Food Technology Research Journal

Abdallah, Amira A. Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects [Volume 7, Issue 1, 2025, Pages 62-78]
Abd El-Hamied, Asmaa G. Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [Volume 7, Issue 1, 2025, Pages 12-28]
Abdel-salam, Faten F. Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour [Volume 7, Issue 2, 2025, Pages 102-118]
Abdelsatter, Hayat H. Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes [Volume 7, Issue 1, 2025, Pages 44-61]
Abdou, Entsar S. Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
Abdulalim, Tamer S. Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-184]
Aly-AlDin, Mohamed M. Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]
Amin, Walaa S.M. Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]
Atieya, Khalid M. Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects [Volume 7, Issue 1, 2025, Pages 62-78]

Bakry, Amr M. Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-184]

Dewidar, Omaima M. Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]
Dyab, Ayman S. Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects [Volume 7, Issue 1, 2025, Pages 62-78]
Dyab, Ayman S. Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]

Eid, Mohamed Z. Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour [Volume 7, Issue 1, 2025, Pages 29-43]
Elabd, Mona A. Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices [Volume 7, Issue 1, 2025, Pages 1-11]
EL-Ghandour, Hanan, M.A. Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes [Volume 7, Issue 1, 2025, Pages 44-61]
El-Kholany, Ebtehal A. Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
El metwally, Raid I. Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour [Volume 7, Issue 1, 2025, Pages 29-43]
El-Sayed, Mahmoud I. Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour [Volume 7, Issue 2, 2025, Pages 102-118]
El-Sheikh, Dalia M. Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]

Fawy, Abdelaleem A. Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]

Gamal, Aziza T. Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]

Hendawy, Elsayed A.A. Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [Volume 7, Issue 1, 2025, Pages 12-28]
Hussein, Marwa T. Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]

Ibrahim, Rehab M. Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour [Volume 7, Issue 2, 2025, Pages 102-118]

Khalil, Mounir M. Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [Volume 7, Issue 1, 2025, Pages 12-28]
Kholaf, Ghada M. Use of Purslane (Portulaca oleracea L.) Leaves Powder in Enhanced Egyptian Common Foods Falafel and Bessara [Volume 7, Issue 2, 2025, Pages 185-195]

Mansour, Esam H. Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]
Morsy, Rasha A. Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-184]

Othman, Dalia B. Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [Volume 7, Issue 1, 2025, Pages 12-28]

Rahma, Sayed, H. Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]

S.El-Mesery, Hany Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices [Volume 7, Issue 1, 2025, Pages 1-11]
Shedeed, Sameh M. Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour [Volume 7, Issue 1, 2025, Pages 29-43]

Zaki, Nahed L. Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes [Volume 7, Issue 1, 2025, Pages 44-61]
Zaki, Shafika A. Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]
Zayan, Abeer F. Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-184]