الابحاث

كلية الزراعة

جامعة أسيوط

قسم علوم وتكنولوجيا الاغذية
# عنوان البحث المشارك في البحث سنة البحث
121 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. د. مخلص أحمد محمد محمد عبدالرحمن 2015
122 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
123 Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review د. أحمد صلاح موسى صالح 2015
124 Minimizing the milk of lime and steam consumption during
sugar beet processing in delta sugar factories 		سامى ابراهيم محمد الصياد 2015
125 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
126 The changes in the volatile aldehydes formed during the deep-fat frying process د. أحمد صلاح موسى صالح 2015
127 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity د. أحمد صلاح موسى صالح 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 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
130 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity أ.د.ماجدة عبدالحميد أحمد سليم 2015