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ACS Omega|September 25, 2023
The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after FortificationAbdelrahman R Ahmed, Nashi K Alqahtani, Khaled M A Ramadan, et al.Journal of Agricultural and Food Chemistry|July 28, 2025
Smart Detection of Food Spoilage Using Microbial Volatile Compounds: Technologies, Challenges, and Future OutlookKhaled M A Ramadan, Eslam S A Bendary, Hala B Khalil, et al.Materials (Basel, Switzerland)|July 28, 2022
Green Synthesis of Zinc Oxide Nanoparticles Using Red Seaweed for the Elimination of Organic Toxic Dye from an Aqueous SolutionAbdallah Tageldein Mansour, Ahmed E Alprol, Mohamed Khedawy, et al.Food Chemistry: X|July 1, 2026
Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responsesSaddam Mustafa, Sundas Hina, Shahid Mahmood, et al.Life (Basel, Switzerland)|February 25, 2023
Application of Potassium Humate and Salicylic Acid to Mitigate Salinity Stress of Common BeanHossam S El-Beltagi, Hala Hazam Al-Otaibi, Aditya Parmar, et al.International Journal of Biological Macromolecules|March 8, 2025
Effect of disodium phthalocyanine on the structural, optical, electrical, and dielectric properties of PVA/CMC blend towards optoelectronic applicationsSallah A Al Hashedi, Alaa M Abd El-Latif, A A Al-Muntaser, et al.Food Chemistry: X|October 29, 2025
Valorization of date palm by-products (Phoenix dactylifera L.) in cake fortification: Nutritional enrichment, antioxidant retention, and shelf-life extensionAbdelrahman R Ahmed, Khaled M A Ramadan, Haiam O Elkatry, et al.Foods (Basel, Switzerland)|April 28, 2023
The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or PeelHaiam O Elkatry, Hossam S El-Beltagi, Khaled M A Ramadan, et al.Heliyon|May 20, 2024
Green synthesis, characterization, and hepatoprotective effect of zinc oxide nanoparticles from Moringa oleifera leaves in CCl4-treated albino ratsHossam S El-Beltagi, Marwa Rageb, Mahmoud M El-Saber, et al.Frontiers in Nutrition|October 2, 2023
The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methodsHaiam O Elkatry, Hossam S El-Beltagi, Abdelrahman R Ahmed, et al.Pageof 4