1. Mohsen, S., A. Yaseen, A.H. Shouk, A. Ammar and A. Mohammad, 2021. Quality characteristics improvement of low phenylalanine pasta. Egypt. J. Food Sci., 49: 287-296.
   CrossRef  |  Direct Link  |  
2. Bazaraa, W.A., A.S. Ammar and A.M. Aqlan, 2020. Effects of kiwi’s pectin methylesterase inhibitor, nanomilling and pasteurization on orange juice quality. Food Sci. Nutr., 10.1002/fsn3.1886.
   CrossRef  |  Direct Link  |  
3. Ammar A.S.M., S.M. Mohsen, H.G. El-Amry and R.S. Abd El-Salam, 2019. Nano polyphenols and nano tocopherols from wheat bran extract. Singapore Journal of Scientific Research 10: 16-22.
   CrossRef  |  Direct Link  |  
4. Mohsen, S.M., A.A.S. Ammar and A.F. Ateya, 2018. Effect of cigarette filter components on its efficiency and smoking characteristics of cigarettes. Biosci. Res., 15: 325-336.
5. El-Ziney, M.G., A.S. Ammar and A.I. Al-Turki, 2018. Effectiveness of groundwater treatment for drinking use and dairy and food processing. J. Adv. Dairy Res., Vol. 6. .
   ASCI  |  Direct Link  |  
6. Alian, A.M., A.S. Ammar, A. Ramy and A.S. Ramadan, 2018. Influence of sourdough containing different probiotic bacteria on quality and shelf life of Egyptian Balady bread. Middle East J. Applied Sci., 8: 147-161.
7. Mousa, H.M., M.M. Farahna, M.S. Ismail, A.A. Al-Hassan, A.S. Ammar and A.M. Abdel-Salam, 2014. Anti-diabetic effect of olive leaves extract in alloxan-diabetic rats. J. Agric. Vet. Sci. Qassim Univ., 7: 181-192.
   Direct Link  |  
8. Ammar, A.S.M., 2014. The effect of incorporation of date seed powder on the quality characteristics of noodles. Int. J. Acad. Res. Part A; 6: 32-37.
9. Ammar, A.S.M., 2014. Food processing wastes: Characteristics, treatments and utilization review. J. Agric. Vet. Sci. Qassim Univ., 7: 71-84.
   Direct Link  |  
10. Ammar, A.S.M. , A. El-Sayed. A. El-Hady and M.M.A. El-Razik, 2014. Quality characteristics of low fat meat balls as affected by date seed powder, wheat germ and pumpkin flour addition. Pak J. Food Sci., 24: 175-185.
    Direct Link  |  
11. El-Shimi, N.M., E.M. Hassan, A.S. Ammar, H.S. Nehad and M. Ahmad, 2013. Assessment of seasonal variations on physicochemical and microbiological quality of groundwater in some rural area. J. Food Ind. Nutr. Sci., 3: 153-168.
12. Ammar, A.S., I.S. Salem and R.A. Habiba, 2013. Chemical and rheological characteristics of butter cake as affected by date seed powder addition. J. Food Sci.: Suez Canal Univ., 1: 13-18.
    Direct Link  |  
13. Ammar, A.S. and H.M. Omar, 2013. The prevalence of leafy vegetable-borne parasites in Al-Qassim region , Saudi Arabia. J. Agric. Vet. Sci. Qassim Univ., 6: 29-40.
14. Abdalla, A.S.M. and M.M. Abdel-Razik, 2013. Quality characteristics of gluten free cake produced from cassava, pumpkin and potato flours. J. Food Dairy Sci. Mansoura Univ., 8: 401-412.
15. Salem, I.S., A.S. Ammar and R.A. Habiba, 2012. Effect of eggshell powder addition as a source of calcium fortification on butter cake quality. J. Agric. Vet. Sci. Qassim Univ., 5: 109-118.
16. Mohsen, S.M., S.M. Abd-Alla, H.G. El-Amry and R.S.A. El- Salam, 2012. Phytochemical compounds in some bread and durum wheat grain varieties and their milled fractions. J. Food Ind. Nutr. Sci., 2: 291-299.
17. Ammar, A.S.M., 2012. Effect of wheat germ addition on physicochemical and antioxidant properties of date syrup. Am. J. Food Technol., 7: 479-486.
    CrossRef  |  Direct Link  |  
18. Ammar, A.S., S.A. Salem and F.H. Badr, 2011. Rheological properties of wheat flour dough as affected by addition of whey and soy. Pak. J. Nutr., 10: 302-306.
19. Mohsen, S.M., A.A. Yaseen, A.M. Ammar and A.A. Mohammad, 2010. Quality characteristics improvement of low-phenylalanine toast bread. Int. J. Food Sci. Technol., 45: 2042-2051.
    CrossRef  |  Direct Link  |  
20. Ammar, A.S. and R.A. Habiba, 2010. Phenolic content and antioxidant activity of date seeds. J. Agric. Vet. Sci. Qassim Univ., 3: 3-8.
21. Mohsen, S.M. and A.S.M. Ammar, 2009. Total phenolic contents and antioxidant activity of corn tassel extracts. Food Chem., 112: 595-598.
    CrossRef  |  Direct Link  |  
22. Abdel-Salam, A.M., A.S. Ammar and W.K. Galal, 2009. Evaluation and properties of formulated low calories functional yoghurt cake. Int. J. Food Agric. Environ., 7: 218-221.
    Direct Link  |  
23. Mohamed, M.A. and A.S. Ammar, 2008. Quantitative analysis of phthalates plasticizers in traditional Egyptian foods (koushary and foul medams),black tea, instant coffee and bottled waters by solid phase extraction-capillary gas chromatography-ass spectroscopy. Am. J. Food Technol., 3: 341-346.
24. Helmy, A. Shahinaz, A.S.M. Ammar and A.I. Hegazy, 2007. Spice oleoresins to improve chemical, microbial and organoleptic characteristics of beef sausage. J. Agric. Mansoura Univ., 32: 6405-6419.
25. Mohsen, S.M., A.S. Ammar and S.R. Hashad, 2006. Evaluation of the quality characteristics and costs of macaroni as affected by semolina and wheat flour blends. Bull. Fac. Agric. Cairo Univ., 57: 653-664.
26. Ammar, A.S.M., 2006. Isolation of shrimp-chitosan and its utilization as a coagulant in some food processing waste treatment. Bull. Fac. Agric., Cairo Univ., 57: 339-350.
27. Helmy, S.A., W.A. Bazaraa, A.S. Ammar and Abo M.M. El-Naga, 2005. Cereal chitinase as biopreservative for balady bread. Bull. Fac. Agric., Cairo Univ., 56: 779-794.
28. Mohsen, S.M., W.A. Bazaraa, H.T. El-Zanfaly and A.S. Ammar, 2004. Trihalomethanes, minerals and container overall migrated components of Egyptian bottled and tap water. Arab Univ. J. Sci., 12: 621-634.
    Direct Link  |