Publication

1-  Effect of adding Jerusalem artichoke (Helianthus tuberosus L.) and Sprout germinated barley as a prebiotics in diets of common carp (Cyprinus Carpio L.) fingerling on growth performance and food utilization.

2- Optimal conditions for extraction of anthocyanins from shells of two local cultivars of eggplant  

3-  Effect of Rhizome's Extracts of (Alpinia officinarum) in Oxidation Characteristics of Chicken Meat Stored in Cold

4-  EFFECT OF TREATMENT WITH RHIZOME EXTRACTS OF ALPINIAOFFICINARUM ON SOME QUALITY CHARACTERISTICS ANDACCEPTABILITY OF FRESH CHICKEN MEAT DURING THE COLDSTORAGE

5-  Effect of Addition of Lactobacillus reuteri, Inulin and Jerusalem Artichoke(Helianthus tuberosus) Powder in Diets of Common carp (Cyprinuscarpio L.) on Growth Performance and Feed Utilization

6-Utilization Inulin and Lupine Flour to Develop Gluten-Free Doughnuts Product for Celiac Disease Patients

7-INVESTIGATING THE ACTIVE CHEMICALS IN BAY LEAVES IN SUPPRESSING MICROBES AND IMPROVING THE SENSORY PROPERTIES OF CHILLED CHICKEN MEAT

8-The Role of Probiotic and Prebiotic in Gut Microbiome and their Impact on Host Health: A Review Tuning gut microbiota by advanced nanotechnology

9-Utilization of Lupine, Corn, Quinoa and Banana Flours to Produce Nutritious Cake for Celiac Disease Patients

Lectures

No.	Subjects	Lectures	Stage	File	Video
1	Dates and sugar industry	History of the spread and production of palm trees	Third
2	Dates and sugar industry	Stages of growth and formation of date palm tre	Third
3	Dates and sugar industry	Palm Service Operations	Third
4	Dates and sugar industry	Physiological components of the date fruit	Third
5	Dates and sugar industry	Iraqi Dates Varieties	Third
6	Dates and sugar industry	Manufacture of various date products	Third
7	Dates and sugar industry	Making sugar from the beet crop	Third
8	Dates and sugar industry	manufacturing industries: Dates pressing and packi	Third
9	Dates and sugar industry	Extraction and purification of the sugar juice	Third
10	Food chemistry	Determination of moisture	Third
11	Food chemistry	Ash Estimation	Third
12	Food chemistry	Protein Estimation	Third
13	Food chemistry	Study of some physicochemical properties	Third
14	Food chemistry	Non-enzymatic browning reactions	Third
15	Food chemistry	Study of Lipid Oxidation	Third
16	Food chemistry	Study of some characteristics of polysaccharides	Third
17	Food chemistry	enzymatic browning reactions	Third
18	Food chemistry	Peroxidase Enzyme	Third

Academic certificates

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Supervision

1- A course on chemical laboratory safety and security

2- A workshop on the academic program description

3- A course on the PCR device

4- A course on the spectrophotometer

5- A workshop on the problem of identity and the culture of spinsterhood

6- A workshop on preparing inductive projects (seminars)

7- A workshop on the EndNote9 resource management program

Other

1-A patent registered with the Ministry of Planning - Central Agency for Standardization and Quality Control, No. (7062) and entitled (Extraction of anthocyanins from eggplant peels and their use in the syrup industry and the study of their effect on chemical, physical and storage properties).

2-Giving a scientific workshop entitled (Contamination by food factory waste ..... Causes and treatments).

3-Participation in the chemical and biological safety and security course for workers in the laboratories of the University of Anbar.