| Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages AB Shori Food bioscience 13, 1-8, 2016 | 280 | 2016 |
| Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage P Muniandy, AB Shori, AS Baba Food Packaging and Shelf Life 8, 1-8, 2016 | 256 | 2016 |
| Microencapsulation improved probiotics survival during gastric transit AB Shori HAYATI journal of biosciences 24 (1), 1-5, 2017 | 243 | 2017 |
| Camel milk as a potential therapy for controlling diabetes and its complications: A review of in vivo studies AB Shori Journal of food and drug analysis 23 (4), 609-618, 2015 | 162 | 2015 |
| Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt AB Shori, AS Baba Journal of Saudi Chemical Society 17 (3), 295-301, 2013 | 162 | 2013 |
| The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage AB Shori Biocatalysis and Agricultural Biotechnology 4 (4), 423-431, 2015 | 161 | 2015 |
| Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk AB Shori Journal of Taibah University for Science 7 (4), 202-208, 2013 | 152 | 2013 |
| Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk AB Shori, AS Baba Journal of Saudi chemical society 18 (5), 456-463, 2014 | 150 | 2014 |
| Screening of antidiabetic and antioxidant activities of medicinal plants AB Shori Journal of integrative medicine 13 (5), 297-305, 2015 | 147 | 2015 |
| Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream F Aboulfazli, AB Shori, AS Baba Lwt 70, 261-270, 2016 | 127 | 2016 |
| Antioxidant properties of dairy products fortified with natural additives: A review MA Alenisan, HH Alqattan, LS Tolbah, AB Shori Journal of the Association of Arab Universities for Basic and Applied …, 2017 | 120 | 2017 |
| Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk AB Shori, AS Baba Journal of the Association of Arab Universities for Basic and Applied …, 2012 | 114 | 2012 |
| Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. AB Shori, GS Aljohani, AJ Al-zahrani, OS Al-sulbi, AS Baba Lwt 153, 112482, 2022 | 109 | 2022 |
| Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks AB Shori, AS Baba Journal of the Saudi Society of Agricultural Sciences 10 (2), 101-107, 2011 | 81 | 2011 |
| Comparative study of chemical composition, isolation and identification of micro-flora in traditional fermented camel milk products: Gariss, Suusac, and Shubat AB Shori Journal of the Saudi Society of Agricultural Sciences 11 (2), 79-88, 2012 | 72 | 2012 |
| Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage P Muniandy, AB Shori, AS Baba Journal of the Association of Arab Universities for Basic and Applied …, 2017 | 65 | 2017 |
| The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain-and Allium sativum-yogurt AB Shori, AS Baba, PF Chuah Journal of the Taiwan Institute of Chemical Engineers 44 (5), 701-706, 2013 | 59 | 2013 |
| Proteolytic activity, antioxidant, and α-Amylase inhibitory activity of yogurt enriched with coriander and cumin seeds AB Shori Lwt 133, 109912, 2020 | 58 | 2020 |
| Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread MZM Zain, AS Baba, AB Shori Journal of King Saud University-Science 30 (2), 278-282, 2018 | 58 | 2018 |
| Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt ASHB Amal Bakr Shori, Fatimah Rashid LWT, 2018 | 52 | 2018 |
