User talk:Prof Dr Tamer YA Fahmy

Welcome!
Hello, Prof Dr Tamer YA Fahmy, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are a few links to pages you might find helpful:


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Please remember to sign your messages on talk pages by typing four tildes ( ~ ); this will automatically insert your username and the date. If you need help, check out Questions, ask me on my talk page, or, and a volunteer should respond shortly. Again, welcome! Zefr (talk) 01:12, 29 July 2018 (UTC)

Potential conflict of interest
Hello. Your several edits today here use your own publications as sources, raising the potential for a conflict of interest per WP:COI. Please don't cite your own work unless it is the only possible source for a major point. I suspect this is not the case for these edits. If you don't correct the sources with a systematic review or similar substantial source, I or another editor will revert your additions to these topics. Thanks. --Zefr (talk) 01:20, 29 July 2018 (UTC) Hello. Dear Zefr. Many thanks. These are scientific review articles authored by several authors, and fitting to the topic. You and other editors are very welcome to add to them any other fitting sources if you find them available. In case of molasses, these are the first sources to introduce molasses as a new additive in papermaking. Again thank you very much and looking forward to future scientific cooperation. Best regards.Prof Dr Tamer YA Fahmy (talk) 06:15, 29 July 2018 (UTC)

Hello. Dear Zefr. Many thanks. These are scientific review articles authored by several authors, and fitting to the topic. You and other editors are very welcome to add to them any other fitting sources if you find them available. In case of molasses, these are the first sources to introduce molasses as a new additive in papermaking. Again thank you very much and looking forward to future scientific cooperation. Best regards Prof Dr Tamer YA Fahmy (talk) 08:05, 29 July 2018 (UTC)