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Personal information

Name: Ayman Mohamed Mohamed El-Anany

Date of birth: 8/2/1973

Nationality : Egyptian

Place of birth

: Giza-Egypt

Present address

: Qassim, Saudi Arabia

Marital status

: Married

Tel No 00966 –560448319 (Saudi Arabia).

E.mail : ad1hah@r.postjobfree.com

Scientific background:

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Doctor of Philosophy (Ph.D.), Bio- chemistry, Cairo University

(2004).

Thesis title “Biochemical studies on improving the Quality of fried oils".

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Master of Science M. Sc. Food Science and Technology, Minoufiya University (1999).Thesis title: "Nutritional and Technological Studies on some Weaning food"

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Bachelor of Science (B. Sc.) Food Science and Technology Minoufiya University (1995), Accumulated Score "Very Good". Current position

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Quality Department Senior Manager,

Al-Watania Poultry Co, Buraida,Qassim, Saudi Arabia. Experiences:

Quality Control Manager for Queens Food Industries (Bakery and Pastry Products) from 1998 to 2004.

Quality Control Manager for Crystal Food Industries in 2005.

Quality and Food Safety Consultant for School Diet Project (Ministry of Agriculture) from 2005 to 2007.

Quality Manager and representative of top management of United Investment for Food Industries “Unifood" for French fries, frozen meat and vegetables from January 2007

till March 2012.

Plant manager for Al Salman Automatic Bakeries & pastries, Buraida,Qassim, Saudi Arabia

fromAugust2017tillAugust2021.

Quality Senior manager, Al-Watania Poultry Co .

from August 2021 till now .

Consultant of food Quality and safety. from 2012 till now.

BRC certification consultant

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Certified Auditor for Quality Management System, ISO,9001 Certified Auditor for Food Safety Management System, ISO22000

ID. 6015816 QMS Auditor 6015816 FSMS Auditor INTERNATIONAL REGISTER OF CERTIFICATED AUDITORS (IRCA,,

Membership number: 6010993

Date: 29/05/2014.

Completed and passed Global Standard for Food Safety Issue 9: Lead Auditor . 24-11-2022

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Quality Senior Manager, Al Watania Poultry, Buraida,Qassim, Saudi Arabia from Augest 2021 till now .( Current position and job ) . Responsibilities and Duties

Direct/manage overall Quality Control / Quality assurance processes for Feed, food processing plants as well as for further processing plant . Developing and implementing quality management procedures and systems. Supervises quality department staff and oversees product development procedures to ensure that products meet quality and efficiency standards.

Ensure that all quality standards are adhered to (purchasing, storage, materials management, manufacturing, sales/marketing and all activities) Participates in the review of all design, manufacturing, purchasing, and test documentation to assure conformance to quality control standards. This can include review of drawings, specification sheets, production procedures, testing and inspection standards, vendor inspections and customer contract specifications. Reviews and oversees implementation of engineering change notices and related document change control. Makes recommendations regarding facilities, equipment, personnel, procedures, and systems to carry out quality control function.

Quality Control / assurance of feed mill factories . Ensure that Quality Assurance Programs are properly implemented across all production facilities, to cover original ingredients and final products Develop and manage the overall Biosecurity Program for all sectors . Promoting continuous improvement of quality in manufacturing and customer-related operations

Conduct routine on-site internal audits of Poultry Feed Mills to ensure 5

compliance with all applicable regulatory requirements, customer required certifications, and company prescribed standards.

Assist Poultry Feed Mill management in implementing and maintaining the Standard Operating Procedures and work instructions necessary to achieve quality and product safety standards

Develop and implement product quality programs. Oversee ingredient and product sampling, perform quality measurements and prepare analysis for products to ensure compliance with all quality criteria. Create and/or maintain and manage appropriate paper and electronic documentation Conduct on-site audits of suppliers to ensure adherence to product quality and safety standards

Prepares and reviews complaint (quality) trends. Reports serious or repeated failures or unreliability in quality of products. Recommends corrective actions or plans/programs for overall defect reductions in products. Ensure that the production stages and the final products meet their needs and requirements of the customers.

understands the customer's needs and requirements and coordinates employee efforts and communications between management and the production teams.

Ensure that Quality staff has an excellent communication with strong observational, analytical, and problem-solving skills. Devising and reviewing specifications for products or processes Setting requirements for raw material or intermediate products for suppliers and monitoring their compliance

Understand customer needs and requirements to develop effective quality control processes.

Set requirements for raw material or intermediate products for suppliers and monitor their compliance

Ensure adherence to health and safety guidelines as well as legal obligations

Supervise inspectors, technicians and other staff and provide guidance and feedback

Inspect final output and compare properties to requirements Approve the right products or reject defectives

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Keep accurate documentation and perform statistical analysis Solicit feedback from customers to assess whether their requirements are met

Submit detailed reports to the CEO

Plant Manager ( Al Salman Automatic Bakeries & confectioneries ) from August 2017 till August 2021.

Responsibilities and Duties

Carries out management responsibilities in accordance with the Company’s policies and applicable laws.

Screening, recruiting and training new factory workers. Collaborating with quality control managers to establish and execute quality control processes.

Ensuring that factory machinery is in good working order. Analyzing production data to identify and resolve any production issues.

Preparing production reports and submitting them to key board of directors.

Regularly inspecting finished products to determine whether they meet established quality standards.

Motivating factory workers to continually achieve factory targets. Developing short-term and long-term goals for Production and monitor the results of cost and quality systems to ensure profit margins. Develop new products and process in conjunction with Marketing and compliance with SOP, SSOP, HACCP and food safety programs. Ensure quality programs and technical support to protect existing 7

businesses.

Strategically create and adjust department activities, policies, and procedures to meet or exceed key performance metrics and customer satisfaction goals.

Writes and adjust Standard Operating Procedures (SOP) to ensure standardization throughout network.

Reduce Manufacturing Costs Using Lean Manufacturing Tools Ensure that health and safety guidelines are followed Review worker performance

Identify training needs.

Ensure that factory operations run smoothly. Manage and supervise the activities of food production staff.

Set and implement standards, procedures, and processes for the manufacture of high quality products.

Supervise factory staff and workers and ensure that factory objectives and targets are met.

Monitor the performance of factory staff, and ensuring that all production orders are completed in a timely manner (planning and organising production schedules).

Develops and implements schedules (e.g. production, cleaning, etc.) Develop the product items and recipes for various products. Maintains equipment, storage and food preparation areas in a sanitary condition for the purpose of complying with current health standards.

Ensuring that factory machinery is in good working order. Analyzing production data to identify and resolve any production issues.

Monitor the quality of raw materials, packaging material and the 8

specific specifications.

Liaise with the sales and marketing department to develop and implement strategies for driving sales of newly introduced or seasonal products.

Control and ensure the process of implementing HACCP systems involves the following stages:

· Identify potential hazards

· Assess the level of risk

· Design and implement procedures for monitoring and controlling hazards

· Apply corrective action in a process

· Train all staff in implementation of the procedures

· Develop appropriate reporting procedure

apply the HACCP approach to identify all areas of potential hazard in the production of a food and then develop a cleaning plan and personal hygiene rules that ensure safe preparation of the product. Ensure safety of workmen in factory.

provide hygienic atmosphere at workplace.

. Necessary arrangement of safe handling hazardous operations. Medical checkup of factory employees.

Set and enforce health/safety procedures and guidelines for operation

Ensure manufacturing and processing staff wear appropriate sanitary and protective gear to ensure health and safety. Prepare daily and periodic reports to update upper management on food production activities

Set work-shifts to ensure round-the-clock food production operations

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Responsibilities and Duties

Quality Manager and representative of top management of United Investment for Food Industries “Unifood" for French fries, frozen meat and vegetables from January 2007 till March 2012.

Set, apply and get certification for ISO 9001, ISO 22000 and Occupational health systems.

Apply Lean Manufacturing and Six Sigma systems . These systems improved the quality of the output of a process by identifying and removing the causes of defects and minimizing impact variability in manufacturing processes.

Supervise the Quality Control functions/activities of the factory, including Quality Control inspection schedules and the collection of Quality control and assurance Records.

Ensure that raw materials, packaging materials and final frozen food products meet standards set by both their companies and regulatory authorities.

Develop and review quality and safety policies and manage audits by third-party inspectors.

Ensure that all finished products meet internal and customer criteria prior to shipment/distribution.

Write and Implement Standard Operating Procedures according to standards, HACCP, GMP and GLP.

Develop and validate new test methods for raw material, in-process, and finished product samples.

Ensure quality control of raw materials and finished products Prepare reports on each test preformed for measuring quality, quantity and composition of raw, processed and final products . Establish and implement Environmental Monitoring Program (air, water, surfaces, personnel) per FDA, ISO, and CODEX guidelines. Build the capability of factory staff

Develop and perform Disinfectant Effectiveness Studies Develop and implement cleaning and sterile gowning procedures with the Operations Department.

Keep records of all tests that have been carried out Arrange, coordinate and participate in external quality audits. set and monitor PEST MANAGEMENT CHECK LIST

Responsible for monitoring, and programing critical control points 10

(CCP).and HACCP system.

Responsible for monitoring and product food safety and quality throughout the manufacturing process.

Responsible for performing sanitation verification . Ensures employees are following all Food Safety and worker safety practices.

Set and Monitor training plan and programs

Reduce Manufacturing Costs Using Lean Manufacturing Tools. Responsibilities and Duties

Quality and Food Safety Consultant for School Diet Project (Ministry of Agriculture), Egypt from 2005 to 2007.

The responsibilities and Duties of the consultant was as follow: Set, monitor and evaluate quality and food safety management systems Ensure that food safety and quality standards, Evaluate the condition of infrastructures, premises, warehouses, ingredients as well as finished goods to make sure that of these issues comply with the legal, quality and food safety standards. Analyze findings and prepare top Management reports . Responsibilities and Duties

Quality Manager for Queens Food Industries (Bakery and Pastry Products) from 1998 to 2004. 1- Make sure that manufacturing processes run smoothly, are cost-effective and deliver products on time.

2- Preparing orders, setting quality standards and estimating timescales and costs.

3- Monitoring production schedules and adjusting them if problems occur. 4- Managing supervisors, organizing staff and making sure targets are met. 5- Monitor quality standards of products.

6- Maximise the effectiveness of the production team, equipment and materials to produce multi-line products within planned schedules while reducing costs.

7- Determine and implement improvements to the production process. 11

8- Prepare and maintain production reports.

9- Monitor and review the performance of staff and organise necessary interventions for improvement.

10- Estimate production costs.

11- Ensure efficient collaboration and coordination between relevant departments including procurement, distribution and management. 12- Monitor the quality of raw materials, packaging material and the specific specifications.

13- Apply the HACCP approach to identify all areas of potential hazard in the production of a food and then develop a cleaning plan and personal hygiene rules that ensure safe preparation of the product. 14- Ensure that factory operations run smoothly. Manage and supervise the activities of food production staff.

15- Set and implement standards, procedures, and processes for the manufacture of high quality products.

16- Introduce new products and innovations.

17- Set and Monitor training plan and programs

18- Hold more of experiences and systems about management Training courses

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1. Training courses on ISO 9000 for the Food Processing Industry,

(Center for Advanced Food Technology, Clemson University and Agriculture- Led Export Business Activity (ALEB). 7-9 February, 2000. 2. Freezing of Fruits and Vegetables understanding the markets and Process (Center for Advanced Food Technology, Clemson University and Agriculture-Led Export Business Activity (ALEB). 16-17 February, 2000. 3. Water, Air, Waste and Energy: Protecting the Environment Economically (Center for Advanced food Technology, Clemson University and Agriculture-Led Export Business Activity (ALEB). 27 January,2000. 4. Training courses on "Good Manufacturing Practices" (GMP) from Ainia Institute "Food Technologic Institute Valencia (Spain), from 9 to 13 January 2006.

5. Training courses on HACCP System (Egyptian Food Safety Information Center (EFSIC) (Food Technology Research Institute.

(F.T.R.I.) Giza-Egypt & EMBJADA DE ESPANA EN EL CAIRO from 9 to 13 April, 2006, Egypt.

6. Training courses In "Good Practices and HACCP

Prerequisites & HACCP-based Systems, Requirement and Implementation. Agriculture and Agri-Food Canada and Guelph Food Tech. Center in co- operation with EFSIC (Food Tech. Res. Institute, ARC, Giza, Egypt, from 19 to 22 February, 2007.

7. Training course on Principles of Quality and Occupational Health and Safety Systems. (Engineering & Quality Experts, Egypt), from 4 to11 November, 2008. 8. Training course on Principles of Food Safety Management Systems, ISO 22000, 2005. (Engineering & Quality Experts, Egypt), from 4 to 5 August, 2009, Egypt.

9. Training course on Internal Audits. . (Engineering & Quality Experts, Egypt, 6-7 August 2009).

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10. Participate as Instructor in the training plan of the Food Technology Research Institute (2005) (lecture about the relationship between lipids and human health).

11. Participate as Instructor in the training plan of EFSIC -

"Egyptian Food Safety Information Center" project (2005) (lecture on pesticide residues in food.)

12. Participate as Instructor in the training plan of the Food Technology Research Institute (2006) (lecture on "The relationship between Lycopen and human health).

13. Participate as Instructor in the training plan of the Food Technology Research Institute (2007) (lecture onThe Safety of dairy and meat products).

14. Participate as Instructor in the training plan of the Food Technology Research Institute (2008) (lecture on Hazard Analysis and Critical Control Points "HACCP ).

15. Approved Trainer for GMP & General Principles of Food Safety systems in food factories (EFSIC project, Food Technology Research Institute.(F.T.R.I.)Agricultural Research center Giza Egypt . 16. Twenty six years of experience in Food Quality Control, HACCP Systems and Analytical & Microbiological Methods of Food Products (Food Technology Research Institute. (F.T.R.I.) Agricultural Research Center, Giza, Egypt. 17. Holder of a Certificate from IRCA, as an IRCA Certified Auditor/ Lead Auditor after successful completion of the course on "Practical Auditing of Food Safety Management Systems ISO 22000, 2005 & ISO 19011, 2002 Certification No. A17365, Certificate No. 6543 .

18. Holder of a Certificate from IRCA, as an IRCA Certified Auditor/ Lead Auditor after successful completion of the course on Quality Management Systems (QMS), ISO 9001, 2008 .

19. ID. 6015816 QMS Auditor 6015816 FSMS Auditor INTERNATIONAL REGISTER OF CERTIFICATED AUDITORS (IRCA,, Membership number: 6010993 Date: 29/05/2014.

20. Holder of an ICDL Certificate from the European Computer Driving Licence Foundation, 16/07/2009.

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21. Training courses on Thailand Food & Nutrition Security, Institute of Nutrition, Mahidol University, Thailand, from 13 to 24 May 2013.

22. Participate as Instructor in the training plan of the Food Technology Research Institute (2013) (lecture on Mother nutrition in the pre-stages of pregnancy and during pregnancy as well as after childbirth. 23. Participate as Instructor in the training plan of the Food Technology Research Institute (2013) (lecture on Relations between Nutrition and Childhood diseases.

24. Participate as Instructor in the training plan of the Food Technology Research Institute (2013) (lecture on Iron deficiency and anemia. 25. Participate as Instructor in the training plan of the Food Technology Research Institute (2013) (lecture on Minerals and nutrition . 26. Participate as Instructor in the training plan of the Food Technology Research Institute (2013) (lecture on Nutrition for Patients with liver disease. 27. Representation of Arab Republic of Egypt Government in the Arab Gathering for Investment in the sector of vegetable oils, that was held at the Arab Organization for Agricultural Development - Arab League - Republic of the Sudan - Khartoum, during the period from 2nd to February 4th 2014. By participating with a working paper entitled "Quality and food safety in peanut oil".

28. Hold the certificate of membership of Royal Society of Chemistry 2013, Registered Charity Number: 207890.

29. Senior member of the Asia-Pacific Chemical, Biological& Environmental Engineering Society APCBEES (Registered No.: 525*****-***- 07-10-2).

30- BRC Internal Auditor, 6- 2022

31- Completed and passed Global Standard for Food Safety Issue 9: Lead Auditor . 24-11-2022

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This to certify that

Dr AYMAN ELANANY, Agricultural Research Center, Egypt has been a Reviewer Panel member for RSC Advances in 2022 Thank you for your contribution to the journal.

Laura Fisher Executive Editor RSC Advances

List of Research and development Publications:

1- RS Farag, Ayman M El Anany (2006 ). Improving the quality of fried oils by using different filter aids. Journal of the Science of Food and Agriculture 86 (13), 2228- 2240. . Impact Factor: 2.463.

2- Ayman M El Anany (2006 ). Production of Infants Formula Supplemented with Essential Fatty Acids and Carotenoids. 1st International Conference

& Exh, Food &Tourism March, 2006 PP.623-632, Cairo, Egypt. 3- Ayman M El Anany (2007 ). Nutritional, Biochemical and Histopathological studies on jojoba meal protein isolate. Brazilian. J. Food Technology. 10, (3), 198-204, 2007. Impact Factor: 0.1757 .

4- R. S. Farag, Ayman M El Anany (2007). Influence of fried and fried- treated oils with different filter aids on rat health. J. Sci Food Agric., (2007),87 : 485-495. . Impact 16

Factor: 2.463.

5- Ayman M El Anany (2007). Effect of mixing Rusk with various level of potato peel powder during frying and storage processes.Electronic Journal of Environmental, Agricultural and Food Chemistry EJEAFC(2007)6 (2) 1803-1816. 6- Ayman M El Anany (2007). Influence of Pomegranate peel extracts on the stability of sunflower oil during frying process.

Electronic Journal of Food and Plants Chemistry- EJFPC (2007) 2(1), 14-19. 7- Ayman M El Anany and Zaki,H.M. (2007). Effect of cinnamon with or without potassium sorbate lactic acid,Packaging material and storage temperature on the shelf life of croissant. Egyptian Journal Agric. Res.85, (3),1049-1068, (2007). 8- Ayman M. El-Anany and Ali Rehab F.M. (2008) . Use of date (Phoenix dactylifera L.) palm seed carbon as new filter aid for improving the quality of fried Sunflower oil. Journal of Food Technology (2008) 6(6) 278-284. 9-- Ayman M. El-Anany, Hassan,G.F.A. FM Rehab Ali ( 2009). Effects of Edible Coatings on the Shelf-Life and Quality of Anna Apple (Malus domestica Borkh) During Cold Storage

Journal of Food Technology (2009) 7 (1): 5-1.

10- RFM Ali, Ayman M. El-Anany, Gaafar, A.M.F. (2011). Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low - Fat Beef Patties . Advance Journal 17

of Food Science and Technology 3(3): 173-180.

11- RFM Ali, Ayman M. El-Anany ( 2012 ). Studies on hypolipidemic effects of Coconut oil when blended with Tiger nut oil and fed to albino rats. (2012). Grasas y Aceites 63: 3 : 303-312. Impact Factor : 1.08.

12 - RFM Ali, Ayman M. El-Anany (2012) . "Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during the deep frying process (2012) " Grasas y Aceites 63: :4 455-465, DOI: 10.3989/gya.057612. Impact Factor : 1.08. 13- - Ayman M. El-Anany and Ali Rehab F.M. (2013) . Biochemical and Histopathological effects of administration various levels of Pomposia (syzygium cumini) fruit juice as natural antioxidant on rat health. Journal of food science and technology 50 (3), 487-495 . DOI 10.1007/s13197-011-0372-6 .Impact Factor; 2.224. 14- Ayman M. El-Anany and Ali Rehab F.M. (2014) . Recovery of used frying sunflower oil with sugar cane industry waste and hot water. J. Food Sci. Technol. DOI 10.1007/s13197-012-0832-7. Impact Factor; 2.224.

15- Ayman M. El-Anany and GFA Hassan. ( 2013). Impact of activated carbon from date pits, Potassium permanganate and combination of them on extension the postharvest quality of three maturity stages of guava during cold storage." . International Journal of Postharvest Technology and Innovation 3 (4), 403-***-**** 16- Ayman M. El-Anany ( 2013) . Antioxidative effect of tea extracts on oxidation of soybean oil During Deep- Fat frying process.

Advances in Food Science, 2013,34,4, 181-189.( Germany). 17 - - Ayman M. El-Anany and Amal Hassanieen M. ( 2014) Nutritional and 18

sensory evaluation of a complementary food formulated from rice, faba beans, sweet potato flour, and peanut oil.

Food &Nutrition Bulletin, 35, 4,403-413 (2014) Impact Factor 2.106 18- Ayman M. El-Anany ( 2015) . Nutritional composition, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds(Psidium Myrtaceae) as affected by roasting processes. Journal of food science and technology 52 (4), 2175-2183. Journal of Food Sci Technol. DOI 10.1007/s13197-013-1242-1 Impact Factor; 2.24

19- - Ayman M. El-Anany and Rehab F. M. Ali (2016). Hypolipidemic and hypocholesterolemic effect of roselle (Hibiscus sabdariffa L.) seeds oil in experimental male rats. Journal of Oleo Science ( Japan oil chemistry society ( J. Oleo Sci. 66, (1) 41-49 (2017) . ) Impact Factor 1.4 20- Ayman M. El-Anany and Rehab F. M. Ali (2017). Stabilization of Neem oil biodiesel with corn silk extract during long-term storage. Journal of Oleo Science

( Japan oil chemistry society ( J. Oleo Sci. 66, (2) 133-145 (2017) .Impact Factor1.4. __

21 - Samir Abd-elmonem A Ismail ; Ayman Mohammed El-Anany andRehab Farouk M Ali ( 2017) Regeneration of used frying palm oil with coffee silverskin (CS), CS ash (CSA) and nanoparticles of CS (NCS) .Journal of Oleo Science (Journal of Oleo Science . J. Oleo Sci. 66, (8) 897-905 (2017), Japan oil chemistry society Impact Factor1.4. 22- Samir Abd-elmonem Ahmed Ismail, Rehab Farouk Mohammed Ali, Mohamed Diaa el-Dein Abd El-Maksoud, Amgad Kamal Hasan and Ayman Mohammed El- 19

Anany .(2017) . Antioxidant and Antidiabetic Activity of Aqueous Ethanolic Extract of Momordica charantia L. (Cucurbitaceaevar Guti) Fruit in Streptozotocin

(STZ) Induced Diabetes Rats. Asian Journal of Biochemistry,12,2,59-7 23- - Ayman M. El-Anany and Rehab F. M. Ali (2018). The impact of partial-fat substitutions with doum (Hyphaene thebaica) fibers on the quality characteristics of beef patties. Ital. J. Food Sci., vol. 30, 303—316. 2018, Impact Factor0.73. 24- Ayman M. El-Anany and Rehab F. M. Ali (2018). Physicochemical characteristics of binary mixtures of camel hump fat and citrus seed oil . LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE - VOL. XCV - LUGLIO / SETTEMBRE 2018, Anno 2018 - Volume 95, no 3. Impact Factor 0.29

25- El-Anany AM, Ali RFM, Hypolipidemic effect of coffee silver skin in rats fed a high-fat diet, Food Science and Human Wellness (2018), 252–259 https://doi.org/10.1016/j.fshw.2018.10.005

26- El-Anany Ayman M, Ali RFM and ElAnany Akram Nutritional and quality characteristics of chicken nuggets incorporated with different levels of frozen white cauliflower .Accepted ( Under publishing ) Ital. J. Food Sci.,2019 Impact Factor0.73. 27-Rehab Farouk Ali, Ayman El-Anany Hassan Mousa and Essam Hamad (2020)/ Nutritional and sensory characteristics of bread enriched with roasted prickly pears

(Opuntiaficusindica ) seed flour . (accepted) . Food & Function Food Funct., 2020, 11, 2117, DOI: 10.1039/c9fo02532d Impact factor: 3.241 . 28 Ayman M. El-Anany, Rehab F.M. ALI and Akram M.M. ELANANY (2020). Nutritional and quality characteristics of chicken nuggets incorporated with different 20

levels of frozen white cauliflower. Ital. J. Food Sci., vol. 32, 2020 – 44- 58. Impact Factor0.73.

29 . Rehab Farouk Ali, Ayman El-Anany and Hassan Mousa (2020 )The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties. Nutrition & Food Science, June 2020 10.1108/NFS-03-2020-0077, Impact Factor 3.0, scopus. 30 - Althwab, S.A., Alhomaid, R.M., Ali, R.F.M., Mohammed El-Anany, A. and Mousa, H.M. (2021),.Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread . British Food Journal https://doi.org/10.1108/BFJ-11-2020-1052 impact factor 3.70.

31 - Rehab Farouk Ali, Ayman El-Anany, Sami A. Althwab ; Hani A. Alfheeaid, Raghad M. Alhomaid and Hend F. Alharbi ( 2021 ). Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean ( Vigna aconitifolia ) seeds powder. Published, British Food Journal ahead-of-print(ahead-of-print) September 2021 . DOI:10.1108/BFJ-06-2021- 0697

https://www.emerald.com/insight/0007-070X.htm

32- Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

published, May 2021, Nutrition & Food Science ahead-of-print(ahead-of-print DOI: 10.1108/NFS-01-2021-0036, Impact Factor 3.0, scopus 33- Ayman El-Anany and Rehab Farouk Ali( 2022).

Expired bakery products as a promising alternative source for biodiesel production. Rivista Italiana Delle Sostanze Grasse La rivista italiana de lle sostanze grasse - VOL. XCIX - APRILE/GIUGNO 2022(La rivista italiana de lle sostanze grasse - September 2022.

34. Akram M. Mohammed, Ayman M. El-Anany, Sami A. Althwab, Raghad M. 21

Alhomaid and Hend F. Alharbi, Reham M. ALgheshairy and Rehab F. M. Ali ( 2023 ). Nutritional and Quality Attributes of Bread Fortified with Cheeseweed Mallow Leaves Powder.( puplished ) Nutrition & Food Science., Impact Factor 3.0, scopus 35. Ayman M. El-Anany, Sami A. Althwab, Raghad M. Alhomaid, Rehab F. M. Ali, Hassan M. Mousa. (2023). Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella. ITALIAN JOURNAL OF FOOD SCIENCE, P U B L, 2023; 35 (4): 1–11

36.

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