Personal Information

  • Position : Professor
  • Department :
  • Specification :
  • Work Phone :
  • Email : sharaf@du.edu.eg

E-Courses

Researches

  1. Effect of different milling processes on Egyptian wheat flour properties and pan bread quality�
  2. Utilization of potato peels extract as source of phytochemicals in biscuits�
  3. utilization of mango peels as a source of polyphenolic antioxidants�
  4. Influence of using moringa meal flour as meat extender on quality characteristics of beef burger patties during frozen storage.�
  5. Changes in physico-chemical quality and volatile compounds of orange-carrot juice blends during storage�
  6. protective effects of vitamin C on hematological and biochemical parameters of intoxicated male albino rats with lead and cadmium�
  7. Oestrogenicity of Corchorus olitorius L. seed oil.�
  8. Reduction of acrylamide formation in fried potato strips by different pre-frying treatments.�
  9. Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts�
  10. Impact of household cooking on release of fluorinated compounds PFOA and PFOS from Tefal coated cookware to foods�
  11. Utilization of grape pomace extract as a source of natural antioxidant in biscuits�
  12. Effect of frozen storage on the chemical ,physical and microbiological quality of imported mackerel (scomber scombrus).�
  13. Stability of carbamate pesticides residue in some vegetables throughout the household processing and cooking�
  14. Influence of chitosan based coating incorporation green tea and rosemary extracts on physicochemical and microbial quality of Tilapia fish (Oreochromis niloticus) fillets under���
  15. Chemical characteristics of ostrich meat in comparison with beef and chicken meats�
  16. Effect of soaking process on chemical characteristics and anti nutritional factors of some moringa seed varieties�
  17. The quality evaluation of cowpea seeds as affected by gamma irradiation 1-Evaluation of cooking Aspects ,Nutritional,digestibility,starch structure,flatulent effect and sensory���
  18. Chemical characteristics of whole eggs from avian species: A comparative study�
  19. Evaluation of natural products in some common Egyptian marine algae. J. Union, Arab. Biol., 2 (B), 137�153�
  20. Quality assessment of Egyptian Catfish (Clarias gariepinus) fillet during frozen storage�
  21. Influence of essential oils and frozen storage on quality parameters of catfish (Clarias gariepinus) burgers and fingers�
  22. Influence of the addition of chili pepper (as phytochemical rich components) on the quality characteristics of beef burger patties�
  23. Antinutritional components of moringa seeds and nutritional quality and functional properties for their proteins�
  24. POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES�
  25. The effect of ginger powder on quality attributes of some fruit nectars�
  26. Impact of addition some important herbs on the texture profile analysis of pan bread�
  27. Heavy metals pollution in Bolti (Oreochromis niloticus) fish as affected by the common cooking and processing methods.�
  28. Chemical technological and nutritional studies on hen's and Quails eggs�
  29. Utilization of grape pomace extract as a source of natural antioxidant in biscuits�
  30. Feeding pattern of children at different ages attending the outpatient clinic and its effect on their health�
  31. Effect of the nutritional status of diabetic children patients on the level of glucose and other elements in their blood�
  32. Astragalus kahiricus 根提取物对乙醇诱导的大鼠肝细胞凋亡的肝保护作用 (英文)�
  33. RECENT ADVANCES IN FOOD ENRICHMENT�
  34. Quality characteristics of novel dehydrates fruit sheets�
  35. Compositional characteristics of local chickpea varities and the functional properties of their protein extracts�
  36. Effect of roasting and bleaching processes on white and dark brown sesame seed oils�
  37. sensory and biological evaluation of biscuits supplemented with black cumin (Nigella Satival.) and its extracts�
  38. Preliminary studies concerning the microbiological quality of some egyptian popular foods sold in central areas of tanta�
  39. PHYTOCHEMICALS IN FOODS�
  40. Extension the shelf life and enhancing the quality of some packaged bakery products:An application for new oxygen scavengers�
  41. Production of nutritious low-cost supplementary baby foods for infants feeding�
  42. Quality of fish lipid frying oil medium as affected by conve-ntional and microwave frying methods�
  43. * Food Industries Dept., Fae. of Agric. Damietta Univ., Egypt.** Food Technology Dept., Fae. of Agric. Banha Univ., Moshtohor., Egypt. Corresponding author: mohteknik@ yahoo. com�
  44. Damietta Journal of Agricultural Sciences�
  45. Annals of Agric. Sci., Moshtohor ISSN 1110-0419 Vol. 56 (1)(2018), xxx�xxx http://aasj. bu. edu. eg/index. php�
  46. Annals of Agric. Sci., Moshtohor ISSN 1110-0419 Vol. 56 (1)(2018), 41�50 http://aasj. bu. edu. eg/index. php�
  47. Preliminary studies concerning the microbiological quality approaches of Egyptian popular Foods sold in central areas of Tanta City.�
  48. HEAVY METALS POLLUTION IN BOLTI (Oreochromis niloticus) FISH ASAFFECTED BY THE COMMON COOKING ANDPROCESSING MEmODS�
  49. EXTENSIONTHE SHELF LIFE AND ENHANCINGTHE QUALITYOF SOME PACKAGEDBAKERY PRODUCTS: AN APPLICATIONFOR NEW OXYGEN SCAVENGERS�
  50. Study of Food Consumption Patterns Specifies Subject Groups in the AER�