الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
611 Effect of roasting of chickpea (Cicer Arietinum) on gross chemical composition, amino acid composition and phenolic acids content, Prof. Mohamed Najib Ahmed Elrefi 1986
612 Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1986
613 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties. Prof. Mohamed Najib Ahmed Elrefi 1986
614 Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination. Prof. Salah Hassanein Mohamed Abouelhawa 1986
615 Effect of steeping and roasting on Lipid, phospholipid fractions and fatty acid composition of Egyptian Chufa tubers (Cyperus Esculentus Prof. Salah Hassanein Mohamed Abouelhawa 1986
616 Effects of germination on Egyptian wheat and barley on lipids, phospholipids fractionations and fatty acid composition Prof. Mohamed Najib Ahmed Elrefi 1986
617 Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content. Prof. Mohamed Kamal El-Sayed Yussef 1986
618 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties. Prof. Mohamed Kamal El-Sayed Yussef 1986
619 Effect of steeping and roasting on lipid, phospholipid fractions and fatty acid composition of Egyptian chufa tubers (Cyperus esculentus). Prof. Mohamed Kamal El-Sayed Yussef 1986
620 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties Prof. Mohamed Najib Ahmed Elrefi 1986