Rehab Mohamed ِAhmed
Affiliation Food Technology Research Institute (FTRI)
Department Special Food and Nutrition
Research Field Food Science and Technology (Food Processing and Preseravation)
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Scientific Progress
Researcher in Food Technology Research Institute (FTRI) [18/08/2015]
Assistant Researcher in Food Technology Research Institute (FTRI) [07/06/2007]
Research Assistant in Food Technology Research Institute (FTRI) [21/09/2006]
Publications
Journal:
 - Utilization of Chickpea Split (Cicer arietinum L.) in Preparing Some Gluten-Free Casein-Free Food Products for Autism Children (2022)
- Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D (2022)
- Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity (2022)
- Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics (2022)
- Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics (2022)
- Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity (2022)
- Nutritional and quality characteristics of some foods fortified with dried mushroom powder as a source of vitamin D (2022)
- Utilization of Chickpea Split (Cicer arietinum L.) in Preparing Some Gluten-Free Casein-Free Food Products for Autism Children (2022)
- Utilization of Carob (Ceratonia siliqua L.) Extract as Functional Ingredient in Some Confectionery Products (2020)
- Utilization of Carob (Ceratonia siliqua L.) Extract as Functional Ingredient in Some Confectionery Products (2020)
- Effect of Curcumin and Nano-curcumin on Reduce Aluminum Toxicity in Rats (2019)
- Effect of Some Antioxidants on Rats Treated with Titanium Dioxide Nanoparticles (2019)
- Effect of Curcumin and Nano-curcumin on Reduce Aluminum Toxicity in Rats (2019)
- Effect of Some Antioxidants on Rats Treated with Titanium Dioxide Nanoparticles (2019)
PhD Thesis:
 - Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D (2022)
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