ملخصات الابحاث

المجالات البحثية

الابحاث العلمية

1 - Polyphenolic Protein Isolates from Some Seed Legumes Wastes Rich in Antioxidant, Anticancer, and Antibacterial Components Enhances Camel Meat Burger's Quality (2023).

2 - The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations (2022).

3 - The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations (2022).

4 - Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties (2022).

5 - Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties (2022).

6 - Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten free donut made from cantaloupe by products (2021).

7 - Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread (2018).

8 - Acceleration of mackerel fish sauce fermentation via bromelain addition (2018).

9 - Acceleration of mackerel fish sauce fermentation via bromelain addition (2018).

10 - Characterization of fiber pectin prepared from tomato processing wastes and its utilization in low-fat beef burger (2008).

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