الابحاث

كلية الزراعة

جامعة أسيوط

قسم علوم وتكنولوجيا الاغذية
# عنوان البحث المشارك في البحث سنة البحث
121 Assessment of the effect of liquid smoke on the chemical composition and quality attributes of fish balls during chilled storage. أ.د.محمد كمال السيد محمد يوسف 2015
122 Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization د. أحمد صلاح موسى صالح 2015
123 Minimizing the milk of lime and steam consumption during
sugar beet processing in delta sugar factories 		سامى ابراهيم محمد الصياد 2015
124 Assessment of the effect of liquid smoke on the chemical composition and quality attributes of fish balls during chilled storage. أ.د.عبدالله صالح عبدالجواد لاجوده 2015
125 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity د. أحمد صلاح موسى صالح 2015
126 Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review د. أحمد صلاح موسى صالح 2015
127 Effect of CaCl2 sprays on anthocyanin, pectin and phenolic acids fractionation in berry skin of two red grape (vitis vinifera L.) cultivars during ripening. أ.د. منال عبدالحميد محمود حسن 2015
128 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity أ.د.ماجدة عبدالحميد أحمد سليم 2015
129 The changes in the volatile aldehydes formed during the deep-fat frying process د. أحمد صلاح موسى صالح 2015
130 Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. أ.د.سومية محمد إبراهيم درويش 2015