الابحاث

كلية الزراعة

جامعة أسيوط

قسم علوم وتكنولوجيا الاغذية
# عنوان البحث المشارك في البحث سنة البحث
1 Improving Nutritional Quality of Gluten Free Noodles Using Sand Smelt (Atherina boyeri) Fish. أ.د. منال عبدالحميد محمود حسن 2024.
2 Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds د. أحمد صلاح موسى صالح 2024
3 New Insights into Red and White Quinoa Protein Isolates Nutritional Functional Thermal Properties روفيدة فرج محمد مفتاح 2024
4 Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS د. أحمد صلاح موسى صالح 2024
5 Effect of Incorporating Grape Seeds as a Natural Preservative on the Properties of Beef Burgers During Freeze Preservation أ.د.ماجدة عبدالحميد أحمد سليم 2024
6 Curcumin-loaded soybean-dextran conjugate nanogels: Construction, characterization, and incorporation into orange juice beverage د. أحمد صلاح موسى صالح 2024
7 Effect of Incorporating Grape Seeds as a Natural Preservative on the Properties of Beef Burgers During Freeze Preservation د. منة الله محمد الأنور حسن حسين 2024
8 Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation د. أحمد صلاح موسى صالح 2024
9 Effect of Incorporating Grape Seeds as a Natural Preservative on the Properties of Beef Burgers During Freeze Preservation نهاد عبد الناصر عبد الحميد محمد 2024
10 Effect of Incorporating Grape Seeds as a Natural Preservative on the Properties of Beef Burgers During Freeze Preservation أ.د.سومية محمد إبراهيم درويش 2024