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طه محمد ربابعه
• قسم التغذيه وتكنولوجيا الغذاء - عضو هيئة تدريس

  • 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
  • " Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, ?-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential ", Molecules
  • "A Combined System of Ground Well and Composted Olive Cake for Hot Water Production at Olive Mills", Journal of Food Quality
  • "A Developed Model and Fuzzy Multi-Criteria Decision-Making Method to Evaluate Supply Chain Nervousness Strategies", Mathematics
  • "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
  • "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
  • "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
  • "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
  • "Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications", Journal of Food Science
  • "Design and Modeling of a Novel Highly Sensitive Surface Plasmon Resonance Sensor Applying Tin Selenide and Graphene for Cancer Detection", Plasmonics
  • "Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications", Journal of Food Science
  • "Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium-based decontamination treatment", Journal of Food Safety
  • "Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management", Food Chemistry
  • "Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives", Food Chemistry
  • "Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage", ACS Omega
  • "Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey", ACS Omega
  • "Effect of Ultrasound Treatment on the Physicochemical, Nutraceutical, and Functional Properties of Lupine Flour", Journal of Agricultural Science and Technology
  • "Effect of different fermentation processes on the phytochemical properties of green table Olives", Revista Brasileira de Fruticultura
  • "Encapsulated-based films for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and healthy ingredients", Food Bioscience
  • "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
  • "Factors Contributing to the Comprehensive Use of Food Labels in Jordan", Nutrients
  • "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
  • "Impact of COVID-19 pandemic on obesity among adults in Jordan", Frontiers in Nutrition
  • "Impact of ultrasonication on the contents, profiles and biofunctional properties of free and bound phenolics from white desert truffle (Tirmania nivea) and its protein fractions", Food Research International
  • "Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins", Journal of Food Quality
  • "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
  • "Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments", Ultrasonics Sonochemistry
  • "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
  • "Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella", Food Chemistry
  • "Nutraceutical and Functional Properties of Lupin Protein Extracts Obtained via a Combined Ultrasonication and Microwave-Assisted Process", Processes
  • "Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants", Critical Reviews in Food Science and Nutrition
  • "Omega-3 and omega-6 polyunsaturated fatty acid intake and aberrant behaviors in Jordanian children with autism spectrum disorders (ASD): A pilot study ", Research in Autism Spectrum Disorders
  • "Optimization, characterization and biological properties of phenolic compounds extracted from Rosmarinus officinalis", Journal of Essential Oil Research
  • "Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic", Nanomaterials
  • "Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)", Food and Bioprocess Technology
  • "Phenolic contents, in vitro antioxidant activities ", International Journal of Food Properties
  • "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
  • "Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers? spent grain and soybean flour", Food Chemistry
  • "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
  • "Sensory properties of green table olives prepared by different fermentation processes", CYTA - Journal of Food
  • "Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan", Journal of Food Quality
  • "Synthesized PANI/CeO2 Nanocomposite Films for Enhanced Anti-Corrosion Performance", Nanomaterials
  • "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
  • "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
  • FATS IN FOOD
  • 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