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Journal of Food Science|February 6, 2024
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentationAli Al-Qaisi, Mohammad Alrosan, Ali Madi Almajwal, et al.
Future Medicinal Chemistry|August 7, 2024
Anti-proliferation evaluation of new derivatives of indole-6-carboxylate ester as receptor tyrosine kinase inhibitorsMustafa M Allawi, Ammar A Razzak Mahmood, Lubna H Tahtamouni, et al.
Food Chemistry|March 7, 2024
Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibilityMohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, et al.
Food Science and Biotechnology|January 6, 2025
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentationMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Mymensingh Medical Journal : MMJ|August 9, 2019
Risk of Abdominal Aortic Calcifications among End Stage Renal Disease Patients under Maintenance HaemodialysisM A Razzak, K Fatima, O F Miah, et al.
Mymensingh Medical Journal : MMJ|October 4, 2021
Status of Serum Calcium, Phosphate and Intact Parathyroid Hormone in Predialysis Chronic Kidney Disease Patients of Stage-3 to Stage-5 Compared To KDOQI GuidelineA A Hai, M M Rahman, M R Anwar, et al.
BMJ Open|December 8, 2025
Access to quality trauma care after injury in Pakistan: a systematic review and narrative synthesisHuba Atiq, Komal Abdul Rahim, Sijal Akhtar Shiekh, et al.
Food Chemistry|February 3, 2024
Characterisation of the protein quality and composition of water kefir-fermented caseinMohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Food Chemistry: X|May 7, 2024
Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting techniqueMohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, et al.
International Journal of Food Sciences and Nutrition|February 20, 2025
Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubilitySofyan Maghaydah, Mohammad Alrosan, Muhammad H Alu'datt, et al.
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