Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product

Journals Menu

Follow SCIRP

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 2.37
Citations

Journals Menu

"Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product"
written by Khaled M. Al-Marazeeq, Malak M. Angor,
published by Food and Nutrition Sciences, Vol.8 No.2, 2017

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Application of Wheat and Its Constituents in Diverse Functional Food Products
	Wheat Science, 2024

[2]	تأثير البسكويت المدعم بعديد السكارايد الكبريتي المعزول من طحلب كلادوفورا فراكتا (Cladophora fracta): الخصائص الريولوجية والوظيفية والحسية‎
	Jordan Journal of Agricultural …, 2024

[3]	تأثير البسكويت المدعم بعديد السكارايد الكبريتي المعزول من طحلب كلادوفورا فراکتا (Cladophora fracta): الخصائص الريولوجية والوظيفية والحسية.‎
	Jordan Journal of …, 2024

[4]	The effect of some natural antioxidants supplementation on cognition status in children with learning disabilities
	Banna, NM Rabeh, US Mostafa… - Egyptian Journal of …, 2023

[5]	Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp
	Egyptian Journal of …, 2023

[6]	Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
	Applied Sciences, 2023

[7]	Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing
	Foods, 2023

[8]	Physicochemical and sensory properties of Jameed Enriched with orange albedo and apple peel powder
	African Journal of Food, Agriculture, Nutrition and …, 2023

[9]	Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut
	Heliyon, 2023

[10]	Effect of Bioactive Compounds of Sting Nettle (Urtica Diocia L.) Leaves on Shelf Life of the Salty Biscuits
	Food Technology Research Journal, 2023

[11]	The Impact of Inulin and Chia Mucilage on Biscuit Formula as a Fat Replacer
	Egyptian Journal of Chemistry, 2023

[12]	Industrial Application and Health Prospective of Fig (Ficus carica) By-Products
	Molecules, 2023

[13]	Buğday ruşeymi ve tarhana ilavesiyle fonksiyonel ve besleyici özellikleri geliştirilmiş gevrek üretimi üzerine bir araştırma
	2022

[14]	Efecto del tratamiento térmico del germen de trigo sobre sus propiedades físicas y químicas
	THESIS, 2022

[15]	Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
	Frontiers in …, 2022

[16]	Efficiency of Some Natural Antioxidants on Memory Status in Children with Learning Disabilities
	Banna, NM Rabeh, US Mostafa… - …, 2022

[17]	Study of properties of wheat germins and meals and their use in the production of dietary hardtacks
	… , P., Cheremskaya, T …, 2021

[18]	Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies
	Himalayan Journal of Science and …, 2021

[19]	Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours
	2021

[20]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates
	2021

[21]	Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits
	2021

[22]	Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation
	2021

[23]	EFFECT OF REPLACING WHEAT FLOUR WITH WHITE QUINOA CHENOPODIUM QUINOAWILLD FLOUR FOR MANUFACTURING OF FREE GLUTEN …
	2020

[24]	Consumer preferences and physical evaluation of shortbread stored in different packaging
	2020

[25]	Does intake of bread supplemented with wheat germ have a preventive role on cardiovascular disease risk markers in healthy volunteers? A randomised …
	2019

[26]	Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits
	2019

[27]	Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed
	2019

[28]	Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour
	2019

[29]	Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
	2019

[30]	Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products
	2018

[31]	A compendium of wheat germ: Separation, stabilization and food applications
	Trends in Food Science & Technology, 2018

[32]	Research Article Fortification of Al-Jameed Bouillon by Adding Barley and Wheat Bran and Study its Effect on Chemical and Sensory Properties
	2018

[33]	Fortification of Al-Jameed Bouillon by Adding Barley and Wheat Bran and Study its Effect on Chemical and Sensory Properties
	2018

[34]	Pau mixtures of sorghum, maize, soybean, Moringa leaves Key words: Acceptable, Biscuits


[35]	Development and Quality Evaluation of Calcium Rich Biscuits Incorporating Eggshell Powder

[1]	Physicochemical and sensory properties of jameed enriched with orange albedo and apple peel powder African Journal of Food, Agriculture, Nutrition and Development, 2023 DOI:10.18697/ajfand.117.22535

[2]	Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products Frontiers in Nutrition, 2022 DOI:10.3389/fnut.2022.1011384

[3]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates LWT, 2021 DOI:10.1016/j.lwt.2021.111005

[4]	Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation Journal of Food Science, 2021 DOI:10.1111/1750-3841.15548

[5]	Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation Journal of Food Science, 2021 DOI:10.1111/1750-3841.15548

[6]	Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits Foods, 2021 DOI:10.3390/foods10040771

[7]	Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours Open Access Macedonian Journal of Medical Sciences, 2021 DOI:10.3889/oamjms.2021.6121

[8]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates LWT, 2021 DOI:10.1016/j.lwt.2021.111005

[9]	Consumer preferences and physical evaluation of shortbread stored in different packaging International Journal of Consumer Studies, 2020 DOI:10.1111/ijcs.12579

[10]	Consumer preferences and physical evaluation of shortbread stored in different packaging International Journal of Consumer Studies, 2020 DOI:10.1111/ijcs.12579

[11]	Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits Nutrition & Food Science, 2019 DOI:10.1108/NFS-10-2018-0270

[12]	Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour Quality Assurance and Safety of Crops & Foods, 2019 DOI:10.3920/QAS2018.1376

[13]	A compendium of wheat germ: Separation, stabilization and food applications Trends in Food Science & Technology, 2018 DOI:10.1016/j.tifs.2018.06.001

Follow SCIRP

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies