1. Almoselhy, R.I.M., R. Chandran and A.J. Mary S J, 2023. Current Trends in Agriculture and Allied Sciences. 1st Edn., SP Publishing, India, Pages: 222.
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2. Almoselhy, R.I.M., A. Usmani, P.G. Afshar and M.A. Milani, 2023. Significance of nutrition facts label of food products with critical updates by FDA on nutrition facts label. Trends Med. Res., 18: 136-140.
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3. Almoselhy, R.I.M., A. Usmani, P.G. Afshar and M.A. Milani, 2023. Biological synergism in whey protein concentrate formulations sweetened with steviol glycosides. Asian J. Biol. Sci., 16: 537-540.
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4. Almoselhy, R.I.M., 2023. Nanotechnology in food systems with applications in oils and fats. Egypt Scholars J., 2: 1-6.
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5. Almoselhy, R.I.M., 2023. Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life. Food Sci. Appl. Biotechnol., 6: 357-371.
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6. Abd El-Baset, W.S. and R.I.M. Almoselhy, 2023. Effect of baking temperature on quality and safety of school meal biscuits. Food Sci. Appl. Biotechnol., 6: 250-262.
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7. Abd El-Baset, W. and R. Almoselhy, 2023. Effect of some packing materials on oxidative stability of fats in date biscuits. Food Technol. Res. J., 1: 15-25.
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8. Azab, D.E.S.H., R.I.M. Almoselhy and M.H. Mahmoud, 2022. Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high-speed homogenizer. Food Process. Preserv., 10.1111/jfpp.17235.
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9. Almoselhy, R.I.M., 2022. High-speed and high-pressure homogenization techniques for optimization of food processing, quality, and safety. J. Microbiol. Biotechnol., Vol. 7 10.23880/oajmb-16000243.
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10. Almoselhy, R.I.M., 2022. Extra virgin olive oil as nutritional therapeutic immuno-enhancer. Int. J. Food Sci. Nutr. Health Fam. Stud., 2: 26-45.
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11. Almoselhy, R.I.M., 2022. Application of nanotechnology for optimization of bleaching efficiency of edible oils. Open Access J. Sci., 5: 29-30.
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12. Almoselh, R.I.M., 2022. A review of emerging health risks with 3-MCPD processing contaminant in refined edible oils. Open Access J. Microbiol. Biotechnol., Vol. 6. 10.23880/oajmb-16000202.
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13. Almoselhy, R.I.M., 2021. New aspects on stability of some edible oils. SSRN J., 10.2139/ssrn.3908543.
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14. Almoselhy, R.I.M., 2021. Application of some methods for detecting adulteration in olive oil. SSRN J., 10.2139/ssrn.3908539.
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15. Almoselhy, R.I.M., 2021. A review of emerging health risks with 3-MCPD processing contaminant in refined edible oils. Academia Lett., 10.20935/al1360.
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16. Almoselhy, R., M. Eid, W.A. El-Baset and A. Aboelhassan, 2021. Determination of 3-MCPD in some edible oils using GC-MS/MS. Egypt. J. Chem., 10.21608/ejchem.2021.64084.3373.
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17. Almoselhy, R., 2021. Comparative study of vegetable oils oxidative stability using DSC and rancimat methods. Egypt. J. Chem., 10.21608/ejchem.2021.51238.3051.
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18. Hashem, H., R.I.M. Almoselhy, M. El-Waseif and A. Magdy, 2020. Rapid authentication of extra virgin olive oil using UV and FTIR spectroscopy. Middle East J. Appl. Sci., 10: 263-271.
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19. Badawy, H.A.A., S.M.M. Abd-Elmageed and R.I.M. Almoselhy, 2020. Effect of drying process on the quality of table olives. Middle East J. Appl. Sci., 10: 220-227.
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20. Almoselhy, R.I.M., 2020. Applications of differential scanning calorimetry (dsc) in oils and fats research. a review. Am. Res. J. Agric., 6: 1-9.
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21. Almoselhy, R.I.M., 2020. A comprehensive review of characterization and detection of adulteration of extra virgin olive oil. Am. Res. J. Agric., 10.21694/2378-9018.20003.
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22. Almoselhy, R., M. Eid, S. Abd-Elmageed and R. Youness, 2020. Using nanotechnology in bleaching vegetable oils. Egypt. J. Chem., 10.21608/EJCHEM.2020.23625.2407.
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23. Almoselhy, R.I.M., S.M.M. Abd-Elmageed and M.E.I. Elsorady, 2019. Identification of triacylglycerol composition of some olive oil cultivars cultivated in
    some different areas in Egypt. Middle East J. Appl. Sci. 9: 963-968.
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24. Abd-Elmageed, S.M.M., R.I.M. Almoselhy and H.A.A. Badawy, 2019. New technologies in improving chemical properties and sensory attributes of
    olive oil. Curr. Sci. Int. 8: 678-686.
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25. Almoselhy, R.I., M.H. Allam, M.H. El-Kalyoubi and A.A. El-Sharkawy, 2014. 1H NMR spectral analysis as a new aspect to evaluate the stability of some edible oils. Ann. Agric. Sci., 59: 201-206.
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