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 OverView
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Dr. Rawan Al-Jaloudi obtained a doctorate in food science and technology from the University of Jordan in 2022
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 Research Intersets:
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Human NutritionNutritional EducationNutritionLipid ExtractionApplied NutritionNutrient AnalysisFatFood FortificationMolecular NutritionLipid BiochemistryFood ChemistryFood CompositionFood ContaminantsAntioxidant ActivityAntioxidantsFatty AcidsFlavonoidsLipid MetabolismFood QualityFoodPreserved FoodFood Quality ManagementAnthropology of FoodFood Frequency QuestionnaireQuality Control of Chemicals, Foods and Pharmaceuticals
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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 | food science and technology | 2022 |
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 Publications
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1- Whey Protein Biopolymer Coatings for Sustainable Preservation
of Potato Quality During Storage ,Polymers, 2025,Vol. 17,no. 10.
2- Antioxidant, Antibacterial, and Antidiabetic Activities of
Different Extracts from Wild Olive Leaves Grown in
United Arab Emirates ,Processes, 2025,Vol. ,no. .
3- Development of Functional Jelly Gums Using Blueberry
Concentrate and Honey: Physicochemical and Sensory Analysis ,Processes, 2025,Vol. 13,no. 2.
4- Household food insecurity and nutritional status of pre-school
children following relaxation of corona virus disease-2019 (COVID-19)
restrictions ,Clinical Nutrition ESPEN, 2025,Vol. 66,no. 2025.
5- Antioxidant, Physiochemical, and Sensory Properties of
Functional Marshmallow Produced from Honey, Strawberry
Concentrates, and Hibiscus Extract ,foods, 2025,Vol. ,no. .
6- CD56 Expression in Spleen Tissue Pathology and Its Implications in the Development of Type 1 Diabetes ,Medical Archives, 2025,Vol. 78,no. 4.
7- The Effects of Garlic Treatment on p53 Expression in the Heart
Ventricle of Smoking Rats: A Passive Smoking Model of Cigarette
Smoke and Waterpipe Smoke ,Pakistan Journal of Life and Social Sciences, 2024,Vol. 22,no. 2.
8- Development and Characterization of High-Energy Protein
Bars with Enhanced Antioxidant, Chemical, Nutritional,
Physical, and Sensory Properties ,Foods / MDPI Journals , 2024,Vol. 13,no. 259.
9- Sensory and Oxidative Stability of Roasted Peanuts Coated with Arabic Gum and A Synthetic Antioxidant During Storage ,International Journal of Membrane Science and Technology, 2023,Vol. 10,no. 2.
10- Impact of Processing and Preservation Methods and Storage on
Total Phenolics, Flavonoids, and Antioxidant Activities of Okra
(Abelmoschus esculentus L.) ,Foods / MDPI Journals , 2023,Vol. 12,no. 12.
11- Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials?Gas Chromatography?Mass Spectrometry Analysis , Molecules/ MDPI Journals , 2023,Vol. 28(18) ,no. 6444.
12- Impact of several physical treatments on the improvement of some quality parameters of crude olive oil ,Rivista Italiana delle Sostanze Grasse, 2022,Vol. 99,no. 2.
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