الابحاث

كلية الزراعة

جامعة أسيوط

قسم علوم وتكنولوجيا الاغذية
# عنوان البحث المشارك في البحث سنة البحث
101 Utilization of fermented yeast rice by the fungus Monascus ruber AUMC 4066 as food coloring agents. أ.د.سومية محمد إبراهيم درويش 2017
102 Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid د. أحمد صلاح موسى صالح 2017
103 Preparation and evaluation of oat-kishk flakes as a new product.


 		أ.د.سومية محمد إبراهيم درويش 2017
104 Functional Characteristics of Oleogel Prepared from Sunflower Oil with β-Sitosterol and Stearic Acid د. أحمد صلاح موسى صالح 2017
105 Technologies for Enhancement of Bioactive Components and Potential Health Benefits of Cereal and Cereal-Based Foods: Research Advances and Application Challenges د. أحمد صلاح موسى صالح 2017
106 Effect of using red rice fermented by Monascus ruber AUMC 4066 as replacement of wheat flour in sponge cake.

 		أ.د.سومية محمد إبراهيم درويش 2017
107 Influencing of sugar beet preparation stages on the efficiency of extraction processing سامى ابراهيم محمد الصياد 2016
108 Different moisture contents of tempered hulled and hull-less barley grains prior to milling. 1. Effect on extraction rate, color and characteristics of flours. أ.د.محمد كمال السيد محمد يوسف 2016
109 Determination of different inositol phosphate forms in raw, soaked and germinating legumes by anion-exchange chromatography. أ.د.عبدالله صالح عبدالجواد لاجوده 2016
110 Consumption of milk of lime as affected by the quality of sugar beet roots سامى ابراهيم محمد الصياد 2016