Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Mohammad N, Alhamad"'
Autor:
Sana Gammoh, Muhammad H. Alu’datt, Mohammad N. Alhamad, Carole C. Tranchant, Taha Rababah, Doa’a Al-U’datt, Neveen Hussein, Mohammad Alrosan, Thuan-Chew Tan, Stan Kubow, Haya Alzoubi, Ali Almajwal
Publikováno v:
Molecules, Vol 28, Iss 16, p 6012 (2023)
This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive end
Externí odkaz:
https://doaj.org/article/acd7df96641f4a7c99b64d6e828498d1
Autor:
Muhammad H. Alu'datt, Doa'a Ghazi Al-U'datt, Carole C. Tranchant, Mohammad N. Alhamad, Taha Rababah, Sana Gammoh, Ali Almajwal, Inteaz Alli
Publikováno v:
NFS Journal, Vol 21, Iss , Pp 65-72 (2020)
The aim of this study was to determine the phenolic and protein contents of differently prepared protein co-precipitates (Co) from flaxseed and soybean and to determine the antioxidant activity and inhibitory activity towards angiotensin-1-converting
Externí odkaz:
https://doaj.org/article/05c1b0df6ba040d28dce58503e6b8a2b
Publikováno v:
International Planning Studies. :1-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f74aca55037d6940c5c003bb722d6e1
https://doi.org/10.1080/13563475.2023.2212134
https://doi.org/10.1080/13563475.2023.2212134
Autor:
Mohammad N. Alhamad, Taha M. Rababah, Muhammad Al-u'datt, Khalil Ereifej, Ranya Esoh, Hao Feng, Wade Yang
Publikováno v:
Arabian Journal of Chemistry, Vol 10, Iss 1, Pp 136-140 (2017)
Fermentation of olive cake during 60 days by evaluating the physicochemical properties, total phenolic, antioxidant activities and phenolic profile was investigated. The chemical composition showed that olive cake is rich in crude fiber and carbohydr
Externí odkaz:
https://doaj.org/article/983c1b0bab494c48ab4b7f364868f2f1
Autor:
Sana Gammoh, Muhammad H. Alu'datt, Mohammad N. Alhamad, Mohammad Alrosan, Belal Al‐husein, Doa'a G. AL‐U'datt, Sharifa Al‐kandari, Taha Rababah, Zaid Ammari, Borhan A. Albiss, Haya Alzoubi, Stan Kubow
Publikováno v:
International Journal of Dairy Technology. 75:791-802
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d076d9126b7224f1098014c8856d396
https://doi.org/10.1111/1471-0307.12890
https://doi.org/10.1111/1471-0307.12890
Autor:
Muhammad H. Alu'datt, Taha Rababah, Mohammad N. Alhamad, Sana Gammoh, Doa'a Al-U'datt, Khaled Kanakri, Mohammad Alrosan, Stan Kubow, Wesam Al Khateeb
Publikováno v:
Reference Module in Food Science ISBN: 9780081005965
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77baa945d8d7bcc4262bbaf7ca9ecacd
https://doi.org/10.1016/b978-0-12-822521-9.00183-0
https://doi.org/10.1016/b978-0-12-822521-9.00183-0
Publikováno v:
Geojournal
This study investigates the actual use of services and accessibility of employment places by rural residents while interacting with their surrounding towns, urban center, and the county rural center. This study reveals the factors contributing to rur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::953c12c71d5a468e622099f725cb4a74
http://europepmc.org/articles/PMC8442520
http://europepmc.org/articles/PMC8442520
Autor:
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu'datt, Ghada Mohamed Aleid, Mohammad N. Alhamad, Sofyan Maghaydah
Publikováno v:
Food chemistry. 404
The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein digestibility (78.54 %). In this study, QPCs (1 % w/v) were fermented in 5 % (v/v) water kefir grains (WKG) for 5 days at 25 °C. The protein quality of the fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82706d66f950dc26bd45fdba2ac5e1e2
https://pubmed.ncbi.nlm.nih.gov/36444092
https://pubmed.ncbi.nlm.nih.gov/36444092
Autor:
Muhammad H. Alu'datt, Mohammad Alrosan, Sana Gammoh, Carole C. Tranchant, Mohammad N. Alhamad, Taha Rababah, Roa'a Zghoul, Haya Alzoubi, Salsabeel Ghatasheh, Kawther Ghozlan, Thuan-Chew Tan
Publikováno v:
Food Bioscience. 50:101971
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65c4beb785542c2a521b1b36465e0d99
https://doi.org/10.1016/j.fbio.2022.101971
https://doi.org/10.1016/j.fbio.2022.101971
Autor:
Carole C. Tranchant, Taha Rababah, Muhammad H. Alu’datt, Khalil Ereifej, Sana Gammoh, Mohammed Al-Duais, Mohammad N. Alhamad, Kawther A. Ghozlan, Ghazi N. Al-Karaki
Publikováno v:
LWT. 109:367-377
This study of selected fruits of the Oleaceae and Solanaceae families quantified the contents of free and bound phenolics (FP and BP) and their in vitro antioxidant activity and inhibitory potential towards enzymes relevant for hypertension and hyper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89ee0ac2aa020b5e6cc1155e5dde3eda
https://doi.org/10.1016/j.lwt.2019.04.051
https://doi.org/10.1016/j.lwt.2019.04.051