الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
121 Effect of CaCl2 sprays on anthocyanin, pectin and phenolic acids fractionation in berry skin of two red grape (vitis vinifera L.) cultivars during ripening. Prof. Manal Abdel-Hamid Mahmoud Hassan 2015
122 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Magda Abdel-Hamid Ahmed Salim 2015
123 The changes in the volatile aldehydes formed during the deep-fat frying process Dr. Ahmed Salah Moussa Saleh 2015
124 Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. Prof. Soumia Mohamed Ibrahim Darwish 2015
125 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Manal Abdel-Hamid Mahmoud Hassan 2015
126 Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types Dr. Ahmed Salah Moussa Saleh 2015
127 Prospect for ethanol production from lignocellulosic biomass of sugar cane bagasse and other agricultural wastes. Prof. Abdalla Saleh Abdel-Gawad Lagouda 2015
128 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. Prof. Samy Ibrahim Mohamed Elsyiad 2015
129 Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch Dr. Ahmed Salah Moussa Saleh 2015
130 Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization Dr. Ahmed Salah Moussa Saleh 2015