| Dough rheology and bread quality of wheat–chickpea flour blends I Mohammed, AR Ahmed, B Senge Industrial Crops and Products 36 (1), 196-202, 2012 | 404 | 2012 |
| Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake HMA Al-Sayed, AR Ahmed Annals of Agricultural Sciences 58 (1), 83-95, 2013 | 383 | 2013 |
| Effects of different encapsulation agents and drying process on stability of betalains extract K Ravichandran, R Palaniraj, NMMT Saw, AMM Gabr, AR Ahmed, ... Journal of food science and technology 51, 2216-2221, 2014 | 199 | 2014 |
| The effect of different processing methods on phenolic acid content and antioxidant activity of red beet K Ravichandran, AR Ahmed, D Knorr, I Smetanska Food Research International 48 (1), 16-20, 2012 | 174 | 2012 |
| Effects of chickpea flour on wheat pasting properties and bread making quality I Mohammed, AR Ahmed, B Senge Journal of food science and technology 51, 1902-1910, 2014 | 159 | 2014 |
| Poisoning emergency visits among children: a 3-year retrospective study in Qatar A Ahmed, AN AlJamal, MI Mohamed Ibrahim, K Salameh, K AlYafei, ... BMC pediatrics 15, 1-7, 2015 | 84 | 2015 |
| Influence of chemical properties of wheat-lupine flour blends on cake quality AR Ahmed American Journal of Food Science and Technology 2 (2), 67-75, 2014 | 71 | 2014 |
| Triazine-based porous organic polymers for reversible capture of iodine and utilization in antibacterial application A Mohan, MH Al-Sayah, A Ahmed, OM El-Kadri Scientific reports 12 (1), 2638, 2022 | 54 | 2022 |
| Metabolic effects of diets differing in glycaemic index depend on age and endogenous glucose-dependent insulinotrophic polypeptide in mice FIMOWMHTRNMMAASKBTAF Pfeiffer Diabetologia 52, 2159–2168, 2009 | 42 | 2009 |
| Biological activities of grape seed by-products and their potential use as natural sources of food additives in the production of Balady bread HO Elkatry, AR Ahmed, HS El-Beltagi, HI Mohamed, NS Eshak Foods 11 (13), 1948, 2022 | 37 | 2022 |
| Effect of Drought and Salinity Stress on Total Phenolic, Flavonoids and Flavonols Contents and Antioxidant Activity in in vitro Sprout cultures of Garden cress (Lepidium sativum). MAALSIS Abdelrahman R. Ahmed, Ahmed M.M. Gabr, Hanan Journal of Applied Sciences Research 8 (8), 3934-3942, 2012 | 34* | 2012 |
| Dynamic Rheological Properties of Chickpea and Wheat Flour Dough's I Mohammed, A R. Ahmed, B Senge Journal of Applied Sciences 11 (19), 3405-3412, 2011 | 29 | 2011 |
| Effect of incorporation of decorticated pigeon pea (Cajanus cajan) protein isolate on functional, baking and sensory characteristics of Wheat (Triticum aesitivum) biscuit HA Hassan, AI Mustafa, AR Ahmed Advance Journal of Food Science and Technology 5 (8), 976-981, 2013 | 26 | 2013 |
| Utilization of prickly pear peels flour as a natural source of minerals, dietary fiber and antioxidants: effect on cakes production HS El-Beltagi, AR Ahmed, HI Mohamed, HH Al-Otaibi, KMA Ramadan, ... Agronomy 13 (2), 439, 2023 | 24 | 2023 |
| Production Of Phenolic Acid And Antioxidant Activity In Transformed Hairy Root Cultures Of Common Buckwheat (Fagopyrum Esculentum M.) ARAIS Ahmed M.M. Gabr, Oksana Sytar Australian Journal of Basic and Applied Sciences 6 (7), 577-586, 2012 | 23* | 2012 |
| Oscillation measurements and creep test of bread prepared from wheat-lupin flours and wheat flour-lupin fibre dough’s blends AR Ahmed, I Mohammed, B Senge Annual transactions of the Nordic rheology society 20, 145-152, 2012 | 18 | 2012 |
| Effect of inclusion of date press cake on texture, color, sensory, microstructure, and functional properties of date jam NK Alqahtani, TM Alnemr, AR Ahmed, S Ali Processes 10 (11), 2442, 2022 | 16 | 2022 |
| The chemical, rheological, and sensorial characteristics of Arabic bread prepared from wheat-orange sweet potatoes flour or peel HO Elkatry, HS El-Beltagi, KMA Ramadan, AR Ahmed, HI Mohamed, ... Foods 12 (8), 1658, 2023 | 14 | 2023 |
| Technological and nutritional studies on sweet lupine seeds and its applicability in selected bakery products ARA Ahmed PQDT-Global, 2012 | 14 | 2012 |
| The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods HO Elkatry, HS El-Beltagi, AR Ahmed, HI Mohamed, HH Al-Otaibi, ... Frontiers in Nutrition 10, 1240527, 2023 | 9 | 2023 |