| Characteristics of low-fat beefburger as influenced by various types of wheat fibers EH Mansour, AH Khalil Food Research International 30 (3-4), 199-205, 1997 | 380 | 1997 |
| The effect of cooking, autoclaving and germination on the nutritional quality of faba beans AH Khalil, EH Mansour Food Chemistry 54 (2), 177-182, 1995 | 290 | 1995 |
| Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties EH Mansour, AH Khalil Food Chemistry 69 (2), 135-141, 2000 | 232 | 2000 |
| Quality characteristics and consumer acceptance of yogurt fortified with date fiber IB Hashim, AH Khalil, HS Afifi Journal of dairy science 92 (11), 5403-5407, 2009 | 227 | 2009 |
| Quality of French fried potatoes as influenced by coating with hydrocolloids AH Khalil Food chemistry 66 (2), 201-208, 1999 | 186 | 1999 |
| Alginate encapsulated bifidobacteria survival in mayonnaise ALIH KHALIL, EH MANSOUR Journal of Food Science 63 (4), 702-705, 1998 | 186 | 1998 |
| Characteristics of low‐fat beefburgers as influenced by various types of wheat fibres EH Mansour, AH Khalil Journal of the Science of Food and Agriculture 79 (4), 493-498, 1999 | 170 | 1999 |
| Quality and acceptability of a set-type yogurt made from camel milk IB Hashim, AH Khalil, H Habib Journal of dairy science 92 (3), 857-862, 2009 | 159 | 2009 |
| Quality characteristics of low-fat beef patties formulated with modified corn starch and water AH Khalil Food Chemistry 68 (1), 61-68, 2000 | 153 | 2000 |
| Influence of malt on rheological and baking properties of wheat–cassava composite flours AH Khalil, EH Mansour, FM Dawoud LWT-Food Science and Technology 33 (3), 159-164, 2000 | 130 | 2000 |
| Isolation, identification and toxicity of saponin from different legumes AH Khalil, TA El-Adawy Food Chemistry 50 (2), 197-201, 1994 | 122 | 1994 |
| Characteristics of roselle seeds as a new source of protein and lipid TA El-Adawy, AH Khalil Journal of Agricultural and Food Chemistry 42 (9), 1896-1900, 1994 | 117 | 1994 |
| The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake AH Khalil Plant Foods for Human Nutrition 52, 299-313, 1998 | 112 | 1998 |
| Development of low fat mayonnaise containing different types and levels of hydrocolloid gum MHH Amin, AE Elbeltagy, M Mustafa, AH Khalil Journal of Agroalimentary Processes and Technologies 20 (1), 54-63, 2014 | 79 | 2014 |
| Control of lipid oxidation in cooked and uncooked refrigerated carp fillets by antioxidant and packaging combinations AH Khalil, EH Mansour Journal of Agricultural and Food Chemistry 46 (3), 1158-1162, 1998 | 71 | 1998 |
| Toxicity of crude extracellular products of Aeromonas hydrophila in tilapia, Tilapianilotica AH Khalil, EH Mansour Letters in applied microbiology 25 (4), 269-273, 1997 | 59 | 1997 |
| Reduction of raffinose oligosaccharides in chickpea (Cicer arietinum) flour by crude extracellular fungal α‐galactosidase EH Mansour, AH Khalil Journal of the Science of Food and Agriculture 78 (2), 175-181, 1998 | 51 | 1998 |
| Real-time performance investigation of a downdraft gasifier fueled by cotton stalks in a batch-mode operation K Rabea, AI Bakry, A Khalil, MK El-Fakharany, M Kadous Fuel 300, 120976, 2021 | 25 | 2021 |
| Production of low-fat cookies and their nutritional and metabolic effects in rats EH Mansour, AH Khalil, FA El-Soukkary Plant Foods for Human Nutrition 58, 1-14, 2003 | 11 | 2003 |
| The effect of certain antibiotics on bolti fish (Tilapia nilotica) preservation AEF El‐Bedawey, MS Zaki, AM El‐Sherbiney, AH Khalil Food/Nahrung 29 (3), 303-308, 1985 | 11 | 1985 |
