الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
631 Lipid, phospholipid and fatty acid compositional changes of fenugreck seeds (Trigonella Foenum Graecum L.) during boiling and germination Prof. Salah Hassanein Mohamed Abouelhawa 1986
632 Effect of steeping and roasting on lipid, phospholipid fractions and fatty acid composition of Egyptian chufa tubers (Cyperus esculentus). Prof. Mohamed Najib Ahmed Elrefi 1986
633 Lipid, phospholipid and fatty acid compositional changes of fenugreck seeds (Trigonella Foenum Graecum L.) during boiling and germination, Prof. Mohamed Najib Ahmed Elrefi 1986
634 Effect of freezing and boiling on minerals content of six Egyptian beef organs Prof. Magda Abdel-Hamid Ahmed Salim 1985
635 Lipolysis and fractionation of triglycerides by Argentation-TLC in lard and beef tallow mixtures
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1985
636 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. Prof. Mohamed Kamal El-Sayed Yussef 1985
637 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. Prof. Mohamed Najib Ahmed Elrefi 1985
638 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans Prof. Mohamed Najib Ahmed Elrefi 1985
639 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. Prof. Mohamed Bahaa El-din Omar Mansour Nasr 1985
640 Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1985