Reliability of the TUDS test for children with cerebral palsy von Ayed, Amr E., Hanna, Silvia, Abdelazeim, Faten H.

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HPLC/MS-MS Identification of Oak Quercus aegilops Root Tannins von Amr, Ayed S., Ahmad, Mousa N., Zahra, Jalal A., Abdullah, Mai A.

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Storage Stability and Sensory Properties of Raha Sweet Colored with Crude and Purified Red Grape Anthocyanins and Synthetic Food Colorant von Amr, Ayed, Jaradat, Sarah, Al-Khamaiseh, Ashraf, Alqaraleh, Salameh, Tarawneh, Haneen, AlBataineh, Samah, Hamadneh, Imad, AlKhatib, Hatim, Shahein, Mohammad

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Extraction of Anthocyanins from Black Grape By-Products and Improving Their Stability Using Cobalt(II) Complexation von Amr, Ayed, Jaradat, Sarah, AlKhatib, Hatim, Hamadneh, Imad, Hamadneh, Lama, Hodali, Hamadallah, Zeadeh, Moroug, Shahein, Mohammad

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Nanoencapsulation of Alpha-linolenic Acid with Modified Emulsion Diffusion Method von Habib, Salam M, Amr, Ayed S, Hamadneh, Imad M

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Tomato Components and Quality Parameters. A Review von Amr, Ayed, Raie, Wesal

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Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours von Amr, Ayed, Ahmad, Mousa Numan

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Review Article Olive Fruit Fly Bacterocera Oleae Infestation of Olives: Effect on Quality and Detection in Olive Oil von Amr, Ayed, Sadder, Monther, Sakarneh, Nawal

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Lethality of high hydrostatic pressure processing on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in low salt white brined cheese: D-value von Shahein, Mohammad H., Amr, Ayed S., Sadder, Monther, Al-Qadiri, Hamzah M., Albawarshi, Yanal, Al-khamaiseh, Ashraf M., Kanaan, Omar

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Tomato Pomace Pigment: Extraction and Use as Food Colorant von Hussein , Deema S, Amr , Ayed S

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Sourdough use in Bread Production: Review von Amr, Ayed S., Alkhamaiseh, Ashraf M.

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Chemical and Functional Properties of Mahlab Tree (Prunus mahaleb) Exudate Gum von Amr, Ayed, Saleh, Mohammed, Foufou, Esma, Batoul, Meghzili, Shahein, Mohammad

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Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage von Al-Qadiri, Hamzah, Amr, Ayed, Al-Holy, Murad A, Shahein, Mohammed

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Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough von Amr, Ayed, Saleh, Mohammad, Taibi, Asma, Alkhamaiseh, Ashraf

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الصناعات الغذائية الأردنية في قرن: مراجعة von Amr, Ayed, Abdullah, Mai

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Oak (Quercus aegilops L.) Root Bark Tannins Astringency, Antioxidant Potential, and Use as Functional Tea von Amr, Ayed S., Ahmad, Mousa N., Abdullah, Mai A.

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Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters von Al-khamaiseh, Ashraf M., Amr, Ayed S., Al-Holy, Murad A., Al-Qadiri, Hamzah M., Shahein, Mohammad H., Albawarshi, Yanal

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Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties von Saleh, Mohammed, Mehyar, Ghadeer, Amr, Ayed, Ondier, George

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Development of Empirical and Mechanistic Empirical Performance models at Project and Network levels von Ayed, Amr

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Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants von Amr, Ayed, Al-Tamimi, E

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