1. Characterization of ostrich meat and fat and evaluation of the qualitative characteristics of burkers made from and stored in freezing;Al-Baydani,2020
2. Analysis of aflatoxins in foods retailed in Saudi Arabia using immunoaffinity column cleanup and high-performance liquid chromatography-fluorescence detection;AlFaris;J. King Saud. Univ.-Sci.,2020
3. Extracting carnosine from chicken breast, preparing it in the laboratory and studying some of its functional properties;Al-Haji,2006
4. Preparation of biopeptides from fish and shrimp residues, purification, characterization and testing of their efficiency in preserving meat tablets;Al-Halfi,2016
5. Effect of Addition Peptides Prepared from Shrimp by Product Purified Using Gel Filtration in Beef Patties during Cooling Storage;Al-Hilfi;Basrah J. Agric. Sci.,2016