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Volume & Issue: Volume 10, Issue 10, October 2019, Page 439-401


1		Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation
	Page 349-358
	Fatma M. Ramadan; Elham M. El-Sayed; Sally S. Sakr; Abeer F. Zayan; T. S. AbdulAlim
	View Article \| PDF 905.17 K \| View on SCiNiTO

2		Protective Effect of Selenium Nanoparticles against Acrylamide-Induced Hepatotoxicity in Albino Rats
	Page 359-363
	Ghada Khiralla
	View Article \| PDF 864.3 K \| View on SCiNiTO

3		Usage of Moringa Leaves as a Component in some Foodstuff
	Page 365-371
	A. M. Abouel-Yazeed
	View Article \| PDF 477.65 K \| View on SCiNiTO

4		Phytochemical Constituents, Antimicrobial and Antitumor Effects of Pomegranate Fruit (Punica granatum L).
	Page 373-380
	M. T. Shalaby; D. H. Dawood; M. Hefni; Basma M. Murad
	View Article \| PDF 591.4 K \| View on SCiNiTO

5		Alleviation of Tramadol-Induced Liver Toxicity in Experimental Rats by Using Kiwifruit, Turmeric Extract or Their Combination
	Page 381-387
	Elsayed Elbadrawy; Hala Elkewawy
	View Article \| PDF 461.21 K \| View on SCiNiTO

6		Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean
	Page 389-395
	Abdel-Aleem W. M.; Sanaa M. Abdel-Hameed; Souzan S. Latif
	View Article \| PDF 575.38 K \| View on SCiNiTO

7		Impact of Ultrasonic on some Physiochemical and Technological Properties of Raw Milk
	Page 397-401
	Manal A. Naeim
	View Article \| PDF 495.24 K \| View on SCiNiTO

Journal of Food and Dairy Sciences (JFDS) - Articles List

Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation

Protective Effect of Selenium Nanoparticles against Acrylamide-Induced Hepatotoxicity in Albino Rats

Usage of Moringa Leaves as a Component in some Foodstuff

Phytochemical Constituents, Antimicrobial and Antitumor Effects of Pomegranate Fruit (Punica granatum L).

Alleviation of Tramadol-Induced Liver Toxicity in Experimental Rats by Using Kiwifruit, Turmeric Extract or Their Combination

Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean

Impact of Ultrasonic on some Physiochemical and Technological Properties of Raw Milk