• Effects of fat replacers on the physicochemical and sensory characteristics of labneh.
• Extraction, characterization and functional properties of Aleppo pine seeds (pinus halepensis Mill) proteins Improvement of the Traditional Jameed Quality Using Freeze and Spray Drying Technology
• Extraction, characterization and functional properties of fenugreek (Trigonella foenum graecum) proteins and starch
• Effects of fat substitution with fat replacers (maltodextrin and whey protein isolate) on the physiochemical and sensory propoerties of Maamoul, Ghuriebeh and Barazeq.
• Effects of adding germinated buckwheat and chickpea flours on some pasta physiochemical properties
• Effects of sodium chloride partial substitution with bitterness-treated potassium, magnesium and calcium chloride on some properties of white brined cheese
• Evaluation of antioxidant activity, antimicrobial activity and stability of the microencapsulated Thymus vulgaris L. essential oil
• Effects of Nixtamalization Treatment of Lupine on its Bioactive and Functional Properties
• Effects of modifying sweet potato flour on some of its physicochemical properties
• A study of the effect  of wheat bran addition on the physical and chemical properties of the high-crumb flat bread. A Study of the Physicochemical Characteristics of Prunus mahaleb Gum and its uses as Food Additive
• Effects of sprouting conditions of wheat, barley and corn on some characteristics of these grains and on the functional characteroistics of their flours
• The use of modified peas (Pisum sativum) and bean (Phaseolus vulgaris L) starches for syrup production, and studying the sustained release of monolithic tablets
• Effects of sodium chloride partial substitution with bitterness-treated potassium and  magnesium chloride on some properties of  table olive.
• Study on replacing cheesecloth with artificial micro-filter for yoghurt whey separation during processing of traditional Labaneh and its effect on product properties.
• Effects of De-bittered Pomegranate Peel on Sensory, Microbial and Antioxidation Characteristics of Beef Burger
• Development and Characterization of a Plant-based Burger Product using Lupin and Lentils with Other Additives and Ingredients in Comparison with a Beef Burger Product.
• The Use of Barley, Chia, Chickpeas and Lupine Seeds as Coffee Substitutes
• Effects of Cantaloupe and Mango Seeds on Yogurt Functional and Sensory Characteristics
• The Influence of Fermentation and Roasting of Green Coffee Beans on its Phenolic Compounds, Fatty Acids Profile and Coffee Sensory Characteristics
• Impacts of Wheat Bran Modifications on the Rheological Characteristics of Wheat Dough
• Effects of Cactus Powdered Flour on the Functional and Sensory Characteristics of Pasta
• Effects of Adding Chickpea and Lupine to Sourdough Starter on Some of its Functional Properties

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