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Dr. Ali K. Al-Saed
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Academic Information
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Title
Supervisor/s
Student Name
Specialization
Level
Year
Published or not?
Publisher / Journal
Published or not
Drying of sweet whey using drum dryer technique and utilization of the produced powder in french-type bread and butter cookies
A. K. Alsaed; H. Aldoumy
Layla Saleh Mustafa
Food Technology
Master
2011
not
No
Effect of storage conditions on the sensory, chemical and nutritive quality of olive oil produced from olive trees irrigated with treated wasre water
A. K. Alsaed; H. Altakrouri
Isra Muatasem Deeranyah
Food Technology
Master
2011
not
No
Hydrolysis of whey lactose and utilization of the produced syrup in baking and confectionery
Ali k., Alsaed
Malik Haddadin
Wael Alumary
Food Technology
Ph.D
2010
yes
Pakistan Journal of nutrition
Yes
A study of selected sensory and chemical quality aspects of Rumi and Nabali olive oil
Ali K Alsaed
Khalid Al-Ismail
Yousef Tawalbeh
Food Technology
Ph.D
2005
published
Olivebioteq Mazara del Vallo, Marsala (Italy).
Yes
Production of dough sheets from hard red winter wheat
Ali K Alsaed
Ayed Amr
Hafsa Zubaidi
Food Technology
M.Sc
2003
Published
Proceedings of the 5th international Congress on Food Technology, Hellenic Association of Food Technologists, North Greece Branch, Thessaloniki Vol. 1, 493-501
Yes
Experiments towards the development of natural liquid bread improvers
Ali K Alsaed
Mohammad A Humeid
Amal Abdullah Mousa
Food Technology
M.Sc
2003
not
No
The application of HACCP system during jameed production
Ali K Alsaed
Rania M Al-Groum
Food Technology
M.Sc
2002
yes
Food Science and Technology International
Yes
A study of quality control systems and attitudes of management staff towards the application of these systems in selected food industries in the republic of Yaman
Ahmad Al-Rimawi
Ali K Alsaed
Hussein M Al-Junaid
Agricultural economics
M.Sc
2001
not
No
The use of sorbate and benzoate salts to inhibit the growth of yeasts in labaneh
Mohammad I Yamani
Ali K Alsaed
Gadeer F Mihyar
Food Technology
M.Sc
1996
published
Food Composition and Analysis, 12,53-61; J.Dairy Science 80(10), 2304-2309
Yes
Utilization of carob powder as a substitute for cocoa powder in some food products
Ali K Alsaed
Hana'a M Al-Ghazawi
oosd Technology
M.Sc
1996
published
Food Chemistry, 69,283-287
Yes
Concentration of acidic whey and its utilization in Hamam breadmaking
Ali K Alsaed
Mohamed A Humeid
Maha A Abu-Eisheh
Food Technology
M.Sc
1995
Published
International J.of Dairy Technology 51,72-76
Yes
