| 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 |
| 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 |
| Body shape dissatisfaction, weight status and physical activity among a sample university students in Saudi Arabia HH Al-Otaibi, SL Nassef, TA Raouf Scientific Research Publishing, 2013 | 34 | 2013 |
| Impact of defatted chia seeds flour addition on chemical, rheological, and sensorial properties of toast bread SL Nassef, GS El-Hadidy, AS Abdelsattar Egyptian Journal of Agricultural Sciences 73 (4), 55-66, 2022 | 10 | 2022 |
| Preparation of some functional bakeries for celiac patients G El-Hadidy, S Nassef, A El-Sattar Current Chemistry Letters 11 (4), 393-402, 2022 | 4 | 2022 |
| Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake HH Shaban, SL Nassef, GS Elhadidy Egyptian Journal of Agricultural Research 101 (1), 131-142, 2023 | 3 | 2023 |
| Improving the nutritive value and quality parameters of gluten free bread by using natural and economical ingredients SL Nassef, HH Hafez American Journal of Food Science and Technology 8 (6), 257-262, 2020 | 3 | 2020 |
| Determining quality attributes of cupcakes by watermelon puree and stevia sweetener SL Nassef, HH Hafez Asian Journal of Food Research and Nutrition 3 (1), 1-11, 2024 | 1 | 2024 |
| Production of novel healthy barely flakes by using naked barley, naked oats and unused baladi bread (sahla) SL Nassef, M Asael, N Abdelmotaleb Food Technology Research Journal 1 (2), 64-76, 2023 | 1 | 2023 |
| Maximizing the use of flaxseed in the production of vegan bakery products free of gluten, eggs, milk and low carbohydrates SL Nassef, HH Hafez, AM Aly Assiut Journal of Agricultural Sciences 54 (1), 102-115, 2023 | 1 | 2023 |
| Untraditional Sources for Producing High Nutritional Value Bakery Products SL Nassef, GHH Zahran, MA Asael Asian Food Science Journal 21 (10), 79-91, 2022 | | 2022 |
| STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING FMI Shahin, SL Nassef, TAM Amer, MB Azzazy | | 2022 |
| AND NUTRITION HEALTH MA Asael, SL Nassef | | |
| Middle East Journal of Applied Sciences Volume: 11| Issue: 04| Oct.–Dec.| 2021 MS Halaby, MM Hanna | | |
