Keywords = sensory evaluation
Production of fermented Guava and Coconut beverages supplemented with Lactobacillus acidophilus CH-2 and Streptococcus thermophilus.

Articles in Press, Accepted Manuscript, Available Online from 12 July 2024


Ahmed Moawad Mabrouk; Mona A. M. AbdEl-gawad; Fatma Hassan; Ali K. Enab; Hala Moawad Bayoumi

Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour

Volume 66, Issue 13, December 2023, Pages 1395-1406


Badr saed Abdel-Maksoud; Mohammed Abd El-Moniem El-Waseif; amr farouk mansour; mokhtar Mabrouk salama; sameh Mohamed Ghanem; mostafa Mahmoud Kadry

Preparation of Functional Milk Beverages Fortified with Coconut Extract

Volume 66, Issue 5, May 2023, Pages 349-356


Fatma Hassan; Ahmed S Hussein; Mona Abd El- Kader Abd El- Gawad; Ali Kamal Enab; Hala Bayoumi; Ahmed Moawad Mabrouk

Low Cholesterol Fermented Milk Beverage by Probiotic Bacteria

Volume 65, Issue 12, December 2022, Pages 429-437


Nadia Mohamed Shahein; Nabil Samy Abd-Rabou; Mohamed Tawfeek Fouad

Effect of Spray- Drying on the Physical, Sensory, and In-vivo Parameters of orange peel oil and Limonene

Volume 65, Issue 132, December 2022, Pages 353-368


Shimaa Moawad; Mamdouh El-Kalyoubi; Mohamed Khallaf; Dina Mostafa Mohammed; Khaled F. Mahmoud; Amr Farouk

Evaluation of Pies Fortified with Aqueous Extract Rich in Phenols of Peanut

Volume 65, Issue 131, December 2022, Pages 1383-1388


Alaa Abdallah Gaafar; Zeinab Abd El Rahman Salama

Physiochemical and Sensory Quality Assessment of Frozen Surimi Produced from some underutilized Fish Species

Volume 65, Issue 9, September 2022, Pages 87-92


Mohamed Abou-Taleb; Abdelrahman S. Talab; Mohamed A. Ibrahim; Maha E. Genina; Mostafa M. Mahmoud; Shimaa M. Abou Taleb; Fify R. Anees

Production of pasta using tiger nut and fermented permeate with some probiotic bacteria

Volume 65, Issue 4, April 2022, Pages 569-578


Mohamed Tawfeek Fouad; Ahmed S Hussein; Moustafa Ahmed El-Shenawy

Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours

Volume 64, Issue 4, April 2021, Pages 2127-2140


Rasha Saad; Mohsen S Asker; Manal Mahmoud; Shereen Lotfy; Fatma Abd El-Aleem; Mohamed Ahmed; Eman Ahmed Elmansy; Hoda Fadel

Natural Meat-Like Aroma with Antioxidant Potency Based on Bovine Fat by-product via Millard Reaction

Volume 60, Issue 5, October 2017, Pages 753-767


Adel G. Abdel-Razek; Elshahat Nashy; Ahmed El-Ghorab; Khaled El-Massry