1. Mahmoud, M., N.A. Abdallah, K. El-Shafei, N.F. Tawfik and H.S. El-Sayed, 2020. Survivability of alginate-microencapsulated Lactobacillus plantarum during storage, simulated food processing and gastrointestinal conditions. Heliyon, 10.1016/j.heliyon.2020.e03541.
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2. Tawfik, N.F., B.A.M. Effat, K. El Shafei, R.K. El Dairouty and O.M. Sharaf et al., 2014. Mastitis and antibiotic residues in egyptian raw milk with lactic acid bacteria population in dairy products retailed in Cairo and Giza area. Global Veterinaria, 13: 696-703.
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3. Sharaf, O.M., A.I. Gamal, N.F. Tawfek, B.A. Effat, K. El Shafei, H.M.F. El-Din and M.M. Salem, 2014. Prevalence of some pathogenic microorganisms in factories Domiati, Feta cheeses and UHT milk in relation to public health sold under market conditions in Cairo. Int. J. ChemTech Res., 6: 2807-2814.
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4. Mabrouk, A.M.M., B.A.M. Effat, Z.I.A. Sadek, N.F. Tawfiek, Z.M.R. Hassan and M.N.I. Magdoub, 2014. Antibacterial activity of some lactic acid bacteria isolated from Egyptian dairy products. Int. J. ChemTech Res., 6: 1139-1150.
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5. Mehanna, N.S., N.F. Tawfik, M.M. Salem, B.A. Effat and D.A. Gad El-Rab, 2013. Assessment of potential probiotic bacteria isolated from breast milk. Middle-East J. Sci. Res., 14: 354-360.
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6. Mehanna, N.S., B.A.M. Effat, N.F. Tawfik, Z.I. Sadek, N.M.A. Dabiza, K. El-Shafie and A.B. Abd-El-Khalek, 2013. Evaluation of antibacterial activity of aqueous extracts of thyme and black pepper against pathogens and probiotics. J. Applied Sci. Res., 9: 1181-1185.
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7. Ibrahim, G.A., O.S. Barakat, N.F. Tawfik, W.I. El-Kholy, D.A. Gad El-Rab, 2013. Viability of lactobacillus paracasei 441 produced by batch and continours biofilm reactor in some dairy products. J. Appl. Sci. Res., 9: 4734-4744.
8. Barakat, O.S., G.A. Ibrahim, N.F. Tawfik, W.I. El-Kholy and G.D. El-Rab, 2011. Identification and probiotic characteristics of lactobacillus strains isolated from traditional domiati cheese. Int. J. Microbiol. Res., 3: 59-66.
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9. Abd El-Salam, H., A.R. Hippen, A. Faiza, K. El-Shafei, N.F. Tawfik and M. El-Aassar, 2011. Preparation and properties of probiotic cheese high in conjugated linoleic acid content. Int. J. Dairy Technol., 64: 64-74.
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10. El-Shafei, K., N.F. Tawfik, N.M.A. Dabiza, O.M. Sharaf and B.A. Effat, 2010. In virto assessment of gastrointestinal viability of potentially probiotic lactobacilli. J. Am. Sci., 6: 357-367.
11. El-Kholy, W.I., B.A. Effat, N.F. Tawfik and O.M. Sharaf, 2006. Improving soft cheese quality using growth stimulator for Bifidobacterium bifidum. Deutsch. Lebensmittel Rundschau., 102: 101-109.
12. Fatma, A.F., W.l. EI-Kholy and N.F. Tawfik, 2005. Survival of microcapsulated bifidobacterium bifidum and proionbacterium freudenreichii subsp. shermanii in kareish cheese. Eypt. J. Diary Sci., 33: 65-71.
13. Tawfik, N.F., O.M. Sharaf, B.A. Effat and N.S. Mahanna, 2004. Preserving domiati cheese using metabolites of Propinobacterium thoenii P-127. Polish J. Food Nutr. Sci., 13: 269-272.
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14. Tawfik, N.F., O.M. Sharaf, G.A. Amin, G.M. Khalafalla, S.A. El-Gizawy and A.B. Abdel-Khalek, 2003. Utilization of some microorganisms as dietary adjuncts III. production and application. Egyptian J. Dairy Sci., 31: 221-232.
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15. Nayra, S.M., O.M. Sharaf, G.A. Ibrahim and N.F. Tawfik, 2002. Incorporation and viability of some probiotic bacteria in functional dairy food I. Soft cheese. Egypt. J. Dairy Sci., 30: 217-229.
16. Mehanna, N.S., B.A. Effat, Nadia M.A. Dabiza, N.F. Tawfik and O.M. Sharaf, 2002. Incorporation and viability of some probiotic bacteria in functional dairy foods. II. hard cheese. Minufiya J. Agric. Res., 27 : 225-241.
17. El-Shafei, K., G.A. Ibrahim and N.F. Tawfik, 2002. Beneficial uses of locally isolated lactic acid bacteria. Egypt. J. Dairy Sci., 30: 15-25.
18. Effat, B.A., G.A. Ibrahim, N.F. Tawfik and O.M. Sharaf, 2001. Comparison of Antifungal Activity of Metabolites from Lactobacillus rhamnosus, Pediococcus acidilactici and Propionibacterium thoenii. Egypt. J. Dairy Sci., 29: 251-262.