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
Share this Profile
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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 Family 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 |