All Stories

  1. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    prof khalid Al-Isamil

  2. Influence of processing and storage on chemical and biochemical characteristics of Mish cheese traditionally produced in Jordan

    Article • Quality Assurance and Safety of Crops & Foods, April 2016, Wageningen Academic Publishers

    prof khalid Al-Isamil

  3. Effect of microencapsulation of cardamom’s essential oil in gum Arabic and whey protein isolate using spray drying on its stability during storage

    Article • Quality Assurance and Safety of Crops & Foods, August 2015, Wageningen Academic Publishers

    prof khalid Al-Isamil