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Faculty members

Content

Inside a building, a man dressed in a traditional white uniform with a red and white Saudi shemagh wears a neutral expression as if he were taking a picture of a faculty file at Qassim University.
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zeinab abdalkarim shabib asmoei

Assistant Professor
College of Agriculture and Food
Department of Food Sciences & Human Nutrition

Personal data

  • z.asmai@qu.edu.sa
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    Scientific qualifications

    • Bachelor
    • Masters
    • Ph.D.

    Research interests

    • Cereal Technologies and Products
    • Dates and Dates Products Technology
    • Ways to preserve and process greens and fruits

    Published research

    • Development of High Dietary Fiber-Enriched Cupcakes Using Pomegranate Peel Powder (2022-01-01)
    • Advantages of Khalas Date Products (Phoenix dactylifera L.) as a Natural Substitute for Sugar and Sweeteners in Food Processing (2024-01-01)
    • Enhancement of nutritional value, quality, and sensory properties of biscuits by incorporating oat flour. (2018-01-01)
    • Comparative Study between Celery and Turnip Leaf Water Extract against Nephrolithiasis (2018-01-01)
    • Utilization of Date Powder as a Natural Sweetener in Milk Chocolate: Impacts on Production Process and Quality Attributes (2025-01-01)
    • Using non-marketable dates as a sugar substitute in producing nutritionally balanced functional biscuits (2025-01-01)
    • Rheological, Physicochemical, and Organoleptic Properties of High Fiber Biscuits Incorporated with Unpollinated Barhi Date Fruit Powder (2024-01-01)
    • Evaluation of Date Palm Kernel Oil as a Substitute for Cocoa Butter in Milk Chocolate Production (2017-01-01)
    • Physicochemical, Nutritional, and Organoleptic Properties of Low-Calorie Orange Jam Containing Date Paste as a Sugar Substitute (2025-01-01)
    • Quality Evaluation of Biscuits Made from Oat and Quinoa Composite Flour (2025-01-01)
    • Date Kernel Oil Properties Compared to Cocoa Butter and its Commercial Substitute Properties (2017-01-01)
    • Effect of precooking treatments on some minerals and vitamins content in spinach (2013-01-01)
    • Physicochemical and sensory properties of tomato slices and juice as affected by microwave treatments (2011-01-01)
    • Effect of Echinacea as an Antioxidant on Markers of Aging. (2011-01-01)
    • Effect of camel milk yogurt on immune response. (2010-01-01)
    • Development of balady bread supplemented with cumin and low-fat soybean flour (2010-01-01)
    • Effect of Food Habits on the Nutritional Status of Adolescents. (2009-01-01)
    • Estimation of new formulated ketchup domestically prepared during storage. (2009-01-01)
    • Ultrasonographic Diagnosis of Hepatic Hydatid Cysts in Donkeys (2007-01-01)
    • Effect of soymilk and fermented soymilk powders on osteoporosis in ovariectomized rats (2007-01-01)
    • Evaluation of soybean products as affected by extrusion expelling (2002-01-01)
    • Addition of low-fat soy flour to wheat-corn flour blends for the production of balady bread (2002-01-01)

    Teaching materials

    • Sensory evaluation of foods
    • Nutrition and health
    • Research Methods
    • Applied research in the field of specialization
    • Food preparation basics (1)
    • Readings in Nutrition
    • Food Analysis (Practical) Graduate Studies
    • Food Chemistry (Practical) Graduate Studies
    • Grain Technology (Practical) Graduate Studies
    • Sensory and rheological traits (practical) Graduate Studies
    • Health culture
    • Food quality
    • Advanced Food Preservation (Practical) Graduate Studies
    • Discussions (Graduate Studies)
    • Advanced Food Chemistry (Practical) Graduate Studies
    • Basics of Food Processing
    • Functional foods
    • Food Establishment Management
    • Food Chemistry and Analysis (Practical)
    • Food Processing (5) Oils and Fats
    • Principles of Analytical Chemistry (Practical)
    • Special Studies in Food and Nutrition
    • Fundamentals of Food Science and Human Nutrition
    • Food Processing (6) Dates and Dates Products
    • Cooperative training
    • Food Processing (2) Fruits and Vegetables
    • Food Processing (1) Grains
    • Fruit and Vegetable Technology (Practical) Graduate Studies
    • Cereal Technology and Products (Practical) Graduate Studies

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