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. Manal Abdel-Hamid Mahmoud Hassan 2015
133 Prospect for ethanol production from lignocellulosic biomass of sugar cane bagasse and other agricultural wastes. Prof. Abdalla Saleh Abdel-Gawad Lagouda 2015
134 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
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 Studies of clarification of final beet molasses using charcoal Prof. Mohamed Bahaa El-din Omar Mansour Nasr 2014
137 49. Effects of some Aromatic plant oils on thermo oxidative stability of sunflower oil Prof. Mohamed Rashwan Abdel-Aal Rashwan 2014
138 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
139 Studies of clarification of final beet molasses using charcoal Prof. Magda Abdel-Hamid Ahmed Salim 2014
140 49. Effects of some Aromatic plant oils on thermo oxidative stability of sunflower oil Prof. Ahmed Hamed Abd ElGhany Khalifa 2014