El‐Shafei, S. M. S., S. S. Sakr, and N. H. I. Abou‐Soliman, "The impact of supplementing goats' milk with quinoa extract on some properties of yoghurt", International Journal of Dairy Technology, vol. 73, issue 1, pp. 126-133, 2020. 5-2019-quinoa-q1.pdf
Abd-Rabo, F. H. R., F. M. F. Elshaghabee, S. S. Sakr, N. I. El-Arabi, and S. A. El-Maaty, "Different dietary fats impact on biochemical and histological parameters and gene expression of lipogenesis-related genes in rats", Food bioscience, vol. 34, pp. 100540, 2020. 3-2020-ghee-q2.pdf
Alwohaibi, A. A. A., A. A. Ali, and S. S. Sakr, "Germination and fermentation are effective to reduce the antinutritive factors of millet: A-review", Journal of Food and Dairy Sciences, vol. 13, issue 4, pp. 77-81, 2022.
Al-Nassir, N. S. M., and S. S. Sakr, "Breastfeeding Situation in Saudi Arabia and Recent Approaches in The Development of Follow-on Formula for Facing Breastfeeding Difficulties", Journal of Food and Dairy Sciences, vol. 13, issue 4, pp. 71-76, 2022.
Sakr, S. S., S. H. S. Mohame, A. A. Ali, W. E. Ahmed, R. M. Algheshairy, M. S. Almujaydil, H. Barakat, and M. F. Y, "Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour", Foods, vol. 12, issue 3, pp. 533, 2023. 7-foods-25-1-2023-q1.pdf
Hassan, A. A. - M., S. S. Sakr, A. A. Ali, I. M. A. Ahmed, and H. Elkashef, "Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk", Food science & nutrition, vol. 11, issue 2, pp. 1040-1050, 2023. 6-_food_science_nutrition_-_2022_-_q2.pdf
Alwohaibi, A. A. A., A. A. Ali, S. S. Sakr, I. M. A. Ahmed, R. M. Alhomaid, K. A. Alsaleem, and M. Aladhadh, "Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture", Fermentation, vol. 9, issue 11, pp. 927, 2023. fermentation-09-00927-v3.pdf
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