Utilisation of orange peel in the production of α-terpineol by Penicillium digitatum (NRRL 1202) by Badee, A.Z.M., Helmy, Shahinaz A., Morsy, Nashwa F.S.

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Production of thymol rich extracts from ajwain (Carum copticum L.) and thyme (Thymus vulgaris L.) using supercritical CO2 by Morsy, Nashwa F.S.

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Keeping Quality of Frozen Beef Patties by Marjoram and Clove Essential Oils by Abdel‐Aziz, M.E, Morsy, Nashwa F.S

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A short extraction time of high quality hydrodistilled cardamom (Elettaria cardamomum L. Maton) essential oil using ultrasound as a pretreatment by Morsy, Nashwa F.S.

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Extraction of essential oil from methyl cinnamate basil (Ocimum canum Sims) with high yield in a short time using enzyme pretreatment by Morsy, Nashwa F. S., Hammad, Karima S. M.

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A comparative study of nutmeg (Myristica fragrans Houtt.) oleoresins obtained by conventional and green extraction techniques by Morsy, Nashwa F. S.

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Antimicrobial and Antiproliferative Activities of Black Pepper (Piper nigrum L.) Essential Oil and Oleoresin by Morsy, Nashwa F. S., Abd El-Salam, E. A.

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Optimization of the extraction of polyphenols and antioxidant activity from Malva parviflora L. leaves using Box-Behnken design by Abd El-Salam, Ekram A., Morsy, Nashwa F. S.

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Optimization of ultrasound- and enzymatic-assisted extractions of polyphenols from dried red onion peels and evaluation of their antioxidant activities by Hammad, Karima S. M., Hefzalrahman, Tarek, Morsi, Mohamed K. S., Morsy, Nashwa F. S., Abd El-Salam, Ekram A.

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Keeping Quality of Frozen Beef Patties by Marjoram and Clove Essential Oils: Marjoram and Clove Essential Oils Beef Burger by Abdel-Aziz, M.E., Morsy, Nashwa F.S.

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Volatile Constituents, Radical Scavenging and Cytotoxic Activities of Mexican allspice (Pimenta dioica L. Merrill) Berries Essential Oil by Morsy, Nashwa F.S., Hammad, Karima S.M.

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