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Amin N. OlaimatDepartment of Clinical Nutrition and Dietetics, The Hashemite UniversityVerified email at hu.edu.jo
Tareq OsailiUniversity of Sharjah (UAE) and Jordan University of Science and Technology (Jordan)Verified email at sharjah.ac.ae
Mengshi LinCurators’ Distinguished Professor at the University of MissouriVerified email at missouri.edu
Mutamed AyyashProfessor of Food Bioprocessing, UAEUVerified email at uaeu.ac.ae
Reyad Shaker ObaidUniversity of SharjahVerified email at sharjah.ac.ae
Dong-Hyun KangProfessor, Dept. Food Science, Seoul National UniversityVerified email at snu.ac.kr
Nivin Al AlamiResearcher, The University of JordanVerified email at ju.edu.jo
Juming TangWashington state universityVerified email at wsu.edu
Ziad W JaradatJordan University of science and TechnologyVerified email at just.edu.jo
Yifen WangAuburn UniversityVerified email at auburn.edu
Stephen Forsythefoodmicrobe.comVerified email at foodmicrobe.com
Maher Al-DabbasFull professor in food chemistry/ Faculty of Agriculture/ The University of JordanVerified email at ju.edu.jo
Sajid alaviKansas State UniversityVerified email at ksu.edu
Shyam S SablaniWashington State UniversityVerified email at wsu.edu
Reza OvissipourAssistant Professor, Texas A&MVerified email at tamu.edu
Ghadeer MehyarProfessor at the University of JordanVerified email at ju.edu.jo
Suneetha EpuruAsst. ProfessorVerified email at uoh.edu.sa
Amita AttleeAssociate Professor, Nutrition and Health DepartmentVerified email at uaeu.ac.ae
MoezAlIslam Faris، ProfessorApplied Science Private UniversityVerified email at asu.edu.jo
Reema TayyemQatar UniversityVerified email at qu.edu.qa
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Murad A Al-Holy
Dep. Clinical Nutrition and Dietetics- Faculty of Applied Medical Sciences-Hashemite University
Verified email at hu.edu.jo