الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
131 Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types Dr. Ahmed Salah Moussa Saleh 2015
132 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Magda Abdel-Hamid Ahmed Salim 2015
133 Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. Prof. Soumia Mohamed Ibrahim Darwish 2015
134 Quality of beet juice and its liquor during beet sugar processing. Dr. Mokhless Ahmed Mohamed Mohamed Abdel-Rahman 2014
135 Effect of post-harvest delay on all cases of
sugar beet roots in the field
 		Prof. Samy Ibrahim Mohamed Elsyiad 2014
136 Studies of clarification of final beet molasses using charcoal Prof. Mohamed Bahaa El-din Omar Mansour Nasr 2014
137 Quality of Deep frying oils as affected by the type of foods and total frying – use time Rofaida Farag Mohamed Moftah 2014
138 In Vivo Effect of Essential Oils from Laurus nobilis, Anethum graveolens and Mentha piperitaon Mycobiota Associated with Domiati Cheese during Storage. Prof. Soumia Mohamed Ibrahim Darwish 2014
139 49. Effects of some Aromatic plant oils on thermo oxidative stability of sunflower oil Prof. Mohamed Rashwan Abdel-Aal Rashwan 2014
140 Effect of post-harvest delay on all cases of
sugar beet roots in the field
 		Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 2014