Comparative studies on the physicochemical properties and microstructure of raw and parboiled rice = Etude comparative des propriétés physicochimiques et de la microstructure du riz étuvé ou nonDAMIR, A. A.Food chemistry. 1985, Vol 16, Num 1, pp 1-14, issn 0308-8146Article

Utilization of sunflower seeds in tahina and halawa processing = Utilisation de graines de tournesol dans la fabrication de tahina et de halvaDAMIR, A. A.Food chemistry. 1984, Vol 14, Num 2, pp 83-92, issn 0308-8146Article

Effect of heat penetration during cooking on some physico-chemical properties and microstructure of sweet potatoes = Effet de la pénétration de la chaleur au cours de la cuisson sur quelques propriétés physicochimiques et sur la microstructure des patates doucesDAMIR, A. A.Food chemistry. 1989, Vol 34, Num 1, pp 41-55, issn 0308-8146Article

Quality characteristics of sunflower halawaDAMIR, A. A; ABDEL-NABEY, A. A.Nahrung (Weinheim). 1990, Vol 34, Num 6, pp 491-497, issn 0027-769X, 7 p.Article

Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boilingABDEL-NABEY, A. A; DAMIR, A. A.Plant foods for human nutrition (Dordrecht). 1990, Vol 40, Num 4, pp 267-274, issn 0921-9668Article

Effect of cooking on nutrients, microbial and sensory properties of skimmed milk and Rayeb KishkSALAMA, A. A; DAMIR, A. A; SAFWAT MOHAMED, M et al.Acta alimentaria (Budapest). 1992, Vol 21, Num 1, pp 67-76, issn 0139-3006Article

DRIED PEELED ROOTS OF GLOSSOSTEMON BRUGUIERI (MOGHAT) AS A POTENTIAL FUNCTIONAL FOODGAMEL, T. H; ABD EL-RAZEK, A. M; DAMIR, A. A et al.Journal of food processing and preservation. 2010, Vol 34, Num 1, pp 55-67, issn 0145-8892, 13 p.Article

Acidity, microbial, organic and free amino acids development during fermentation of skimmed milk, KishkDAMIR, A. A; SALAMA, A. A; SAFWAT MOHAMED, M et al.Food chemistry. 1992, Vol 43, Num 4, pp 265-269, issn 0308-8146Article

Changes in some nutrients of fenugreek seeds during germination = Modifications de quelques nutriments des graines de trigonelle au cours de la germinationEL-SHIMI, N. M; DAMIR, A. A; RAGAB, M et al.Food chemistry. 1984, Vol 14, Num 1, pp 11-19, issn 0308-8146Article