The consumption of fast food and obesity associated with hypertension among restaurant workers in Jordan af Shayma Taha, Madi Al-Jaghbir, Mahmoud Abughoush, Amal Aljanada

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Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis af Maher M. Al-Dabbas, Rawan Al-Jaloudi, Mai Adnan Abdullah, Mahmoud Abughoush

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A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces af Amin N. Olaimat, Ahmad Mohammad Ababneh, Murad Al-Holy, Anas Al-Nabulsi, Tareq Osaili, Mahmoud Abughoush, Mutamed Ayyash, Richard A. Holley

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Evaluation of food quality and safety parameters and food safety knowledge and practices of food handlers at fast foods restaurants at universities in Jordan during COVID-19 af Mahmoud Abughoush, Amin N. Olaimat, Murad A. Al-Holy, Maher Al-Dabbas, Sajid Alavi, Sofyan Maghaydah, Imranul Choudhury, Mohammad Nour, Laith Abu - Ghoush

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Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour af Sofyan Maghaydah, Asma Alkahlout, Mahmoud Abughoush, Nazieh I. Al Khalaileh, Amin N. Olaimat, Murad A. Al-Holy, Radwan Ajo, Imranul Choudhury, Waed Hayajneh

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Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (<i>Abelmoschus esculentus</i> L.) af Maher M. Al-Dabbas, Majd Moumneh, Hani J. Hamad, Mahmoud Abughoush, Balkees Abuawad, Bha’a Aldin Al-Nawasrah, Rawan Al-Jaloudi, Sehar Iqbal

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Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. <i>Foods</i> 2022, <i>11</i>, 3237 af Hashem AL-Othman, Sofyan Maghaydah, Mahmoud Abughoush, Amin N. Olaimat, Murad A. Al-Holy, Radwan Ajo, Nazieh I. Al Khalaileh, Imranul H. Choudhury, Malak Angor

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Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours af Hashem AL-Othman, Sofyan Maghaydah, Mahmoud Abughoush, Amin N. Olaimat, Murad A. Al-Holy, Radwan Ajo, Nazieh I. Al Khalaileh, Imranul H. Choudhury, Malak Angor

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The Influence of Technological Shifts in the Food Chain on the Emergence of Foodborne Pathogens: An Overview af Saja Hamaideh, Amin N. Olaimat, Murad A. Al-Holy, Ahmad Ababneh, Hafiz Muhammad Shahbaz, Mahmoud Abughoush, Anas Al-Nabulsi, Tareq Osaili, Mutamed Ayyash, Richard A. Holley

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Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties af Rawan AlJaloudi, Maher M. Al-Dabbas, Hani J. Hamad, Rawan A. Amara, Zaher Al-Bashabsheh, Mahmoud Abughoush, Imranul H. Choudhury, Bha’a Aldin Al-Nawasrah, Sehar Iqbal

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Energy and macronutrient intakes in Jordan: a population study af Huda Al Hourani, Buthaina Alkhatib, Islam Al-Shami, Amin N. Olaimat, Murad Al-Holy, Narmeen Jamal Al-Awwad, Mahmoud Abughoush, Nada A. Saleh, Dima AlHalaika, Omar Alboqai, Ayoub Al-Jawaldeh

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Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract af Maher M. Al-Dabbas, Etaf G. Abu Samaan, Sehar Iqbal, Hani J. Hamad, Rawan Al-Jaloudi, Mohammad Shahein, Bha’a Aldin Al-Nawasrah, Abdalrahman Al-Zabt, Doa`a Al-Refaie, Nisreen Shehadeh, Mahmoud Abughoush

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