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muhammad hussein al-u'datt
• Department of Nutrition and Food Technology - Faculty Member

  • Ph.D. of Nutrition and Food Technology from Mcgill University, 2007
  • Msc. of Nutrition and Food Technology from Mcgill University, 2003
  • Bsc. of Agriculture from Jordan University of Science and Technology, 1999
  • " Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, ?-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential ", Molecules
  • "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
  • "Characterisation of the protein quality and composition of water kefir-fermented casein", Food Chemistry
  • "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
  • "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
  • "Effects of Fermentation on the Quality, Structure, andNonnutritive Contents of Lentil (Lens culinaris) Proteins", Journal of Food Quality
  • "Encapsulated-based films for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and healthy ingredients", Food Bioscience
  • "Enhanced functionality of fermented whey protein using water kefir", International Journal of Food Properties
  • "Enhancement of phenolic compounds production in in vitro grown Rumex cyprius Murb.", ACTA PHYSIOLOGIAE PLANTARUM
  • "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
  • "Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates", Food Chemistry
  • "Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation", Journal of Food Science
  • "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
  • "Improving the Functionality of Lentil?Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation", Fermentation
  • "In vitro Propagation, Genetic Stability and Secondary Metabolite Analysis of Wild Lavender (Lavandula coronopifolia Poir.)", Horticulture, Environment, and Biotechnology
  • "Inhibition of transglutaminase 2 (TG2) ameliorates ventricular fibrosis in isoproterenol-induced heart failure in rats ", Life Sciences
  • "Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure", JOURNAL OF FOOD SCIENCE
  • "Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recyclin", The International Journal of Food Science & Technology
  • "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
  • "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
  • "Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry", Critical Reviews in Food Science and Nutrition
  • "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
  • "Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates", Critical Reviews in Food Science and Nutrition
  • "Phenolic contents, in vitro antioxidant activities ", International Journal of Food Properties
  • "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
  • "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
  • "Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates", Molecules
  • "Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges ", Food Chemistry
  • "Royal jelly mediates fibrotic signaling, collagen cross-linking and cell proliferation in cardiac fibroblasts", Biomedicine & Pharmacotherapy
  • "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
  • "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
  • Deputy Head of Department, Department of Nutrition and Food Technology, Sep 2011 - Sep 2013
  • Faculty Member, Department of Nutrition and Food Technology, Aug 2007 - Present
  • Full-time Lecturer, Department of Nutrition and Food Technology, Feb 2007 - Aug 2007
  • ADVANCED FOOD CHEMISTRY
  • COMPREHENSIVE EXAM
  • DIET THERAPY 1(LAB)
  • FOOD CHEMISTRY AND ANALYSIS
  • FOOD CHEMISTRY AND ANALYSIS (LAB)
  • FOOD CHEMISTRY AND ANALYSIS LABORATORY
  • FOOD PRESERVATION "IN ENGLISH" (FOR NON NUTRITION AND FOOD TECHNOLOGY STUDENTS)
  • FOOD CHEMISTRY AND ANALYSIS (LAB)
  • FRUITS AND VEGETABLES PROCESSING
  • FRUITS AND VEGETABLES PROCESSING (LAB)
  • PRINCIPLES OF FOOD SCIENCE
  • SEMINAR
  • SPECIAL TOPICS IN FOOD
  • SPECIAL TOPICS(A)
  • SUMMER PRACTICAL TRAINING
  • SUMMER TRAINING