Tabsالملخصالبكالوريوس (جامعة الإسكندرية) , الماجستير (جامعة الإسكندرية) ، الدكتوراه (جامعة الإسكندرية) . يشغل رئيس لجنة الجودة والاعتماد الأكاديمي (قسم التغذية العلاجية) بكلية العلوم الطبية التطبيقية في جامعة الإمام عبد الرحمن بن فيصل (الراكة) حيث يعمل أيضًا كأستاذ مشارك . العضويات في الجمعيات العلمية المعهد الكندي لعلوم وتكنولوجيا الأغذية (CIFST).. جمعية الكيميائيين الأمريكيين للنفط (AOCS). الجمعية العلمية للصناعات الغذائية (SSFI) ، الإسكندرية ، مصر. إصدارات Effect of Solvent, Preheating Temperature, and Time on the Ultrasonic Extraction of Phenolic Compounds from Cold‐Pressed Hempseed Cake, J Liang, E Zago, R Nandasiri, R Khattab, NAM Eskin, P Eck, Journal of the American Oil Chemists' Society 95 (10), 1319-1327 (2018). Quality of Dried Haskap Berries (Lonicera caerulea L.) as Affected by Prior Juice Extraction, Osmotic Treatment and Drying Conditions, R Khattab, A Ghanem, MSL Brooks, Drying Technology 35 (3), 375–391 (2017). Phenolic Analyses of Haskap Berries (Lonicera caerulea L.): Spectrophotometry Versus High Performance Liquid Chromatography, R Khattab, MSL Brooks, A Ghanem International journal of food properties 19 (8), 1708-1725 10 (2016). Effect of Juice Extraction Methods on the Physicochemical Characteristics of Haskap Berry (Lonicera caerulea L.) Products, R Khattab, A Ghanem, M Su-Ling Brooks, Current Nutrition & Food Science 12 (3), 220-229 (2016). Refractance Window™ drying of haskap berry–preliminary results on anthocyanin retention and physicochemical properties, GB Celli, R Khattab, A Ghanem, MSL Brooks, Food chemistry 194, 218-221 (2016). Stability of haskap berry (Lonicera caerulea L.) anthocyanins at different storage and processing conditions, R Khattab, A Ghanem, MSL Brooks, Journal of Food Research 5 (6), 67-79 1 (2016). Effect of thawing conditions on polyphenol content and antioxidant activity of frozen haskap berries (Lonicera caerulea L.), R Khattab, G Bonat Celli, A Ghanem, M Su-Ling Brooks, Current Nutrition & Food Science 11 (3), 223-230 4 (2015). Effect of frozen storage on polyphenol content and antioxidant activity of haskap berries (Lonicera caerulea L.), R Khattab, GB Celli, A Ghanem, MSL Brooks, Journal of Berry Research 5 (4), 231-242 (2015). Effects of exogenous enzyme supplementation in diets on growth and feed utilization in tilapia, Oreochromis niloticus × O. aureus, NM Ragaa, NMA Elala, AM Kamal, NF Kamel, M Wang, M Lu, RW Hardy, Pakistan Journal of Nutrition 16 (3), Pages: 223 (2014). Production of canolol from canola meal phenolics via hydrolysis and microwave‐induced decarboxylation, RY Khattab, MNA Eskin, U Thiyam‐Hollander, Journal of the American Oil Chemists' Society 91 (1), 89-97 (2014). Effect of conventional and microwave toasting on sinapic acid derivatives and canolol content of canola, S Mayengbam, R Khattab, U Thiyam-Hollander, Current Nutrition & Food Science 9 (4), 321-327 (2013). Quality evaluation of flaxseed oil obtained by different extraction techniques, RY Khattab, MA Zeitoun, LWT-Food Science and Technology 53 (1), 338-345 (2013). Quality of canola oil obtained by conventional and supercritical fluid extraction, R Khattab, C Rempel, M Suh, U Thiyam, American Journal of Analytical Chemistry 3 (12), 966 (2012). Evaluation of pita bread fortified with defatted flaxseed flour, R Khattab, M Zeitoun, O M Barbary, Current Nutrition & Food Science 8 (2), 91-101 (2012). Quantitative analysis and free-radical-scavenging activity of chlorophyll, phytic acid, and condensed tannins in canola, R Khattab, E Goldberg, L Lin, U Thiyam, Food chemistry 122 (4), 1266-1272 (2010). Determination of sinapic acid derivatives in canola extracts using high‐performance liquid chromatography, R Khattab, M Eskin, M Aliani, U Thiyam, Journal of the American Oil Chemists' Society 87 (2), 147-155 (2010) Functional properties of raw and processed canola meal, RY Khattab, SD Arntfield, LWT-Food Science and Technology 42 (6), 1119-1124 (2009). Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation, RY Khattab, SD Arntfield, CM Nyachoti, LWT-food Science and Technology 42 (6), 1107-1112 (2009). Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors, RY Khattab, SD Arntfield, LWT-Food Science and Technology 42 (6), 1113-1118 200, (2009). Chemical composition of the underutilized legume Cassia hirsuta L., JN Ingweye, GA Kalio, JA Ubua, EP Umoren, FO Abeke, SO Ogundipe, American Journal of Food Technology 5 (1), 217-223 (2008). البحث العلميالاهتمامات البحثية Food bioactive ingredients. Functional foods and nutraceuticals. Value-added food processing. Ongoing research Fortification of Dairy Products with Functional Ingredients. Effect of Green Cardamom (Elettaria cardamomum) and Bitter Gourd (Momordica charantia) Supplements on Diabetic Patients; a Clinical Trial Study. Organic Foods in Saudi Market; Consumer Perception and Nutritional Characterization. السيرة الذاتية السيرة الذاتية للدكتور ربيع خطاب
