الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
471 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992
472 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Mohamed Najib Ahmed Elrefi 1992
473 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Samy Ibrahim Mohamed Elsyiad 1992
474 Removal of phenolic compounds and improvement of In-vitro digestibility of sunflower protein extracts by activated charcoal treatment Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
475 Available carbohydrates and in vitro starch digestibility of some dry legumes: Effect of soaking and different methods of processing. Prof. Mohamed Kamal El-Sayed Yussef 1992
476 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Samy Ibrahim Mohamed Elsyiad 1992
477 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
478 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
479 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed Najib Ahmed Elrefi 1992
480 Effect of frozen storage on lipid phospholipid fractions and fatty acid composition of cobb chicken tissues. Prof. Samy Ibrahim Mohamed Elsyiad 1992