Research Article
Influence of gluten addition on rheological, pasting, thermal, textural properties and bread making quality of wheat varieties
Abstract 341 | PDF Downloads 380Page 239-249
Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage
Abstract 254 | PDF Downloads 282Page 251-259
Sensory and nutritional attributes of samh flour and dates powder supplemented cookies
Abstract 347 | PDF Downloads 416Page 261-270
Determination of flubendiamide residues and its safety evaluation for usage in cardamom by liquid chromatography
Abstract 280 | PDF Downloads 324Page 271-275
Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres
Abstract 308 | PDF Downloads 362Page 277-285
Effect of blanching pre-treatment on antioxidant activities and involved compounds in fresh daylily (Hemerocallis fulva L.) flowers
Abstract 358 | PDF Downloads 448Page 287-293
Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period
Abstract 322 | PDF Downloads 389Page 295-303
Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli
Abstract 209 | PDF Downloads 329Page 305-311
Technological and chemical characteristics of breads made with lupin sprouts
Abstract 311 | PDF Downloads 307Page 313-319
The assessment of leavened and unleavened flat breads properties enriched with wheat germ
Abstract 243 | PDF Downloads 348Page 321-326
A modified titrimetric method for measuring the activity of wheat germ lipase
Abstract 240 | PDF Downloads 358Page 327-334
Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours
Abstract 309 | PDF Downloads 293Page 335-341
Verifying the provenance of rice using stable isotope ratio and multi-element analyses: a feasibility study
Abstract 319 | PDF Downloads 425Page 343-354
Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillus delbrueckii and paracasei strains
Abstract 313 | PDF Downloads 405Page 355-361
Some nutritional characteristics and mineral contents in barley (Hordeum vulgare L.) seeds cultivated under salt stress
Abstract 323 | PDF Downloads 386Page 363-368
Liposome-entrapped essential oils on in vitro and in vivo antioxidant activity in leafy vegetables
Abstract 275 | PDF Downloads 382Page 369-373
A simple PCR for detection of Aspergillus flavus in infected food
Abstract 239 | PDF Downloads 286Page 375-383
Mechanical damage to wheat seeds as affected by phosphorus and iron fertilisation rate
Abstract 243 | PDF Downloads 315Page 385-391
Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit
Abstract 612 | PDF Downloads 734Page 393-400
Policy Report
Future topics of common interest for EU and Egypt in food quality, safety and traceability
Abstract 211 | PDF Downloads 343Page 401-408
Book Review
EU Food Law Handbook
Abstract 292 | PDF Downloads 385Page 409-411