1. Sakr, S.S., 2017. Reducing goat milk flavor by Beta-Cyclodextrin (β-CD) and its effect on texture and microstructure in soft goat cheese. J. Food Dairy Sci. Mansoura Univ., 8: 179-183.
2. Abou-Soliman, N.H., S.S. Sakr and S. Awad, 2017. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase. J. Food Sci. Technol., 54: 1616-1627.
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3. Abd El-Fattah, A.M., S.S. Sakr, S.M. El-Dieb and H.A.S. Elkashef, 2017. Bioactive peptides with ACE-I and antioxidant activity produced from milk proteolysis. Int. J. Food Propert., (In Press). 10.1080/10942912.2016.1270963.
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4. Abd-Rabo, F.H.R., H. Elsalamony and S.S. Sakr, 2016. Reduction of pesticide residues in egyptian buffalo milk by some processing treatments. Int. J. Dairy Sci., 11: 75-80.
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5. Abd El-Fattah, A., S. Sakr, S. El-Dieb and H. Elkashef, 2016. Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures. Food Sci. Biotechnol., 25: 1745-1751.
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6. Sakr, S.S. and S.A.A. Dawood, 2015. Hypocholesterolemic effect of pomegranate's peel (water extract) supplemented yoghurt in hypercholesterolemic rats. Indian J. Dairy Sci., 68: 14-19.
7. Sakr, S.S., F.H.R. Abd-Rabo and S.M. El-Dieb, 2012. Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced by Microbial Transglutaminase. LAP Lambert Academic Publishing, Germany, ISBN-13: 9783847370390, Pages: 96.
8. Abd-Rabo, F.H.R., S.M. El-Dieb, M.A. El-Asser and S.S. Sakr, 2010. Effect of some physical treatments and additives on the electrophoretic pattern and microstructure of casein micelles. Egypt. J. Dairy Sci., 38: 45-52.
9. Abd-Rabo, F.H.R., S.M. El-Dieb, M.A. El-Asser and S.S. Sakr, 2010. Effect of some physical treatments and additives on some functional properties of buffaloes' and cows' casein micelles. Egypt. J. Dairy Sci., 38: 35-44.
10. Abd-Rabo, F.H.R., S.M. El-Dieb, A.M. Abd-El-Fattah and S.S. Sakr, 2010. Natural state changes of cows' and buffaloes' milk proteins induced by microbial transglutaminase. J. Am. Sci., 6: 612-620.