عربى
Nahed Lotfy Zaki
Department
Experimental Kitchen
Research Field
Food Science and Technology (Food Processing and Preseravation)
Contacts
E-mail address
nahedlotfy2005@yahoo.com
Work Telephones
35735090 - - -
Fax
-
Awarded Degrees
Degree
BSc, Egypt, Cairo in [1994]
Masters, Egypt, Cairo
Title:
Biochemical Evaluetion of baby foods prepared from some african crops
in [2002]
PHD, Egypt, Cairo
Title:
Biochemical studies on ginger in Egypt and Nigeria
in [2006]
Rank
Researcher
in Food Technology Research Institute (FTRI) [27/10/2011]
Specialist
in Food Technology Research Institute (FTRI) [06/06/2000]
Senior Researcher
in Food Technology Research Institute (FTRI) [13/04/2017]
Publications
PHYTOCHEMICALS CHARACTERIZATION AND ANTICANCER ACTIVITY OF EGYPTIAN PURSLANE
In vitro effect against some types of cancer using turmeric powder
Labneh fortified with olive leaves as Innovative Dairy Products
Hepatoprotective Effects of Mulberries and Cape gooseberry on Thioacetamide Induced Liver Injury in Rats.
PHYTOCHEMICALS CHARACTERIZATION AND ANTICANCER ACTIVITY OF EGYPTIAN PURSLANE
Physicochemical and Sensorial Evaluation of Okara Cracker.
Chemical Composition of Okara (by-product of soymilk).
Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink
The Utilization of Yellow and Red Onion Peels and Their Extracts as Antioxidant and Antimicrobial in Preservation of Beef Burger during Storage
Hepatoprotective Effects of Mulberries and Cape gooseberry on Thioacetamide Induced Liver Injury in Rats
Evaluation The effect of Chicory and Malva Leaves as Antioxidant and Anti-Inflammatory
Quality Characterization of Burger Formulated with Tempeh
The Efficiency of Some Natural Beta-Carotene Sources in Improving the Quality of the Cake
Comparative evaluation of some herbs and their suitability for skimmed milk yoghurt and cast Kariesh cheese fortification as functional foods
FUNCTIONAL PROPERTIES OF CAKE SUPPLEMENTED WITH SWEET POTATO AND CAMEL MILK
Evaluation of Free Gluten Biscuits Substituted with Quinoa and Jerusalem Artichoke Flours as Functional Foods
The Utilization of Yellow and Red Onion Peels and Their Extracts as Antioxidant and Antimicrobial in Preservation of Beef Burger during Storage.
Hepatoprotective activity of mulberry and cape gooseberry of thioacetamide induced liver injury in rats
American Journal of Food Science and Technology
Utilization of Tomato and Strawberry Processing By-Products in The Production of Health-Beneficial Bakery Products
The Utilization of Yellow and Red Onion Peels and Their Extracts as Antioxidant and Antimicrobial in Preservation of Beef Burger during Storage
PhD Thesis:
Biochemical studies on ginger in Egypt and Nigeria
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