Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation

Snacks fortified with date kernel and olive seeds powders; Evaluation of nutritional, chemical, microbiological and sensory properties

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

Chemical and Antioxidant Properties of Rayeb Milk Fortified with Thyme and Almond Oils,

Effect of Fortification with Sage Loaded Liposomes on the Chemical, physical, Microbiological Properties and cytotoxicity of Yoghurt

Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Production nutritious juice blends containing bioactive healthy compounds

Properties of Novel Ultra-Filtrated Soft Cheese Supplemented with Sumac Extract

Comparative Evaluation of Some By-products in Snacks: The influence on Volatiles Profile and Lessening Aflatoxins Formation