The consumption of fast food and obesity associated with hypertension among restaurant workers in Jordan 由 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 由 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 由 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 由 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 由 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.) 由 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 由 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 由 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 由 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 由 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 由 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 由 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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