Effect of different fermentation processes on the phytochemical properties of green table Olives Autor Taha M. Rababah, Muhammad Al- u’datt, Majdi Al-Mahasneh, Sana Gammoh, Hana’a Mahili, Tha’er Ajouly

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Effect of storage of Halaweh tahinia on physicochemical and nutraceutical properties Autor 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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Sensory properties of green table olives prepared by different fermentation processes Autor Taha Rababah, Muhammad Alu’Datt, Majdi Al-Mahasneh, Sana Gammoh, Hana’a Mahili, Tha’Er Ajouly, Carole C. Tranchant, Vaida Bartkute-Norkuniene

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Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins Autor 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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