| 1. | Bioavailability, Stability and Antioxidant Activity of Ginger and Curcumin Before and After Encapsulation | |
| Pages 81-91 | ||
| Doaa A. Selim; Ghada M. Khiralla; U. A. El behairy; M. A. Madkour | ||
| 2. | Aluminum Leaching during Food Preparation and Storage | |
| Pages 93-97 | ||
| Hanan A. M. Ali; A. M. Ali | ||
| 3. | Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread | |
| Pages 99-107 | ||
| Salwa G. Arafa; W. Z. Badawy; M. A. El-Bana; Alaa S. Mohamed | ||
