1. Fadel, H.H.M., N.L. Shereen, M.S.A. Mohsen and G.M. Manal, Y.A. Sahar, 2018. Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality. J. Adv. Res., 10: 31-38.
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2. Hussein, A.M.S., M.M. Kamil, S.N. Lotfy, K.F. Mahmoud, F.M. Mehaya and A.A. Mohammad, 2017. Influence of nano-encapsulation on chemical composition, antioxidant activity and thermal stability of rosemary essential oil. Am. J. Food Technol., 12: 170-177.
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3. Hussein, A.M.S., S.N. Lotfy, M.M. Kamil and M.E. Hassan, 2016. Effect of microencapsulation on chemical composition and antioxidant activity of cumin and fennel essential oils. Res. J. Pharm. Biol. Chem. Sci., 7: 1565-1574.
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4. Hussein, A.M., S.N. Lotfy and M.M. Kamil, 2016. Chemical composition and antioxidant activities of microencapsulated rosemary and clove essential oils. Int. J. Pharm. Tech. Res., 9: 228-236.
5. Hoda, M.F., N.L. Shereen, G.M. Manal and M.S.A. Mohsen, 2016. Bioproduction of beef-like flavour by Corynbacterium glutamicum 1220t based on enzymatic hydrolyzates of mushroom and soybean supplemented with flavour precursors. Res. J. Pharm. Biol. Chem. Sci., 7: 2372-2381.
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6. Fadel, H.H.M., S.T. Mohamed, N.L. Shereen, F.E. Khaled and S.A.E. Fatma, 2016. Enhancing effect of enzymatically hydrolyzed soybean protein isolate on acceptability and aroma compounds in headspace of real beef soup sample. Int. J. Chem. Tech. Res., 9: 377-389.
7. Shereen, N.L., N.H.M. Fadel, H.E. Ahmed and S.S. Mohamed, 2015. Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating. Food Chem., 187: 7-13.
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8. Fadel, H.H.M., M.G. Mahmoud, M.M.S. Asker and S.N. Lotfy, 2015. Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse. Electron. J. Biotechnol., 18: 5-9.
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9. Fadel, H.H.M., A.A. Samad, M.I. Kobeasy, A.A.M. Magda, and N.L. Shereen, 2015. Flavour quality and stability of an encapsulated meat-like process flavouring prepared from soybean based acid hydrolyzed protein. Int. J. Food Process. Technol., 2: 17-25.
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10. Fadel, H.H.M., A.A. Samad, M.I. Kobeasy, A.A.M. Magda, and N.L. Shereen, 2014. Evaluation of aroma quality and stability of an encapsulated beeflike process flavouring prepared from flavour precursors and enzymatically hydrolyzed soybean protein. Int. J. Food Nutr. Sci., 3: 23-31.
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11. Samed, A.A., Hoda, H.M. FadelM, M.I. Kobeasy, A.A.M. Magda and N.L. Shereen, 2010. Generation of meat-like process flavourings from soybean based acid hydrolyzed vegetable protein. Effect of hydrolysis time on generated volatiles. J. Biol. Chem. Sci., 5: 197-217.
12. Fadel, H.H.M., A.A.M. Magda and N.L. Shereen, 2008. Quality and flavor stability of coffee substitute prepared by extrusion of wheat germ and chicory roots. Amino. acid., 34: 307-314.
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13. Hoda, H.M.F., A.A.M. Magda, K.M.E.A.S. Abdel and N.L. Shereen, 2006. Cocoa substitute: Evaluation of sensory qualities and flavour stability. Eur. Food Res. Technol., 223: 125-131.
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14. Fadel, H.H.M., M.A. El-Mageed and S. Lotfy, 2001. Preparation of chicken flavours by model systems containing different amino acids and ribose. Egypt. J. Nutr., 16: 29-44.