الأبحاث المنشورة

عنوان البحثاسم المجلةموضوع البحثسنة النشرDOIالرابط الالكتروني
Common and Potential Emerging Foodborne Viruses: A Comprehensive ReviewLifeFood Safety2024  زيارة الرابط
Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperaturesInternational Journal of Food MicrobioloyFood Microbiology2024  زيارة الرابط
Energy and macronutrient intakes in Jordan-a population studyScientific ReportsFood Consumption2023  زيارة الرابط
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  زيارة الرابط
Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperaturesJournal of Food ScienceFood Safety2023  زيارة الرابط
Effects of sodium chloride partial substitution with bitterness-treated potassium and magnesium chloride on some properties of white-brined cheeseInternational Journal of Dairy TechnologyFood Science and technology2022  زيارة الرابط
Food Insecurity, Dietary Diversity, and Coping Strategies in Jordan during the COVID-19 Pandemic: A Cross-Sectional StudyNutrients Food Science2022  زيارة الرابط
Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation Journal of Food ScienceFood Safety2022  زيارة الرابط
Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed FlourFoodsFood Science2022  زيارة الرابط
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  زيارة الرابط
Review of the Nutrition Situation in Jordan: Trends and Way Forward. NutrientsNutrition2021  زيارة الرابط
Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummusInternational Journal of Food MicrobiologyFood Safety2021  زيارة الرابط
Food safety knowledge, attitudes and practices among consumers in developing countries: An international surveyFood research internationalFood safety2019  زيارة الرابط
Application of Mid-Infrared spectroscopy and PLS-Kernel Calibration for Quick Detection of Pork in High Value Meat MixesJournal of Food measurements and CharacterizationFood Chemistry2016  زيارة الرابط
Discrimination between Bacillus and Alicyclobacillus Isolates in Apple Juice by Fourier Transform Infrared Spectroscopy and Multivariate AnalysisJournal of Food ScienceFood safety2015  زيارة الرابط
Enhancing arabic bread quality and shelf life stability using bread improversJournal of Food Science and Technology (springer)Food product development and food preservation2015  زيارة الرابط
Formulation and evaluation of coating content and Their distribution on chips products by automated Inspection using fuzzy-based image processingJournal of Food Process EngineeringFood Engineering and product devlopment2015  زيارة الرابط
Fuzzy Identification and Modeling of Common Caffeine-Containing Beverages Consumption on Blood PressurePakistan Journal of NutritionHealth Food products and Food Engineering2015  زيارة الرابط
SENSORY AND NUTRITIONAL PROPERTIES OF A NOVELJournal of Food Processing and PreservationFood product development and sensory evaluation2015  زيارة الرابط
. Influence of storage, brine concentration and in-container heat treatment on the stability of white brined Nabulsi cheese International Journal of Dairy TechnologyDairy technology2014  زيارة الرابط
A Novel cooked extruded lentils analog: physical and chemical propertiesJ Food Sci Technolgy _springerFood product development and physical properties of Food2014  زيارة الرابط
Development of a non-commercial sugar-free barbecue sauce.Emir. J. Food Agric..Food product devlopment2013  زيارة الرابط
Extruded Moringa Leaf – Oat Flour Snacks: Physical, Nutritional and Sensory PropertiesInternational Journal of Food Properties. 14: 854-869Food Processing and Engineering2011  زيارة الرابط
Physicochemical and sensory characteristics of no-bake wheat-soy snack barsJournal of the Science of Food and AgricultureFood Product Development2011  زيارة الرابط
Comparison study of egg white protein and egg alternatives used in angle food cake systemJournal of Food Processing and PreservationFood processing and preservation2010  زيارة الرابط
Evaluation of Egg Replacers in a Yellow Cake SystemEmirates J. Food AgriculturalFood Product development2010  زيارة الرابط
Physical and Sensory Properties of Egg Yolk and Egg Yolk Substitutes in a Model Mayonnaise SystemJournal of Texture StudiesFood Product Development2009  زيارة الرابط
Fuzzy Clustering modeling and evaluation of surface interactions and emulsions of selected whey protein combined to iota carragenan and gum Arabic solutionJournal of Food EngineeringFood Engineering2009  زيارة الرابط
Thermal resistance, growth pattern and inactivation of Enterobactor sakazakii in powder and reconstituted infant formula milkJournal of Food Safety Food Microbiology2009  زيارة الرابط
Comparison study of egg yolks and egg alternatives in french vanilla ice creamJournal of Texture StudiesFood Product Development2008  زيارة الرابط
Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopyInternational Journal of Food Science and Technology 2008, 43, 365–372Food Product development and safety2008  زيارة الرابط
Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysisInternational Journal of Food Science and TechnologyPhysical, Chemical properties of foods2008  زيارة الرابط
FUZZY CLUSTERING MODELING AND EVALUATION OF SURFACE INTERACTIONS AND EMULSIONS OF SELECTED WHEAT PROTEIN COMBINED TO IOTA-CARRAGEENAN AND GUM ARABIC SOLUTIONSJournal of Food Process EngineeringFood Engineering and Product development2008  زيارة الرابط
Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise systemJournal of Food EngineeringFood technology and Engineering2008  زيارة الرابط
Fuzzy Identification and Modeling of aGum-Protein Emulsifier in a Model Mayonnaise Color Development SystemInternational Journal of Food Engineering,Food technology and product development2007  زيارة الرابط