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1 |
El-Sayed E.M., Elsebaie E.M., El-Farsy M.F., Shehata R.A., Hozifa S.A., El-Mesiry D.M., Elmeslamy S.A. |
Beef tripe as an innovative and alternative protein source in meat products
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15 |
2 |
2027 |
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2 |
Mohamed R. K., Ahmed Z. S., Abozed S. S. |
Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes
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13 |
2 |
2025 |
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3 |
Hussein A. M. S., Abd El-Aal H. A., Morsy N. M., Hassona M. M. , Hassona M. M. |
Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat
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12 |
1 |
2024 |
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4 |
Islam M. S., Mustafa R. A. |
Assessment of trace elements in canned fish and health risk appraisal
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11 |
1 |
2023 |
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5 |
Sheir M. A. |
Innovative use of date (Phoenix dactylifera L.) press cake in the food industry
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10 |
1 |
2022 |
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6 |
Ibrahim G. E., Bahgaat W. K., Hussein A. M. S. |
Egyptian kishk as a fortificant: Impact on the quality of biscuit
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9 |
1 |
2021 |
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7 |
Cheurfa M., Cheurfa M., Achouche M., Azouzi A., Mariod A. A., Mariod A. A. |
Antioxidant and anti-diabetic activity of pomegranate (Punica granatum L.) leaves extracts
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8 |
2 |
2020 |
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8 |
Yaseen A. A., Hussein A. M. S., Esmail R. M., Mohammad A. A. |
Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids
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8 |
2 |
2020 |
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9 |
Hussein A. M. S., Ibrahim G. E. |
Effects of various brans on quality and volatile compounds of bread
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7 |
1 |
2019 |
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10 |
Abd-Allah I. M., Rabie M. A., Sulieman A. M., Mostfa D. M., El-Badawi A. A. |
Oxidative stability of edible oils via addition of pomegranate and orange peel extracts
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6 |
2 |
2018 |
