Rania Ibrahim Mohammad Almoselhy

Designation:
Technical Manager
Department:
Department of Oils and Fats Research
University:
Ain Shams Univiersity
Country:
Egypt
Journal Associated: International Journal of Agricultural Science and Food Technology Biography:

Research Interest: Food Science and Technology - Oils and Fats Research

URL: Online Identities as following:

List of Publications:

1-    ResearchGate: https://www.researchgate.net/profile/Rania-Almoselhy
2-    ORCiD ID: https://orcid.org/0000-0001-6314-6144
3-    SCOPUS ID: https://www.scopus.com/authid/detail.uri?authorId=57194942867
4-    Publons: https://publons.com/researcher/3815234/rania-ibrahim-mohammad-almoselhy
5-    Reviewer Credits: https://www.reviewercredits.com/user/raniaim
6-    Google Scholar: https://scholar.google.com/citations?user=QAurJ80AAAAJ&hl=en
7-    Semantic Scholar: https://www.semanticscholar.org/author/Rania-I.M.-Almoselhy/93920335
8-    LiveDNA: https://livedna.org/20.32127
9-    Academia: https://independent.academia.edu/RaniaIMAlmoselhy
10-    AcademicLabs: https://app.academiclabs.com/profile/rania-i-m-almoselhy

List of Publications:
PUBLISHED ORIGINAL RESEARCH & REVIEW ARTICLES & DISSERTATIONS
1-    Determination of 3-MCPD in some Edible Oils using GC-MS/MS. Egyptian Journal of Chemistry, Article in Press, Volume 64, 2021.
2-    Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods. Egyptian Journal of Chemistry, Volume 64, Issue 1, Pages 299 – 312, January 2021.
3-    Applications of Differential Scanning Calorimetry (DSC) in Oils and Fats Research. A Review. American Research Journal of Agriculture, Volume 6, Issue 1, Pages 1–9, December, 2020.
4-    A Comprehensive Review of Characterization and Detection of Adulteration of Extra Virgin Olive Oil. American Research Journal of Agriculture, Volume 6, Issue 1, Pages 1–8, December, 2020.
5-    Using Nanotechnology in Bleaching Vegetable Oils. Egyptian Journal of Chemistry, Volume 63, Issue 7, Pages 2699 – 2706, July 2020.
6-    Rapid Authentication of Extra Virgin Olive Oil using UV and FTIR Spectroscopy. Middle East Journal of Applied Sciences, Volume 10, Issue 02, Pages 263–271, April–June, 2020.
7-    Effect of Drying Process on the Quality of Table Olives. Middle East Journal of Applied Sciences, Volume 10, Issue 02, Pages 220–227, April–June, 2020.
8-    Identification of Triacylglycerol Composition of Some Olive Oil Cultivars Cultivated in Some Different Areas in Egypt. Middle East Journal of Applied Sciences, Volume 09, Issue 04, Pages 963–968, Oct. –Dec., 2019.
9-    New Technologies in Improving Chemical Properties and Sensory Attributes of Olive Oil. Current Science International, Volume 08, Issue 04, Pages 678–686, Oct. – Dec., 2019.
10-    Pomegranate and Garden Cress Seed Oils as Potential Sources of Omega Fatty Acids for Oil Blends By. Journal of Biological Chemistry & Environmental Sciences, Volume 12, Issue 1, Pages 15–26, March 2017.
11-    NEW ASPECTS ON STABILITY OF SOME EDIBLE OILS. Ph.D Thesis in Agricultural Science (Food Science and Technology). Department of Food Science, Faculty of Agriculture, Ain Shams University, 2015.
12-    1H NMR spectral analysis as a new aspect to evaluate the stability of some edible oils. Annals of Agricultural Sciences, Volume 59, Issue 2, Pages 201–206, December 2014.
13-    APPLICATION OF SOME METHODS FOR DETECTING ADULTERATION IN OLIVE OIL. M.Sc. Thesis in Agricultural Science (Food Science and Technology). Department of Food Science, Faculty of Agriculture, Ain Shams University, 2010.
14-    Detection of Adulteration of Extra Virgin Olive Oil using FTIR Spectral Data. Research Bulletin, Ain Shams Univ., № 13, 2009 – 12 pages.
15-    Supervision Committee for M.Sc. Thesis includes Dr. Rania Ibrahim Mohammad Almoselhy: CHEMICAL AND TECHNOLOGICAL STUDIES ON QUALITY AND VALIDITY OF EDIBLE OLIVE OILS (M.Sc. Thesis - Food Science and Technology, Fac. of Agric., Al-Azhar Univ., Cairo, 2020).
16-    Acknowledgment for M.Sc. Thesis includes Dr. Rania Ibrahim Mohammad Almoselhy: UTILIZATION OF SOME UNCONVENTIONAL SOURCES AS FOOD ADDITIVES (M.Sc. Thesis - Food Science and Technology, Fac. of Agric., Ain Shams Univ., Cairo, 2016).

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