1. Malek, A.M.A.E. and T.E. Khateib, 2018. Microbiological evaluation of some edible bovine by-products. Int. J. Curr. Microbiol. Applied Sci., 7: 3449-3458.
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2. Abd-El-Malek, A.M., 2017. Incidence and virulence characteristics of Aeromonas spp. in fish. Vet. World, 10: 34-37.
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3. Abd- El-Malek, A.M., 2017. Cooked poultry meat and products as a potential source of some food poisoning bacteria. IOSR J. Environ. Sci. Toxicol. Food Technol., 11: 23-29.
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4. Abd El-Malek, A.M., 2015. Occurrence of campylobacter jejuni in chicken meat and chicken meat products. Int. J. Adv. Res., 3: 212-217.
5. Abd-El-Malek, A.M., 2014. Microbiological quality of ready-to-eat liver sandwiches (kibda). Global Veterinaria, 13: 1097-1102.
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6. Abd El-Malek, A.M. and M.A. Ammar, 2013. Lead and cadmium concentrations in tilapia fish Oreochromios niloticus, (bolty) tissues. Zagazig Vet. J., 41: 50-56.
7. Abd El-Malek, A.M. and E.A.S. Eman, 2012. Estimation of nitrite residue in some Egyptian meat products. Zagazig Vet. J., 40: 193-200.