Sana Gammoh

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 10

Top Topics

Saccharomyces Cerevisiae

Anti Inflammatory

Top Venues

Journal of food science

Critical reviews in food science and nutrition

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

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)
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, 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)
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)
Mohammad Alrosan, Thuan-Chew Tan, Wee Yin Koh, Azhar Mat Easa, Sana Gammoh, Muhammad H Alu'datt
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Critical reviews in food science and nutrition (2022)
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)
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)