Research Article
Influence of gluten addition on rheological, pasting, thermal, textural properties and bread making quality of wheat varieties
Abstract 438 | PDF Downloads 550Page 239-249
Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage
Abstract 379 | PDF Downloads 399Page 251-259
Sensory and nutritional attributes of samh flour and dates powder supplemented cookies
Abstract 452 | PDF Downloads 558Page 261-270
Determination of flubendiamide residues and its safety evaluation for usage in cardamom by liquid chromatography
Abstract 344 | PDF Downloads 439Page 271-275
Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres
Abstract 368 | PDF Downloads 498Page 277-285
Effect of blanching pre-treatment on antioxidant activities and involved compounds in fresh daylily (Hemerocallis fulva L.) flowers
Abstract 578 | PDF Downloads 610Page 287-293
Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period
Abstract 401 | PDF Downloads 514Page 295-303
Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli
Abstract 286 | PDF Downloads 437Page 305-311
Technological and chemical characteristics of breads made with lupin sprouts
Abstract 402 | PDF Downloads 414Page 313-319
The assessment of leavened and unleavened flat breads properties enriched with wheat germ
Abstract 313 | PDF Downloads 465Page 321-326
A modified titrimetric method for measuring the activity of wheat germ lipase
Abstract 328 | PDF Downloads 497Page 327-334
Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours
Abstract 379 | PDF Downloads 406Page 335-341
Verifying the provenance of rice using stable isotope ratio and multi-element analyses: a feasibility study
Abstract 429 | PDF Downloads 584Page 343-354
Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillus delbrueckii and paracasei strains
Abstract 420 | PDF Downloads 576Page 355-361
Some nutritional characteristics and mineral contents in barley (Hordeum vulgare L.) seeds cultivated under salt stress
Abstract 655 | PDF Downloads 499Page 363-368
Liposome-entrapped essential oils on in vitro and in vivo antioxidant activity in leafy vegetables
Abstract 344 | PDF Downloads 520Page 369-373
A simple PCR for detection of Aspergillus flavus in infected food
Abstract 345 | PDF Downloads 387Page 375-383
Mechanical damage to wheat seeds as affected by phosphorus and iron fertilisation rate
Abstract 302 | PDF Downloads 439Page 385-391
Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit
Abstract 751 | PDF Downloads 915Page 393-400
Policy Report
Future topics of common interest for EU and Egypt in food quality, safety and traceability
Abstract 277 | PDF Downloads 456Page 401-408
Book Review
EU Food Law Handbook
Abstract 370 | PDF Downloads 488Page 409-411