza Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.). [Volume 3, Issue 1, 2022, Pages 145-176]
  • T Ibrahim, Manar The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage. [Volume 3, Issue 1, 2022, Pages 1-32]

Z

  • Z. Ali, M. Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.). [Volume 3, Issue 1, 2022, Pages 145-176]