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Advanced Baking Science & Technology

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Featured Publications

Comprehensive Evaluation of the Poolish Dough Technique in Enhancing the Quality, Texture, and Shelf-Life of Arabic Flatbread in Jordan

Authors: Ashraf M. Al-khamaiseh, Mohammad Shahein, Yanal Bawarshi, Ahmad Sundookah, Mahmoud Abu-Samak, and Ghedeir Alshammari2025

Journal: Quality Assurance & Safety of Corps & Foods

Doi: under update

Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste

Authors: Dongju Lee, Mohammed I. SALEH and Youngseung Lee2025

Journal: Foods

Doi: https://www.mdpi.com/2304-8158/14/7/1107

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

Authors: Khaled Al-Marazeeq, Mohammed I. SALEH, Malak Angor and Youngseung Lee2024

Journal: Frontiers in Sustainable Food Systems

Doi: http://dx.doi.org/10.3389/fsufs.2024.1445206

Effects of Aqueous Cactus (Opuntia ficus-indica (L.) Mill.) Cladodes Extract on Wheat Dough and Pan Bread Quality Characteristics

Authors: Khaled Al-Marazeeq, Mohammed I. SALEH, Nawal Alsakarneh2024

Journal: Discover Foods

Doi: https://link.springer.com/article/10.1007/s44187-024-00262-w

Impact of Sesame (Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties

Authors: Ashraf Al-Khamaiseh and Mohammed I. SALEH2024

Journal: Polish Journal of Food and Nutritional Science

Doi: https://doi.org/10.31883/pjfns/191267

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics

Authors: Mohammed I. SALEH, Rania Ghanem, YoungSeung Lee2023

Journal: Jordan Journal of Agricultural Sciences

Doi: https://doi.org/10.35516/jjas.v19i4.548

Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters

Authors: Ashraf M. Al-khamaiseh, Ayed S. Amr, Murad A. Al-Holy, Hamzah M. Al-Qadiri, Mohammad H. Shahein, Yanal Albawarshi2023

Journal: Food Bioscience

Doi: https://doi.org/10.1016/j.fbio.2023.102650

Chemical Modifications of Starch; A Prospective for Sweet Potato Starch.

Authors: Dhiya Eddine Bensaad, Mohammed I. SALEH, Khalid Ismail, YoungSeung Lee, George Ondier2022

Journal: Jordan Journal of Agricultural Sciences

Doi: https://doi.org/10.35516/jjas.v18i4.802

Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough

Authors: A. Amr, M. Saleh, A. Taibi, and A. Al-khamaiseh2022

Journal: Jordan Journal of Agricultural Sciences

Doi: https://doi.org/10.35516/jjas.v19i1.155

Hydration Kinetics of Nixtamalized White Bitter Lupin (Lupinus albus L.) Seeds

Authors: Hizia Berrou, Mohammed I. SALEH, Khalid Al-Ismail2022

Journal: Polish Journal of Food and Nutritional Science

Doi: https://doi.org/10.31883/pjfns/155362

Simultaneous Determination of B1, B2, B3, B6, B9, and B12 Vitamins in Premix and Fortified Flour Using HPLC/DAD: Effect of Detection Wavelength

Authors: Y.Albawarshi, A.Amr, K. Al-Ismail, M. Shahein, M.Majdalawi, M. Saleh, A. Al-Khamaiseh, and B. El-Eswed2022

Journal: Journal of Food Quality

Doi: https://doi.org/10.1155/2022/9065154

Wheat batter physical properties as influenced by starch/flour types and egg contents

Authors: Mohammed I. Saleh2018

Journal: Journal of Food Measurement and Characterization

Doi: https://link.springer.com/article/10.1007/s11694-017-9694-z

Protein-starch matrix microstructure during rice flour pastes formation

Authors: Mohammed I. Saleh2017

Journal: Journal of Cereal Science

Doi: https://doi.org/10.1016/j.jcs.2017.02.005

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