Raafat Naguib Sandak
Affiliation Food Technology Research Institute (FTRI)
Department Field Crops Technology
Research Field Food Science and Technology (Food Biochemistry.)
Contacts
E-mail address Raafat_naguib@yahoo.com
Work Telephones 35735090


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Scientific Progress
Emeritus Chief Researcher in Food Technology Research Institute (FTRI) [10/07/2017]
Chief Researcher in Food Technology Research Institute (FTRI) [29/02/2012]
Senior Researcher in Food Technology Research Institute (FTRI) [01/01/2000]
Researcher in Food Technology Research Institute (FTRI) [01/01/1995]
Assistant Researcher in Food Technology Research Institute (FTRI) [01/01/1991]
Research Assistant in Food Technology Research Institute (FTRI) [01/01/1990]
Publications
Journal:
 - PRODUCTION OF HEAL THFUL BREAD GLUTEN – FREE FOR CELIAC PATIENTS DORTIFIED BY GARLIC AND PSYLLIUM AS ALTERNATLVE GLUTEN (2010)
- Effect of using seed coats on Hyoglycemic in rats. (2009)
- Extraction of polyphenolic compound from Tomatoes peel as natural antioxidant to be keeping cake quality during storage . (2009)
- Isolation of secondary _ products from Agricultural wastes to be using for industries (2009)
- EFFECT OF USING SEED COATS ON HYOGLYCEMIC IN RATS (2009)
- EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE . (2009)
- EFFECT OF USING SEED COATS ON HYOGLYCEMIC IN RATS (2009)
- EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE . (2009)
- EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE . (2009)
- EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE . (2009)
- EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE . (2009)
- ISOLATION OF SECONDARY _ PRODUCTS FROM AGRICULTURAL WASTES TO BE USING FOR INDUSTRIES (2009)
- EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE . (2009)
- ISOLATION OF SECONDARY _ PRODUCTS FROM AGRICULTURAL WASTES TO BE USING FOR INDUSTRIES (2009)
- Utilization of wheat bran spontaneously fermentation to improve balady bread quality (2008)
- Leafy vegetables hypercholesterolemia agent in rats (2008)
- Studies on some phenolic and flavonoid compounds of red sorghum bran and their antibacterial acitvity (2008)
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