1. Helal A, Cattivelli1 A, Conte A, Davide Tagliazucchi1D (2022) In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt, Molecules 2022, 27(20), 6843

2. Solieri L, Valentini M, Cattivelli A, Sola L, Helal A, Martinia S, Tagliazucchi, D (2022) Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities, Process Biochemistry,Volume 121, October 2022, Pages 590-600

3. Alqahtani NK,  Helal A,  Alnemr TM, Marquez O (2020) Influence of tomato pomace inclusion on the chemical, physical and microbiological properties of stirred yoghurt International Journal of Dairy Science 15 (3), 142–151

4.Tagliazucchi, D, Shamsia, S.M, Martini, S, Helal. A, Conte. (2018) Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milks, International Dairy Journal, 81 (2018) 19-27

5. Helal A, Rashid NN, Dyab NE, Otaibi MA, Alnemr TM. Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented with High- Density Inulin. J Food Processing & Beverages. 2018;6(1): 11.

6.AL-Aswad S , Helal A , Shamsia S. M. and Awad S (2018) Quality and Rheological Properties of Bio Yoghurt Enriched with Pomegranate Juice, Egyptian Journal of Dairy Science , 46(2) (June 2018)

7. Helal, A and Tagliazucchi, D (2018) Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt. LWT Volume 89, Pages 164-170.

8. Tagliazucchi, D, Shamsia, S.M, Helal. A, Conte. A (2017) Angiotensin-converting enzyme inhibitory peptides from goats’ milk released by in vitro gastro-intestinal digestion, International Dairy Journal Volume 71, Pages 6–16

9. Alnemr. T, Helal. A, Hassan. A, Elsaadany. K (2016) Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance the Properties of Low-fat Domiati Cheese, J Food Process Technol 7:637. doi: 10.4172/2157-7110.1000637

10. Tagliazucchi, D, Helal. A, Verzelloni, E, Conte. A (2016) Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk, International dairy journal, DOI: 10.1016/j.idairyj.2016.06.002

11. Tagliazucchi, D, Helal. A, Verzelloni, E, Conte. A (2016) Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds, Dairy Science and Technology · DOI: 10.1007/s13594-016-0294-1

12. Helal, A., Tagliazucchi, D., Verzelloni,E., Conte, A (2015) : Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd, LWT - Food Science and Technology, Volume 60, Issue 2, Pages 957–963

13. Helal,A.. Desobry,S., Banon, S., and Shamsia, S.M. (2015) Antioxidant activity and bioaccessibility of phenols-enriched edible casein/caseinate coatings during in vitro digestion. Journal of Dairy Research . 10/2014; DOI: 10.1017/S0022029914000557

14. Helal, A., Tagliazucchi, D., Verzelloni,E., Conte, A (2014) Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion. Journal of Functional Foods; 7, 506-516

15. Tagliazucchi, D., Verzelloni, E., Helal, A., Conte, A., (2013). Effect of grape variety on the evolution of sugars, hydroxymethlyfurfural, polyphenols and antioxidant activity during grape must cooking. International Journal of Food Science & Technology, Volume 48, Issue 4, pages 808–816, April 2013

16. Tagliazucchi, D, Helal. A, Verzelloni, E, Conte. A (2012) - The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids - Journal of Agricultural and Food Chemistry - 2012 Nov 7;60(44):11056-64.

17. Helal, A., Tagliazucchi, D., Conte, A., and Desobry, S.,2012. Antioxidant properties of polyphenols incorporated in casein/Na-caseinate films. International Dairy Journal, 25 (2012), pp. 10–15