الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
491 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds Prof. Mohamed Najib Ahmed Elrefi 1992
492 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
493 Coliforms, Enterobacteriacea and total Aerobic Mesophilic Counts in some selected meat products Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
494 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Bolbol Ramadan Ramadan Ramadan 1992
495 Natural food toxins, Assiut J. of Environmental Studies Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1992
496 Improvement of raw sugar quality using thermal affination process. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
497 Influence of partial replacement of sodium on reheological properties and quality of three types of Egyptian bread
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
498 Effect of extraction rates of Egyptian hard and soft wheat flours on the composition and gelling capacity of water-soluble pentosans. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
499 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Samy Ibrahim Mohamed Elsyiad 1992
500 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992