Vol. 15 No. 1 (2022)

Full Issue

• Physicochemical and rheological properties of Sudanese wheat flours in comparison with imported flour
• Artificial food color additives and socioeconomic factor: Impact on average daily intake by school children of Saudi Arabia
• Assessment of nutritional status for Sudanese children with cerebral Palsy in two rehabilitation centers in Khartoum state, Sudan
• Effect of heat treatment on the bacterial load and sensory attributes of different types of milk
• Effect of Moringa Oleifera Seed Cake on Drinking Water Quality in Some Displaces Peoples Camp´s in Darfur Sudan
• Physicochemical properties, microbial load and sensory attributes of sweet and sours whey of white cheese
• Use of cassava and quinoa flours to produce gluten-free coated chicken strips
• The incidence of mycological and aflatoxin contamination of groundnuts collected from Khartoum state in Sudan
• A cross‑sectional study of food allergy and its psychological aspect among Saudi Arabia population
• Utilization of lactic acid bacteria combinations in the development of low lactose yoghurt
• Status of Hepcidin, Superoxide Dismutase, Zinc, and Copper in β-Thalassemia (A review)
• The effect of storage temperature and duration on the microbial growth in Sobia; a Saudi Arabian traditional drink