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 48

Title

1-Production of functional biscuits fortified with sweet almond flour and chia seeds

Abstract' | Full paper

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

Abstract' | Full paper

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

Abstract' | Full paper

4-Chemicals and Biological Study on Tortilla Chips

Abstract' | Full paper

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

Abstract' | Full paper

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

Abstract' | Full paper

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

Abstract' | Full paper

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

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

Abstract' | Full paper

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

Abstract' | Full paper

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

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

Abstract' | Full paper

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

Abstract' | Full paper

14-STUDIES ON EGYPTIAN HONEY AND ROYAL JELLY

Abstract' | Full paper

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

Abstract' | Full paper

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

Abstract' | Full paper

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

Abstract' | Full paper

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

Abstract' | Full paper

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

Abstract' | Full paper

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

21-الفوائد التغذوية والعلاجية لطحلب الأسبيرولينا وإستخداماته فى التصنيع الغذائى

22-الفوائد التغذوية والعلاجية لطحلب الأسبيرولينا وإستخداماته فى التصنيع الغذائى

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

Abstract' | Full paper

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

Abstract' | Full paper

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

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

Abstract' | Full paper

28-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)

29-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 ).

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

Abstract' | Full paper

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

Abstract' | Full paper

32-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.

33- 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.

34-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

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

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-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.

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

Abstract' | Full paper

39- 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.

40-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.

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

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

Abstract' | Full paper

43- 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 )

44-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.

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

46- 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 )

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

48-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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