Dr. Rania Ibrahim Mohammad Almoselhy
Associate ProfessorFood Technology Research Institute, Agricultural Research Center, Giza, Egypt
Highest Degree
Ph.D. in Agricultural Science from Ain Shams University, Cairo, Egypt
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Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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Biography
* Dr. Rania I.M. Almoselhy:
* On July, 2001 She joined Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
* She is Expert in Olive Oil Chemistry & Standards with Diploma & Courses Certified from International Olive Council (IOC), Madrid, Spain.
* She is Certified Peer Reviewer and Editorial Board Member of many International Journals.
Area of Interest:
Food Science and Technology
100%
Edible Oils
62%
Food Analysis
90%
Food Safety
75%
Food Chemistry
55%
Research Publications in Numbers
Books
1
1
Chapters
0
0
Articles
32
32
Abstracts
0
0
Selected Publications
- Almoselhy, R.I.M., R. Chandran and A.J. Mary S J, 2023. Current Trends in Agriculture and Allied Sciences. 1st Edn., SP Publishing, India, Pages: 222.
Direct Link | - Almoselhy, R.I.M., A. Usmani, P.G. Afshar and M.A. Milani, 2023. Significance of nutrition facts label of food products with critical updates by FDA on nutrition facts label. Trends Med. Res., 18: 136-140.
CrossRef | Direct Link | - Almoselhy, R.I.M., A. Usmani, P.G. Afshar and M.A. Milani, 2023. Biological synergism in whey protein concentrate formulations sweetened with steviol glycosides. Asian J. Biol. Sci., 16: 537-540.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2023. Nanotechnology in food systems with applications in oils and fats. Egypt Scholars J., 2: 1-6.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2023. Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life. Food Sci. Appl. Biotechnol., 6: 357-371.
CrossRef | Direct Link | - Abd El-Baset, W.S. and R.I.M. Almoselhy, 2023. Effect of baking temperature on quality and safety of school meal biscuits. Food Sci. Appl. Biotechnol., 6: 250-262.
CrossRef | Direct Link | - Abd El-Baset, W. and R. Almoselhy, 2023. Effect of some packing materials on oxidative stability of fats in date biscuits. Food Technol. Res. J., 1: 15-25.
CrossRef | Direct Link | - Azab, D.E.S.H., R.I.M. Almoselhy and M.H. Mahmoud, 2022. Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high-speed homogenizer. Food Process. Preserv., 10.1111/jfpp.17235.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2022. High-speed and high-pressure homogenization techniques for optimization of food processing, quality, and safety. J. Microbiol. Biotechnol., Vol. 7 10.23880/oajmb-16000243.
CrossRef | - Almoselhy, R.I.M., 2022. Extra virgin olive oil as nutritional therapeutic immuno-enhancer. Int. J. Food Sci. Nutr. Health Fam. Stud., 2: 26-45.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2022. Application of nanotechnology for optimization of bleaching efficiency of edible oils. Open Access J. Sci., 5: 29-30.
CrossRef | - Almoselh, R.I.M., 2022. A review of emerging health risks with 3-MCPD processing contaminant in refined edible oils. Open Access J. Microbiol. Biotechnol., Vol. 6. 10.23880/oajmb-16000202.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2021. New aspects on stability of some edible oils. SSRN J., 10.2139/ssrn.3908543.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2021. Application of some methods for detecting adulteration in olive oil. SSRN J., 10.2139/ssrn.3908539.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2021. A review of emerging health risks with 3-MCPD processing contaminant in refined edible oils. Academia Lett., 10.20935/al1360.
CrossRef | Direct Link | - Almoselhy, R., M. Eid, W.A. El-Baset and A. Aboelhassan, 2021. Determination of 3-MCPD in some edible oils using GC-MS/MS. Egypt. J. Chem., 10.21608/ejchem.2021.64084.3373.
CrossRef | Direct Link | - Almoselhy, R., 2021. Comparative study of vegetable oils oxidative stability using DSC and rancimat methods. Egypt. J. Chem., 10.21608/ejchem.2021.51238.3051.
CrossRef | Direct Link | - Hashem, H., R.I.M. Almoselhy, M. El-Waseif and A. Magdy, 2020. Rapid authentication of extra virgin olive oil using UV and FTIR spectroscopy. Middle East J. Appl. Sci., 10: 263-271.
CrossRef | Direct Link | - Badawy, H.A.A., S.M.M. Abd-Elmageed and R.I.M. Almoselhy, 2020. Effect of drying process on the quality of table olives. Middle East J. Appl. Sci., 10: 220-227.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2020. Applications of differential scanning calorimetry (dsc) in oils and fats research. a review. Am. Res. J. Agric., 6: 1-9.
CrossRef | Direct Link | - Almoselhy, R.I.M., 2020. A comprehensive review of characterization and detection of adulteration of extra virgin olive oil. Am. Res. J. Agric., 10.21694/2378-9018.20003.
CrossRef | Direct Link | - Almoselhy, R., M. Eid, S. Abd-Elmageed and R. Youness, 2020. Using nanotechnology in bleaching vegetable oils. Egypt. J. Chem., 10.21608/EJCHEM.2020.23625.2407.
CrossRef | Direct Link | - Almoselhy, R.I.M., S.M.M. Abd-Elmageed and M.E.I. Elsorady, 2019. Identification of triacylglycerol composition of some olive oil cultivars cultivated in
some different areas in Egypt. Middle East J. Appl. Sci. 9: 963-968.
CrossRef | Direct Link | - Abd-Elmageed, S.M.M., R.I.M. Almoselhy and H.A.A. Badawy, 2019. New technologies in improving chemical properties and sensory attributes of
olive oil. Curr. Sci. Int. 8: 678-686.
CrossRef | Direct Link | - Almoselhy, R.I., M.H. Allam, M.H. El-Kalyoubi and A.A. El-Sharkawy, 2014. 1H NMR spectral analysis as a new aspect to evaluate the stability of some edible oils. Ann. Agric. Sci., 59: 201-206.
CrossRef | Direct Link |