Research Article
Influence of gluten addition on rheological, pasting, thermal, textural properties and bread making quality of wheat varieties
Abstract 428 | PDF Downloads 525Page 239-249
Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage
Abstract 361 | PDF Downloads 378Page 251-259
Sensory and nutritional attributes of samh flour and dates powder supplemented cookies
Abstract 435 | PDF Downloads 537Page 261-270
Determination of flubendiamide residues and its safety evaluation for usage in cardamom by liquid chromatography
Abstract 329 | PDF Downloads 425Page 271-275
Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres
Abstract 354 | PDF Downloads 474Page 277-285
Effect of blanching pre-treatment on antioxidant activities and involved compounds in fresh daylily (Hemerocallis fulva L.) flowers
Abstract 559 | PDF Downloads 582Page 287-293
Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period
Abstract 388 | PDF Downloads 495Page 295-303
Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli
Abstract 277 | PDF Downloads 417Page 305-311
Technological and chemical characteristics of breads made with lupin sprouts
Abstract 381 | PDF Downloads 390Page 313-319
The assessment of leavened and unleavened flat breads properties enriched with wheat germ
Abstract 302 | PDF Downloads 450Page 321-326
A modified titrimetric method for measuring the activity of wheat germ lipase
Abstract 308 | PDF Downloads 473Page 327-334
Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours
Abstract 359 | PDF Downloads 390Page 335-341
Verifying the provenance of rice using stable isotope ratio and multi-element analyses: a feasibility study
Abstract 408 | PDF Downloads 560Page 343-354
Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillus delbrueckii and paracasei strains
Abstract 402 | PDF Downloads 558Page 355-361
Some nutritional characteristics and mineral contents in barley (Hordeum vulgare L.) seeds cultivated under salt stress
Abstract 643 | PDF Downloads 484Page 363-368
Liposome-entrapped essential oils on in vitro and in vivo antioxidant activity in leafy vegetables
Abstract 325 | PDF Downloads 501Page 369-373
A simple PCR for detection of Aspergillus flavus in infected food
Abstract 325 | PDF Downloads 373Page 375-383
Mechanical damage to wheat seeds as affected by phosphorus and iron fertilisation rate
Abstract 287 | PDF Downloads 424Page 385-391
Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit
Abstract 731 | PDF Downloads 889Page 393-400
Policy Report
Future topics of common interest for EU and Egypt in food quality, safety and traceability
Abstract 264 | PDF Downloads 433Page 401-408
Book Review
EU Food Law Handbook
Abstract 356 | PDF Downloads 473Page 409-411