Department Researches & Publications

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
91 Different moisture contents of tempered hull barley and hull-less barley grains prior to milling 2.Effect on physical and sensory properties of bread baked from these barley flours Prof. Salah Hassanein Mohamed Abouelhawa 2018
92 Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid
Based Oleogel 		Dr. Ahmed Salah Moussa Saleh 2018
93 Effect of Nigella sativa and Carthamus tinctorius L. Oils on various Biochemical Parameters of streptozotocin-induced Diabetic Rates. Prof. Magda Abdel-Hamid Ahmed Salim 2018
94 Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder. (2018). Prof. Manal Abdel-Hamid Mahmoud Hassan 2018
95 Influence of fluidized bed jet milling on structural and functional properties of normal maize starch Dr. Ahmed Salah Moussa Saleh 2018
96 Different moisture contents of tempered hull barley and hull-less barley grains prior to milling 2.Effect on physical and sensory properties of bread baked from these barley flours Dr. Asmaa Mohamed Abdel-Rahman Sayed 2018
97 Technologies for Enhancement of Bioactive Components and Potential Health Benefits of Cereal and Cereal-Based Foods: Research Advances and Application Challenges Dr. Ahmed Salah Moussa Saleh 2017
98 Effect of using red rice fermented by Monascus ruber AUMC 4066 as replacement of wheat flour in sponge cake.

 		Prof. Soumia Mohamed Ibrahim Darwish 2017
99 Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 1-Effect of Storage Conditions on Gross Chemical Composition, Phytochemical Components and Oil Stability of Pink Grapefruit Peels. (2017). e Prof. Manal Abdel-Hamid Mahmoud Hassan 2017
100 Utilization of fermented yeast rice by the fungus Monascus ruber AUMC 4066 as food coloring agents. Prof. Soumia Mohamed Ibrahim Darwish 2017