الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
601 Effect of germination, boiling and roasting processes on protein fractionation and solubilization and the amino acid composition of fenugreek seeds. Prof. Mohamed Najib Ahmed Elrefi 1987
602 Production of nonconventional proteins from date industry wastes Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1987
603 Characteristics and composition of Egyptian olive oil Prof. Mohamed Najib Ahmed Elrefi 1987
604 Detection and evaluation of lard adulteration in pure buffalo and cow butter Prof. Mohamed Rashwan Abdel-Aal Rashwan 1987
605 Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination. Prof. Mohamed Najib Ahmed Elrefi 1986
606 Identification and fractionation of phenolic acids in milling fractions of two Egyptian wheat varieties Prof. Mohamed Najib Ahmed Elrefi 1986
607 Effect of germination of Egyptian wheat and barley on lipids, phospholipids fractions and fatty acid composition. Prof. Mohamed Kamal El-Sayed Yussef 1986
608 Effect of steeping and roasting on lipid, phospholipid fractions and fatty acid composition of Egyptian chufa tubers (Cyperus esculentus). Prof. Salah Hassanein Mohamed Abouelhawa 1986
609 Effect of steeping and roasting on Lipid, phospholipid fractions and fatty acid composition of Egyptian Chufa tubers (Cyperus Esculentus Prof. Salah Hassanein Mohamed Abouelhawa 1986
610 Lipid, phospholipid and fatty acid compositional changes of fenugreek seeds (Trigonella foenum graecum L.) during boilling and germination. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1986