Prof.
Muhammad H. Al-u’datt
Department of Nutrition and Food Technology
Jordan University of Science and Technology,
Jordan
Associate Professor
Email: Muhammad.aludatt@mail.mcgill.ca, malodat@just.edu.jo
Qualifications
Ph.D., McGill University, Department of Food Science and Agricultural
Chemistry
M.Sc., McGill University, Department of
Food Science and Agricultural Chemistry
B.Sc., Jordan University of Science and
Technology, Nutrition and Food Technology
Publications
(Selected)
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Rababah, T.; Al-u'datt, M.; Al-Mahasneh, M.; Feng; Ereifej, K.; Effect of grape seed extracts on physicochemical and sensory properties of goat meat cooked by conventional electric or microwave ovens. Food Science and Technology Research, 18, in press.
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Rababah, T. M.; Al-u'datt, M., Al-Mahasneh, M.; Yang, W.; Feng, H.; Ereifej, K.; Kilani, I.; Abu Ishmais, M. (2012). Effect of jam processing and storage on phytochemicals and physiochemical properties of cherry at different temperatures, Journal of Food Processing and Preservation. Accepted for publication. DOI: 10.1111/j.1745-4549.2012.00770.x.
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Rababah, T. M.; Al-u'datt, M.; Al-Mahasneh, M.; Yang, W.; Feng, H. (2012). Evaluation the nutraceutical, physiochemical and sensory properties of raisin jam. Journal of Food Science, 77(6):C609-613.
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Al Khateeb, W.; Hussein, E.; Qouta, L.; Alu’datt, M.; Al-Shara, B.; Abu-zaiton, A. (2012). In vitro propagation and characterization of phenolic content along with antioxidant and antimicrobial activities of Cichorium pumilum Jacq. Plant Cell, Tissue and Organ Culture, 1-8.
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Rababah, T. M.; Brewer, S.; Yang, W.; Al-mahasneh, M.; Al-u'datt, M.; Rababa, S.; Ereifej, K. (2012). Physicochemical properties of fortified corn chips with broad bean flour, chickpea flour, or isolated soy protein. Journal of Food Quality, 35, 200-206.
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Alhamad, M. N.; Rababah, T. M.; Al-u’datt, M.; Ereifej, K. Esoh, R.; Feng, H.; Yang, W. (2012). The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake. Arabian Journal of Chemistry, Accepted paper. http://dx.doi.org/10.1016/j.arabjc.2012.07.002.
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Rababah, T. M.; Al-u'datt, M., Al-Mahasneh, M.; Ereifej, K; Almajwal, A.; Yang, W.; Brewer, F.; Alsheyab, F. (2013). Chemical, functional, and sensory properties of carob juice. Journal of Food Quality, Accepted.
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Rababah, T.; Al-Omoush, M.; Brewer, S.; Alhamad, M.; Yang, W.; Alrababah, M.; Al-Ghzawi, A.; Al- u'datt, M.; Ereifej, K.; Alsheyab, F.; Esoh, R.; Almajwal, A. (2013). Total phenol, antioxidant activity, flavonoids, anthocyanins and color of honey as affected by floral origin found in the arid and semiarid mediterranean areas. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12071.
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Rababah, T.; Al- u'datt, M.; Ereifej, K.; Almajwal, A.; Al-Mahasneh, M.; Brewer, S.; Alsheyab, F.; Yang, W. (2013). Chemical, functional, and sensory properties of carob juice. Journal of Food Quality, DOI: 10.1111/jfq.12033.
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Alu’datt, M. H.; Al-Rabadi, G. J.; Ismail, K.; Thenabat, R.; Ereifej, K.; Rababah, T.; Alhamad, M. N.; Torley, P. (2013). Characterization and biological properties of dry fermented product (jameed) manufactured from cow milk: comparison of sun and freeze – drying. Journal of Food Processing and Preservation. Accepted.
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Alu’datt, M. H.; Rababah, T.; Al-Rabadi, G. J.; Ereifej, K.; Masadeh, N.; Torley, P. (2014). Effects of barley flour and barley protein isolate replacement on physiochemical and sensory properties of pita bread. Journal of Food Quality. Under review.
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Alu’datt, M. H.; Rawashdeh, M.; Alli, I. (2014). Optimization of the content, anti-oxidant, anti-diabetic and anti-hypertensive properties of different phenolic extraction conditions from Zingiber officinale Z. European Journal of Food Research and Technology. Under review.
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Alu’datt, M. H.; Rababah, T.; Al-Rabadi, G. J.; Ereifej, K.; Tawalabeh, D..; Alhamad, M. (2014). Preparation, Characterization and properties of mayonnaise from chickpea, broad bean and lupin protein. European Journal of Food Research and Technology. Under review.
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Alu’datt, M. H.; Rababah, T.; Al-Rabadi, G. J.; Ereifej, K.; Rawashdah, D..; Alhamad, M. (2014). Extraction, optimization and characterization of phenolic compounds from Thymus vulgaris L.: Content, anti-oxidant, anti-diabetic and anti-hypertensive properties. Journal of Food Science. Under review.
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Alu’datt, M. H.; Al-Rabadi, G. J.; Ismail, K.; Thenabat, R.; Ereifej, K.; Rababah, T.; Alhamad, M. N.; Torley, P. (2013). Effects of sun and freeze-drying techniques on molecular, fatty acids and therapeutic properties of fermented goat milk product. Journal of Food Science and Technology. Under review.
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Alu’datt, M. H.; Obaidat, M.; Rababah, T.; Thenabat, R.; Ereifej, K.; Alhamad, M. N. (2014). Effects of freeze and sun - drying techniques on nutritional, physical, chemical and biological properties of manufactured dry fermented product from sheep milk. International Journal of Dairy Technology. Under review.
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Rababah, T. M.; Al-u’datt, M.; Brewer, S. (2013). Jam processing and impact on composition of active compounds. processing and impact on active components in food, Ed. Victor R Preedy, Elseiver. In press.
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Alu’datt, M. H.; Rababah, T.; Ereifej, K.; Alhamad, M. N., Mhaidat, N.; Kubow, S.; Naimi; O. (2014). The investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil. Food Chemistry. Under review.
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Alu’datt, M. H.; Rababah, T.; Ereifej, K.; Alhamad, M. N., Mhaidat, N.; Ayadi, W. (2014). Anti-oxidant, anti-diabetic, anti-carcinogenic and anti-hypertensive properties of extracted phenolics and peptides from fermented skimmed milk inoculated with royal jelly. Journal of Dairy Science. Under review.
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Alu’datt, M. H.; Rababah, T.; Al-Rabadi, G. J.; Ereifej, K.; Rawashdah, D..; Alhamad, M. (2014). Optimization the extraction conditions for phenolic compounds, anti-oxidant activity and inhibitory activities of angiotensin i-converting enzyme (ace), α-glucosidase α-amylase enzymes from Mentha spicata L. LWT-Food Science and Technology. Under review.