الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
621 Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content. Prof. Mohamed Najib Ahmed Elrefi 1986
622 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1986
623 Recent analytical techniques for characterization and quality assessment of tallow mixtures, (lard and beef) Prof. Mohamed Rashwan Abdel-Aal Rashwan 1986
624 Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination. Prof. Mohamed Kamal El-Sayed Yussef 1986
625 Effects of germination on Egyptian wheat and barley on lipids, phospholipids fractionations and fatty acid composition Prof. Mohamed Najib Ahmed Elrefi 1986
626 Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1986
627 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties. Prof. Mohamed Najib Ahmed Elrefi 1986
628 Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination. Prof. Salah Hassanein Mohamed Abouelhawa 1986
629 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties Prof. Mohamed Najib Ahmed Elrefi 1986
630 Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content. Prof. Mohamed Kamal El-Sayed Yussef 1986