الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
461 Effect of gamma irradiation on flavor components of three Egyptian spice Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
462 Protein solubility, mineral content, amino acid composition and electrophoretic patterns of some gourd seeds. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
463 Studies on the protein solubility, amino acids composition and electrophoretic patterns of some gourd seeds Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
464 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds Prof. Mohamed Najib Ahmed Elrefi 1992
465 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992
466 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
467 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Bolbol Ramadan Ramadan Ramadan 1992
468 Effect of frozen storage on lipid phospholipid fractions and fatty acid composition of cobb chicken tissues. Prof. Samy Ibrahim Mohamed Elsyiad 1992
469 Coliforms, Enterobacteriacea and total Aerobic Mesophilic Counts in some selected meat products Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
470 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Magda Abdel-Hamid Ahmed Salim 1992