Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

by Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu’datt
Published 2021-01-01

Effect of storage of Halaweh tahinia on physicochemical and nutraceutical properties

by Taha Rababah, Muhammad Al-U'datt, Majdi Al-Mahasneh, Sana Gammoh, Ali Al-Qaisi, Tha'er Ajouly, Haya Alfandi, Noor Al Mortadi
Published 2020-06-01

Sensory properties of green table olives prepared by different fermentation processes

by Taha Rababah, Muhammad Alu’Datt, Majdi Al-Mahasneh, Sana Gammoh, Hana’a Mahili, Tha’Er Ajouly, Carole C. Tranchant, Vaida Bartkute-Norkuniene
Published 2019-01-01

Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenol...

by Muhammad H. Alu'datt, Doa'a Ghazi Al-U'datt, Carole C. Tranchant, Mohammad N. Alhamad, Taha Rababah, Sana Gammoh, Ali Almajwal, Inteaz Alli
Published 2020-11-01