The use of the antifungal protein AFP as a bio-preservative. 38th Deutscher Lebensmittelchemikertag,Berlin, Germany. The antifungal protein AFP from Aspergillus giganteus prevents Fusarium growth on barley during the malting process. Vereinigung für Allgemeine und Angewandte Mikrobiologie (VAAM) , Bochum, Germany. The antifungal protein from Aspergillus giganteus fights filamentous fungi on barley. The 32nd European Brewery Convention (EBC) congress , Humburg, Germany. Utilization of new method for monitoring the microbiological profile during cold and frozen storage of Egyptian Bolti fish (Oreochromis niloticus). 38th Deutscher Lebensmittelchemikertag, Berlin, Germany. Improving the shelf-life stability of refrigerated Egyptian Bolti fish (Oreochromis niloticus). 38th Deutscher Lebensmittelchemikertag, Berlin, Germany. The antifungal protein AFP efficiently inhibits fungal growth during the malting process. 9th symposium "Molecular Biology of Fungi" 27–30, Münster, Germany. The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley. Appl Microbiol Biotechnol.,87:617–624. The antifungal protein AFP significantly reduces Fusarium growth and Deoxynivalenol (DON) mycotoxin on barley during malting process. Mycotoxicological risks in Mediterranean countries: economic impact, prevention, management and control, MycoRed international Workshop. the National Research Center,Egypt. Establishment reliable and rapid PCR and RT-PCR systems for detection and quantification of some pathogenic fungi during malting process. Mycotoxicological risks in Mediterranean countries: economic impact, prevention, management and control, MycoRed international Workshop. the National Research Center, Egypt. Application of a reliable and rapid enumeration method to monitor four bacterial groups during storage of farmed Bolti fish. 2nd Arabian European FoodTec days “Advances in Meat and Fish Technology”. Ismailia, Egypt. Effect of some selected antimicrobials and antioxidants mixture on shelf-life stability of refrigerated farmed Bolti fish. 2nd Arabian European FoodTec days “Advances in Meat and Fish Technology”. Ismailia, Egypt. The antifungal protein fights growth of Fusarium on barley and green malt. 37th International malting barley seminar. 13-14 October 2008, Berlin, Germany. Purification of antifungal protein (AFP) from Aspergillus giganteus and its antifungal activity. First international conference on Biotechnology applications in Agriculture, 18-22 February, 2012, Moshtohor and Hurghada, Egypt, Volume (II) Food Biotechnology session, p:15-28. The antifungal protein AFP from Aspergillus giganteus prevents Altarnaria spoilage on Tomato and Mango fruits during storage. First international conference on Biotechnology applications in Agriculture, 18-22 February, 2012, Moshtohor and Hurghada, Egypt, Volume (II) Food Biotechnology session, p:29-38. The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley.Appl Microbiol Biotechnol (2010) 87:617–624 Physico-chemical, organolyptic and microbiological characteristics of substituted cupcake by potato processing residues. Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars. Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes. Applied microbiology and biotechnology, 1-12. Fate of Nutritional and Bioactive Compounds of Innovative Chickpeas-Based Vegan Diets Incorporating Different Vegetables. Effect of Frying-Cooking on Nutritional and Bioactive Compounds of Innovative Ovo-Vegetarian Diets. Bio-control of Alternaria alternata during banana storage by purified AFP using isoelectric focusing technique. Composition, antioxidant, antibacterial activity and mode of action of clove (Syzygium aromaticum L.) buds essential oil. Optimization of direct and highly species-specific detection PCR method of pork meat in processed beef burger depends on D-Loop and QIAxcel system. 2nd international conference on Biotechnology applications in Agriculture, April 8-12. 2014. Effect of cooking methods on bioactive compounds of novel broccoli-based vegetarian diets. Biovision-2014, April 7-9, 2014. Potential antioxidant and antimicrobial activities of processing olive oil residues. Biovision-2014, April 7-9, 2014. Stability of glucosinolates in innovative broccoli-based vegetarian bars. Glucosinolates and beyond Conference October 12-15, 2014 Wageningen University, Netherlands Purification of AFP from Aspergillus gigenteus using isoelectric focusing technique, its antifungal activity and one potential food application. Second international conference on Biotechnology applications in Agriculture, April 8-12. 2014, Moshtohor and Hurghada, Egypt, Volume (II) Food Biotechnology session. Characterization and evaluation of kohlrabi (Brassica oleracea L. gongylodes) and kohlrabi-based ovo-vegetarian diets as new food recipes. Chemical composition and nutritional value of seeds from new quinoa accessions, cultivated in Egypt Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt Preparation of Non-Dairy Soft Ice Milk with Soy Milk Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener Optimizing Bioactive Substances Extraction Procedures from Guava, Olive and Potato Processing Wastes and Evaluating their Antioxidant Capacity Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating. Information processing in agriculture Antifungal and antioxidant activities of Rosemary (Rosmarinus officinalis L.) essential oil Physicochemical properties of Moringa oleifera seeds and their edible oil cultivated at different regions in Egypt Influencing of Guava Processing Residues Incorporation on Cupcake Characterization Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating. Effect of chitosan–olive oil processing residues coatings on keeping quality of cold-storage Strawberry (fragaria ananassa. Var. Festival) Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams