Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Mutamed Ayyash

Showing results (31-40 of 99) with videos related to

Pageof 10
Sort By:
Food Chemistry|February 7, 2019
In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus sppMutamed Ayyash, Stuart K Johnson, Shao-Quan Liu, et al.
Journal of Dairy Science|June 20, 2021
Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milkMutamed Ayyash, Abdelmoneim Abdalla, Mouza Alameri, et al.
Journal of Dairy Science|November 17, 2023
Invited review: Camel milk and gut health-Understanding digestibility and the effect on gut microbiotaAbdelmoneim H Ali, Siqi Li, Shao-Quan Liu, et al.
Food Microbiology|March 11, 2023
A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf lifeTareq M Osaili, Fayeza Hasan, Anas A Al-Nabulsi, et al.
International Journal of Biological Macromolecules|May 2, 2025
Prebiotic potential of Ceratonia siliqua polysaccharides: Ultrasound-assisted extraction enhances gut microbial diversity and metabolic activityMaduni Paththuwe Arachchi, Athira Subhash, Gafar Bamigbade, et al.
NPJ Science of Food|December 15, 2025
Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopyAbdelmoneim H Ali, Abdelaziz Elbarbary, Shao Quan Liu, et al.
Journal of Dairy Science|July 31, 2017
Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milkAyesha S Al-Dhaheri, Reem Al-Hemeiri, Jaleel Kizhakkayil, et al.
International Journal of Biological Macromolecules|July 3, 2026
Wet-heat Maillard glycation of ultrasound-pretreated lupin protein isolate with galactooligosaccharides: structure-function relationships and short-term fecal fermentation responsesNaeem Ullah, Gafar Bamigbade, Maduni Jayahansi Paththuwe Arachchi, et al.
Food Chemistry: X|January 18, 2024
Exopolysaccharides from <i>Enterococcus faecium</i> and <i>Streptococcus thermophilus</i>: Bioactivities, gut microbiome effects, and fermented milk rheologyMohammed Tarique, Abdelmoneim H Ali, Jaleel Kizhakkayil, et al.
International Journal of Food Microbiology|September 8, 2020
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheeseAnas Al-Nabulsi, Tareq Osaili, Amani Sawalha, et al.
Pageof 10

Showing results (31-40 of 99) with videos related to

Sort By:
Pageof 10
Food Chemistry|February 7, 2019
In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus sppMutamed Ayyash, Stuart K Johnson, Shao-Quan Liu, et al.
Journal of Dairy Science|June 20, 2021
Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milkMutamed Ayyash, Abdelmoneim Abdalla, Mouza Alameri, et al.
Journal of Dairy Science|November 17, 2023
Invited review: Camel milk and gut health-Understanding digestibility and the effect on gut microbiotaAbdelmoneim H Ali, Siqi Li, Shao-Quan Liu, et al.
Food Microbiology|March 11, 2023
A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf lifeTareq M Osaili, Fayeza Hasan, Anas A Al-Nabulsi, et al.
International Journal of Biological Macromolecules|May 2, 2025
Prebiotic potential of Ceratonia siliqua polysaccharides: Ultrasound-assisted extraction enhances gut microbial diversity and metabolic activityMaduni Paththuwe Arachchi, Athira Subhash, Gafar Bamigbade, et al.
NPJ Science of Food|December 15, 2025
Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopyAbdelmoneim H Ali, Abdelaziz Elbarbary, Shao Quan Liu, et al.
Journal of Dairy Science|July 31, 2017
Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milkAyesha S Al-Dhaheri, Reem Al-Hemeiri, Jaleel Kizhakkayil, et al.
International Journal of Biological Macromolecules|July 3, 2026
Wet-heat Maillard glycation of ultrasound-pretreated lupin protein isolate with galactooligosaccharides: structure-function relationships and short-term fecal fermentation responsesNaeem Ullah, Gafar Bamigbade, Maduni Jayahansi Paththuwe Arachchi, et al.
Food Chemistry: X|January 18, 2024
Exopolysaccharides from <i>Enterococcus faecium</i> and <i>Streptococcus thermophilus</i>: Bioactivities, gut microbiome effects, and fermented milk rheologyMohammed Tarique, Abdelmoneim H Ali, Jaleel Kizhakkayil, et al.
International Journal of Food Microbiology|September 8, 2020
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheeseAnas Al-Nabulsi, Tareq Osaili, Amani Sawalha, et al.
Pageof 10