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Ashraf Mohamed Mohamed Sharaf
Faculty of Agriculture
Ashraf Mohamed Mohamed Sharaf - Staff Pages | Damietta University
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Professor
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sharaf@du.edu.eg
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Researches
Google Scholar Researches
Effect of different milling processes on Egyptian wheat flour properties and pan bread quality�
Utilization of potato peels extract as source of phytochemicals in biscuits�
utilization of mango peels as a source of polyphenolic antioxidants�
Influence of using moringa meal flour as meat extender on quality characteristics of beef burger patties during frozen storage.�
Changes in physico-chemical quality and volatile compounds of orange-carrot juice blends during storage�
protective effects of vitamin C on hematological and biochemical parameters of intoxicated male albino rats with lead and cadmium�
Oestrogenicity of Corchorus olitorius L. seed oil.�
Reduction of acrylamide formation in fried potato strips by different pre-frying treatments.�
Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts�
Impact of household cooking on release of fluorinated compounds PFOA and PFOS from Tefal coated cookware to foods�
Effect of frozen storage on the chemical ,physical and microbiological quality of imported mackerel (scomber scombrus).�
Utilization of grape pomace extract as a source of natural antioxidant in biscuits�
Stability of carbamate pesticides residue in some vegetables throughout the household processing and cooking�
Influence of chitosan based coating incorporation green tea and rosemary extracts on physicochemical and microbial quality of Tilapia fish (Oreochromis niloticus) fillets under���
Chemical characteristics of whole eggs from avian species: A comparative study�
Chemical characteristics of ostrich meat in comparison with beef and chicken meats�
Effect of soaking process on chemical characteristics and anti nutritional factors of some moringa seed varieties�
The quality evaluation of cowpea seeds as affected by gamma irradiation 1-Evaluation of cooking Aspects ,Nutritional,digestibility,starch structure,flatulent effect and sensory���
Evaluation of natural products in some common Egyptian marine algae. J. Union, Arab. Biol., 2 (B), 137�153�
Quality assessment of Egyptian Catfish (Clarias gariepinus) fillet during frozen storage�
Influence of essential oils and frozen storage on quality parameters of catfish (Clarias gariepinus) burgers and fingers�
Influence of the addition of chili pepper (as phytochemical rich components) on the quality characteristics of beef burger patties�
Antinutritional components of moringa seeds and nutritional quality and functional properties for their proteins�
POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES�
The effect of ginger powder on quality attributes of some fruit nectars�
Heavy metals pollution in Bolti (Oreochromis niloticus) fish as affected by the common cooking and processing methods.�
Chemical technological and nutritional studies on hen's and Quails eggs�
Utilization of grape pomace extract as a source of natural antioxidant in biscuits�
Impact of addition some important herbs on the texture profile analysis of pan bread�
Feeding pattern of children at different ages attending the outpatient clinic and its effect on their health�
Effect of the nutritional status of diabetic children patients on the level of glucose and other elements in their blood�
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)�
RECENT ADVANCES IN FOOD ENRICHMENT�
Quality characteristics of novel dehydrates fruit sheets�
Compositional characteristics of local chickpea varities and the functional properties of their protein extracts�
Effect of roasting and bleaching processes on white and dark brown sesame seed oils�
sensory and biological evaluation of biscuits supplemented with black cumin (Nigella Satival.) and its extracts�
Preliminary studies concerning the microbiological quality of some egyptian popular foods sold in central areas of tanta�
PHYTOCHEMICALS IN FOODS�
Extension the shelf life and enhancing the quality of some packaged bakery products:An application for new oxygen scavengers�
Production of nutritious low-cost supplementary baby foods for infants feeding�
Quality of fish lipid frying oil medium as affected by conve-ntional and microwave frying methods�
Damietta Journal of Agricultural Sciences�
Annals of Agric. Sci., Moshtohor ISSN 1110-0419 Vol. 56 (1)(2018), xxx�xxx http://aasj. bu. edu. eg/index. php�
Annals of Agric. Sci., Moshtohor ISSN 1110-0419 Vol. 56 (1)(2018), 41�50 http://aasj. bu. edu. eg/index. php�
Preliminary studies concerning the microbiological quality approaches of Egyptian popular Foods sold in central areas of Tanta City.�
HEAVY METALS POLLUTION IN BOLTI (Oreochromis niloticus) FISH ASAFFECTED BY THE COMMON COOKING ANDPROCESSING MEmODS�
EXTENSIONTHE SHELF LIFE AND ENHANCINGTHE QUALITYOF SOME PACKAGEDBAKERY PRODUCTS: AN APPLICATIONFOR NEW OXYGEN SCAVENGERS�
Study of Food Consumption Patterns Specifies Subject Groups in the AER�