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 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.صلاح حسنين محمد أبوالهوى 2016
108 Analysis of Organochlorine and Organophosphorus Pesticide Residues in Dairy Products and Baby Foods from Egyptian Markets. أ.د.سومية محمد إبراهيم درويش 2016
109 Different moisture contents of tempered hulled and hull-less barley grains prior to milling. 1. Effect on extraction rate, color and characteristics of flours. ا . د. أسماء محمد عبدالرحمن سيد 2016
110 EFFECT OF SOME VISCOSITY REDUCER IN SUGAR LOSSES IN BEET MOLASSES سامى ابراهيم محمد الصياد 2016