Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.

Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing

Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants

Antihypertensive Effect of Novel Functional Fermented Milk in Induced High Blood Pressure Rats

Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).

Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese

Preparing New Beverage from Moringa oleifera Leaves

Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder