Report date: Nov 6,2024
Conflict count: 361874
Publisher: Egyptian Knowledge Bank
Title count: 211
Conflict count: 1096


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Created: 2021-06-14 07:41:30
ConfID: 6077980
CauseID: 1500945197
OtherID: 1482539879
JT: Menoufia Journal of Food and Dairy Sciences
MD: Salem,3,2,1,2018,POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS
DOI: 10.21608/mjfds.2018.123598(Journal) (6077980-N)
DOI: 10.21608/mjfds.2018.175420(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077981
CauseID: 1500945197
OtherID: 1482539879
JT: Menoufia Journal of Food and Dairy Sciences
MD: Kebary,3,3,75,2018,INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE
DOI: 10.21608/mjfds.2018.123881(Journal) (6077981-N)
DOI: 10.21608/mjfds.2018.175628(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077982
CauseID: 1500945197
OtherID: 1483396645
JT: Menoufia Journal of Food and Dairy Sciences
MD: Mansour,2,1,53,2017,EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH
DOI: 10.21608/mjfds.2017.125396(Journal) (6077982-N)
DOI: 10.21608/mjfds.2017.176021(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077983
CauseID: 1500945197
OtherID: 1483396645
JT: Menoufia Journal of Food and Dairy Sciences
MD: Mansour,2,4,117,2017,PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS.
DOI: 10.21608/mjfds.2017.127040(Journal) (6077983-N)
DOI: 10.21608/mjfds.2017.176554(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077976
CauseID: 1500945197
OtherID: 1482539879
JT: Menoufia Journal of Food and Dairy Sciences
MD: Kamaly,3,3,39,2018,CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE
DOI: 10.21608/mjfds.2018.123877(Journal) (6077976-N)
DOI: 10.21608/mjfds.2018.175626(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077977
CauseID: 1500945197
OtherID: 1483396645
JT: Menoufia Journal of Food and Dairy Sciences
MD: Azzazy,2,1,15,2017,EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA)
DOI: 10.21608/mjfds.2017.125392(Journal) (6077977-N)
DOI: 10.21608/mjfds.2017.176012(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077978
CauseID: 1500945197
OtherID: 1483396645
JT: Menoufia Journal of Food and Dairy Sciences
MD: Amer,2,4,77,2017,IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS
DOI: 10.21608/mjfds.2017.127037(Journal) (6077978-N)
DOI: 10.21608/mjfds.2017.176552(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077979
CauseID: 1500945197
OtherID: 1479105364
JT: Menoufia Journal of Food and Dairy Sciences
MD: El-Bedawey,4,1,37,2019,PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS
DOI: 10.21608/mjfds.2019.116405(Journal) (6077979-N)
DOI: 10.21608/mjfds.2019.174244(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077972
CauseID: 1500945197
OtherID: 1483396645
JT: Menoufia Journal of Food and Dairy Sciences
MD: Kamaly,2,2,23,2017,QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT
DOI: 10.21608/mjfds.2017.125652(Journal) (6077972-N)
DOI: 10.21608/mjfds.2017.176053(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077973
CauseID: 1500945197
OtherID: 1483396645
JT: Menoufia Journal of Food and Dairy Sciences
MD: Hassan,2,3,65,2017,EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE
DOI: 10.21608/mjfds.2017.126801(Journal) (6077973-N)
DOI: 10.21608/mjfds.2017.176369(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077974
CauseID: 1500945197
OtherID: 1483396645
JT: Menoufia Journal of Food and Dairy Sciences
MD: Hassan,2,4,65,2017,EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE
DOI: 10.21608/mjfds.2017.127035(Journal) (6077974-N)
DOI: 10.21608/mjfds.2017.176550(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077975
CauseID: 1500945197
OtherID: 1479105364
JT: Menoufia Journal of Food and Dairy Sciences
MD: El-Poraie,4,1,1,2019,EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS
DOI: 10.21608/mjfds.2019.116404(Journal) (6077975-N)
DOI: 10.21608/mjfds.2019.174241(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077969
CauseID: 1500945197
OtherID: 1482064210
JT: Menoufia Journal of Food and Dairy Sciences
MD: Ezzeldeen,4,4,141,2019,QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE
DOI: 10.21608/mjfds.2019.123030(Journal) (6077969-N)
DOI: 10.21608/mjfds.2019.174898(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077970
CauseID: 1500945197
OtherID: 1482064210
JT: Menoufia Journal of Food and Dairy Sciences
MD: Salem,3,1,1,2018,POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS
DOI: 10.21608/mjfds.2018.123341(Journal) (6077970-N)
DOI: 10.21608/mjfds.2018.175415(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077971
CauseID: 1500945197
OtherID: 1482539879
JT: Menoufia Journal of Food and Dairy Sciences
MD: Kebary,3,3,51,2018,EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY
DOI: 10.21608/mjfds.2018.123875(Journal) (6077971-N)
DOI: 10.21608/mjfds.2018.175623(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077984
CauseID: 1500945197
OtherID: 1482539879
JT: Menoufia Journal of Food and Dairy Sciences
MD: Kamly,3,3,77,2018,TECHNOLOGICAL STUDIES ON PROCESSED CHEESE
DOI: 10.21608/mjfds.2018.123882(Journal) (6077984-N)
DOI: 10.21608/mjfds.2018.175629(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077985
CauseID: 1500945197
OtherID: 1482539879
JT: Menoufia Journal of Food and Dairy Sciences
MD: Eissa,4,5,171,2019,CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)
DOI: 10.21608/mjfds.2019.124919(Journal) (6077985-N)
DOI: 10.21608/mjfds.2019.175360(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077986
CauseID: 1500945197
OtherID: 1482539879
JT: Menoufia Journal of Food and Dairy Sciences
MD: Saad,4,5,189,2019,TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT.
DOI: 10.21608/mjfds.2019.124929(Journal) (6077986-N)
DOI: 10.21608/mjfds.2019.175362(Journal)
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Created: 2021-06-14 07:41:30
ConfID: 6077987
CauseID: 1500945197
OtherID: 1482539879
JT: Menoufia Journal of Food and Dairy Sciences
MD: Mansour,4,5,191,2019,TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES
DOI: 10.21608/mjfds.2019.124935(Journal) (6077987-N)
DOI: 10.21608/mjfds.2019.175364(Journal)