Ahmed Abdelrahman - Concepedia

Author

Ahmed Abdelrahman

Also Known As

Abdelrahman Ahmed, Abdelrahman Mohamed Ahmed, Abdelrahman R. Ahmed, Ahmed Abdelrahman, Ahmed, Abdelrahman Ragab Abdelrahman

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Ain Shams University King Faisal University Cairo University Weihenstephan-Triesdorf University of Applied Sciences

About

Ahmed Abdelrahman is an author at Ain Shams University specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	920
2	Engineering	4	4	339
3	Medicine	3	3	72
4	Public Health	3	3	307
5	Biomedical Engineering	1	1	14

Ahmed Abdelrahman

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Dough rheology and bread quality of wheat–chickpea flour blends Idriss Mohammed, Ahmed Abdelrahman, B. Senge Industrial Crops and Products Food ChemistryEngineeringFood StructureRheologyDough Rheology	2011	285
Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake Hanan M.A. Al‐Sayed, Ahmed Abdelrahman Annals of Agricultural Sciences Food ChemistryNutritionDietary FiberBiomanufacturingFood Function	2013	261
Effects of different encapsulation agents and drying process on stability of betalains extract Kavitha Ravichandran, Ravichandran Palaniraj, Nay Min Min Thaw Saw, Journal of Food Science and Technology Food ChemistryEdible PackagingMicro-encapsulationPharmaceutical TechnologyFood Processing	2012	175
Effects of chickpea flour on wheat pasting properties and bread making quality Insaf Hassan Ahmed Mohammed, Ahmed Abdelrahman, B. Senge Journal of Food Science and Technology Food ChemistryWheat Pasting PropertiesBread Making QualitySustainable AgricultureAgricultural Economics	2012	133
The effect of different processing methods on phenolic acid content and antioxidant activity of red beet Kavitha Ravichandran, Ahmed Abdelrahman, Dietrich Knorr, Food Research International Food ChemistryAntioxidant ActivityPhenolic Acid ContentPhytochemistryRed Beet	2012	131
Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread Haiam O. Elkatry, Ahmed Abdelrahman, Hossam S. El‐Beltagi, Foods	2022	38
Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production Hossam S. El‐Beltagi, Ahmed Abdelrahman, Heba I. Mohamed, Agronomy NutritionNutraceutical IngredientRipeningPolyphenolicsCakes Production	2023	32
Dynamic Rheological Properties of Chickpea and Wheat Flour Dough’s Idriss Mohammed, Ahmed Abdelrahman, B. Senge Journal of Applied Sciences Food ChemistryRheological MeasurementEngineeringDynamic Rheological PropertiesMechanical Engineering	2011	26
Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam Nashi K. Alqahtani, Tareq M. Alnemr, Ahmed Abdelrahman, Processes NutritionShelf LifeFunctional PropertiesFood PackagingFood Analysis	2022	26
The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel Haiam O. Elkatry, Hossam S. El‐Beltagi, Khaled M. A. Ramadan, Foods	2023	19

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