1. Barakat, H., I. Khalifa, G.A. Ghazal, A. Shams and P.N. Denev, 2017. Chemical composition and nutritional value of seeds from new quinoa accessions, cultivated in Egypt. Bulg. Chem. Commun., 49: 231-238.
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2. Barakat, H., A. Al-Furaydi, A. Al-Harbi, A. Al-Shedookhi, 2017. Nutritional, chemical and organoleptical characteristics of low-calorie fruit nectars incorporating stevioside as a natural sweetener. Food Nutr. Sci., 8: 126-140.
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3. Barakat, H. and M.F. Hassan, 2017. Chemical, nutritional, rheological and organoleptical characterizations of stirred pumpkin-yoghurt. Food Nutr. Sci., 8: 746-759.
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4. Atallah, A.A. and H. Barakat, 2017. Preparation of non-dairy soft ice milk with soy milk. Adv. Dairy Res., Vol. 5. 10.4172/2329-888X.1000172.
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5. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating. Inf. Process. Agric., 10.1016/j.inpa.2016.11.001.
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6. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Optimizing bioactive substances extraction procedures from guava, olive and potato processing wastes and evaluating their antioxidant capacity. J. Food Chem. Nanotechnol., 2: 170-177.
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7. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Influencing of guava processing residues incorporation on cupcake characterization. J. Nutr. Food Sci., 10.4172/2155-9600.1000513.
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8. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Improving the shelf- life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating. Food Packag. Shelf Life, 9: 10-19.
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9. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes. Food Biosci., 13: 69-75.
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10. Khalifa, I., H. Barakat, H.A. El-Mansy and S.A. Soliman, 2016. Effect of chitosan-olive oil processing residues coatings on keeping quality of cold-storage Strawberry (fragaria ananassa. Var. Festival). J. Food Qual., 39: 504-515.
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11. Barakat, H. and I.G. Ghazal, 2016. Antifungal and antioxidant activities of Rosemary (Rosmarinus officinalis L.) essential oil. J. Food Dairy Sci. Mansoura Univ., 7: 273-282.
12. Barakat, H. and G.A. Ghazal, 2016. Physicochemical properties of Moringa oleifera seeds and their edible oil cultivated at different regions in Egypt. Food Nutr. Sci., 7: 472-484.
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13. Barakat, H., V. Reim and S. Rohn, 2015. Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques. Food Res. Int., 76: 142-149.
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14. Abolila, R.M., H. Barakat, H.A. El-Tanahy and H.A. El-Mansy, 2015. Chemical, nutritional and organoleptical characteristics of orange-based formulated low-calorie jams. Food Nutr. Sci., 6: 1229-1244.
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15. Khalifa, I., H. Barakat, H.A. El-Mansy and A.S. Soliman, 2014. Physico-chemical, organolyptic and microbiological characteristics of substituted cupcake by potato processing residues. Food Nutr. Sci., 10.4236/fns.2015.61010.
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16. Barakat, H., H.A.S. El-Garhy and M.M.A. Moustafa, 2014. Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes. Applied Microbiol. Biotechnol., 98: 9805-9816.
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17. Barakat, H., 2014. Fate of nutritional and bioactive compounds of innovative chickpeas-based vegan diets incorporating different vegetables. J. Nutr. Food Sci., 10.4172/2155-9600.1000302.
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18. Barakat, H., 2014. Effect of frying-cooking on nutritional and bioactive compounds of innovative ovo-vegetarian diets. Food Nutr. Sci., 5: 1577-1590.
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19. Barakat, H., 2014. Composition, antioxidant, antibacterial activity and mode of action of clove (Syzygium aromaticum L.) buds essential oil. Br. J. Appl. Sci. Technol., 4: 1934-1951.
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20. Barakat, H., 2014. Bio-control of Alternaria alternata during banana storage by purified AFP using isoelectric focusing technique. Food Nutr. Sci., 5: 1482-1495.
21. Barakat, H and S. Rohn, 2014. Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars. J. Funct. Foods, 11: 407-416.
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22. Barakat, H., 2013. Characterization and evaluation of kohlrabi (Brassica oleracea L. gongylodes) and kohlrabi-based ovo-vegetarian diets as new food recipes. J. Food Sci. Technol., 41: 35-60.
23. Barakat, H., A. Spielvogel, M. Hassan, A. El-Desouky and H. El-Mansy et al., 2010. The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley. Appl. Microbiol. Biotechnol., 87: 617-624.
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