Egyptian Journal of Aquatic Biology and Fisheries

Author = Ahmed Hussein

Potential Application of Crustacean By-Product-Derived Nano Chitosan in Gluten Free Biscuit

Volume 29, Issue 5, September and October 2025, Pages 909-922

Abdelrahman Said Talab; Ahmed Hussein; Nefisa Hegazy; Zeinab Saleh; Mohamed Ahmed; Hala Elshahat Ghannam

Quantification and Identification of the Flavor Volatile Compounds in Some Fresh and Processed Fish Products Using GC/MSD

Volume 29, Issue 5, September and October 2025, Pages 923-933

Abdelrahman Said Talab; Ahmed Hussein; Adel Ellahamy; Hala Elshahat Ghannam

Chemical Composition, Physicochemical, Microbiological and Sensory Quality Attributes of Catfish Pastirma Coated by Crustacean Chitosan and Its Nanoparticles

Volume 29, Issue 5, September and October 2025, Pages 1411-1429

Abdelrahman Said Talab; Ahmed Hussein; Hala Elshahat Ghannam; Mohie Kamil; Gamal Fouad; Gamal Hasan Ragab; Shaban Elsherif; safwat abdelghafour; Mostafa M. Mahmoud; Fify Anees; Maha Genina; Kamel Sayed abo-zeid; Haitham Elsayed; Sabrien A. Omar

Impact of Thermal Processing Procedures on Technological Properties and Nutritional Value of Sea Cucumber

Volume 29, Issue 5, September and October 2025, Pages 2177-2191

Abdelrahman Said Talab; Ahmed Hussein; Hala Elshahat Ghannam; Tiantian Zhang

Potential Application of Crustacean By-Product-Derived Nano Chitosan in Gluten Free Biscuit

Quantification and Identification of the Flavor Volatile Compounds in Some Fresh and Processed Fish Products Using GC/MSD

Chemical Composition, Physicochemical, Microbiological and Sensory Quality Attributes of Catfish Pastirma Coated by Crustacean Chitosan and Its Nanoparticles

Impact of Thermal Processing Procedures on Technological Properties and Nutritional Value of Sea Cucumber

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