الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
131 Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review Dr. Ahmed Salah Moussa Saleh 2015
132 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
133 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Magda Abdel-Hamid Ahmed Salim 2015
134 The changes in the volatile aldehydes formed during the deep-fat frying process Dr. Ahmed Salah Moussa Saleh 2015
135 Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. Prof. Soumia Mohamed Ibrahim Darwish 2015
136 Effect of dextran on sugar beet quality under Egyptian conditions . Prof. Samy Ibrahim Mohamed Elsyiad 2014
137 Quality of Deep frying oils as affected by the type of foods and total frying – use time Dr. Fawzy Abdel-kader Mohamed El-Fishawy 2014
138 دراسات في ترويق مولاس البنجر باستخدام الفحم Prof. Samy Ibrahim Mohamed Elsyiad 2014
139 Studies of clarification of final beet molasses using charcoal Dr. Mennat Allah Mohamed Alanwar 2014
140 Optimization of dextranase enzyme on beet sugar manufacture under Egyptian conditions . Prof. Samy Ibrahim Mohamed Elsyiad 2014