418 results on '"Al‐Nabulsi, Anas A."'
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2. Antimicrobial and antibiofilm activities of Aleppo pine essential oil and enzymes against Salmonella enterica biofilms formed on stainless steel and plastic surfaces
3. Valorization of sesame (Sesamum indicum L.) seed coats: Optimization of polyphenols’ extraction using Ired-Irrad® and assessment of their biological activities
4. Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook
5. Antimicrobial activity of eugenol and carvacrol against Salmonella enterica and E. coli O157:H7 in falafel paste at different storage temperatures
6. Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures
7. Date (Phoenix dactylifera L.) seed oil is an agro-industrial waste with biopreservative effects and antimicrobial activity
8. Dairy industry employee knowledge, attitudes and practices in response to COVID -19 policies in Jordan
9. Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities
10. Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics
11. Chitosan: a potential antimicrobial agent to enhance microbial safety and shelf life of salad dips and ethnic foods
12. List of contributors
13. Characterization and bioactive properties of exopolysaccharides produced by Streptococcus thermophilus and Lactobacillus bulgaricus isolated from labaneh
14. How has public perception of food safety and health risks changed a year after the pandemic and vaccines roll out?
15. Food safety knowledge, attitudes, and practices among female food handlers engaged in home-based online food businesses in Jordan during the COVID-19 pandemic
16. A cross-sectional study on food safety knowledge amongst domestic workers in the UAE
17. Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk
18. Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummus
19. Unraveling the potential nutritional benefits of fermented date syrup waste: Untargeted metabolomics and carbohydrate metabolites of in vitro digested fraction
20. An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food shopping, food handling, and hygienic practices
21. Control of foodborne pathogens in common foods in the Middle East
22. List of contributors
23. Survival and growth of Listeria monocytogenes and Staphylococcus aureus in ready-to-eat Mediterranean vegetable salads: Impact of storage temperature and food matrix
24. An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts
25. Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage
26. The public perception of food and non-food related risks of infection and trust in the risk communication during COVID-19 crisis: A study on selected countries from the Arab region
27. Antagonistic effects of Lactobacillus reuteri against Escherichia coli O157:H7 in white-brined cheese under different storage conditions
28. Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage
29. Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese
30. Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79: Characterization, bioactivities and rheological properties influenced by salt and pH
31. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese
32. Food safety knowledge among food handlers in food service establishments in United Arab Emirates
33. Growth behaviour and thermal inactivation of E. coli O157:H7 and Salmonella spp. in ground lean camel meat
34. Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers
35. In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillusplantarum: A comparative study with beef sausages
36. Valorization of sesame seed coat waste: phenolic composition, antibacterial efficacy, and nanoemulsion encapsulation for food preservation.
37. The Influence of Technological Shifts in the Food Chain on the Emergence of Foodborne Pathogens: An Overview.
38. Correction: Healthy food and determinants of food choice on online food delivery applications
39. Healthy food and determinants of food choice on online food delivery applications
40. Use of gamma radiation to inactivate stressed Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva
41. Control of Salmonella enterica and Listeria monocytogenes in hummus using allyl isothiocyanate
42. Use of gamma radiation for inactivating Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva
43. Food safety knowledge among foodservice staff at the universities in Jordan
44. Low-dose of phenolic rich extract from Annona squamosa Linn leaves ameliorates insulin sensitivity and reduces body weight gain in HF diet-induced obesity
45. Food safety knowledge, attitudes, and practices among Jordanian women handling food at home during COVID-19 pandemic
46. Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk
47. Food safety knowledge among food service staff in hospitals in Jordan
48. Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids
49. The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19
50. Microbiological quality of kitchens sponges used in university student dormitories
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