Research Article
Influence of gluten addition on rheological, pasting, thermal, textural properties and bread making quality of wheat varieties
Abstract 458 | PDF Downloads 573Page 239-249
Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage
Abstract 417 | PDF Downloads 431Page 251-259
Sensory and nutritional attributes of samh flour and dates powder supplemented cookies
Abstract 472 | PDF Downloads 587Page 261-270
Determination of flubendiamide residues and its safety evaluation for usage in cardamom by liquid chromatography
Abstract 360 | PDF Downloads 460Page 271-275
Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres
Abstract 386 | PDF Downloads 541Page 277-285
Effect of blanching pre-treatment on antioxidant activities and involved compounds in fresh daylily (Hemerocallis fulva L.) flowers
Abstract 613 | PDF Downloads 660Page 287-293
Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period
Abstract 416 | PDF Downloads 540Page 295-303
Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli
Abstract 300 | PDF Downloads 452Page 305-311
Technological and chemical characteristics of breads made with lupin sprouts
Abstract 429 | PDF Downloads 438Page 313-319
The assessment of leavened and unleavened flat breads properties enriched with wheat germ
Abstract 330 | PDF Downloads 487Page 321-326
A modified titrimetric method for measuring the activity of wheat germ lipase
Abstract 347 | PDF Downloads 510Page 327-334
Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours
Abstract 397 | PDF Downloads 422Page 335-341
Verifying the provenance of rice using stable isotope ratio and multi-element analyses: a feasibility study
Abstract 465 | PDF Downloads 605Page 343-354
Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillus delbrueckii and paracasei strains
Abstract 440 | PDF Downloads 592Page 355-361
Some nutritional characteristics and mineral contents in barley (Hordeum vulgare L.) seeds cultivated under salt stress
Abstract 682 | PDF Downloads 523Page 363-368
Liposome-entrapped essential oils on in vitro and in vivo antioxidant activity in leafy vegetables
Abstract 360 | PDF Downloads 541Page 369-373
A simple PCR for detection of Aspergillus flavus in infected food
Abstract 364 | PDF Downloads 408Page 375-383
Mechanical damage to wheat seeds as affected by phosphorus and iron fertilisation rate
Abstract 318 | PDF Downloads 459Page 385-391
Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit
Abstract 784 | PDF Downloads 947Page 393-400
Policy Report
Future topics of common interest for EU and Egypt in food quality, safety and traceability
Abstract 294 | PDF Downloads 476Page 401-408
Book Review
EU Food Law Handbook
Abstract 382 | PDF Downloads 507Page 409-411