Published Researchs
Research TitleMAG. TITLERESEARCH AREAPUBLISH YEARDOIJournal URL
Common and Potential Emerging Foodborne Viruses: A Comprehensive ReviewLifeFood Safety2024  Visit URL
Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperaturesInternational Journal of Food MicrobioloyFood Microbiology2024  Visit URL
A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf lifeFood MicrobiologyFood Safety2023  Visit URL
Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperaturesJournal of Food ScienceFood Safety2023  Visit URL
The Role of Communication and Commitment in COVID-19 Knowledge, Attitudes, and Behaviors Among University Students in JordanJournal of Allied HealthPublic Health2023  Visit URL
Evaluation of food quality and safety parameters and food safety knowledge and practices of food handlers at fast foods restaurants at universities in Jordan during COVID-19Heliyonfood safety2023  Visit URL
Energy and macronutrient intakes in Jordan-a population studyScientific ReportsFood Consumption2023  Visit URL
The Emerging Role of Heat Shock Factor 1 (HSF1) and Heat Shock Proteins (HSPs) in FerroptosisPathophysiologyPhysiology2023  Visit URL
Effect of Eugenol, Vanillin, and ?-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat Journal of Food ProtectionFood Safety2023  Visit URL
Food safety knowledge, attitudes, and practices among Jordanian women handling food at home during COVID-19 pandemicPLOS ONEFood Safety2023  Visit URL
Physicochemical and Sensory Characteristics of Gluten-Free Corn-Based Biscuit Supplemented with Walnut and Peanut for Celiac PatientsJournal of the Saudi Society of Agricultural SciencesFood Science2023  Visit URL
Control of foodborne pathogens in common foods in the Middle EastFood Safety in the Middle EastFood Safety2022  Visit URL
Dairy industry employee knowledge, attitudes and practices in response to COVID -19 policies in JordanBritish Food JournalFood Safety2022  Visit URL
Effect of availability and COVID-19 vaccination on food shopping and consumption behaviors among Jordan universities studentsFrontiers in Sustainable Food SystemsFood Safety2022  Visit URL
Antimicrobial effects of chitosan and garlic against Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in hummus during storage at various temperatures Journal of Food ScienceFood Safety2022  Visit URL
Experiences and perceptions of COVID-19 infection and vaccination among Palestinian refugees in Jerash camp and Jordanian citizens: a comparative cross-sectional study by face-to-face interviewsInfectious Diseases of PovertyBiochemistry and Molecular Biology2022  Visit URL
Food Insecurity, Dietary Diversity, and Coping Strategies in Jordan during the COVID-19 Pandemic: A Cross-Sectional StudyNutrientsFood Science2022  Visit URL
Reported Adverse Effects and Attitudes among Arab Populations Following COVID-19 Vaccination: A Large-Scale Multinational Study Implementing Machine Learning Tools in Predicting Post-Vaccination Adverse Effects Based on Predisposing Factorsvaccines Biochemistry and Molecular Biology2022  Visit URL
Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation MethodsJournal of FungiFood microbiology2022  Visit URL
Comprehensive literature review of monkeypoxEmerging Microbes & InfectionsBiochemistry and Molecular Biology2022  Visit URL
Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese Journal of Food ScienceFood Safety2022  Visit URL
Characterization and bioactive properties of exopolysaccharides produced by Streptococcus thermophilus and Lactobacillus bulgaricus isolated from labanehLWT - Food Science and TechnologyFood microbiology2022  Visit URL
Immunomodulatory Properties of Human Breast Milk: MicroRNA Contents and Potential Epigenetic EffectsbiomedicinesBiochemistry and Molecular Biology2022  Visit URL
In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food ProductsJournal of FungiFood microbiology2022  Visit URL
Public knowledge and attitude towards COVID-19 vaccines, implementation of preventive measures following vaccination, and perceived stress during the COVID-19 pandemic: A cross-sectional study in JordanElectronic Journal of General MedicinePublic Health2022  Visit URL
Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation Journal of Food ScienceFood Safety2022  Visit URL
Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging Journal of Food ScienceFood microbiology2022  Visit URL
Investigating acrylamide mitigation by potential probiotics Bifidobacterium breve and Lactiplantibacillus plantarum: Optimization, in vitro gastrointestinal conditions, and mechanismLWT - Food Science and TechnologyFood Safety2022  Visit URL
The Effect of the Knowledge, Attitude, and Behavior of Workers Regarding COVID-19 Precautionary Measures on Food Safety at Foodservice Establishments in JordanSustainabilityFood Safety2022  Visit URL
Microbial toxins in fermented foods: health implications and analytical techniques for detectionJournal of Food and Drug AnalysisFood Safety2022  Visit URL
Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed FlourFoodsFood Science2022  Visit URL
Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave HeatingFoodsFood Safety2021  Visit URL
Formation of furan in baby food products: Identification andtechnical challengesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYFood Science2021  Visit URL
Food allergy knowledge, attitudes and practices (KAP) among restaurants staff in Jordan: a cross-sectional studyBritish Food JournalFood Safety2021  Visit URL
Exopolysaccharides as Antimicrobial Agents: Mechanism and Spectrum of ActivityFrontiers in MicrobiologyFood Safety2021  Visit URL
Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storageInternational Journal of Food MicrobiologyFood Safety2021  Visit URL
Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during StorageFoodsFood Safety2021  Visit URL
Conductometric Immunosensor for Escherichia coli O157:H7 Detection Based on Polyaniline/Zinc Oxide (PANI/ZnO) NanocompositePolymersFood Safety2021  Visit URL
Antagonistic effects of Lactobacillus reuteri against Escherichia coli O157:H7 in white-brined cheese under different storage conditionsJournal of Dairy ScienceFood Safety2021  Visit URL
An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extractsLWT-Food Science and technologyFood Science2021  Visit URL
Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummusInternational Journal of Food MicrobiologyFood Safety2021  Visit URL
A cross-sectional study on food safety knowledge amongst domestic workers in the UAEBritish Food JournalFood Safety2021  Visit URL
Survival and growth of Listeria monocytogenes and Staphylococcus aureus in ready-to-eat Mediterranean vegetable salads International Journal of Food MicrobiologyFood Safety2021  Visit URL
Side Effects and Perceptions Following COVID-19 Vaccination in Jordan: A Randomized, Cross-Sectional Study Implementing Machine Learning for Predicting Severity of Side EffectsVaccinesBiochemistry and Molecular Biology2021  Visit URL
Review of the Nutrition Situation in Jordan: Trends and Way Forward. NutrientsNutrition2021  Visit URL
Potential probiotics and postbiotic characteristics including immunomodulatory effects of lactic acid bacteria isolated from traditional yogurt-like productsLWT - Food Science and TechnologyFood microbiology2021  Visit URL
Attitudes, Anxiety, and Behavioral Practices Regarding COVID-19 among University Students in Jordan: A Cross-Sectional Study The American Journal of Tropical Medicine and HygienePublic Health2020  Visit URL
Inactivation of Salmonella spp. in Tahini Using Plant Essential Oil ExtractsFood MicrobiologyFood Microbiology2020  Visit URL
Food Safety During and After the Era of COVID-19 PandemicFrontiers in MicrobiologyFood Safety2020  Visit URL
Antimicrobial Activity of Chitosan Coating Containing ZnO Nanoparticles against E. coli O157:H7 on the Surface of White Brined CheeseInternational Journal of Food MicrobiologyFood Safety2020  Visit URL
A Cross-Sectional Study on University Students’ Knowledge, Attitudes, and Practices Toward COVID-19 in the United Arab Emirates The American Journal of Tropical Medicine and HygienePublic Health2020  Visit URL
Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheeseJournal of Dairy ScienceFood Safety2020  Visit URL
Microbial safety of oily, low water activity food products: A reviewFood MicrobiologyFood Safety2020  Visit URL
Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic ActivityFood Science of Animal ResourcesFood Science2020  Visit URL
Population dynamics of Salmonella spp. and Shigella spp. in ready-to-eat Mediterranean vegetable saladsJournal of Food SafetyFood Safety2020  Visit URL
Physicochemical, bioactivities and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41Carbohydrate PolymersFood Microbiology2020  Visit URL
Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in TahiniFood Science and TechnologyFood Safety2020  Visit URL
Knowledge and Information Sources About COVID-19 Among University Students in Jordan: A Cross-Sectional StudyFrontiers in Public Healthinfectious disease and public health2020  Visit URL
The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19npj Science of FoodFood Safety2020  Visit URL
Effects of metal oxide nanoparticles with plant extract on viability of foodborne pathogensJournal of Food SafetyFood Safety2019  Visit URL
Identification of single nucleotide polymorphisms in selenium-glutathione peroxidase (GPX1) geneCurrent Research in Nutrition and Food ScienceNutrition and Food Science2019  Visit URL
In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausagesLWT - Food Science and TechnologyFunctional foods2019  Visit URL
Inhibitory effects of cinnamon and thyme essential oils against Salmonella spp. in hummus (chickpea dip)Journal of Food Processing and PreservationFood Safety2019  Visit URL
Viability of Escherichia coli O157:H7 during fermentation and storage of plain and spiced AyranJournal of Hygienic Engineering and Designfood safety2019  Visit URL
Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh saladFood MicrobiologyFood Safety2018  Visit URL
Use of gamma radiation to inactivate stressed Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halvaLWT-Food Science and TechnologyFood Safety2018  Visit URL
Biosensors for rapid and sensitive detection of Staphylococcus aureus in foodBiosensors and BioelectronicsFood Safety2018  Visit URL
Biosensors for rapid and sensitive detection of Staphylococcus aureus in food.Biosensors and BioelectronicsFood safety2018  Visit URL
Control of Salmonella enterica and Listeria monocytogenes in hummus using allyl isothiocyanateInternational Journal of Food MicrobiologyFood Safety2018  Visit URL
Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive ReviewComprehensive Reviews in Food Science and Food SafetyFood Safety2018  Visit URL
The Use of Malic and Acetic Acids in Washing Solution to Control Salmonella spp. on Chicken BreastJournal of food ScienceFood Safety2018  Visit URL
Effects of chitosan coating containing lysozyme or natamycin on shelf-life, microbial quality and sensory properties of Halloumi cheese brined in normal and reduced salt solutionsJournal of Food Processing and PreservationFood Quality2018  Visit URL
Inhibitory effect of camel milk on Cronobacter sakazakiiJournal of Food SafetyFood Safety2017  Visit URL
Inhibition of Shigella sonnei and Shigella flexneri in hummus using citric acid and garlic extractJournal of Food Science Food Safety2017  Visit URL
Modeling the combined effect of NaCl and pH against Cronobacter spp. using response surface methodologyJournal of Food SafetyFood Safety2017  Visit URL
Survival and Inhibition of Staphylococcus aureus in Commercial and Hydrated Tahini Using Acetic and Citric acidsFood ControlFood Safety2017  Visit URL
Behavior of Escherichia coli O157:H7 and Listeria monocytogenes during fermentation and storage of camel yogurtJournal of Dairy Science Food science2016  Visit URL
Recovery and behavior of stressed Escherichia coli O157:H7 cells on rocket leaf surfaces inoculated by different methodsItalian Journal of Food Science Food science2016  Visit URL
Inhibition of Listeria monocytogenes on cooked cured chicken breasts by acidified coating containing allyl isothiocyanate or deodorized oriental mustard extractFood Microbiology Food science2016  Visit URL
Inactivation of Cronobacter sakazakii in reconstituted infant milk formula by plant essential oilsJournal of Applied Botany and Food Quality Food science2015  Visit URL
Occurrence and antibiotic susceptibility of Listeria monocytogenes isolated from raw and processed meat products in Amman, JordanCyTA- Journal of Food Food science2015  Visit URL
Effects of osmotic pressure, acid, or cold stresses on antibiotic susceptibility of Listeria monocytogenesFood Microbiology Food science2015  Visit URL
Control of Salmonella on fresh chicken breasts by ?-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract plus EDTAFood Microbiology Food science2015  Visit URL
Antimicrobial activity of Amurca (Olive Oil Lees) against selected foodborne pathogensFood Science and Technology Food science2015  Visit URL
Use of acetic and citric acids to control Salmonella Typhimurium in tahini (Sesame Paste)Food Microbiology Food science2014  Visit URL
Influence of temperature, glucose and iron on sinigrin degradation by Salmonella and L. monocytogenesJournal of Food ProtectionFood science2014  Visit URL
Inhibition of Campylobacter jejuni on fresh chicken breasts by ?-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extractInternational Journal of Food MicrobiologyFood science2014  Visit URL
Inhibition of Listeria monocytogenes and Salmonella by combinations of oriental mustard, malic acid and EDTAJournal of Food Science Food science2014  Visit URL
Survival of Escherichia coli O157:H7 during manufacture and storage of white brined cheeseJournal of Food Science Food science2014  Visit URL
Sensory evaluation of flavored soymilk-based yogurt: a comparison between Jordanian and Malaysian consumersJournal of Food Science and Engineering Food science 2014  Visit URL
Thermal inactivation of Salmonella Typhimurium in chicken shawirma (Gyro)International Journal of Food Microbiology Food science2013  Visit URL
Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by allyl isothiocyanateFood Control Food science2013  Visit URL
Survival of E. coli O157:H7 and Listeria innocua in Tahina (sesame paste)Journal of Food, Agriculture & Environment Food science2013  Visit URL
Factors influencing the microbial safety of fresh produce: a reviewFood MicrobiologyFood science2012  Visit URL
Inhibition of Listeria monocytogenes on bologna sausages by an antimicrobial film containing mustard extract or sinigrinInternational Journal of Food Microbiology Food science2012  Visit URL
Efficacy of the thin agar layer method for the recovery of stressed Cronobacter spp. (Enterobacter sakazakii). Journal of food protectionFood Microbiology2010  Visit URL
Influence of desiccation on sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formulaInternational Journal of Food MicrobiologyFood Safety2009  Visit URL
Survival of Cronobacter species in reconstituted herbal infant teas and their sensitivity to bovine lactoferrinJournal of Food ScienceFood Safety2009  Visit URL
Effect of environmental stresses on the sensitivity of Enterobacter sakazakii in powdered infant milk formula to gamma radiationLetters in Applied MicrobiologyFood Safety2008  Visit URL
Detergent and sanitizer stresses decrease the thermal resistance of Enterobacter sakazakii in infant milk formulaJournal of Food ScienceFood Safety2008  Visit URL
Effects of extended dry storage in powdered infant milk formula on susceptibility of Enterobacter sakazakii to hot water or ionizing irradiation.Journal of Food Protection,Food Safety2008  Visit URL