Production and Evaluation of Lentil Soup and Bissarah

Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.

Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread

Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese

Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder

The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria

Identification of Milk Types Using Front Face and Synchronous Scanning Fluorescence Spectroscopy

Effect of Thermal and Chemical Pre-treatments on Shelf Life and Quality of Egyptian Pomegranate Arils

Improving The Texture Properties of Camels’ Milk Rayeb

Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000)

Active Components of Squid Ink and Food Applications

Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria.