الرئيسية
الأبحاث العلمية
التدريس
التدرج الوظيفى
السيرة الذاتية
البحث الأكاديمى
إتصل بنا
الموقع الجديد
المجالات البحثية
Biogenic amine in food
Food Chemistry
Food Quailty
Food Safety
Food Technology
Probiolive
Technology of Juices and beverages
الابحاث العلمية
1 -
Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread (2018).
2 -
Oxidative stability of edible oils via addition of pomegranate and orange peel extracts (2018).
3 -
Oxidative stability of edible oils via addition of pomegranate and orange peel extracts (2018).
4 -
Acceleration of mackerel fish sauce fermentation via bromelain addition (2018).
5 -
FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.) PRODUCED VIA LACTIC ACID BACTERIA DURING COLD STORAGE (2018).
6 -
Bacteriocin-like Substances Produced by Specific Strains of Lactic Acid Bacteria Isolated from Milk Products (2018).
7 -
Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage (2017).
8 -
Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage (2017).
9 -
Changes in biogenic amine contents throughout storage of canned fish products. (2014).
10 -
Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice (2014).
11 -
Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage (2013).
12 -
Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria (2011).
13 -
Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage (2011).
14 -
Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography (2011).
15 -
Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage (2010).
16 -
Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage (2009).
17 -
Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds (2003).
ملخصات الابحاث
تحميل
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دخول
2014 all rights reserved.
Zagazig University
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