All Stories

  1. The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch

    Article • Food Research International, September 2018, Elsevier

    Dr. Ahmed Salah Moussa Saleh

  2. Influence of Fluidized Bed Jet Milling on Structural and Functional Properties of Normal Maize Starch

    Article • Starch - Stärke, March 2018, Wiley

    Dr. Ahmed Salah Moussa Saleh

  3. The Changes in Structural, Physicochemical, and Digestive Properties of Red Adzuki Bean Starch after Repeated and Continuous Annealing Treatments

    Article • Starch - Stärke, March 2018, Wiley

    Dr. Ahmed Salah Moussa Saleh

  4. The Modifications in Physicochemical and Functional Properties of Proso Millet Starch after Ultra-High Pressure (UHP) Process

    Article • Starch - Stärke, March 2018, Wiley

    Dr. Ahmed Salah Moussa Saleh

  5. Functional Characteristics of Oleogel Prepared from Sunflower Oil with β-Sitosterol and Stearic Acid

    Article • Journal of the American Oil Chemists Society, August 2017, Wiley

    Dr. Ahmed Salah Moussa Saleh

  6. Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid

    Article • Food Biophysics, July 2017, Springer Science + Business Media

    Dr. Ahmed Salah Moussa Saleh

  7. Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch

    Article • Starch - Stärke, February 2017, Wiley

    Dr. Ahmed Salah Moussa Saleh

  8. Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch

    Article • International Journal of Biological Macromolecules, February 2016, Elsevier

    Dr. Ahmed Salah Moussa Saleh

  9. Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types

    Article • Journal of the American Oil Chemists Society, November 2015, Springer Science + Business Media

    Dr. Ahmed Salah Moussa Saleh

  10. Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

    Article • Carbohydrate Polymers, October 2015, Elsevier

    Dr. Ahmed Salah Moussa Saleh

  11. Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, July 2015, Wiley

    Dr Qing Zhang, Dr. Ahmed Salah Moussa Saleh

  12. The changes in the volatile aldehydes formed during the deep-fat frying process

    Article • Journal of Food Science and Technology, June 2015, Springer Science + Business Media

    Dr. Ahmed Salah Moussa Saleh

  13. Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides

    Article • Critical Reviews in Food Science and Nutrition, July 2014, Taylor & Francis

    Dr. Ahmed Salah Moussa Saleh

  14. Monitoring of thermal behavior and decomposition products of soybean oil

    Article • Journal of Thermal Analysis and Calorimetry, June 2013, Springer Science + Business Media

    Dr. Ahmed Salah Moussa Saleh

  15. Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

    Article • Comprehensive Reviews in Food Science and Food Safety, April 2013, Wiley

    Dr. Ahmed Salah Moussa Saleh

  16. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

    Article • Chemistry and Physics of Lipids, September 2012, Elsevier

    Dr. Ahmed Salah Moussa Saleh

  17. Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance

    Article • Food and Bioprocess Technology, April 2012, Springer Science + Business Media

    Dr. Ahmed Salah Moussa Saleh

  18. Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch

    Article • Food and Bioprocess Technology, March 2011, Springer Science + Business Media

    Dr. Ahmed Salah Moussa Saleh