Dr. Abdelrahman Ragab Abdelrahman Ahmed
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Dr. Abdelrahman Ragab Abdelrahman Ahmed

Assistant Professor
Ain Shams University, Egypt


Highest Degree
Ph.D. in Food Science and Engineering from Ain Shams University, Cairo, Egypt

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Area of Interest:

Food Science and Technology
100%
Nutrition
62%
Agricultural Research
90%
Environmental Science
75%
Health and Nutrition
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
16
Abstracts
0

Selected Publications

  1. Ravichandran, K., R.A. Abdelrahman, D. Knorr and I. Smetanska, 2011. The effect of different processing methods on phenolic acids content and antioxidant activity of red beet. Food Res. Int., .
  2. Ravichandran, K., N.M.M.T. Saw, R. Palaniraj, A.M.M. Gabrl, R.A. Abdelrahman, D. Knorr and I. Smetanska, 2011. Effects of different encapsulation agents and drying process on stability of betalains extract. J. Food Sci. Technol., .
  3. Mohammed, I., R.A. Abdelrahman and B. Senge, 2011. Dynamic rheological properties of chickpea and wheat flour dough's. J. Appl. Sci., .
  4. Mohammed, I., R.A. Abdelrahman and B. Senge, 2011. Dough rheology and bread quality of wheat-chickpea flour blends. Ind. Crops Prod., .
  5. Isken, F., M.O. Weickert, M.H. Tschop, R. Nogueiras, M. Mohlig et al., 2009. Metabolic effects of diets differing in glycaemic index depend on age and endogenous glucose-dependent insulinotrophic polypeptide in mice. Diabetologia, 52: 2159-2168.
    PubMed  |  
  6. Abdelrahman, R.A., O.A. Emam, I. Smetanska and A.M. Adel, 2009. Antioxidant activity of some vegetables and their peels. Egypt. J. Nutr. Health, 4: 37-46.
  7. Abdelrahman, R.A., O.A. Emam, I. Smetanska and A.M. Adel, 2009. Antioxidant activity of some fruit peels. Egypt. J. Nutr. Health, 4: 25-36.
  8. Abdelrahman, R.A., 2008. Biological, nutritional and sensory evaluation of high fiber wheat breads supplemented with Portulaca oleracea leaves. J. Biol. Chem. Environ. Sci., 3: 451-464.
  9. Abdelrahman, R.A., 2008. Antioxidant capacity and phenolic content of selected Egyptian medicinal herbs. New Egypt. J. Med., 39: 77-90.
  10. Abdelrahman, R.A., H.M. Salah and M. Eman, 2007. Influence of addition of artichoke and chicory leaves on rheological properties of dough and quality of some bakery product. J. Food Sci., 1: 53-68.
  11. Mostafa, A.A.A.A., R.A. Abdelrahman and U.M. El-Sayed, 2006. Exhaustibility of molasses from different sources: 1-Solubility of sucrose. J. Food Sci., 3: 133-142.
  12. El-Sayed, U.M., R.A. Abdelrahman and A.A.A.A. Mostafa, 2006. Antimicrobial activity of some volatile essential oils on butter cake. J. Food Sci., 3: 143-153.
  13. EL- Tahan, N.R. and R.A. Abdelrahman, 2006. Nutritive value of biscuits supplemented with some nutritional wastes. J. Food Sci., 31: 7775-7786.
  14. Iman, M., M. Hany and R.A. Abdelrahman, 2005. Biological and microbiological studies on chicory roots. J. Home Econ., 15: 91-107.
  15. Abd-EL Rahim, E.A., R.A. Nadia, H.A. Magda and R.A. Abdel Rahman, 2005. Effect of some additives on leaveners and dough quality. Egypt. J. Agric. Res., 83: 86-106.
    Direct Link  |  
  16. Abd-EL Rahim, E.A., F.M. EL-Tellawy and R.A. Abdel Rahman, 2004. Sandwich biscuits containing probiotic bacteria as a functional food. Egypt. J. Nutr., 19: 155-174.