الابحاث

Faculty of Agriculture

Assiut University

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