kfslogo أ.د/بديعه عبد الرحمن بيصار

الأبحاث العلمية

قائمة بالبحوث للعضو
تاريخ البحث
نوع البحث
البحث
م
01/01/2008
مشترك
تحسين القابلية لاستهلاك لحم سمك سكمبرومورس (الشبيه بالتونة) بتصنيعه إلى أقراص سمكية
1
01/01/2008
منفرد
Chemical, technological and biological studies of certain mixtures of new infant food
2
01/01/2008
منفرد
Effect of using Orange and Apple peel as fat replacers on The sensory, Physical, and nutritional evaluation of beef burgers
3
01/01/2008
مشترك
fish cake fram tuna- like4 fish (Scombromorous spp. ) flesh to imporove its comsumption acceptability
4
01/01/2008
مشترك
Effect of mutriition with turmeric,curcumin and betrahy drocurcumin on diabetic rats
5
01/01/2008
مشترك
Utilization of pumpkin pulp and seeds flour as nutrient supplement of wheat biscuit
6
01/01/2008
مشترك
Possibilities to decrease the potential of Acrylamide formation in fried potato products J.Agric
7
01/01/2007
مشترك
Techmological Processes affecting on reduction of dicofol residues on strawberry and cantaloupe
8
01/01/2007
مشترك
العمليات التكنولوجية المؤثرة على اختزال مبيد الديكوفول بالفراولة والكانتلوب
9
01/01/2006
منفرد
Impact of storage, flour extraction rate and bread making on Malathion residues and chemical composition of wheat
10
01/01/2006
منفرد
Nutrition and biological studies on green barley leaves as a sours of beta carotene
11
01/01/2006
منفرد
Effect of using different cooking oils on acryl amide formation in some Egyptian fried foods
12
01/01/2005
مشترك
chemical and sensory evaluation of chickupea and soyabeanas affected by soaking, germination and cooking
13
01/01/2004
منفرد
Technological, Chemical and biological studies on Prepared elderly food production
14
01/01/2003
مشترك
Microbial production of invertase and its utilization in preparation of invited sugara
15
01/01/2002
مشترك
Technological and microbiological studies on some oxyamyl treated vegetable crops
16
01/01/2000
مشترك
High dietary protein pasta from mixtures of mung beans and other legume flours
17
01/01/2000
مشترك
Some physical , chemical , biological and technological evaluation of wheat and triticale
18
01/01/1999
مشترك
Chemical composition and some protein characteristics of grape (vitis viinifera ) seed mel
19
01/01/1998
مشترك
Effect of boiling, grilling and freezing on chlorpyrifos residues and protein quality in japaneae quail
20
01/01/1998
منفرد
Production of high dietary protein spaghetti from leguminous sources
21
01/01/1997
مشترك
Nutritional and biological studies on dry, soaked, germinated and cooked mung beans
22
01/01/1994
مشترك
Effect of pickling and storage of pickled cucumber and peper on actellic residues, microbial count and chemical composition
23
01/01/1992
مشترك
Role of home preparations and some technological processes in reducing kelthane residues on grape and peach fruits and in their products
24


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