| Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis S Gammoh, MH Alu'datt, CC Tranchant, MN Alhamad, T Rababah, ... Lwt 129, 109501, 2020 | 43 | 2020 |
| The postprandial hypoglycemic activity of fenugreek seed and seeds' extract in type 2 diabetics: A pilot study HA Bawadi, SN Maghaydah, RF Tayyem, RF Tayyem Pharmacognosy Magazine 5 (18), 2009 | 43 | 2009 |
| Effect of lupine flour on baking characteristics of gluten free cookies S Maghaydah, S Abdul-Hussain, R Ajo, Y Tawalbeh, N Elsahoryi Advance Journal of Food Science and Technology 5 (5), 600-605, 2013 | 41 | 2013 |
| Utilization of different hydrocolloid combinations in gluten-free bread making S Maghaydah, S Abdul-Hussain, R Ajo, Y Tawalbeh, O Alsaydali Scientific Research Publishing, 2013 | 14 | 2013 |
| Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt, GM Aleid, ... Food chemistry 404, 134614, 2023 | 11 | 2023 |
| Improving the functionality of lentil–casein protein complexes through structural interactions and water kefir-assisted fermentation M Alrosan, TC Tan, AM Easa, MH Alu’datt, CC Tranchant, AM Almajwal, ... Fermentation 9 (2), 194, 2023 | 11 | 2023 |
| Investigation of the antimicrobial preservatives in the dairy product (labneh) Y Tawalbeh, R Ajo, M Al-Udatt, S Gammoh, S Maghaydah ResearchGate, 2014 | 7 | 2014 |
| Utilization of fish processing by-products for nutritional formulation of fish feed S Maghaydah | 7 | 2003 |
| Novel gluten-free cinnamon rolls by substituting wheat flour with resistant starch, lupine and flaxseed flour S Maghaydah, A Alkahlout, M Abughoush, NI Al Khalaileh, AN Olaimat, ... Foods 11 (7), 1022, 2022 | 6 | 2022 |
| Development and characterization of nutritious gluten-free doughnuts with lupin and inulin flours H Al-Othman, S Maghaydah, M Abughoush, AN Olaimat, MA Al-Holy, ... Foods 11 (20), 3237, 2022 | 4 | 2022 |
| Physiochemical properties and nutritional profile of Mediterranean oak acorn RY Ajo, WM Al-Rousan, T Rababah, S Maghaydah, MM Angor, ... African Journal of Food, Agriculture, Nutrition and Development 20 (5 …, 2020 | 2 | 2020 |
| Characterisation of the protein quality and composition of water kefir-fermented casein M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt, S Kubow, ... Food chemistry 443, 138574, 2024 | 1 | 2024 |
| Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility … M Alrosan, AM Almajwal, A Al-Qaisi, S Gammoh, MH Alu'datt, FR Al Qudsi, ... Current Research in Structural Biology, 100135, 2024 | 1 | 2024 |
| 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-19 M Abughoush, AN Olaimat, MA Al-Holy, M Al-Dabbas, S Alavi, ... Heliyon 9 (8), 2023 | 1 | 2023 |
| Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures AN Olaimat, MA Al‐Holy, MH Abughoush, L Daseh, AA Al‐Nabulsi, ... Journal of Food Science 88 (7), 2950-2959, 2023 | 1 | 2023 |
| EFFECT OF VARIATION IN REGION AND SEASONS ON SENSORY, CHEMICAL AND MICROBIA CHARACTERISTICS OF LABNEH MANUFACTURED BY TRADITIONAL METHODS. NIA Khalaileh, S Maghaydah, WM Al-Rousan, RY Ajo Carpathian Journal of Food Science & Technology 11 (1), 2019 | 1 | 2019 |
| Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and … S Maghaydah, M Abughoush, A Aljanada, I Choudhury Italian Journal of Food Science 36 (2), 121-135, 2024 | | 2024 |
| Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique M Alrosan, AM Almajwal, A Al-Qaisi, S Gammoh, MH Alu'datt, FR Al Qudsi, ... Food Chemistry: X, 101397, 2024 | | 2024 |
| Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities S Khan, Z Ahmed, S Maghaydah, N Khalid ACS Food Science & Technology, 2024 | | 2024 |
| Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients S Maghaydah, M Abu-Ghoush, W Hayajneh, S Iqbal Applied Sciences 14 (9), 3779, 2024 | | 2024 |
