| Rheological quality and stability of yog‐ice cream with added inulin G El‐Nagar, G Clowes, CM Tudoricǎ, V Kuri, CS Brennan International Journal of Dairy Technology 55 (2), 89-93, 2002 | 412 | 2002 |
| The influence of fiber addition on the texture and quality of stirred yoghurt. GF El-Nagar, CS Brennan | 23 | 2001 |
| Production and acceptability of bioyoghurt GF El-Nagar, ME Shenana Proc. 7th Egyptian Conf. Dairy Sci. Techn 227, 1998 | 23 | 1998 |
| Preparation and properties of low fat processed cheese spreads. S El-Shibiny, ME Shenana, GF El-Nagar, SM Abdou | 13 | 2007 |
| Effect of fat content, fat replacers and emulsifying salts on half and low-fat processed cheese spreads S El-Shibiny, ME Shenana, GF El-Nagar, SM Abdou Journal of Saudi Society for Food and Nutrition 2 (1), 53-68, 2007 | 10 | 2007 |
| Growth and survival of some probiotic bacteria under manufacturing conditions of yoghurt and ras cheese. MB El-Alry, ME Shenana, GF El-Nagar, AA Atallah | 8 | 2012 |
| Making of fortified yoghurt with colostrum MB El-Alfy, GF El-Nagar, AM Abd El-Aty, EA Essawy, MNA Hammad Egypt. J. Appl. Sci 33 (3), 61-75, 2018 | 6 | 2018 |
| Use of bacteriocins produced by some LAB as a natural preservative in yoghurt GF El-Nagar, MB El-Alfy, MF Younis, AA Atallah Ann. Agric. Sci., Moshtohor 45, 1497, 2007 | 6 | 2007 |
| Utilization of H2O2 and LP-system-treated milk in the manufacture of Domiati cheese. SM Abdou, AH Dawood, SMA El-Hady, GF El-Nagar | 6 | 1996 |
| Utilization of some vegetable oils in yoghurt manufacture. AM Abd El-Aty, GF El-Nagar, ME Shenana | 4 | 1998 |
| Improving the quality of Karish cheese by using fat replacers (Inulin and Pea fibers) AEAAM El-Nagar, G.F. Annals of Agriculture Science, Moshtohor 42 ((1)), 103-115, 2004 | 3 | 2004 |
| Physico-Chemical and Functional Properties of Functional Yoghurt Made With Different Types of Whey Protein Concentrates (Wpc). ME Shenana Annals of Agricultural Science, Moshtohor 59 (5), 455-462, 2021 | 2 | 2021 |
| Effect of using fat mimetics on the rheological and sensory properties of low-fat ice cream. AMA El-Aty, GF El-Nagar | 2 | 2004 |
| Rheological quality and stability of yog-ice cream with added fibers. GF El-Nagar, V Kuri | 2 | 2001 |
| Production and characterization of bacteriocins produced by some LAB isolated from raw milk samples MB El-Alfy, GF El-Nagar, MF Younis, AA Atallah Annals Of Agric. Sci., Moshtohor, 2007 | 1 | 2007 |
| Effect of exopolysaccharide-produced by lactic acid bacteria on rheological and sensory properties of low-fat yoghurt GF El-Nagar Annals of Agriculture Science, Moshtohor. 40 ((1)), 335-350, 2002 | 1 | 2002 |
| The relationship between different types of fiber additions (qualitative and quantitative) on fat-free stirred yoghurt rheological GF El-Nagar, CS Brennan Proc. 8th Egyptian Conference on Dairy Science & Technology 505, 523, 2001 | 1 | 2001 |
| The implications of cheese smoking on lactic acid bacteria and on histopathology of kidney and liver of rats. MB El-Alfy, GF El-Nagar, MH El-Azzawy | 1 | 1998 |
| Electrophoretic patterns of cow's and buffalo's milk, yoghurt and Domiati cheese proteins as affected by the preservation of milk with LP-system and hydrogen peroxide. SM Abdou, HMF El-Dien, AH Dawood, SM Abd-El-Hady, GF El-Nagar | 1 | 1994 |
| Utilization of Goat’s milk in Making Functional Low-and Full-fat Yoghurt GF El-Nagar, MB El-Alfy, ME Shenana, KA Soryal, SM El-Shafei Bull. NRC 38 (2), 131-148, 2013 | | 2013 |
