Effect of different fermentation processes on the phytochemical properties of green table Olives

Authors: Rababah, Taha M., Al- u’datt, Muhammad, Al-Mahasneh, Majdi, Gammoh, Sana, Mahili, Hana’a, Ajouly, Tha’er

Source: Revista Brasileira de Fruticultura. January 2020 42(1)

Subject Terms: Table olives, Phytochemicals, Fermentation, De-bittering

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Effect of storage of Halaweh tahinia on physicochemical and nutraceutical properties

Authors: Rababah, Taha, Al-U'datt, Muhammad, Al-Mahasneh, Majdi, Gammoh, Sana, Al-Qaisi, Ali, Ajouly, Tha'er, Alfandi, Haya, Al Mortadi, Noor

Source: Annals of agricultural science. 65(1):92-97

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100117911061.0x000001&indx=1&recIds=ETOCvdc_100117911061.0x000001

The effects of protein-phenolic interactions in wheat protein fractions on allergenicity, antioxidant activity and the inhibitory activity of angiotensin I-converting enzyme (ACE)

Authors: Gammoh, Sana, Alu’datt, Muhammad H., Alhamad, Mohammad N., Rababah, Taha, Al-Mahasneh, Majdi, Qasaimeh, Ahmad, Johargy, Ayman, Kubow, Stan, Hussein, Neveen M.

Source: In Food Bioscience August 2018 24:50-55

Sensory properties of green table olives prepared by different fermentation processes

Authors: Rababah, Taha, Alu'Datt, Muhammad, Al-Mahasneh, Majdi, Gammoh, Sana, Mahili, Hana'a, Ajouly, Tha'Er, Tranchant, Carole C., Bartkute-Norkuniene, Vaida

Source: CyTA: journal of food. 17(1):997-1005

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100111269038.0x000001&indx=1&recIds=ETOCvdc_100111269038.0x000001

Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella species

Authors: Alu'datt, Muhammad H., Rababah, Taha, Alhamad, Mohammad N., Alodat, Moh'd, Al-Mahasneh, Majdi A., Gammoh, Sana, Ereifej, Khalil, Almajwal, Ali, Kubow, Stan

Source: Food chemistry. 230:125-134

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100130113619.0x000001&indx=1&recIds=ETOCvdc_100130113619.0x000001

A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

Authors: Alu'datt, Muhammad H., Rababah, Taha, Alhamad, Mohammad N., Al-Mahasneh, Majdi A., Almajwal, Ali, Gammoh, Sana, Ereifej, Khalil, Johargy, Ayman, Alli, Inteaz

Source: Food chemistry. 218:99-106

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100061368351.0x000001&indx=1&recIds=ETOCvdc_100061368351.0x000001

Classification and Prediction of Bee Honey Indirect Adulteration Using Physiochemical Properties Coupled with K-Means Clustering and Simulated Annealing-Artificial Neural Networks (SA-ANNs).

Authors: Al-Mahasneh, Majdi¹ (AUTHOR), Al-U'datt, Muhammad² (AUTHOR), Rababah, Taha² (AUTHOR), Al-Widyan, Mohamad¹ (AUTHOR), Abu Kaeed, Aseel² (AUTHOR), Al-Mahasneh, Ahmad Jobran³ (AUTHOR), Abu-Khalaf, Nawaf⁴ (AUTHOR)

Source: Journal of Food Quality. 4/8/2021, p1-9. 9p.

Subject Terms: *Artificial neural networks, Adulterations, Honeybees, K-means clustering, Sucrose, Simulated annealing

Moisture sorption thermodynamics of defatted sesame meal (DSM)

Authors: Al-Mahasneh, Majdi A., Rababah, Taha M., Yang, W.

Source: In Journal of Food Engineering 2007 81(4):735-740

Effect of moisture content on some physical properties of green wheat

Authors: Al-Mahasneh, Majdi A., Rababah, Taha M.

Source: In Journal of Food Engineering 2007 79(4):1467-1473

Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins.

Authors: Rababah, Taha, Al-U'datt, Muhammad, Al-Mahasneh, Majdi, Alsaad, Ahmad, Gammoh, Sana, Mahili, Hana'a, Abdhamead, Khaled Bny, Almajwal, Ali, Ajouly, Tha'er, Bartkute-Norkuniene, Vaida

Source: Journal of Food Quality; 9/28/2022, p1-8, 8p

Subject Terms: COOKIES, WHEY proteins, ULTRASONICS, SONICATION, SENSORY evaluation

Effect of Palm Oil (PO) and Distilled Mono‐Glycerid (DMG) on Oil Separation and Rheological Properties of Sesame Paste

Authors: Al‐Mahasneh, Majdi, Rababah, Taha, Alu'Datt, Muhammad

Source: Journal of food processing and preservation. 41(3)

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100077663877.0x000001&indx=1&recIds=ETOCvdc_100077663877.0x000001

9 - Fermented Malt Beverages and Their Biomedicinal Health Potential: Classification, Composition, Processing, and Bio-Functional Properties

Authors: Alu’datt, Muhammad H., Rababah, Taha, Alhamad, Mohammad N., Gammoh, Sana, Alkhaldy, Hana A., Al-Mahasneh, Majdi A., Tranchant, Carole C., Kubow, Stan, Masadeh, Nather

Source: In Fermented Beverages 2019:369-400

Chapter 15 - Pharmaceutical, Nutraceutical and Therapeutic Properties of Selected Wild Medicinal Plants: Thyme, Spearmint, and Rosemary

Authors: Alu’datt, Muhammad H., Rababah, Taha, Alhamad, Mohammad N., Gammoh, Sana, Al-Mahasneh, Majdi A., Tranchant, Carole C., Rawshdeh, Mervat

Source: In Therapeutic, Probiotic, and Unconventional Foods 2018:275-290

A Generic Method for Determining Moisture Sorption Isotherms of Cereal Grains and Legumes Using Artificial Neural Networks.

Authors: Al‐Mahasneh, Majdi¹, Alkoaik, Fahad¹, Khalil, Ahmed¹, Al‐Mahasneh, Ahmad², El‐Waziry, Ahmed³, Fulleros, Ronnel¹, Rababah, Taha⁴

Source: Journal of Food Process Engineering. Jun2014, Vol. 37 Issue 3, p308-316. 9p.

Subject Terms: *Artificial neural networks, Moisture content of food, Distribution isotherms (Chromatography), Grain drying, Legumes, Food storage

Protein–Lipid–Phenolic Interactions During Soybean and Flaxseed Protein Isolation

Authors: Alu'datt, Muhammad H., Rababah, Taha, Alhamad, Mohammad N., Al-Mahasneh, Majdi A., Gammoh, Sana, Al-Duais, Mohammed, Tranchant, Carole C., Kubow, Stan, Alli, Inteaz

Source: In Reference Module in Food Science 2016

16 - Emulsified protein filaments: types, preparation, nutritional, functional, and biological properties of mayonnaise

Authors: Alu'datt, Muhammad Hussein, Rababah, Taha, Gammoh, Sana, Ereifej, Khalil, Al-Mahasneh, Majdi, Kubow, Stan, Tawalbeh, Deia

Source: In Emulsions 2016:557-572

Modeling Physical and Rheological Behavior of Minimally Processed Wild Flowers Honey.

Authors: Al‐Mahasneh, Majdi A.¹, Rababah, Taha M.², Amer, Mashourbani³, Al‐Omoush, Mohamad⁴

Source: Journal of Food Processing & Preservation. Feb2014, Vol. 38 Issue 1, p21-30. 10p.

Subject Terms: *Food industry, *Regression analysis, Wild flowers, Rheology (Biology), Honey, Effect of temperature on food

OPTIMIZING THE BEST CONCENTRATION OF ADDITIVE FLAVORS TO CORN CHIPS BY EVALUATING THE PHYSICOCHEMICAL AND SENSORY PROPERTIES.

Authors: RABABAH, TAHA M.¹, AL-MAHASNEH, MAJDI A.², YANG, WADE³, ESOH, RANIA¹, ALHAMAD, MOHAMMAD N.¹, AL-U'DATT, MUHAMMAD¹

Source: Journal of Food Processing & Preservation. Jun2012, Vol. 36 Issue 3, p225-231. 7p.

Subject Terms: Food additives, Flavor, Corn chips, Sensory evaluation, Food preservation, Food quality, Tortillas

THIN-LAYER DRYING KINETICS OF SESAME HULLS UNDER FORCED CONVECTION AND OPEN SUN DRYING.

Authors: Al-Mahasneh, Majdi A.¹ mmjadi@just.edu.jo, Rababah, Taha M.², Al-Shbool, Mohammad A.¹, Yang, W.³

Source: Journal of Food Process Engineering. Jun2007, Vol. 30 Issue 3, p324-337. 14p. 3 Charts, 5 Graphs.

Subject Terms: Sesame, Curing, Drying, Evaporation (Chemistry), Condensation (Meteorology), Chemical processes

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