Allam, S.S.M. and A.M.M. Basuny, 2002. Chlorogenic acid, efficiency and safety aspects as antioxidants. LA Rivista Italiana Delle Sostanze Grasse, 79: 257-265.
Amany, M.M. Basuny, Shaker, M. Arafat, Essam and M. Mohamed, 2008. Bitterness, natural antioxidants and quality indices of virgin olive oil from different growing areas. J. Biol. Chem. Environ. Sci., 3: 423-436.
Amany, M.M. Basuny, Shaker, M. Arafat, Essam and M. Mohamed, 2008. Use of safflower oil mixed with palm olein in deep-fat frying process. J. Biol. Chem. Environ. Sci., 3: 395-409.
Amany, M.M.B., M.A. Shaker and L.N. Shereen, 2011. Utilization of ostrich oil in foods. Int. Res. J. Biochem. Bioinform., 2: 199-208.Direct Link |
Arafat, S.M., Amany, M.M. Basuny and M.E. Ali, 2008. Bioactive components changes during processing method of table olives. J. Biol. Chem. Environ., 1: 171-186.
Arafat, S.M., Amany, M.M. Basuny, Dalia and M.M. Mostafa, 2008. Production of tahina substitute from Flaxseed (Linum Usitatissimum). J. Biol. Chem. Environ., 1: 681-696.
Basuiony, A.M., D.M. Mostafa and A.M. Gaafar, 2004. Processing of hypocholesterolemic cocoa butter substitute. Minufiya J. Agric. Res., 29: 863-873.Direct Link |
Basuny, A.M., 2004. Influence of grape seed phenolic compounds on thermal stability of frying oils. Egypt. J. Food Sci., 32: 65-78.
Basuny, A.M.M. and D.M.M. Mostafa, 2004. Influnce of minor components and pigments on the viegin olive oil quality. Minufia J. Agric. Res., 29: 1317-1327.
Basuny, A.M.M., 2007. Ostrich oil: Anew source of animal fats. J. Biol. Chem. Environ. Sci., 2: 217-235.
Basuny, A.M.M., A.M. Gaafar and D.M.M. Mostafa, 2007. Effect of feeding polyunsaturated fatty acids from different sources and their blends on the fatty acids composition of serum and organs of rats. J. Biol. Chem. Environ. Sci., 2: 197-201.
Basuny, A.M.M., D.M.M. Mostafa and A. Azouz, 2006. Supplementation of polyunsaturated oils with lycopene as natural antioxidant and antipolmerization during heating process. Minia J. Agric. Res. Dev., 26: 449-469.
Basuny, A.M.M., D.M.M. Mostafa and H.A.T. Elawa, 2006. Improving the frying quality of vegetable oils (sunflower and cotton seed) by blending with canola oil. Agric. Mansoura Univ., 31: 5507-5516.
Basuny, A.M.M., H.A.T. Elawa and D.M.M. Mostafa, 2004. Biological evaluation of some hydrogenated oils. Zagazig J. Agric. Res., 31: 237-245.
Basuny, M.A., S.M. Arafat and A.A. Kinawy, 2011. Antioxidant activities of date pits in a model meat system. Int. Res. J. Biochem. Bioinform., 1: 10-19.
Basuny, M.M.A., M.M.D. Mostafa and M.A. Shaker, 2009. Relationship between chemical composition and sensory evaluation of potato chips made from six potato varieties with emphasis on the quality of fried sunflower oil. World J. Diary and Food Sci., 4: 193-200.
Dalia, S.M.A., M.M. Mostafa and A.M.M. Basuny, 2007. Evaluation of onion oil (seed and pulp) as antioxidant and microbial growth material. Minufiya J. Agric. Res., 32: 759-769.Direct Link |
Doweidar, M.M.M. and A.M.M. Basuny, 2004. Production of biscuit by using untraditional oils. Egypt. J. Nutr., 19: 113-130.
Farag, R.S. and A.M.M. Basuny, 2002. A new method for improving the quality of peroxidized oils. Adv. Food Sci., 24: 50-54.
Farag, R.S., E.A. Mahmoud, A.M. Basuny and R.F.M. Ali, 2006. Influence of crude olive leaves juice on rat liver and kidney functions. Int. J. Food Sci. Technol., 41: 790-798.CrossRef |
Farag, R.S., E.A. Mohamoud and A.M. Basuny, 2007. Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating. Int. J. Food Technol., 42: 107-115.CrossRef | Direct Link |
Farag, R.S., G. El-Baroty, N. Abd-El-Aziz and A. M. Basuny, 1997. Stabilization of olive oil by microwave heating. Int. J. Food Sci. Nutr., 48: 365-371.CrossRef |
Farag, R.S., G. El-Broty, N. Abd- EL-Aziz and A.M. Basuny, 1997. Influence of microwaves on olive oil stability. Grasas Y Aceites, 48: 397-404.Direct Link |
Farag, R.S., G.S. El-Baroty and A.M. Basuny, 2003. The influence of phenolic extracts obtained from the olive plant (cvs. Picual and kronakii), on the stability of sunflower oil. Int. J. Food Sci. Technol., 38: 81-87.CrossRef |
Farag, R.S., G.S. El-Baroty and M. Basuny, 2003. Safety evaluation of olive phenolic compound as natural antioxidants. Int. J. Food Sci. Nutr., 54: 159-174.CrossRef | Direct Link |
Hashem, A.H., A.M.M. Basuny, M.M. Abulfadel and S.W. Ehbaset, 2009. Effect of blending process on physico-chemical properties of local and imported cow butter fats with palm oil and palm atearin blends. J. Bio. Chem. Envvrio. Sci., 4: 289-309.
Ismael, A.I., A.M.M. Basuny and D.M.M. Mostafa, 2004. Effect of some processing on the quality of sesame oil and utilization of sesame hulls as natural antioxidant. Minia Agric. Res. Dev., 24: 457-468.
Kamel, S.M. and A.M.M. Basuny, 2007. The healthy effects of dietary sheep, camel and beef meats and fats. J. Biol. Chem. Environ. Sci., 2: 79-91.
Mostafa, D.M.M. and A.M.M. Basuny, 2003. Determination of some elements in some local and exported olive oil samples. Minia J. Agric. Res. Dev., 23: 521-528.
Mostafa, D.M.M. and A.M.M. Basuny, 2005. Effect of blending some oils on physical and chemical properties and trans fatty acids formation during heating process. Minia J. Agric. Res. Dev., 24: 801-806.