الابحاث

كلية الزراعة

جامعة أسيوط

قسم علوم وتكنولوجيا الاغذية
# عنوان البحث المشارك في البحث سنة البحث
121 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity د. أحمد صلاح موسى صالح 2015
122 Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review د. أحمد صلاح موسى صالح 2015
123 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
124 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity أ.د.ماجدة عبدالحميد أحمد سليم 2015
125 The changes in the volatile aldehydes formed during the deep-fat frying process د. أحمد صلاح موسى صالح 2015
126 Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. أ.د.سومية محمد إبراهيم درويش 2015
127 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity أ.د. منال عبدالحميد محمود حسن 2015
128 Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types د. أحمد صلاح موسى صالح 2015
129 Prospect for ethanol production from lignocellulosic biomass of sugar cane bagasse and other agricultural wastes. أ.د.عبدالله صالح عبدالجواد لاجوده 2015
130 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. سامى ابراهيم محمد الصياد 2015