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Laryngopharyngeal reflux: diagnosis and treatment of a controversial disease

Current opinion in allergy and clinical immunology, 2008-02, Vol.8 (1), p.28-33

Ali, Mahmoud El-Sayed

2008

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Yttria Tetragonal Zirconia Biomaterials： Kinetic Investigation

Journal of materials science & technology, 2011-04, Vol.27 (4), p.332-337

2011

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Nasosinus mucin expression in normal and inflammatory conditions

Current opinion in allergy and clinical immunology, 2009-02, Vol.9 (1), p.10-15

Ali, Mahmoud El-Sayed

2009

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Preparation and Processing of Religious and Cultural Foods

1, 2018

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Gelatine, Collagen, and Single Cell Proteins as a Natural and Newly Emerging Food Ingredients

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Innovative and Fortified Food: Probiotics, Prebiotics, GMOs, and Superfood

Preparation and Processing of Religious and Cultural Foods, 2018, p.2-2

2018

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Cross-Contamination in Processing, Packaging, Storage, and Transport in Halal Supply Chain

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Protein-Based Techniques for Halal Authentication

Preparation and Processing of Religious and Cultural Foods, 2018, p.2-2

2018

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Hormones

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Religious and Cultural Influences on the Selection of Menu

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Lipid-Based Techniques Used for Halal and Kosher Food Authentication

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Applications and Impacts of Nanomaterials in Food Safety and Quality

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Evaluating Methods of Restraint for Holding Animals during Kosher and Halal Slaughter

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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DNA and Nanobiosensor Technology for the Detection of Adulteration and Microbial Contamination in Religious Food

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Effect of Food Processing, Quality, and Safety with Emphasis on Kosher, Halal, Vegetarian, and GM Food

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Religious and Cultural Food: At the Crossroads of Science and Ethics

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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The Standard Procedures for Animal Slaughtering in the Industry

Preparation and Processing of Religious and Cultural Foods, 2018, p.2-2

2018

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Business Trends and Opportunities: The Emerging Markets of Religious Food

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Meat Quality and Animal Welfare: Religious and Scientific Perspectives

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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In vitro Antioxidant Activities of Black Cumin Seeds Oil and Computational Evaluation of Thymoquinone and Thymohydroquinone as Inhibitors of EGFR Tyrosine Kinase

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Nanomaterial for Food Packaging

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Fats, Oils, and Emulsifiers

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Alcohol in Religious and Cultural Food

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Nutritional and Health Impacts of Religious and Vegetarian Food

Preparation and Processing of Religious and Cultural Foods, 2018, p.1-1

2018

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Conventional and Modern Standards of Food Production

Preparation and Processing of Religious and Cultural Foods, 2018, p.2-2

2018

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Laryngopharyngeal reflux: diagnosis and treatment of a controversial disease

Yttria Tetragonal Zirconia Biomaterials： Kinetic Investigation

Nasosinus mucin expression in normal and inflammatory conditions

Preparation and Processing of Religious and Cultural Foods

Gelatine, Collagen, and Single Cell Proteins as a Natural and Newly Emerging Food Ingredients

Innovative and Fortified Food: Probiotics, Prebiotics, GMOs, and Superfood

Cross-Contamination in Processing, Packaging, Storage, and Transport in Halal Supply Chain

Protein-Based Techniques for Halal Authentication

Hormones

Religious and Cultural Influences on the Selection of Menu

Lipid-Based Techniques Used for Halal and Kosher Food Authentication

Applications and Impacts of Nanomaterials in Food Safety and Quality

Evaluating Methods of Restraint for Holding Animals during Kosher and Halal Slaughter

DNA and Nanobiosensor Technology for the Detection of Adulteration and Microbial Contamination in Religious Food

Effect of Food Processing, Quality, and Safety with Emphasis on Kosher, Halal, Vegetarian, and GM Food

Religious and Cultural Food: At the Crossroads of Science and Ethics

The Standard Procedures for Animal Slaughtering in the Industry

Business Trends and Opportunities: The Emerging Markets of Religious Food

Meat Quality and Animal Welfare: Religious and Scientific Perspectives

In vitro Antioxidant Activities of Black Cumin Seeds Oil and Computational Evaluation of Thymoquinone and Thymohydroquinone as Inhibitors of EGFR Tyrosine Kinase

Nanomaterial for Food Packaging

Fats, Oils, and Emulsifiers

Alcohol in Religious and Cultural Food

Nutritional and Health Impacts of Religious and Vegetarian Food

Conventional and Modern Standards of Food Production

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