muhammad hussein al-u'datt
• Department of Nutrition and Food Technology - Faculty Member
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- 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
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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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"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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"Characterisation of the protein quality and composition of water kefir-fermented casein", Food Chemistry
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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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"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
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"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
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"Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium-based decontamination treatment", Journal of Food Safety
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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 Drying and Freezing on the Phytochemical Properties of Okra during Storage", ACS Omega
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"Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey", ACS Omega
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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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"Effects of Fermentation on the Quality, Structure, andNonnutritive Contents of Lentil (Lens culinaris) Proteins", Journal of Food Quality
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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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"Enhanced functionality of fermented whey protein using water kefir", International Journal of Food Properties
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"Enhancement of phenolic compounds production in in vitro grown Rumex cyprius Murb.", ACTA PHYSIOLOGIAE PLANTARUM
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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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"Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique", Food Chemistry: X
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"Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates", Food Chemistry
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"Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation", Journal of Food Science
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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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"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
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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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"Improving the Functionality of Lentil?Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation", Fermentation
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"In vitro Propagation, Genetic Stability and Secondary Metabolite Analysis of Wild Lavender (Lavandula coronopifolia Poir.)", Horticulture, Environment, and Biotechnology
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"Inhibition of transglutaminase 2 (TG2) ameliorates ventricular fibrosis in isoproterenol-induced heart failure in rats ", Life Sciences
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"Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure", JOURNAL OF FOOD SCIENCE
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"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
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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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"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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"Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry", Critical Reviews in Food Science and Nutrition
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"Nutraceutical and Functional Properties of Lupin Protein Extracts Obtained via a Combined Ultrasonication and Microwave-Assisted Process", Processes
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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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"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
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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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"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
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"Phenolic contents, in vitro antioxidant activities ", International Journal of Food Properties
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"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
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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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"Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates", Molecules
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"Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges ", Food Chemistry
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"Royal jelly mediates fibrotic signaling, collagen cross-linking and cell proliferation in cardiac fibroblasts", Biomedicine & Pharmacotherapy
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"Sensory properties of green table olives prepared by different fermentation processes", CYTA - Journal of Food
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"Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes", International Journal of Food Properties
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"Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan", Journal of Food Quality
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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
- 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
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