Bazaraa, W. A., H. A. Eissa, S. A. Helmy, M. T. Ramadan, and R. M. Aboelhaggag, "Professor", Food Science and Technology Internationa, vol. 29, issue 7, pp. 757–764, 2023.
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Bazaraa, W. A., R. M. Mohamed, A. M. Alian, and N. M. EL-Shimi, "NEW APPLICATION OF MICROBIAL L-GLUTAMINASE AS A FLAVOR ENHANCING AGENT IN BEEF BURGERS", THEORY AND PRACTICE OF MEAT PROCESSING, vol. 6, issue 4, pp. 375-380, 2021.
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Bazaraa, W. A., and A. S. Ammar, "JUICE NANOTECHNOLOGY: A MINI REVIEW", Food Systems, vol. 4, issue 4, pp. 255-258, 2021.
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Bazaraa, W. A., A. A. Khattab, and M. Ibrahim, "Mutagenesis and protoplast fusion for enhanced bacteriocins production", Applied Food Biotechnology, vol. 8, issue 2, pp. 133-142, 2021.
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Bazaraa, W. A., Immobilized Arthrobacter cells for continuous isomerization of glucose, , Athens, Ga, USA, The University of Georgia, 1986. Abstract

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Al-Dagal, M. M., and W. A. Bazaraa, "Enzymatic profile and antibiotic sensitivity of some Vibrio and Aeromonas strains", Fishery Technol., vol. 38, issue 1, pp. 36-42, 2001. Abstract

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Bazaraa, W. A., and M. M. Al-Dagal, "Optimization of extracellular inulinase production of Kluyveromyces marxianus strain NRRL 2415", Egypt. J. Microbiol., vol. 34, issue 2, pp. 269-282, 1999. Abstract

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Ayesh, A. M., H. A. Murad, Y. Y. Sultan, A. M. Hegazy, and W. A. Bazaraa, "Evaluation of some methods of histamine determination to be used in HACCP system implementation of sardine canning process.", Res. J. Pharm. Biol. Chem. Sci., vol. 5 , issue 6, pp. 1574-1586, 2014.
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