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sana issa gammoh
• Department of Nutrition and Food Technology - Faculty Member

  • Ph.D. of Nutrition and Food Technology from THE UNIVERSITY of READING, 2006
  • Bsc. of Nutrition and food processing from University of Jordan, 1983
  • " 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
  • "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
  • "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
  • "Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management", Food Chemistry
  • "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
  • "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
  • "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
  • "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
  • "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 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, 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
  • "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 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
  • Faculty Member, Department of Nutrition and Food Technology, Sep 2013 - Present
  • ADVANCED FOOD CHEMISTRY
  • ADVANCED FOOD MICROBIOLOGY
  • COMPREHENSIVE EXAM
  • DAIRY TECHNOLOGY
  • DAIRY PRODUCTS TECHNOLOGY
  • DAIRY PRODUCTS TECHNOLOGY (LAB)
  • FATS IN FOOD
  • FOOD CHEMISTRY AND ANALYSIS
  • FOOD LAWS AND REGULATION
  • FOOD MICROBIOLOGY
  • FOOD MICROBIOLOGY( LAB)
  • FOOD QUALITY CONTROL
  • FOOD QUALITY CONTROL( LAB)
  • FOOD CHEMISTRY AND ANALYSIS (LAB)
  • PRINCIPLES OF DAIRY SCIENCE
  • SEMINAR