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 OverView
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Professor of Nutrition and Food Processing
University teaching experience of more than 25 years
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 Research Intersets:
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Food chemistry
Food security
Human nutrition
Food Safety
Food product development
Cereal processing and technology
olive oil
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 Qualifications
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Degree
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University
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Specialization
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Graduation year
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| 1 | PHD | University of Jordan | Nutrition and food processing | 2007 | | 2 | MASTER DEGREE | University of Jordan | Nutrition and food processing | 2002 | | 3 | BACHELOR'S DEGREE | University of Jordan | Nutrition and food processing | 1989 |
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 Publications
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1- Improving food safety compliance of potential employees through a novel model of knowledge, attitude, commitment, and practice ,Journal of Food Science, 2024,Vol. ,no. .
2- Investigating chemical,
antioxidant, and sensory
properties of chocolate fortified
with cactus stems powder ,Frontiers in Sustainable Food Systems, 2023,Vol. 7,no. .
3- Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour ,Foods, 2022,Vol. 11,no. 1022.
4- ANTIOXIDANT AND ?-AMYLASE INHIBITION ACTIVITY OF RUTA CHALEPENSIS L EXTRACTS ,CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022,Vol. 14,no. 1.
5- Use of Enzymatic Preparations to Improve the Productivity and Quality of Olive Oil ,Jordan Journal of Agricultural Sciences, 2021,Vol. 17,no. 4.
6- PHYSIOCHEMICAL PROPERTIES AND NUTRITIONAL PROFILE OF MEDITERRANEAN OAK ACORN ,African Journal of Food, Agriculture, Nutrition and Development, 2021,Vol. 20,no. 5.
7- EFFECT OF VARIATION IN REGION AND SEASONS ON SENSORY, CHEMICAL AND MICROBIA CHARACTERISTICS OF LABNEH MANUFACTURED BY TRADITIONAL METHODS ,Carpathian Journal of Food Science and Technology, 2019,Vol. 11,no. 1.
8- EFFECT OF ACORN FLOUR SUBSTITUTION ON ARABIC BREAD PROPERTIES ,Pak. J. Agri. Sci, 2018,Vol. 55,no. 4.
9- Use of acetic and citric acids to inhibit Escherichia coli O157:H7,
Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad ,Food Microbiology, 2018,Vol. 73,no. .
10- Application of Hydrocolloids as Coating Films to Reduce Oil
Absorption in Fried Potato Chip-Based Pellets ,Pakistan Journal of Nutrition, 2017,Vol. 16,no. 10.
11- Effect of application rate of urea on the Growth, Bulb Yield and Quality of Onion
(Allium cepa L.) grown under semiarid conditions of North Jordan ,Jordan Journal of Agricultural Sciences, 2016,Vol. 13,no. 1.
12- Effects of hydrocolloids on acorn starch physical properties ,Starch/St?rke, 2016,Vol. 68,no. .
13- Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties ,Quality Assurance and Safety of Crops & Foods,, 2015,Vol. 8,no. 1.
14- Investigation of the Antimicrobial Preservatives in the Dairy
Product (Labneh) ,Food Science and Quality Management, 2014,Vol. ,no. .
15- PRODUCTION OF PROCESSED SPREAD CHEESE SUPPLEMENTEDWITH
PROBIOTIC BACTERIA AND STUDYING GROWTH AND VIABILITY UNDER
DIFFERENT STORAGE CONDITIONS ,Carpathian Journal of Food Science and Technology, 2013,Vol. 5,no. 1-2.
16- EFFECT OF STARCHY COATING FILMS
ON THE REDUCTION OF FAT UPTAKE
IN DEEP-FAT FRIED POTATO PELLET CHIPS , ITALIAN JOURNAL OF FOOD SCIENCE , 2013,Vol. 25,no. .
17- Some physiochemical properties of olive &olive oil of thee Jordanian olive varieties ,LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2011,Vol. ,no. .
18- Chemical composition and oil components in seeds of Moringa peregrine (Forssk) Fiori ,Crop Research, 2010,Vol. 40,no. .
19- Production of Two Types of Pocket ?Forming Flat Bread by Sponge and Dough Method. ,Cereal Chemistry, 2005,Vol. 82,no. .
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 University Courses Taught
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1- Human Nutrition.
2- Food Processing.
3- Food Safety.
4- Sensory Evaluation and Developing Food Products.
5- Cereal Technology.
6- Food analysis.
7- Food Biotechnology.
8- Fruit and vegetable processing.
9- Clinical Diet Therapy.
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