| Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage M Rabie, L Simon-Sarkadi, H Siliha, S El-seedy, AA El Badawy Food chemistry 115 (2), 635-638, 2009 | 139 | 2009 |
| Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria MA Rabie, H Siliha, S El-Saidy, AA el-Badawy, FX Malcata Food chemistry 129 (4), 1778-1782, 2011 | 71 | 2011 |
| Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice MA Rabie, AZ Soliman, ZS Diaconeasa, B Constantin Journal of Food Processing and Preservation 39 (6), 1051-1060, 2015 | 69 | 2015 |
| Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats MA Rabie, C Peres, FX Malcata Meat Science 96 (1), 82-87, 2014 | 61 | 2014 |
| Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography MA Rabie, S Elsaidy, AA El-Badawy, H Siliha, FX Malcata Journal of food protection 74 (4), 681-685, 2011 | 48 | 2011 |
| Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage MA Rabie, H Siliha, S El-Saidy, AA El-Badawy, FX Malcata Innovative food science & emerging technologies 11 (4), 661-665, 2010 | 37 | 2010 |
| Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage MA Rabie, HI Siliha, SM El-Saidy, AA El-Badawy, FX Malcata International dairy journal 21 (5), 373-376, 2011 | 25 | 2011 |
| Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage MA Rabie, AO Toliba Journal of Food Science and Technology 50, 1165-1171, 2013 | 17 | 2013 |
| Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage A Arulkumar, G Karthik, S Paramasivam, MA Rabie Journal of Food Measurement and Characterization 11, 281-289, 2017 | 16 | 2017 |
| Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica) MS El-Shahat, MA Rabie, M Ragab, HI Siliha Journal of food science and technology 56, 3635-3645, 2019 | 13 | 2019 |
| Oxidative stability of edible oils via addition of pomegranate and orange peel extracts AA Islam, R Mohamed, S Abdelrahman, M Dalia, EB Ahmed Foods and Raw materials 6 (2), 413-420, 2018 | 11 | 2018 |
| Extending the shelf-life of cold stored strawberry by chitosan and carnauba coatings AO Toliba, MA Rabie, GM El-Araby Zagazig Journal of Agricultural Research 41 (5), 1067-1076, 2014 | 11 | 2014 |
| Acceleration of mackerel fish sauce fermentation via bromelain addition MA Rabie, M Namir, NA Rabie, MFR Hassanien Nutrition & Food Science 49 (1), 47-61, 2018 | 9 | 2018 |
| Optimizing the addition of functional plant extracts and baking conditions to develop acrylamide-free pita bread M Namir, MA Rabie, NA Rabie, MF Ramadan Journal of Food protection 81 (10), 1696-1706, 2018 | 8 | 2018 |
| Physicochemical Characteristics of Persimmon Puree and its utilization in cupcake DA Abdallah, A El-Mageed, HA Siliha, MA Rabie Zagazig Journal of Agricultural Research 44 (6), 2629-2640, 2017 | 8 | 2017 |
| Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage A Arulkumar, S Paramasivam, P Rameshthangam, MA Rabie Journal of Food Science and Technology 54, 2503-2511, 2017 | 8 | 2017 |
| Changes in biogenic amine contents throughout storage of canned fish products. MA Rabie, AO Toliba, AR Sulieman, FX Malcata Pakistan Journal of Food Sciences 24 (3), 137-150, 2014 | 8 | 2014 |
| Nutritional evaluation, chemical composition and antioxidant activity of some food processing wastes IMA Abd-Allah, MA Rabie, DMM Mostfa, AM Sulieman, AA El-Badawi Zagazig J. Agric. Res 43 (6A), 2115-2132, 2016 | 7 | 2016 |
| The role of probiotic bacteria in protecting against aflatoxin M1 contamination in milk and certain dairy products M Rabie, A El-Wahed, MG Moustafa, K El-Zahar, AM Abdel-Zaher Journal of food and dairy sciences 10 (4), 93-99, 2019 | 6 | 2019 |
| FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.) PRODUCED VIA LACTIC ACID BACTERIA DURING COLD STORAGE. AA El-Sayed, MA Rabie, SMA El-Maaty, SEA El-Nemr Carpathian Journal of Food Science & Technology 10 (1), 2018 | 6 | 2018 |
Dr. Mohammad NamirAssociate prof.of food technologyAdresă de e-mail confirmată pe zu.edu.eg
