Abdelazim, S.A.A. (2017). Effect of Silymarin as Natural Antioxidants andAntimicrobial Activity. Nutri Food Sci Int J., Vol. 2(3).1-6
Abdelazim, S.A.A.; Youssif, M.R.G. and Masoud, M.R.M. (2017). Micronutrients for Natural Carbonated and NonCarbonated Soft Drink. Journal of Nutritional Health & Food Engineering, vol 7(3) 1-10.
Abdelazim, S.A.A. (2017). The Beverages. MOJ Food Process and Technol .in press
Lobna, D. and Abdelazim, S.A.A. (2017).The Knowledge Management and their contribution in building knowledge economy. Third Scientific Conference on Information Science: Knowledge Economy and Comprehensive Development of Societies: Opportunities and Challenges during 10-11 October 2017.
Masoud, M.R.M.; Abdelazim, S.A.A. and Youssif, M.R.G. (2016).Production of Infant Food Fortified with Partially Hydrolyzed Wheat Protein. Egypt. J. food Sci., a vol.(44).55-67.
Hussein m. A. Rostom and Abd elazim S. Abd elazim (2015). Evaluation of New System of Bread in Beni Suef Governorate. Egypt. J. Agric. Res., 93 (3), 911-926.
Abdelazim, S.A.A; Youssif, M.R.G; Asma, A. El-Gindy and Rasha A. Shalaby (2014). Utilization of Some Cereals and Legumes in Preparing High Nutritional Value Products. Inter. J. of Life Sci. Vol. 3, No. 4. Pp. 231-243.
Badee , A. Z. M. ; Shahinaz, A. Helmy ; Afaf. A. Atia and A.S. AbdELAzim (2007) .Effect of chemical constituents , antioxidant activity of coriander and cumin essential oils containing turmeric powder on sunflower oil stability . Egypt. J. of Appl. SCI., 22 (10A), (October) 136-147.
Badee , A. Z. M. ; S. A. Helmy; A. A. Atia and A.S. AbdELAzim (2006).Effect of addition of either coriander, cumin fruits or their essential oils on the quality characteristics of pan bread. Bull., Fac., Agric., Cairo Univ. , Vol 57, No. 4 (October) 587-836.
Badee , A. Z. M.; S. A. Helmy; A. A. Atia and A.S. AbdELAzim (2005). Hypercholesterolemic effect of coriander, cumin spices and their essential oils and turmeric powder. Mansoura, Univ., J. Agric. SCI., Vol., 30 No. 10 (October).