ملخصات الابحاث

المجالات البحثية

علوم الاغذية

الابحاث العلمية

1 - Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats (2022).

2 - Green nanotechnology for preserving and enriching yogurt with biologically available iron (II) (2021).

3 - Green nanotechnology for preserving and enriching yogurt with biologically available iron (II) (2021).

4 - Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder (2021).

5 - Production of Functional Ice Milk Supplemented With Watermelon Seeds Embryonic Leaves Powder (2021).

6 - Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste (2020).

7 - Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste. (2020).

8 - Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste. (2020).

9 - Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste. (2020).

10 - Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste. (2020).

11 - Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder (2020).

12 - Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder (2020).

13 - PRODUCTION OF PROBIOTIC-FERMENTED RICE MILK BEVERAGE FORTIFIED WITH CACTUS PEAR AND PHYSALIS PULP (2020).

14 - Production of ghee-like product from vegetable oils blend enriched with red onion skin extract as a natural antioxidant (2019).

15 - Chemical, rheological and sensory characteristics of processed cheese spread analogues (2018).

16 - Effect of some natural antioxidants on oxidative stability of ghee like product containing high levels of polyunsaturated fatty acids (2018).

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