طه محمد ربابعه
• قسم التغذيه وتكنولوجيا الغذاء - عضو هيئة تدريس
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- الدكـتوراة في تصنيع الاغذيه من جامعة اركنساس في فياتفل, 2004
- ماجستير في تصنيع الاغذيه من الجامعه الاردنية, 1998
- بكالوريوس في تصنيع الاغذيه من جامعة بغداد, 1994
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" Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, ?-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential ", Molecules
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"A Combined System of Ground Well and Composted Olive Cake for Hot Water Production at Olive Mills", Journal of Food Quality
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"Analysis of Triphenylmethane Dye Residues and their Leuco-Forms in Frozen Fish by LC-MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal", Journal of Food Science
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"Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP-HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties", Journal of Food Science
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"Classification and Prediction of Bee Honey Indirect Adulteration Using Physiochemical Properties Coupled with K-Means Clustering and Simulated Annealing-Artificial Neural Networks (SA-ANNs)", Journal of Food Quality
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"Contents, profiles and bioactive properties of free and bound phenolics extracted from selected fruits of the Oleaceae and Solanaceae families", LWT-FOOD SCIENCE AND TECHNOLOGY
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"Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management", Food Chemistry
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"Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives", Food Chemistry
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"Effect of Ultrasound Treatment on the Physicochemical, Nutraceutical, and Functional Properties of Lupine Flour", Journal of Agricultural Science and Technology
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"Effect of different fermentation processes on the phytochemical properties of green table Olives", Revista Brasileira de Fruticultura
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"Encapsulated-based films for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and healthy ingredients", Food Bioscience
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"Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha-amylase and ACE", International Journal of Dairy Technology
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"Herbal yield, nutritive composition, phenolic contents and antioxidant activity of purslane (Portulaca oleracea L.) grown in different soilless media in a closed system", Industrial Crops & Products
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"Impact of COVID-19 pandemic on obesity among adults in Jordan", Frontiers in Nutrition
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"Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins", Journal of Food Quality
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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", LWT - Food Science and Technology
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"Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments", Ultrasonics Sonochemistry
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"Molecular changes of phenolic?protein interactions in isolated proteins from flaxseed and soybean using Native?PAGE, SDS?PAGE, RP?HPLC, and ESI?MS analysis", Journal of Food Biochemistry
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"Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella", Food Chemistry
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"Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants", Critical Reviews in Food Science and Nutrition
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"Optimization, characterization and biological properties of phenolic compounds extracted from Rosmarinus officinalis", Journal of Essential Oil Research
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"Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic", Nanomaterials
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"Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)", Food and Bioprocess Technology
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"Phenolic contents, in vitro antioxidant activities ", International Journal of Food Properties
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"Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties", J Food Sci Technol
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"Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers? spent grain and soybean flour", Food Chemistry
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"Profiles of free and bound phenolics extracted from Citrus fruits and their roles in biological systems: content, and antioxidant, anti-diabetic and anti-hypertensive properties", Food & Function
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"Sensory properties of green table olives prepared by different fermentation processes", CYTA - Journal of Food
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"The effects of protein-phenolic interactions in wheat protein fractions on allergenicity, antioxidant activity and the inhibitory activity of angiotensin I-converting enzyme (ACE)", Food Bioscience
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"Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling", Journal of food quality
- Vice Dean, Vice dean, Sep 2016 - Sep 2017
- Head of Department, Department of Nutrition and Food Technology, Sep 2013 - Sep 2014
- Deputy Head of Department, Department of Nutrition and Food Technology, Sep 2013 - Sep 2013
- Assistant Dean, Faculty Of Agriculture, Sep 2012 - Sep 2013
- Faculty Member, Department of Nutrition and Food Technology, May 2005 - Present
- Full-time Lecturer, Department of Nutrition and Food Technology, Sep 2004 - May 2005
- ADVANCED FOOD CHEMISTRY
- ADVANCED FOOD TECHNOLOGY
- ADVANCED FOOD TECHNOLOGY (LAB)
- COMPREHENSIVE EXAM
- FOOD PRESERVATION "IN ENGLISH" (FOR NON NUTRITION AND FOOD TECHNOLOGY STUDENTS)
- FOOD PROTEINS
- FOOD TECHNOLOGY
- FOOD TECHNOLOGY( LAB)
- FOOD CHEMISTRY AND ANALYSIS (LAB)
- FRUITS AND VEGETABLES PROCESSING
- FRUITS AND VEGETABLES PROCESSING (LAB)
- PRINCIPLES OF FOOD SCIENCE
- SEMINAR
- SPECIAL TOPICS IN FOOD
- SUMMER PRACTICAL TRAINING
- SUMMER TRAINING
- SUMMER TRAINING-PRACTICAL
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