الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
131 The changes in the volatile aldehydes formed during the deep-fat frying process Dr. Ahmed Salah Moussa Saleh 2015
132 Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. Prof. Soumia Mohamed Ibrahim Darwish 2015
133 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Manal Abdel-Hamid Mahmoud Hassan 2015
134 Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types Dr. Ahmed Salah Moussa Saleh 2015
135 Prospect for ethanol production from lignocellulosic biomass of sugar cane bagasse and other agricultural wastes. Prof. Abdalla Saleh Abdel-Gawad Lagouda 2015
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 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
140 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