Area of Interest:

Animal and Veterinary Sciences

100%

Agricultural Extension

62%

Aquaculture Nutrition

90%

Fish and Fisheries

75%

Marine Animals

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
23

Abstracts
0

Selected Publications

Ahmed, E.O., M.E. Ali, G.A. El-Hag and A.A.A. Aziz, 2018. Effect of different salt concentrations level on chemical composition of wet-salted fermented product (fessiekh). Int. J. Fish. Aquat. Stud., 6: 280-284.
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Ahmed, E.O., M.E. Ali, A.A. Aziz and A.M. Musa, 2018. Species diversity and abundance of fish in roseires reservoir, Blue Nile state of Sudan. Int. J. Adv. Sci. Eng. Technol., 6: 30-35.
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Ahmed, E.O., A.M. Ahmed, S.J. Ebrahim and H.H. Adm, 2017. Proximate and mineral composition of some commercially important fishes in jebl awlia reservoir, Sudan. Euro. Am. J., 3: 51-57.
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Ahmed, E.O. and M.E. Ali, 2017. Effect of the seasons and salt concentrations on microbial load of wet-salted fermented product (fassiekh). Al-Mukhtar J. Sci., 32: 46-53.
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Hassan, H. and A. Bakhiet, 2015. Determination of heavy metals in fish tissues and water from white nile Khartoum city-Suda. J. Environ. Prot. Sustainable Dev., 1: 178-181.
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Ahmed, E.O., M.E. Ali and A.A. Aziz, 2011. Length-weight relationships and condition factors of six fish species in atbara river and Khashm el-Girba Reservoir, Sudan. Intl. J. Agric. Sci., 3: 65-70.
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Ahmed, E.O., M.E. Ali AND A.A.A. Ahmed, 2011. Length-weight relationships and condition factors of six fish species in atbara river and khashm el- girba reservoir, sudan. Int. J. Agric. Sci., 3: 65-70.
Direct Link |
Ahmed, E.O. and G.A. Elhaj, 2011. The chemical composition microbial detection and sensory evaluation of fresh fish sausage made from Clarias lazera and Tetradon fahaka. J. Fish. Aquacult., 2: 11-16.
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Ahmed, E.O., M.E. Ali, R.A. kalid, H.M. Taha and A.A. Mahamed, 2010. Investigating of quality changes of Raw and Hot smoked Oreochromis niloticus and Clarias lazera. Pak. J. Nut., 9: 481-484.
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Ahmed, E.O., M.E. Ali and A.A. Hamed, 2010. Quality changes of salted kass (Hydrocynus forskalii) during storage at ambient temperature (37±1°C). Pak. J. Nutr., 9: 877-881.
CrossRef | Direct Link |
Koral, S., S. Kose and B. Tufan, 2009. Investigating the quality changes of raw and hot smoked garfish (Belone belone euxini, Gunther, 1866) at ambient and refrigerated temperatures. Turk. J. Fish Aquat. Sci., 9: 53-58.
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