1. Babiker E. E. & El Tinay, A.H. (1992). Effect of alkali on tannin content and in vitro protein digestibility of sorghum cultivars. Food Chemistry, 45, 55-60.
Publisher: El Sevier Science Publisher Ltd. England.
2. Babiker E. E. & El Tinay, A.H. (1993). Effect of soaking in alkali on tannin content and in vitro protein digestibility of faba bean cultivars. FABIS Newsletter, 33, 33-36.
Publisher: ICARDA. Aleppo, Syria.
3. Babiker E. E. & El Tinay, A.H. (1993). Effect of soaking in water or in sodium carbonate on tannin content and in vitro protein digestibility of sorghum cultivars. International Journal of Food Science and Technology, 28, 389-395.
Publisher: Blackwell Scientific Publication Ltd. England.
4. Babiker E. E. & El Tinay, A.H. (1993). Effect of reconstitution and Na2CO3 on tannin content and in vitro protein digestibility of faba bean cultivars. Plant Foods for Human Nutrition, 44, 119-130.
Publisher: Kluwer Academic Publisher. The Netherlands.
5. EL Bulk, R. E.; Babiker, E. E. & El Tinay, A.H. (1995). Biochemical and physical changes in fruits of four guava cultivars during growth and development. Food Chemistry, 54, 279-282.
Publisher: El Sevier Science Publisher Ltd. England.
6. Babiker, E. E.; EL Sheikh, E. A. E.; Osman, A. J. & El Tinay, A.H. (1995). Effect of nitrogen fixation, N fertilization and viral infection on yield, tannin and protein contents and in vitro protein digestibility of faba bean. Plant Foods for Human Nutrition, 47, 257-263.
Publisher: Kluwer Academic Publisher. The Netherlands
7. EL Bulk, R. E.; Babiker, E. E. & El Tinay, A.H. (1996). Changes in sugars, ash and minerals in four guava cultivars during ripening. Plant Food for Human Nutrition, 49, 147-154.
Publisher: Kluwer Academic Publisher. The Netherlands.
8. El Bulk, R. E.; Babiker, E. E. & El Tinay, A.H. (1997). Changes in chemical composition of guava fruits during development and ripening. Food Chemistry, 59, 395-399.
Publisher: El Sevier Science Publisher Ltd. England.
9. Rahamatalla, A. B.; Babiker, E. E.; Krisna, A. G. & El Tinay, A. H. (1998). Changes in chemical composition, minerals and amino acids during seed growth and development of four safflower cultivars. Plant Food for Human Nutrition, 52, 161-170.
Publisher: Kluwer Academic Publisher. The Netherlands.
10. Elmaki, H. B.; Babiker, E. E. & El Tinay, A. H. (1999). Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars. Food Chemistry, 64, 331-336.
Publisher: El Sevier Science Publisher Ltd. England.
11. Babiker E. E.; Babiker E. M.; El Tinay, A. H. (1999). Changes in the functional properties of wheat protein by polysaccharide conjugation or transglutaminase treatment. J. of Agricultural Science, 7, 102-114.
Publisher: University of Khartoum Press, Sudan.
12. Rahamatalla, A. B.; Babiker, E. E.; Krisna, A. G. & El Tinay, A. H. (2001). Changes in fatty acids composition during seed growth and physicochemical characteristics of oil extracted from four safflower cultivars. Plant Food for Human Nutrition, 56, 385-395.
Publisher: Kluwer Academic Publisher. The Netherlands.
13. Khalid, E. K., Babiker, E. E., and ELTinay A. H. (2003). Solubility and functional properties of sesame seed proteins as influence by pH and/or salt concentration. Food Chemistry, 82 (3), 361-366.
Publisher : El Sevier Science Publisher Ltd. England.
14. Idris W. H., Babiker E. E. & A. H. ELTinay (2003). Fractionation, solubility and functional properties of wheat bran proteins as influence by pH and/or salt concentration. Molecular Nutrition and Food Research (Nahrung/Food), 47, 425-429.
Publisher: WILEY-VCH Verlag GmbH, Germany.
15. DiaelDin M. Ragab, Babiker E. E. and Abdullahi H. ELTinay (2004). Fractionation, solubility and functional properties of cowpea proteins as affected by pH and/or salt concentration. Food Chemistry, 84, 207-212.
Publisher : El Sevier Science Publisher Ltd. England.
16. Inass, O. Malik, Babiker E. E., Nabila, E. Yousif and Abdullahi H. ElTinay (2004). In vitro availability of minerals of some tropical and citrus fruits as influenced by anti-nutritional factors. Molecular Nutrition and Food Research (Nahrung/Food), 48, 65-68.
Publisher: WILEY-VCH Verlag GmbH, Germany.
17. ElGack, Y. M., Babiker, E. E., & ElTinay, A. H. (2004). Fatty acid composition and physicochemical characteristics of oil extracted from tartar (Sterculia setigera) seeds. J. of Agricultural Science, 12, 185-195.
Publisher: University of Khartoum Press, Sudan
18. Aisha S. M. Fageer, Babiker E. E. and Abdullahi H. ElTinay (2004) Effect of malt pretreatment and/or cooking on phytate and essential amino acid contents and in vitro protein digestibility of corn flour. Food Chemistry 88, 261-265.
Publisher : El Sevier Science Publisher Ltd. England.
19. Sana I. AbdelRahim, Babiker E. E. and Abdullahi H. ELTinay (2004). Effect of domestic processing methods on antinutritional factors and protein digestibility of faba bean cultivars. Industrial Research Journal, Sudan, 2 (1), 46-59.
Publisher: Research House for Publications and Distribution, Sudan.
20. Fatima S. Ibrahim, Babiker E. E., Nabila E. Yousif and Abdullahi H. ELTinay (2005). Effect of whey protein supplementation and/or fermentation on biochemical and sensory characteristics of sorghum flour. Journal of Food Technology, 3 (2), 118-125.
Publisher: Grace Publication
21. Samia M. Abdelrahman, Hagir B. ELmaki, Wisal H. Idris, Babiker E. E. and Abdullahi H. EL Tinay (2005). Antinutritional factors content and minerals availability of pearl millet (Pennisetum glaucum) as influenced by domestic processing methods and cultivar. Journal of Food Technology 3 (3), 397-403.
Publisher: Grace Publication.
22. Inass, O. Malik, Babiker E. E., and Abdullahi H. ElTinay (2005). Total and available minerals as influenced by antinutritional factors of some vegetables. Journal of Agricultural Science, Sudan, 13(1), 124-135.
Publisher: University of Khartoum Press, Sudan.
23. Wisal H. Idris, Samia M. AbdelRahman, Hagir B. ELMaki, Babiker E. E. and Abdullahi H. EL Tinay (2005). Effect of germination, fermentation and cooking on phytic acid and tannin contents and HCl-extractability of minerals of sorghum (Sorghum biocolor) cultivars. Journal of Food Technology 3 (3), 410-416.
Publisher: Grace Publication.
24. Fatima S. Ibrahim, Babiker E. E., Nabila E. Yousif and Abdullahi H. ELTinay (2005). Effect of fermentation on biochemical and sensory characteristics of sorghum flour supplemented with whey protein. Food Chemistry, 92, 285-292.
Publisher : El Sevier Science Publisher Ltd. England.
25. Samia M. AbdelRahaman, Hagir B. ElMaki, Babiker E. E. and Abdullahi H. El Tinay (2005).Effect of malt pretreatment followed by fermentation on antinutritional factors and HCl extractability of minerals of pearl millet cultivars. Journal of Food Technology 3(4) 529-534.
Publisher: Grace Publication.
26. Samia M. AbdelRahaman, Babiker E. E. and Abdullahi H. El Tinay (2005). Effect of fermentation on antinutritional factors and HCl extractability of minerals of pearl millet cultivars. Journal of Food Technology 3(4) 516-522.
Publisher: Grace Publication.
27. Wisal H. Idris, Amro B. Hassan, Babiker E. E. and Abdullahi H. El Tinay (2005). Effect of malt pretreatment on antinutritional factors and HCl extractability of minerals of sorghum cultivars. Pakistan Journal of Nutrition 4, 396-401.
Publisher: Asian Network for Scientific Informations.
28. Samia M. A/Rahaman, Hagir B. ElMaki, Wisal Hassan I., Babiker E. E. and Abdullahi H. El Tinay (2005). Proximate composition, antinutritional factors and mineral content and availability of selected legumes and cereals grown in Sudan. Journal of Food Technology 3(4) 511-515.
Publisher: Grace Publication.
29. Maha, M. Ahmed, Babiker E. E., and Abdullahi H. ElTinay (2005). Effect of domestic processing on antinutritional factors and protein quality of chickpea cultivars. Industrial Research Journal, Sudan 3 (1): 10-30.
Publisher: Research House for Publications and Distribution, Sudan.
30. Asma, M. Ali, Babiker E. E. and Abdullahi H. EL Tinay (2006). Development of weaning food from sorghum supplemented with legumes and oil seeds. Food and Nutrition Bulletin, 27: 26-34.
Publisher: International Nutrition Foundation for United Nations University Press.
31. Inass, O. Malik, Babiker E. E., and Abdullahi H. ElTinay (2006). Total and in vitro available minerals as influenced by antinutritional factors of selected vegetables grown in the Sudan. Industrial Research Journal, 4: 1-14.
Publisher: Research House for Publications and Distribution, Sudan.
32. Wisal H. Idris, Samia M. AbdelRahaman, Hagir B. ElMaki, Babiker E. E. and Abdullahi H. El Tinay (2006). Effect of malt pretreatment on phytate and tannin level of two sorghum (Sorghum bicolor) cultivars. International Journal of Food Science and Technology, 41, 1229-1233.
Publisher: Blackwell Scientific Publication Ltd. England.
33. Mashair A. Suliman, Abdullahi H. El Tinay, Abd Elmoneim O. Elkhalifa, Elfadil E. Babiker and Elhadi A. I. Elkhalil (2006). Solubility as influenced by pH and NaCl concentaration and functional properties of lentil proteins isolate. Pakistan Journal of Nutrition 5 (6), 589-593.
Publisher: Asian Network for Scientific Informations.
34. Hagir B. ElMaki, Samia M. AbdelRahaman, Wisal H. Idris, Amro B. Hassan, Babiker E. E. and Abdullahi H. El Tinay (2007). Content of antinutritional factors and HCl-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: influence of soaking and/or cooking. Food Chemistry, 100, 362-368.
Publisher : El Sevier Science Publisher Ltd. England.
35. Wisal H. Idris, Samia M. AbdelRahaman, Hagir B. ElMaki, Babiker E. E. and Abdullahi H. El Tinay (2007). Effect of malt pretreatment on HCl-extractability of calcium, phosphorus and iron of sorghum (sorghum biocolor) cultivars. International Journal of Food Science and Technology, 42, 194-199.
Publisher: Blackwell Scientific Publication Ltd. England.
36. Samia M. AbdelRahaman, Hagir B. ElMaki, Wisal H. Idris, Babiker E. E. and Abdullahi H. El Tinay (2007). Antinutritional factor content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar. International Journal of Food Science and Nutrition, 58, 6-17.
Publisher: Informa Healthcare, England.
37. Sana I. AbdelRahim, Babiker E. E., Abdullahi H. ELTinay and Amro B. Hassan (2007). Antinutritional factors and protein availability of faba bean cultivars as affected by domestic processing methods. Industrial Research Journal, 5, 1-21.
Publisher: Research House for Publications and Distribution, Sudan.
38. Mashier A. Sulieman, Mohamed A. ABBAS, Elhadi A. Ibrahim, Elfadil E. Babiker and Abdullahi H. ElTinay (2007). Changes in Chemical Composition, Phytate, Phytase Activity and Minerals Extractability of Sprouted Lentil Cultivars. Journal of Biological Sciences, 7, 776-780.
Publisher: Asian Network for Scientific Informations.
39. Wedad H. AbdElhaleem, AbdelMoniem I. Mustafa, Abdullahi H. El Tinay and Elfadil E. Babiker (2008). Effect of fermentation, malt-pretreatment and cooking on antinutritional factors and in vitro protein digestibility of sorghum cultivars. Pakistan Journal of Nutrition 7, 335-341.
Publisher: Asian Network for Scientific Informations.
40. Mashair A. Sulieman, Mohamed M. Eltayeb, Elfadil E. Babiker, AbdelMoneim I Mustafa and Abullahi H. El Tinay (2008). Effect of Sprouting on Chemical Composition and Amino Acid Content of Sudanese Lentil Cultivars. Journal of Applied Sciences 8(12), 2337-2340.
Publisher: Asian Network for Scientific Informations.
41. Mashair A.Sulieman, Amro B. Hassan, Gamaa A. Osman, Mohamed M. ElTyeb, Elhadi A. I. Elkhalil, Abdullahi H. El Tinay and Elfadil E. Babiker (2008). Changes in Total Protein Digestibility, Fractions Content and Structure During Cooking of Lentil Cultivars. Pakistan Journal of Nutrition 7(6), 801-805.
Publisher: Asian Network for Scientific Informations.
42. Hayat Z. Elbashir, AbdelMoniem, I. Mustafa, Abdullahi H. El Tinay and Elfadil E. Babiker (2008). Biochemical Characteristics of Sorghum (Sorghum bicolor L. Moench) Flour Supplemented with Cluster Bean (Cyamopsis tetragonolaba L.): Influence of Fermentation and/or Cooking. Journal of Biological Sciences 8, 722-729.
Publisher: Asian Network for Scientific Informations.
43. Maha A. M. Ali, Abdullahi H. El Tinay, Isam A. Mohamed Ahmed and Elfadil E. Babiker (2009).Supplementation of pearl millet with soybean: Changes in protein digestibility, amino acid composition and sensory quality during processing. Electronic Journal of Environmental, Agricultural and Food Chemistry 8, 1068-1076.
