Suez Canal University Journal of Food Sciences
Latest Publications

TOTAL DOCUMENTS

(FIVE YEARS 18)

H-INDEX

(FIVE YEARS 0)

Published By Egypts Presidential Specialized Council For Education And Scientific Research

2314-7970

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Improvement of on some quality properties of Whole Meal Barley Flour Biscuits Using resistant starch and whole oat flour

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2021.94689.1000 ◽

2021 ◽

Vol 0 (0) ◽

pp. 0-0

Author(s):

Samaa Saleh ◽

Ashgan Aly

Keyword(s):

Resistant Starch ◽

Barley Flour ◽

Quality Properties ◽

Oat Flour

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Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2021.209634 ◽

2021 ◽

Vol 8 (1) ◽

pp. 29-37

Author(s):

Ashgan Aly and Samaa Saleh

Keyword(s):

Resistant Starch ◽

Barley Flour ◽

Quality Properties ◽

Oat Flour

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Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2021.178515 ◽

2021 ◽

Vol 8 (1) ◽

pp. 11-18

Author(s):

Gehad Sallah Saeed Eldeeb, and Sameh Hassan Mosilhey

Keyword(s):

Shelf Life ◽

Moringa Oleifera

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Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2021.178514 ◽

2021 ◽

Vol 8 (1) ◽

pp. 1-9

Author(s):

Gehad Sallah Saeed Eldeeb, and Sameh Hassan Mosilhey

Keyword(s):

Cymbopogon Citratus ◽

Quality Properties ◽

Frozen Yogurt

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Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2020.178513 ◽

2020 ◽

Vol 7 (1) ◽

pp. 55-65

Author(s):

Saad A. Mahgoub and Ghada A. Alfauomy

Keyword(s):

Nutritional Value ◽

Gluten Free ◽

Yellow Corn

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Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2020.130639 ◽

2020 ◽

Vol 7 (1) ◽

pp. 43-54

Author(s):

Elsayed A. Mahmoud; Khaled H. Salman

Keyword(s):

Essential Oils ◽

Bioactive Compounds

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Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus)

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2020.119483 ◽

2020 ◽

Vol 7 (1) ◽

pp. 23-34

Author(s):

Youssef M. Riyad, Ayat E. Rizk

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Rotational Speed ◽

Agaricus Bisporus ◽

Edible Film ◽

Citrus Reticulate

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Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2020.130637 ◽

2020 ◽

Vol 7 (1) ◽

pp. 35-42

Author(s):

Noha Morsy

Keyword(s):

Spectral Analysis ◽

Sensory Attributes

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Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2020.119479 ◽

2020 ◽

Vol 7 (1) ◽

pp. 15-22

Author(s):

Susan, Abd-Elmageed

Keyword(s):

Table Olive

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Preparation of High Nutritional Quality Soup for the Elderly

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2020.119478 ◽

2020 ◽

Vol 7 (1) ◽

pp. 1-14

Author(s):

Youssef M. Riyad, Ayat E. Rizk

Keyword(s):

Nutritional Quality ◽

The Elderly

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Suez Canal University Journal of Food SciencesLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Egypts Presidential Specialized Council For Education And Scientific Research

Improvement of on some quality properties of Whole Meal Barley Flour Biscuits Using resistant starch and whole oat flour

Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones

Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic

Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles

Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing

Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus)

Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis

Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive

Preparation of High Nutritional Quality Soup for the Elderly

Suez Canal University Journal of Food Sciences
Latest Publications