Effect of heat-treatment of Maxipack wheat on some chemical components of its flour.First Arab Conf. of Food Sci. and Technology,Cairo, Egypt, (l976)

Effect of heat-treatment of Maxipack wheat on some properties of its flour First Arab Conf. of Food Sci. and Technology, Cairo, Egypt, (l976)

Enrichment of wheat flour with dry skim-milk and dry butter-milk and its effect on the baking qualities. Egypt. Journal of Fd. Sci. Vol. 8, 33 – 39, (1980)

Automation of Balady bread making and factors affecting its quality Intern. Conf. of New Trends and Techniques towards Food Supply and its Preservation, Cairo, Egypt, (1981)

Studies on wheat germ uses. 1. Heated of wheat germ and its effect on rheological and baking properties. Inter. Conf. of New Trends and Techniques towards Food Supply and its Preservation, Cairo, Egypt, (1981)

Effect of insect infestation on Horse bean seeds (Vicia faba).Egyptian Journal of Food Sci. Vol .9, 135 - 140 (l98l)

Studies on the application of active dry yeast. 1- Conditions of fermentation in Balady bread processing. Ain-Shams Res. Bull,, 1614 , Nov. ( 1981 )

Studies on wheat flour milling. 1. Survey on the production of 82% flour extraction in Egypt. Ain-Shams Res. Bull. , 1657, Dec. (1981)

Studies on wheat flour milling. II. Sieve separation as a factor for wheat flour extraction rate, Ain-Shams Res. Bull. ; 1658, Dec. (1981)

Studies on Angel and fatless sponge cakes. I. Factors affecting fatless sponge cakes quality. Ain-Shams Res. Bull. , 1676, Dec. (1981)

Effect of storage temperature on the shelf life of Egyptian active dry yeast. Ain-Shams Res. Bull., 1747, March (1982)

Studies on wheat germ uses. II. Germ wheat oil and its effect on rheological and baking properties. Egyptian Journal of Food Sci., Vol. 10, 29 – 37, (1982)

Studies on bread fortification with flours of Fish protein Concentrate and Soy bean. I. Chemical composition and rheological properties. First Egyptian Conf. On Bread Research, Cairo, Nov. (1982)

Studies on bread fortification with flours of Fish protein Concentrate and Soy bean. II. Baking and organoleptic properties. First Egyptian Conf. On Bread Research, Cairo, Nov. (1982)

Studies on the application of active dry yeast. 2- Bakery technique for continuous use. First African Conference of Food Science and Technology Egypt, Nov. (1983)

Nutritive value of Balady Bread supplemented with various quality protein sources. First African Conference of Food Science and Technology Egypt, Nov. (1983)

Effect of baking powder formula on cake quality.Egypt. J. Food Sci., vol. 14, 455 – 460, (1986)

Effect of antioxidants on. Biscuits. Bull. of Fac. of Agric., Univ. of Cairo, Vol. 37, No. l., (1986)

Biscuits quality as affected by antioxidants, storage temperature and storage periods. Bull. of Fac. of Agric., Univ. of Cairo, Vol. 37, No. 2, (1986)

Effect of soybean flour and improvers on bread quality.Egypt. J. Food Sci., Vol. 14, 183 - 190, (1986)

Effect of storage on the activity of different yeast starters used in Egypt. Moshtohor, Annals of Agric, Sci. Vol. 24, 1125-1135, Zagazig Univ., (1986)

Changes in fermentation times and its relation to bread characteristics. First Conference of Food Sci. and Technology for Mediterranean Countries, Cairo, Egypt, (1986)

Possibility of using flour in Pelshenke test. First Conference of Food Sci. and Technology for Mediterranean Countries, Cairo, Egypt, (1986)

Effect of improvers based on potassium bromate on high extraction flour milled in Egypt, First Conference of Food Sci. and Technology for Mediterranean Countries, Cairo, Egypt, (1986)

Changes in flour properties due to roller or stone wheat milling. First Conference of Food Sci. and Technology for Mediterranean Countries, Cairo, Egypt, (1986)

Freezing of formed macaroni pastes and quality factors when processed from weak wheat flour. Moshtohor, Annals of Agric. Sci. Vol. 24, 1067 – 1078, Zagazig Univ., (1986)

Studies on damage caused by Tribolium confusum Duv. on patent and high extraction flour during storage. 1- Some chemical changes due to different initial infestation level and storage period. First Conference of Food Sci. and Technology for Mediterranean Countries, Cairo, Egypt, (1986)

Intera specific competition in the population of Tribolium confusum Duv, (Coleoptra; Tenebriondes) with reference to certain damage caused to the infested flour. Moshtohor, Annals of Agric. Sci., Zagazig Univ., (1986)

Effect of pretreatments and drying method on the microbial load of raisins. Moshtohor, Annals of Agric. Sci., Zagazig Univ., (1986)

Studies on some changes during storage of frozen toast pan bread. Egypt. J. Food Sci. (Special Issue), 109 – 116, (1987).

Studies on conditioning methods for Egyptian durum wheat (Stork). Agric. Res- J., Agric. Res. Center, Giza, 1987.

Rheological and chemical changes taking place due to addition of rice bran, weat pollards and L-ascorbic acid to wheat flour. Annals of Agric. Sci., Moshtohor, Zagazig Univ., 26 (2),1199- 1214, (1988)

Studies on the effect of gamma rays on the technological characteristics of some Egyptian wheat varieties. Fayoum J. of Agric. Res.& Development, Fac. Agric., Fayoum, Cairo Univ. Vol. 3, 1-21, (1989)

Effect of temperature and salt concentration on the rheological properties of strong and weak flour tested by the Farinograph. Egypt. J. of Food Sci. Vol. 17, 225-236, (1989)

Studies on the supplementation of rolled bread with defatted peanut flour. Egypt. J. of Food Sci. Vol.18, 337-344, (1990)

Methods of enhancing bread characteristics. 1. Constituents recipe and dough brushing materials of toast bread. Fayoum J. of Agric. Res.& Development, Fac. Agric., Fayoum, Cairo Univ. Vol. 4, 131-148, (1990)

Triticale flour characteristics as affected by its extraction rate. Fourth Arab Conf. of Food Sci. & Technology, Cairo, Egypt, (1991)

Effect of storage period and infestation with flour beetles, Tribolium confusum Duv. on Semolina characteristics. Fayoum J. of Agric. Res. & Development, Fac. of Agric., Fayoum, Cairo Univ., Vol. 5, No. 1, 87-99, (1991)

Effect of using different types of fat and soy bean gum on cake quality. Fayoum J. of Agric. Res. & Development, Fac. of Agric., Fayoum, Cairo Univ., Vol. 9, No. 1, 303-313, (1995)

Nutritional evaluation and microbiological survey of some Egyptian foods. I. Koshary. 6th Arabic Conference on Food Science & Technology., Cairo, Egypt, (1999)

Microbiological and nutritional properties of Taamia, a traditional Egyptian food. Third International Conference on Culinary Arts and Science, Cairo, Egypt, (2001)

Production of mango powder by foam drying of the juice. Egypt. J. of Food Science, Vol. 30 No.1, 23 -41 (2002)

Utilization of solar energy in the drying of some medical and aromatic plants. Minufiya J. Agric. Res. Vol. 27 No. 4 (1) 939 – 954, (2002)

Functional, rheological properties and protein digestibility ( in vitro ) of wheat dough supplemented with some legumes flour. Annals of Agric. Sc. Moshtohor, Vol. 45(4): 1555-1564.(2007)

Biological evaluation of pan bread fortified with some legumes flour. Knowledge Based Industries & Nanotechnology Conference, Doha, Qatar, (2008)

Minimizing the use of yeast in bread-making by continuous propagation in nano fermenter units. Knowledge Based Industries & Nanotechnology Conference, Doha, Qatar, (2008)