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Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients

Applied sciences, 2024-05, Vol.14 (9), p.3779

2024

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Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours

Foods, 2022-10, Vol.11 (20), p.3237

2022

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Consumption of Food Components of the Mediterranean Diet Decreases the Risk of Breast Cancer in the Makkah Region, Saudi Arabia: A Case-Control Study

Frontiers in nutrition (Lausanne), 2022-04, Vol.9, p.863029-863029

2022

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Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation

Fermentation (Basel), 2023-02, Vol.9 (2), p.194

2023

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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

Heliyon, 2023-08, Vol.9 (8), p.e18936-e18936, Article e18936

2023

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Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

Food Chemistry: X, 2024-06, Vol.22, p.101397-101397, Article 101397

2024

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Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility

Current research in structural biology, 2024-01, Vol.7, p.100135-100135, Article 100135

2024

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Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour

Foods, 2022-03, Vol.11 (7), p.1022

2022

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Corrigendum: Consumption of Food Components of the Mediterranean Diet Decreases the Risk of Breast Cancer in the Makkah Region, Saudi Arabia: A Case-Control Study

Frontiers in nutrition (Lausanne), 2022-05, Vol.9, p.924278-924278

2022

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Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

Frontiers in sustainable food systems, 2023-07, Vol.7

2023

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Effect of Lupine Flour on Baking Characteristics of Gluten Free Cookies

Advance Journal of Food Science and Technology, 2013-05, Vol.5 (5), p.600-605

2013

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Enhancing the Nutritional Value of Gluten-Free Cookies with Inulin

Advance Journal of Food Science and Technology, 2013-07, Vol.5 (7), p.866-870

2013

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Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis

Food science & technology, 2020-07, Vol.129, p.109501, Article 109501

2020

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Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities

ACS food science & technology, 2024-03, Vol.4 (3), p.679-686

2024

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Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates

Food chemistry, 2023-03, Vol.404, p.134614-134614, Article 134614

2023

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The Postprandial Hypoglycemic Activity of Fenugreek Seed and Seeds' Extract in Type 2 Diabetics: A Pilot Study

Pharmacognosy Magazine, 2009-04, Vol.5 (18), p.134

2009

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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 sensory properties

Italian journal of food science, 2024-04, Vol.36 (2), p.121-135

2024

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Characterisation of the protein quality and composition of water kefir-fermented casein

Food chemistry, 2024-06, Vol.443, p.138574-138574, Article 138574

2024

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Slowly Digestible State of Starch: Mechanism of Slow Digestion Property of Gelatinized Maize Starch

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4695-4702

2008

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Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures

Journal of food science, 2023-07, Vol.88 (7), p.2950-2959

2023

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Knowledge, attitudes and future intentions towards breastfeeding among undergraduate students at a Jordanian public university

Evidence based midwifery, 2018-12, Vol.16 (4), p.136-142

2018

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Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. IFoods/I 2022, I11/I, 3237

Foods, 2023-04, Vol.12 (9)

2023

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Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making

Food and nutrition sciences, 2013, Vol.4 (5), p.496-502

2013

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The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes

Maghaydah, Sofyan

2007

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The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes

Maghaydah, Sofyan

2007

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Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients

Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours

Consumption of Food Components of the Mediterranean Diet Decreases the Risk of Breast Cancer in the Makkah Region, Saudi Arabia: A Case-Control Study

Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation

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

Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique

Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour

Corrigendum: Consumption of Food Components of the Mediterranean Diet Decreases the Risk of Breast Cancer in the Makkah Region, Saudi Arabia: A Case-Control Study

Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

Effect of Lupine Flour on Baking Characteristics of Gluten Free Cookies

Enhancing the Nutritional Value of Gluten-Free Cookies with Inulin

Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis

Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities

Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates

The Postprandial Hypoglycemic Activity of Fenugreek Seed and Seeds' Extract in Type 2 Diabetics: A Pilot Study

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 sensory properties

Characterisation of the protein quality and composition of water kefir-fermented casein

Slowly Digestible State of Starch: Mechanism of Slow Digestion Property of Gelatinized Maize Starch

Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures

Knowledge, attitudes and future intentions towards breastfeeding among undergraduate students at a Jordanian public university

Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. IFoods/I 2022, I11/I, 3237

Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making

The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes

The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes

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