Influence of microwave and conventional heating on the quality of lipids in model and food systemsFARAG, R. S.Fett (Weinheim). 1994, Vol 96, Num 6, pp 215-222, issn 0931-5985Article

Excavation at Abydos in 1977: a byzantine loom factoryFARAG, R. A.Mitteilungen des Deutschen Archäologischen Instituts. Abteilung Kairo Wiesbaden. 1983, Vol 39, pp 51-57Article

Excavation at Abydos in 1977 : A Byzantine Loom FactoryFARAG, R. A.Mitteilungen des Deutschen Archäologischen Instituts. Abteilung Kairo. 1983, Vol 39, pp 51-57, issn 0342-1279Article

Angiosarcoma arising in an arteriovenous fistula site in a renal transplant patient : a case report and literature reviewFARAG, R; SCHULAK, J. A; ABDUL-KARIM, F. W et al.Clinical nephrology. 2005, Vol 63, Num 5, pp 408-412, issn 0301-0430, 5 p.Article

Effect of steeping on the chemical structure of corn hull hemicellulose = Effet du trempage sur la structure chimique de l'hémicellulose de son de maïsGHALI, Y; EL-SAYED, O. H; FARAG, R et al.Stärke. 1984, Vol 36, Num 1, pp 23-26, issn 0038-9056Article

Influence of microwave heating on the stability of processed samnFARAG, R. S; TAHA, S. H.Grasas y aceites (Sevilla). 1991, Vol 42, Num 2, pp 101-105, issn 0017-3495Article

Use of some essential oils as natural preservatives for butterFARAG, R. S; ALI, M. N; TAHA, S. H et al.Journal of the American Oil Chemists' Society. 1990, Vol 67, Num 3, pp 188-191, issn 0003-021XArticle

Effect of khat on the metabolism of erythrocytesFARAG, R. M; GUNAID, A. A; QIRBI, A. A et al.Biochemical pharmacology. 1989, Vol 38, Num 4, pp 563-566, issn 0006-2952Article

Chemotaxonomy studies on leaves of Jojoba and Pawpaw plantsFARAG, R. S; TAHA, F. A; EL-SHERBINI, N. R et al.Egyptian journal of horticulture. 1987, Vol 14, Num 1, pp 1-8, issn 1110-0206Article

The influence of phenolic extracts obtained from the olive plant (cvs. Picual and Kronakii), on the stability of sunflower oilFARAG, R. S; EL-BAROTY, G. S; BASUNY, Amany M et al.International journal of food science & technology. 2003, Vol 38, Num 1, pp 81-87, issn 0950-5423, 7 p.Article

Aflatoxin destruction by microwave heatingFARAG, R. S; RASHED, M. M; HGGER, A. A. A et al.International journal of food sciences and nutrition. 1996, Vol 47, Num 3, pp 197-208, issn 0963-7486Article

Mössbauer study of some iron organo-metallic complexesABDALLA, A. M; KHALED, M. A; FARAG, R. S et al.Spectroscopy letters. 1993, Vol 26, Num 10, pp 1975-1984, issn 0038-7010Article

Influence of γ-irradiation and microwaves on the antioxidant property of some essential oilsFARAG, R. S; EL-KHAWAS, K. H. A. M.International journal of food sciences and nutrition. 1998, Vol 49, Num 2, pp 109-115, issn 0963-7486Article

Influence of gamma-irradiation and microwaves on the antioxidant property of some essential oilsFARAG, R. S; EL-KHAWAS, K. H. A. M.Advances in food sciences. 1996, Vol 18, Num 3-4, pp 107-112, issn 1431-7737Article

Comparative study on the deterioration of oils by microwave and conventional heatingFARAG, R. S; HEWEDI, F. M; ABU-RAIIA, S. H et al.Journal of food protection. 1992, Vol 55, Num 9, pp 722-727, issn 0362-028XArticle

Germination ability and chemical constituents of olive seeds as affected by different storage periodsTAHA, F. A; STINO, G. R; FARAG, R. S et al.Egyptian journal of horticulture. 1987, Vol 14, Num 1, pp 21-29, issn 1110-0206Article

Growth and aflatoxin production by Aspergillus parasiticus in a medium containing plant hormones, herbicides or insecticides = Croissance et production d'aflatoxines d'Aspergillus parasiticus, dans un milieu contenant des hormones végétales, des herbicides ou des insecticidesFARAG, R. S; EL-LEITHY, M. A; BASYONY, A. E et al.Journal of food protection. 1987, Vol 50, Num 12, pp 1044-1047, issn 0362-028XArticle

Biochemical studies on the essential oils of some medicinal plantsFARAG, R. S; SALEM, H; BADEI, A. Z. M. A et al.Fette, Seifen, Anstrichmittel. 1986, Vol 88, Num 2, pp 69-72, issn 0015-038XArticle

Distribution of carotenoids in some fresh and boiled foodsFARAG, R. S; EL-KHWAS, K. H. A. M; MOHAMED, M. S et al.Advances in food sciences. 1998, Vol 20, Num 1-2, pp 1-6, issn 1431-7737Article

Stabilization of olive oil by microwave heatingFARAG, R. S; EL-BAROTY, G; ABD-EL-AZIZ, N et al.International journal of food sciences and nutrition. 1997, Vol 48, Num 6, pp 365-371, issn 0963-7486Article

Chemical evaluation of macadamia nuts and pritchardia seedsFARAG, R. S; SHABAN, O. A; RAGAB, A. A et al.Grasas y aceites (Sevilla). 1990, Vol 41, Num 4-5, pp 313-319, issn 0017-3495Article

Influence of thyme and clove essential oils on cottonseed oil oxidationFARAG, R. S; BADEI, A. Z. M. A; EL BAROTY, G. S. A et al.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 6, pp 800-804, issn 0003-021XArticle

Influence of thyme and clove essential oils on cottonseed oil oxidation = Influence des huiles essentielles de thym et de clou de girofle sur l'oxydation de l'huile de cotonFARAG, R. S; BADEI, A. Z. M. A; EL BAROTY, G. S. A et al.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 6, pp 800-804, issn 0003-021XArticle

Influence of Maillard reaction products on the butter and cottonseed oil rancidityFARAG, R. S; EL-BAROTY, G. S; HASSAN, M. N. A et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1989, Vol 12, Num 4, pp 111-118, issn 0366-7154Article

Biochemical studies on whey lipid substances = Etude biochimique des constituants lipidiques du lactosérumFARAG, R. S; GHALI, Y; HEWEDI, M. M et al.Fett (Weinheim). 1987, Vol 89, Num 11, pp 450-452, issn 0931-5985Article