الأبحاث

عبد العزيز السيد عبدالعزيزالسيد البربرى

مدرس مساعد

كلية الزراعة الألبان

Potential relationship between lipid oxidation and acrylamide formation: A review on control of acrylamide in foods

2026

Characterization of Natural Flavor Compounds of Five Commercial Anhydrous Milk Fats via GC-TOF-MS, Aroma Recombination, and Omission Models

2025

البحث الكامل الملخص

Understanding the flavor dynamics of high-fat dairy products: Insights into mechanisms, aroma profiles, and sensory evaluation

2025

البحث الكامل الملخص

Whey protein hydrogels and emulsion gels with anthocyanins and/or goji oil: Formation, characterization and in vitro digestion behavior

2025

Unveiling the aroma profile of anhydrous milk fat: Insights into key odorants during biocatalysis by aroma extract dilution analysis, aroma recombination, and omission experiment

2024

البحث الكامل الملخص

Characterization of traditional Egyptian Samna and comparison with processed anhydrous milk fat: A comprehensive analysis of volatile components and physiochemical properties

2024

البحث الكامل الملخص

Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions

2024

Exploring Fucus vesiculosus phlorotannins: Insights into chemistry, extraction, purification, identification and bioactivity

2024

Chemical compositions and crystallization characteristics of SOS‐rich fats

2024

Physico-Chemical and Functional Properties of Functional Yoghurt Made With Different Types of Whey Protein Concentrates (Wpc).

2020

Dairy Science