Ashraf Mahdy Abd El-Hameid Sharoba|Publications

Benha University

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Prof. Ashraf Mahdy Abd El-Hameid Sharoba :: Publications:

Research Fields

heat transfar in food processing

Sensory evaluation

food quality control

fruit juice, jam and tomato products

food technology and food scenice

food process engineering and food microbiology

Rheological properties of foods

Number of publications is 47

Title

1-Use of some hydrocolloids to improve the quality of Iraqi bread (Simon) product

Abstract' | Full paper

2-Improve the quality of English Cake by using of some Enzymes

Abstract' | Full paper

3-Chemicals and Biological Study on Tortilla Chips

Abstract' | Full paper

4-Utilization of Sprulina Algae to Improve the Nutritional Value of Kiwifruits and Cantaloupe Nectar Blends

Abstract' | Full paper

5-Identification and determination of aroma components of some juice and its blends

Abstract' | Full paper

6-EFFECT OF EXTRACTION METHODS ON ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF SOME SPICES AND HERBS EXTRACTS

Abstract' | Full paper

7-Evaluation of Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum for probiotic characteristics

Abstract' | Full paper

8-Chemical Composition, Antioxidant and Antimicrobial Properties of the Essential Oils and Extracts of Some Aromatic Plants

Abstract' | Full paper

9-Efficacy of Antimicrobial Pullulan-Based Coating to Improve Internal Quality and Shelf-Life of Chicken Eggs During Storage

10-Effect of some pre-treatments on acrylamide concentration in potato chips

Abstract' | Full paper

11-Development and validation of a colorimetric sensor array for fish spoilage monitoring

12-Production and Evaluation of New Types of Economic and Health Candy Bars for Schoolchildren

Abstract' | Full paper

13-STUDIES ON EGYPTIAN HONEY AND ROYAL JELLY

Abstract' | Full paper

14-Nutritional value of spirulina and its use in the preparation of some complementary baby food formulas.

Abstract' | Full paper

15-Production and evaluation of gluten free biscuits as functional foods for celiac disease patients.

Abstract' | Full paper

16-Physiochemical characteristics and therapeutic effects of lyophilized Bee venom and Royal jelly.

Abstract' | Full paper

17-Applicability of Biosensor and Oxygen Sensor for Monitoring Spoilage and Bacterial Contaminants of Packed Minced Beef and Poultry.

Abstract' | Full paper

18-Rheological characteristics of vegetable oils as affected by deep frying of French fries.

Abstract' | Full paper

19-Antioxidant properties of some extracts from gamma irradiated tomato (Lycopersicon esculentum l.) pomace.

Abstract' | Full paper

20-Yield and chemical composition of bread wheat cultivars as affected by some skipping irrigation.

Abstract' | Full paper

21-Incorporation of Essential Oils and Nanoparticles in Pullulan Films to Control Foodborne Pathogens on Meat and Poultry Products.

22-الفوائد التغذوية والعلاجية لطحلب الأسبيرولينا وإستخداماته فى التصنيع الغذائى

23-الفوائد التغذوية والعلاجية لطحلب الأسبيرولينا وإستخداماته فى التصنيع الغذائى

24-Production and evaluation of some extruded food products using spirulina algae

Abstract' | Full paper

25-Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Abstract' | Full paper

26-Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends

Abstract' | Full paper

27-Production and Evaluation of Biscuits Fortified with some Herbs and clover bee pollens as a Nutritive Treatment for Iron Deficiency Anemia. Ann. Of Agric. Sc., Moshtohor, 48(1)

28-RHEOLOGICAL BEHAVIOR AND PHYSICOCHEMICAL CHARACTERISTICS OF GOLDENBERRY (PHYSALIS PERUVIANA) JUICE AS AFFECTED BY ENZYMATIC TREATMENT. Journal of Food Processing and Preservation. Published Online: 28 Jan 2010. (http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2009.00471.x/abstract ).

29-Quality attributes of sausage substituted by different levels of whole amaranth meal. Ann. Of Agric. Sc., Moshtohor, 47(2): 105-120.

Abstract' | Full paper

30- Producing and evaluation of red pepper paste as new food product. Ann. Of Agric. Sc., Moshtohor, 47(2): 151-165.

Abstract' | Full paper

31-Quality attributes of some breads made from wheat flour substituted by different levels of whole amaranth meal. Mansoura University Journal of Agricultural Sciences,34 (6) 6601-6617.

32- Improving of sensory and rheological properties of artificially sweetened papaya-apricot nectar with some hydrocolloids. Journal of Biological Chemistry & Environmental Science, 4(2) 363-381.

33-QUALITY ATTRIBUTES OF SAUSAGE SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL.Annals Of Agric. Sci., Moshtohor, Vol. 47(2): Fo. 105-120, (2009).

Abstract' | Full paper

34- Establishing a schedule to determine the optimal thermal process time for some canned fruit products. Ann. Of Agric. Sc., Moshtohor, 45(1): 125-145.

35-Production and evaluation of some food formulas as complementary food for babies using some fruits and vegetables. Ann. Of Agric. Sc., Moshtohor, 45(1): 147-168.

36-ESTABLISHING A SCHEDULE TO DETERMINE THE OPTIMAL THERMAL PROCESS TIME FOR SOME CANNED FRUIT PRODUCTSAnnals Of Agric. Sc., Moshtohor, Vol. 45(1): 125-145, (2007)..

Abstract' | Full paper

37-Effect of some essential oils and preservatives on the growth of E. Coli O157:H7 and quality of refrigerated minced meat. Ann. Of Agric. Sc., Moshtohor, 44(4): 1675-1695.

38- Rheological Properties of Some Egyptian and European Tomato products. 1st International Conference & Exhibition on Food & Tourism“An Approach to the World of Tomorrow”1-3 March, 2006 Cairo, Egypt. 316-334.

39-Rheological Properties of Some Egyptian and European Tomato products.1st Inter. Conf. & Exh.Food & Tourism March, 2006

Abstract' | Full paper

40-Rheological properties of mango and papaya nectar blends. Ann. Of Agric. Sc., Moshtohor, 43(2): 665-686.

41- Chemical , sensory and rheological properties of some commercial German and Egyptian tomato ketchups. Eur. Food Res. Technol., 220: 142-151. ( http://www.springerlink.com/content/0dahytn9c4t9966y )

42-Effect of varieties, heat treatment and storage at different conditions on mechanical properties of cherry fruits. 3rd International Conference for Food Science and Technology “ Mdernizing Food Industries” February 22-24, Cairo, Egypt.

43-Rheological and mechanical properties of apricot fruit. 3rd International Conference for Food Science and Technology “ Mdernizing Food Industries” February 22-24, Cairo, Egypt

44- Materialwissenschaftliche Untersuchungen von Tomatenketchup–Marken. Gesellschaft Deutscher Lebensmitteltechnologen e.V. GDL-Kongress, Dresden. (http://www.lmr.tu-berlin.de/menue/publikationen/tagungen_und_vortraege/ ) (www.sglwt.ch/files/events/gdlkongresspdf )

45-RHEOLOGICAL PROPERTIES OF MANGO AND PAPAYA NECTAR BLENDS.Annals Of Agric. Sc., Moshtohor, Vol. 43(2): 665-686, (2005).

Abstract' | Full paper

46-Rheological properties of juice and concentrates of some tomato varieties. Ann. of Agric. Sc. Moshtohor, 38(3): 1521-1538.

47-Comparative studies of chemical and rheological properties for orange juice and its concentrates. Ann. of Agric. Sc. Moshtohor, 38(3): 1557-1574.

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