Muhammad H Alu'datt

Scopus Author ID Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 17

Top Venues

Journal of food science

RSC advances

Critical reviews in food science and nutrition

Journal of food biochemistry

McGill University (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

McGill University

Canada

PHD :: Food Chemistry

Publications

Muhammad H Alu'datt, Taha Rababah, Doa'a G F Al-U'datt, Sana Gammoh, Sharifa Alkandari, Ahmed Allafi, Mohammad Alrosan, Stan Kubow, Haneen K Al-Rashdan
Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications. Journal of food science 89 (4) (2024)
Ali Al-Qaisi, Mohammad Alrosan, Ali Madi Almajwal, Sana Gammoh, Muhammad H Alu'datt, Stan Kubow, Thuan-Chew Tan, Ammar A Razzak Mahmood, Farah R Al Qudsi
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation. Journal of food science 89 (3) (2024)
Muhammad H Alu'datt, Taha Rababah, Saleh Al-Ali, Carole C Tranchant, Sana Gammoh, Mohammad Alrosan, Stan Kubow, Thuan-Chew Tan, Salsabeel Ghatasheh
Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications. Journal of food science 89 (4) (2024)
Muhammad H Alu'datt, Taha Rababah, Saleh Al-Ali, Carole C Tranchant, Sana Gammoh, Mohammad Alrosan, Stan Kubow, Thuan-Chew Tan, Salsabeel Ghatasheh
Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications. Journal of food science 89 (4) (2024)
Ali Al-Qaisi, Mohammad Alrosan, Ali Madi Almajwal, Sana Gammoh, Muhammad H Alu'datt, Stan Kubow, Thuan-Chew Tan, Ammar A Razzak Mahmood, Farah R Al Qudsi
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation. Journal of food science (2024)
Muhammad H Alu'datt, Taha Rababah, Doa'a G F Al-U'datt, Sana Gammoh, Sharifa Alkandari, Ahmed Allafi, Mohammad Alrosan, Stan Kubow, Haneen K Al-Rashdan
Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications. Journal of food science 89 (4) (2024)
Muhammad H Alu'datt, Taha Rababah, Saleh Al-Ali, Carole C Tranchant, Sana Gammoh, Mohammad Alrosan, Stan Kubow, Thuan-Chew Tan, Salsabeel Ghatasheh
Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications. Journal of food science (2024)
Muhammad H Alu'datt, Taha Rababah, Doa'a G F Al-U'datt, Sana Gammoh, Sharifa Alkandari, Ahmed Allafi, Mohammad Alrosan, Stan Kubow, Haneen K Al-Rashdan
Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications. Journal of food science (2024)
Zhengrui Liao, Yu-Kee Yeoh, Thaigarajan Parumasivam, Wee Yin Koh, Mohammad Alrosan, Muhammad H Alu'datt, Thuan-Chew Tan
Medium-chain dicarboxylic acids: chemistry, pharmacological properties, and applications in modern pharmaceutical and cosmetics industries. RSC advances 14 (24) (2024)
Zhengrui Liao, Yu-Kee Yeoh, Thaigarajan Parumasivam, Wee Yin Koh, Mohammad Alrosan, Muhammad H Alu'datt, Thuan-Chew Tan
Medium-chain dicarboxylic acids: chemistry, pharmacological properties, and applications in modern pharmaceutical and cosmetics industries. RSC advances 14 (24) (2024)
Ali Al-Qaisi, Mohammad Alrosan, Ali Madi Almajwal, Sana Gammoh, Muhammad H Alu'datt, Stan Kubow, Thuan-Chew Tan, Ammar A Razzak Mahmood, Farah R Al Qudsi
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation. Journal of food science 89 (3) (2024)
Sana Gammoh, Muhammad H Alu'datt, Mohammad N Alhamad, Carole C Tranchant, Taha M Rababah, Doa'a Al-U'datt, Neveen Hussein, Mohammad Alrosan, Thuan-Chew Tan, Stan Kubow, Haya Alzoubi, Ali Almajwal
Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential. Molecules (Basel, Switzerland) 28 (16) (2023)
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H Alu'datt
Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure. Journal of food science (2021)
Muhammad H Alu'datt, Doa'a G F Al-U'datt, Mohammad N Alhamad, Carole C Tranchant, Taha M Rababah, Sana Gammoh, Rami M Althnaibat, Mohammad G Daradkeh, Stan Kubow
Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP-HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties. Journal of food science 86 (7) (2021)
Muhammad H Alu'datt, Taha Rababah, Stan Kubow, Inteaz Alli
Molecular changes of phenolic-protein interactions in isolated proteins from flaxseed and soybean using Native-PAGE, SDS-PAGE, RP-HPLC, and ESI-MS analysis. Journal of food biochemistry 43 (5) (2019)
Sana Gammoh, Muhammad H Alu'datt, Mohammad N Alhamad, Taha Rababah, Zaid A Ammari, Carole C Tranchant, Wesam Talafha, Mohammad AlRosan
Analysis of Triphenylmethane Dye Residues and their Leuco-Forms in Frozen Fish by LC-MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal. Journal of food science 84 (2) (2019)
Muhammad H Alu'datt, Taha Rababah, Mohammad N Alhamad, Ghaid J Al-Rabadi, Carole C Tranchant, Ali Almajwal, Stan Kubow, Inteaz Alli
Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants. Critical reviews in food science and nutrition 58 (18) (2017)

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Publication Activity (10 Years)

Top Topics

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Muhammad H Alu'datt