Professor Taha Rababah
Cited by
Cited by
Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone
TM Rababah, NS Hettiarachchy, R Horax
Journal of agricultural and Food Chemistry 52 (16), 5183-5186, 2004
Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments
S Jiang, J Ding, J Andrade, TM Rababah, A Almajwal, MM Abulmeaty, ...
Ultrasonics sonochemistry 38, 835-842, 2017
Effect of moisture content on some physical properties of green wheat
MA Al-Mahasneh, TM Rababah
Journal of food engineering 79 (4), 1467-1473, 2007
Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits
TM Rababah, MA Al‐Mahasneh, I Kilani, W Yang, MN Alhamad, K Ereifej, ...
Journal of the Science of Food and Agriculture 91 (6), 1096-1102, 2011
Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits
TM Rababah, KI Ereifej, L Howard
Journal of agricultural and food chemistry 53 (11), 4444-4447, 2005
Optimisation, characterisation and quantification of phenolic compounds in olive cake
MH Alu’datt, I Alli, K Ereifej, M Alhamad, AR Al-Tawaha, T Rababah
Food Chemistry 123 (1), 117-122, 2010
A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds
MH Alu’datt, T Rababah, MN Alhamad, MA Al-Mahasneh, A Almajwal, ...
Food chemistry 218, 99-106, 2017
Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate
TM Rababah, F Banat, A Rababah, K Ereifej, W Yang
Journal of Food Science 75 (7), C626-C632, 2010
Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives
MH Alu'datt, T Rababah, K Ereifej, I Alli
Food chemistry 139 (1-4), 93-99, 2013
Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits
TM Rababah, MA Al‐Mahasneh, KI Ereifej
Journal of Food Science 71 (6), S438-S442, 2006
Comparison and characterisation of fat and protein composition for camel milk from eight Jordanian locations
KI Ereifej, MH Alu’datt, HA AlKhalidy, I Alli, T Rababah
Food Chemistry 127 (1), 282-289, 2011
Antioxidant activities, total phenolics and HPLC analyses of the phenolic compounds of extracts from common Mediterranean plants
TM Rababah, KI Ereifej, RB Esoh, MH Al-u'datt, MA Alrababah, W Yang
Natural product research 25 (6), 596-605, 2011
Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread
MH Alu’datt, T Rababah, K Ereifej, I Alli, MA Alrababah, A Almajwal, ...
Food Hydrocolloids 26 (1), 135-143, 2012
Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs.
TM Rababah, M Al-u'datt, M Alhamad, M Al-Mahasneh, K Ereifej, ...
Profiles of free and bound phenolics extracted from Citrus fruits and their roles in biological systems: Content, and antioxidant, anti-diabetic and anti-hypertensive properties
MH Alu'Datt, T Rababah, MN Alhamad, MA Al-Mahasneh, K Ereifej, ...
Food & Function 8 (9), 3187-3197, 2017
Application of hybrid neural fuzzy system (ANFIS) in food processing and technology
M Al-Mahasneh, M Aljarrah, T Rababah, M Alu’datt
Food Engineering Reviews 8, 351-366, 2016
Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation
T Rababah, NS Hettiarachchy, R Horax, MJ Cho, B Davis, J Dickson
Poultry science 85 (6), 1107-1113, 2006
Total phenolics, antioxidant activities, and anthocyanins of different grape seed cultivars grown in Jordan
TM Rababah, KI Ereifej, MA Al-Mahasneh, K Ismaeal, AG Hidar, W Yang
International Journal of Food Properties 11 (2), 472-479, 2008
Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: Chemical, physiochemical, nutritional and therapeutic properties
MH Alu’datt, T Rababah, MN Alhamad, K Ereifej, S Gammoh, S Kubow, ...
Journal of food science and technology 54, 1395-1405, 2017
Anti-oxidant, anti-diabetic, and anti-hypertensive effects of extracted phenolics and hydrolyzed peptides from barley protein fractions
MH Alu'datt, K Ereifej, A Abu-Zaiton, M Alrababah, A Almajwal, ...
International Journal of Food Properties 15 (4), 781-795, 2012
The system can't perform the operation now. Try again later.
Articles 1–20