Dr. Ashraf Mahmoud As’ad Al-Khamaiseh
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Dr. Ashraf Mahmoud As’ad Al-Khamaiseh

Assistant Lecturer
Department of Nutrition and Food Technology, University of Jordan, Amman, Jordan

Highest Degree
Ph.D. in Food Science & Technology from The University of Jordan, Amman, Jordan

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Area of Interest:

Food Science and Technology
100%
Food Nutrition
62%
Food Analysis
90%
Food Biochemistry
75%
Fermentation
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
2
Abstracts
0

Selected Publications

  1. Al-khamaiseh, A.M., A.S. Amr, M.A. Al-Holy, H.M. Al-Qadiri, M.H. Shahein and Y. Albawarshi, 2023. Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters. Food Bioscience, Vol. 53. 10.1016/j.fbio.2023.102650.
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  2. Amr, A.S. and A.M. Alkhamaiseh, 2022. Sourdough use in bread production: Review. J. J. Agr. Sci., 18: 81-98.
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  3. Albawarshi, Y., A. Amr, K. Al-Ismail, M. Shahein, M. Majdalawiet al., 2022. Simultaneous determination of b1, b2, b3, b6, b9, and b12 vitamins in premix and fortified flour using hplc/dad: effect of detection wavelength. J. Food Qual. Vol. 2022. 10.1155/2022/9065154.
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