Amany, M.B., M.A. Shaker and A.A. Azza, 2012. Vacuum frying: An alternative to obtain high quality potato chips and fried oil. Banat's J. Biotechnol., 3: 22-30.Direct Link |
Amany, M.M. Basuny, A.M. Sharaf, M.E. Abd-Elgany and S.M. Arafat, 2009. Effect of roasting and bleaching processes on white and dark brown sesame seed oils. J. Biol. Chem. Environ., 4: 215-232.
Amany, M.M. Basuny, S.M. Arafat and S.L. Nasef, 2011. Utilization of ostrich oil in foods. Bnanats J. Biotechnol., 2: 7-18.
Amany, M.M. Basuny, S.M. Arafat, Dalia and M.M. Mostafa, 2008. Virgin olive oil quality: Relationship between bioactive components and organoleptic evaluation. Alex. J. Food Sci. Technol., 3: 21-29.Direct Link |
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. and M.A. Shaker, 2013. Reduction of acrylamide formation, polymer compounds and oil uptake in potato slices during frying. Curr. Res. Microbiol. Biotechnol., 1: 111-118.
Amany, M.M.B., M.A. Shaker and A.K. Abeer, 2012. Antioxidant activities of date pits in model meat system. Int. Food Res. J., 19: 223-227.
Amany, M.M.B., M.A. Shaker and M.S. Hanaa, 2014. Effectiveness of olive-waste ash as an adsorbent material for the regeneration of fried sunflower oil. Curr. Sci. Int., 3: 311-319.
Arafat, S.M. and A.A. Ahmad, 2013. Relationship between volatile compounds of olive oil and sensory attributes. Int. Food Res. J., 20: 197-204.
Arafat, S.M. and M.E. El-Sayed, 2014. Maximizing the productivity of olives by using some materials and its impacts on the quality indices of picual olive oil. J. Food Technol. Res., 1: 96-110.
Arafat, S.M., A.M. Gaafar, A.M. Basuny and S.L. Nassef, 2009. Chufa tubers (Cyperus esculentus
L.): As a new source of food. World Applied Sci. J., 7: 151-156.Direct Link |
Arafat, S.M., A.M.M. Basuniy, M.E. Elsayed and H.M. Soliman, 2016. Effect of pedological, cultivar and climatic condition on sterols and quality indices of olive oil. Sci. Agric., 13: 23-29.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.
Arafat, S.M., E.M. AbdlKader and R.M. Sayed, 2011. Fatty acids composition and quality assurance of cemal (bombax) and monsa (chorisia) seed oils and used in deep-fat frying. Bnanats J. Biotechnol., 2: 66-75.
Basuny, A.M. and S.M. Arafat, 2014. Maximize the benefit from date pits for production activated carbon and using it for removing peroxides from fried oils. Ann. Res. Rev. Biol., 4: 1561-1577.
Basuny, A.M., A.M. Gaafar and S.M. Arafat, 2009. Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia. Afr. J. Biotechnol., 8: 6627-6633.Direct Link |
Basuny, A.M., M.S. Arafat and H.M. Soliman, 2013. Chemical analysis of olive and palm pollen: Antioxidant and antimicrobial activation properties. Wudpecker J. Food Technol., 1: 14-21.
Basuny, A.M., S.M. Arafat and H.A. Farag, 2013. Utilization from fruits and leaves of napek (Zizyphus spina-christi
L.) as a source of bioactivecomponents. Banat's J. Biotechnol., 4: 16-28.Direct Link |
Basuny, A.M., S.M. Arafat and S.M. Kamel, 2013. Poly phenolic compounds of eggplant peel juice as a natural antioxidant for the stability of sunflower oil during deep fat frying. Curr. Res. Microb. Biotechnol., 1: 1-8.
Basuny, A.M., S.M. Arafat, H.A. Farag and H.M. Soliman, 2016. Production of mixture more resistance from some vegetable oils for frying process. Int. J. Chem. Natural Sci., 4: 365-373.
Basuny, A.M.M., S.L. Nasef, E.A.M. Mahmoud and S.M. Arafat, 2011. Use of medicinal and aromatic plants for increasing quality of some bakery products. Banats J. Biotechnol., 2: 76-88.
Basuny, A.M.M., S.L. Nasef, E.A.M. Mahmoud and S.M. Arafat, 2011. Use of medicinal and aromatic plants for increasing quality of some bakery products. Int. J. Food Res. .
Basuny, A.M.M., S.M. Arafat and A.A. Kinawy, 2011. Antioxidant activities of date pits in a model meat system. Int. Res. J. Biochem. Bioinform., 1: 89-94.Direct Link |
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 |
El-Maghrabey, A.F., A.E. Hatab, M.M. El-Danasory, S.M. Arafat and M.S. Ghaly, 2011. Impact of high temperature on physico-chemical propertites of some vegetable oils during dee-fat ferrying process. Egypt. J. Applied Sci., 26: 269-284.
Farag, R.S., A.M.M. Basuny, S.M. Arafat and S.A. Arafa, 2008. Safety limits of heat-treated sunflower oil with ferrous sulphate. Adv. Food Sci., 30: 107-112.Direct Link |
Farag, R.S., A.M.M. Basuny, S.M. Arafat and S.A. Arafa, 2009. Use of some agriculture waste hull ashes for the regeneration of fried sunflower oil. Int. J. food Sci. Technol., 44: 1850-1856.CrossRef |
Hashem, H.A., Amany, M.M. Basuny and S.M. Arafat, 2007. Chemical and physical characteristics of milk fat and palm srearin blends. Minufiya J. Agric. Res., 32: 13-23.Direct Link |
Ismail, A.I. and S.M. Arafat, 2014. Quality characteristics of high‐oleic sunflower oil extracted from some hybrids cultivated under Egyptian conditions. J. Food Technol. Res., 1: 73-83.
Saelm, A.G. and M.S. Arafat, 2007. Evaluation and application of antioxidant activity of some medicinal and aromatic plants on sunflower oil. Egypt. J. Appl. Sci., 22: 250-262.
Shaker, M.A., 2015. Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips. Int. Food Res. J., 22: 1557-1563.Direct Link |
Shaker, M.A., M.B. Amany and A.M.A. Mahmoud, 2013. Production of low acidity rice bran oil by heating process. Peak J. Food Sci. Technol., 1: 13-18.Direct Link |
Soliman, H.M., A.M. Basuny and S.M. Arafat, 2015. Utilization of stearic acid extracted from olive pomace for production of triazoles, thiadiazoles and thiadiazines derivatives of potential biological activities. J. Oleo Sci., 64: 1019-1032.