The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake by Mohammad N. Alhamad, Taha M. Rababah, Muhammad Al-u'datt, Khalil Ereifej, Ranya Esoh, Hao Feng, Wade Yang

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Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan by Taha Rababah, Muhammad Al-U’datt, Sana Gammoh, Tayma’a Khatatbeh, Ghazi Magableh, Ali Almajwal, Sevil Yücel, Numan AL-Rayyan

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Effect of storage of Halaweh tahinia on physicochemical and nutraceutical properties by Taha Rababah, Muhammad Al-U'datt, Majdi Al-Mahasneh, Sana Gammoh, Ali Al-Qaisi, Tha'er Ajouly, Haya Alfandi, Noor Al Mortadi

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Impact of COVID-19 pandemic on obesity among adults in Jordan by Taha Rababah, Muhammad Al-U'datt, Malak M. Angor, Sana Gammoh, Rana Rababah, Ghazi Magableh, Ali Almajwal, Yara AL-Rayyan, Numan AL-Rayyan, Numan AL-Rayyan

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Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins by Taha Rababah, Muhammad Al-U’datt, Majdi Al-Mahasneh, Ahmad Alsaad, Sana Gammoh, Hana’a Mahili, Khaled Bny Abdhamead, Ali Almajwal, Tha’er Ajouly, Vaida Bartkute-Norkuniene

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