Author Index

A

  • Abd El-Baset, Walid S Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Abdel Gawad, Ahmad, Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]
  • Abd-ELHAK, Nasra A. Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]
  • Abd El-Salam, Amira M.A. Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [Volume 4, Issue 1, 2024, Pages 64-72]
  • Abdin, Mohamed E. Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Abdou, Entsar Sayed Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]
  • Anany, Akram Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]
  • Anwar, Dina Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [Volume 4, Issue 2, 2024, Pages 92-106]
  • Arfa, Neveen A.M Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]

B

  • Barakat, Heba A. Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]

E

  • Eid, Heba Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [Volume 4, Issue 2, 2024, Pages 92-106]
  • Elbassiony, Khalid R. Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • El-Baz, Abeer Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]
  • ElSheikh, Dalia M. Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]

G

  • Gebreil, Seham Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [Volume 4, Issue 2, 2024, Pages 107-122]

H

  • Hassan, Doaa Fathy Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]
  • Hendawy, Elsayed A.A. Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Hussien, Hanan A. Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]
  • Hussien, Hanan A. Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [Volume 4, Issue 1, 2024, Pages 64-72]

I

  • Ibrahim, Awatif I. Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]

M

  • Marie, Asmaa Mohamed Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [Volume 4, Issue 2, 2024, Pages 107-122]
  • Mohamed, Entsar Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]
  • Mohamed, Esamt S. Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [Volume 4, Issue 1, 2024, Pages 64-72]
  • Mohamed, sahar A Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]
  • Mousa, Esraa A. Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]

R

  • Rashad, Sayed Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [Volume 4, Issue 2, 2024, Pages 92-106]
  • Rizk, Ayat Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]

S

  • Salama, Mohamed A. Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Saleh, Mohamed N. Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Shedeed, Naglaa A. Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]
  • Soliman, Sayed A. Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [Volume 4, Issue 2, 2024, Pages 92-106]

Y

  • Yousef, Ghada Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]

Z

  • Zaki, Nahed L. Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]