| Chufa tubers (Cyperus esculentus L.): As a new source of food SM Arafat, AM Gaafar, AM Basuny, SL Nassef World Applied Sciences Journal 7 (2), 151-156, 2009 | 198 | 2009 |
| The influence of phenolic extracts obtained from the olive plant (cvs. Picual and Kronakii), on the stability of sunflower oil RS Farag, GS El‐Baroty, AM Basuny International journal of food science & technology 38 (1), 81-87, 2003 | 132 | 2003 |
| Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating RS Farag, EA Mahmoud, AM Basuny International journal of food science & technology 42 (1), 107-115, 2007 | 126 | 2007 |
| Antioxidant activities of date pits in a model meat system. MMB Amany, MA Shaker, AK Abeer International Food Research Journal 19 (1), 2012 | 104 | 2012 |
| Safety evaluation of olive phenolic compounds as natural antioxidants RS Farag, GS El-Baroty, AM Basuny International Journal of Food Sciences and Nutrition 54 (3), 159-174, 2003 | 96 | 2003 |
| Production of mayonnaise from date pit oil AMM Basuny, MA Al-Marzooq Food Nutr. Sci 2 (9), 938-943, 2011 | 94 | 2011 |
| Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia AM Basuny, AM Gaafar, SM Arafat African Journal of Biotechnology 8 (23), 2009 | 77 | 2009 |
| Production of high protein quality noodles using wheat flour fortified with different protein products from lupine EAM Mahmoud, SL Nassef, AMM Basuny Annals of Agricultural Sciences 57 (2), 105-112, 2012 | 70 | 2012 |
| Fast food consumption associated with obesity/overweight risk among university female student in Saudi Arabia HH Al-Otaibi, AM Basuny Pakistan Journal of Nutrition 14 (8), 511, 2015 | 62 | 2015 |
| Chemical analysis of olive and palm pollen: Antioxidant and antimicrobial activation properties AM Basuny, SM Arafat, HM Soliman Wudpecker J Food Technol 1, 14-21, 2013 | 55 | 2013 |
| Vacuum frying: an alternative to obtain high quality potato chips and fried oil. AMM Basuny, SM Arafat, AAA Ahmed Banat's Journal of Biotechnology 3 (5), 2012 | 50 | 2012 |
| Relationship between chemical composition and sensory evaluation of potato chips made from six potato varieties with emphasis on the quality of fried sunflower oil. AMM Basuny, DMM Mostafa, AM Shaker | 50 | 2009 |
| Influence of crude olive leaf juice on rat liver and kidney functions RS Farag, EA Mahmoud, AM Basuny, RFM Ali International journal of food science & technology 41 (7), 790-798, 2006 | 50 | 2006 |
| Antioxidant and antihyperlipidemic activities of anthocyanins from eggplant peels AMM Basuny, SM Arafat, MA El-Marzooq Journal of Pharma Research & Reviews 2 (3), 50-57, 2012 | 46 | 2012 |
| Effect of non-fried and fried oils of varied fatty acid composition on rat organs RS Farag, M Abdel-Latif, A Basuny, B Hakeem American Journal of Agricultural and Biological Sciences 1, 501-509, 2010 | 29 | 2010 |
| Effect of a novel technology (air and vacuum frying) on sensory evaluation and acrylamide generation in fried potato chips. AMM Basuny, HHA OATIBI Banat's Journal of Biotechnology 7 (14), 2016 | 26 | 2016 |
| Biochemical studies on Moringa oleifera seed oil AM Basuny, MA Al-Marzouq MOJ Food Process Technol 2 (2), 40-46, 2016 | 25 | 2016 |
| Utilization of ostrich oil in foods MM Amany, S Basuny, M Arafat, LN Shereen Int. Res. J. Biochem. Bioinfor 2, 199-208, 2011 | 24 | 2011 |
| Improvement in the quality of used sunflower oil by organic and inorganic adsorbents RS Farag, AMM Basuny International journal of food science & technology 44 (9), 1802-1808, 2009 | 18 | 2009 |
| Stabilization of olive oil by microwave heating RS Farag, G El-Baroty, N Abd-el-Aziz, AM Basuny International journal of food sciences and nutrition 48 (6), 365-371, 1997 | 18 | 1997 |
