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 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Magda Abdel-Hamid Ahmed Salim 2015
133 Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. Prof. Soumia Mohamed Ibrahim Darwish 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 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Manal Abdel-Hamid Mahmoud Hassan 2015
136 دراسات في ترويق مولاس البنجر باستخدام الفحم Prof. Samy Ibrahim Mohamed Elsyiad 2014
137 Studies of clarification of final beet molasses using charcoal Dr. Mennat Allah Mohamed Alanwar 2014
138 Effect of post-harvest delay on all cases of
sugar beet roots in the field
 		Prof. Samy Ibrahim Mohamed Elsyiad 2014
139 Optimization of dextranase enzyme on beet sugar manufacture under Egyptian conditions . Prof. Samy Ibrahim Mohamed Elsyiad 2014
140 Quality of Deep frying oils as affected by the type of foods and total frying – use time Rofaida Farag Mohamed Moftah 2014