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muhammad hussein alu''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
  • " A review of phenolic compounds in oil?bearing plants: Distribution, identification and occurrence of phenolic compounds", Food Chemistry
  • "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
  • "Anticancer plants: Properties and Application",
  • "Antioxidant and antihypertensive properties of phenolice-protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis", Food Hydrocolloids
  • "Characterization and antioxidant activities of phenolic interactions identified in", Food Hydrocolloids
  • "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
  • "Characterization of phenolic compounds extracted from wheat protein fractions using high-performance liquid chromatography/liquid chromatography mass spectrometry in relation to anti-allergenic, anti-oxidant, anti-hypertension, and anti-diabetic properties", International Journal of Food Properties
  • "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
  • "Determination of pesticide residues in selected citrus fruits and vegetables cultivated in the Jordan Valley", LWT Food Science and Technology
  • "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 PALM OIL (PO) AND DISTILLED MONO-GLYCERID (DMG) ON OIL SEPARATION AND RHEOLOGICAL PROPERTIES OF SESAME PASTE.", Food Processing & Preservation
  • "EFFECT OF PROCESSING AND STORAGE AT DIFFERENT TEMPERATURES ON THE PHYSICOCHEMICAL AND MINERALS CONTENT OF SESAME SEEDS AND TEHINA", BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE
  • "Effect of Ultrasound Treatment on the Physicochemical, Nutraceutical, and Functional Properties of Lupine Flour", Journal of Agricultural Science and Technology
  • "Effect of storage of Halaweh tahinia on physicochemical and nutraceutical properties", Annals of Agricultural Sciences
  • "Effect of tehina processing and storage in the physical-chemical quality", International Journal of Agricultural and Biological Engineering
  • "Effects of Fermentation on the Quality, Structure, andNonnutritive Contents of Lentil (Lens culinaris) Proteins", Journal of Food Quality
  • "Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs", International Agricultural & Biological Engineering
  • "Effects of soil type and rainwater harvesting treatments in the growth, productivity and morphological trains of barley plants cultivated in semi-arid environment", Australian Journal of Crop Science
  • "Encapsulated-based films for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and healthy ingredients", Food Bioscience
  • "Encyclopedia of Food Chemistry",
  • "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 different drying techniques on the nutritional and biofunctional properties of a traditional fermented sheep milk product", Food Chemistry
  • "Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates", Food Chemistry
  • "Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties", International Food Science & Technology
  • "Fermented Beverages Volume 5: The Science of Beverages",
  • "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
  • "Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins", Journal of Food Quality
  • "In vitro Propagation, Genetic Stability and Secondary Metabolite Analysis of Wild Lavender (Lavandula coronopifolia Poir.)", Horticulture, Environment, and Biotechnology
  • "MOISTURE SORPTION THERMODYNAMIC PROPERTIES OF BERMUDA GRASS", Bulgarian Journal of Agricultural Science
  • "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
  • "OPTIMIZATION EXTRACTION CONDITIONS FOR PHENOLIC COMPOUNDS, ANTIOXIDANT AND INHIBITORY ACTIVITIES OFANGIOTENSIN I-CONVERTING ENZYME (ACE), ?-GLUCOSIDASE AND ?-AMYLASE FROM MENTHA SPICATA L.", Food Biochemistry
  • "Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants", Critical Reviews in Food Science and Nutrition
  • "Optimization of phenolic content, anti-oxidant, and inhibitory activities of alpha-glucosidase and angiotensin converting (ac) enzymes fromZingiber officinale Z.", International Food Properties
  • "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
  • "PLANTS ADAPTATION TO DROUGHT ENVIRONMENT", Bulgarian Journal of Agricultural Science
  • "PROBIOTICS IN MILK AS FUNCTIONAL FOOD: CHARACTERIZATION AND NUTRACEUTICAL PROPERTIES OF EXTRACTED PHENOLICS AND PEPTIDES FROM FERMENTED SKIMMED MILK INOCULATED WITH ROYAL JELLY", Food Safety
  • "Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions", NFS Journal
  • "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
  • "Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges", Food Chemistry
  • "Sensory properties of green table olives prepared by different fermentation processes", CYTA - Journal of Food
  • "The effect of different fl our extraction rates on physiochemical and rheological characteristics", Bulgarian journal of agricultural science
  • "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
  • "Therapeutic, Probiotic, and Unconventional Foods",
  • "Total Phenol, Antioxidant Activity, Flavonoids, Anthocyanins and Color of Honey as Affected by Floral Origin Found in the Arid and Semiarid Mediterranean Areas", Food Processing & Preservation
  • "USING CHITOSAN TO IMPROVE GROWTH OF MAIZE CULTIVARS UNDER SALINITY CONDITIONS", Bulgarian Journal of Agricultural Science
  • "Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling", Journal of food quality
  • "pplication of Hybrid Neural-Fuzzy System (ANFIS) in Food Processing and Technology: A Review", Food Engineering Reviews
  • 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
  • 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)
  • FRUITS AND VEGETABLES PROCESSING
  • FRUITS AND VEGETABLES PROCESSING (LAB)
  • PRINCIPLES OF FOOD SCIENCE
  • SELECTED TOPICS(A)
  • SEMINAR
  • SPECIAL TOPICS IN FOOD
  • SUMMER PRACTICAL TRAINING
  • SUMMER TRAINING