الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
121 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Magda Abdel-Hamid Ahmed Salim 2015
122 Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. Prof. Soumia Mohamed Ibrahim Darwish 2015
123 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Manal Abdel-Hamid Mahmoud Hassan 2015
124 Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review Dr. Ahmed Salah Moussa Saleh 2015
125 Prospect for ethanol production from lignocellulosic biomass of sugar cane bagasse and other agricultural wastes. Prof. Abdalla Saleh Abdel-Gawad Lagouda 2015
126 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. Prof. Samy Ibrahim Mohamed Elsyiad 2015
127 The changes in the volatile aldehydes formed during the deep-fat frying process Dr. Ahmed Salah Moussa Saleh 2015
128 Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types Dr. Ahmed Salah Moussa Saleh 2015
129 Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch Dr. Ahmed Salah Moussa Saleh 2015
130 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. Dr. Mokhless Ahmed Mohamed Mohamed Abdel-Rahman 2015