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Mahmoud Abu Ghoush
Mahmoud Abu Ghoush
Professor. The Hashemite University. Al Ain University
Verified email at aau.ac.ae
Title
Cited by
Cited by
Year
Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review
AN Olaimat, MA Al‐Holy, HM Shahbaz, AA Al‐Nabulsi, MH Abu Ghoush, ...
Comprehensive Reviews in Food Science and Food Safety 17 (5), 1277-1292, 2018
1392018
Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system
MA Ghoush, M Samhouri, M Al-Holy, T Herald
Journal of Food Engineering 84 (2), 348-357, 2008
1342008
The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19
AN Olaimat, I Aolymat, M Al-Holy, M Ayyash, M Abu Ghoush, ...
npj Science of Food 4 (1), 1-7, 2020
1162020
Food safety knowledge, attitudes and practices among consumers in developing countries: An international survey
OA Odeyemi, NA Sani, AO Obadina, CKS Saba, FA Bamidele, ...
Food research international 116, 1386-1390, 2019
802019
Comparison study of egg yolks and egg alternatives in French vanilla ice cream
TJ Herald, FM Aramouni, MH ABU‐GHOUSH
Journal of texture studies 39 (3), 284-295, 2008
552008
Evaluation of egg replacers in a yellow cake system
D Kohrs, J Herald, FM Aramouni, M Abughoush
Emirates Journal of Food and Agriculture, 340-352, 2010
392010
Physicochemical and sensory characteristics of no‐bake wheat–soy snack bars
FM Aramouni, MH Abu‐Ghoush
Journal of the Science of Food and Agriculture 91 (1), 44-51, 2011
382011
Effect of preservatives addition on the shelf‐life extensions and quality of flat bread as determined by near‐infrared spectroscopy and texture analysis
M Abu‐Ghoush, TJ Herald, F Dowell, F Xie, FM Aramouni, R Madl
International journal of food science & technology 43 (2), 357-364, 2008
382008
Physical and sensory properties of egg yolk and egg yolk substitutes in a model mayonnaise system
TJ Herald, M Abugoush, F Aramouni
Journal of texture studies 40 (6), 692-709, 2009
362009
Comparative study of egg white protein and egg alternatives used in an angel food cake system
M ABU‐GHOUSH, TJ Herald, FM Aramouni
Journal of Food Processing and Preservation 34, 411-425, 2010
352010
THERMAL RESISTANCE, SURVIVAL AND INACTIVATION OF ENTEROBACTER SAKAZAKII (CRONOBACTER SPP.) IN POWDERED AND RECONSTITUTED …
MA Al‐Holy, M Lin, MM Abu‐Ghoush, HM Al‐Qadiri, BA Rasco
Journal of food safety 29 (2), 287-301, 2009
352009
Extruded moringa leaf–oat flour snacks: physical, nutritional, and sensory properties
S Liu, S Alavi, M Abughoush
International Journal of Food Properties 14 (4), 854-869, 2011
332011
Fuzzy clustering-based modeling of surface interactions and emulsions of selected whey protein concentrate combined to ι-carrageenan and gum arabic solutions
M Samhouri, M Abu-Ghoush, E Yaseen, T Herald
Journal of Food Engineering 91 (1), 10-17, 2009
312009
Control of Salmonella enterica and Listeria monocytogenes in hummus using allyl isothiocyanate
AN Olaimat, MA Al-Holy, MA Ghoush, AA Al-Nabulsi, RA Holley
International journal of food microbiology 278, 73-80, 2018
262018
Discrimination between Bacillus and Alicyclobacillus Isolates in Apple Juice by Fourier Transform Infrared Spectroscopy and Multivariate Analysis
MA Al‐Holy, M Lin, OA Alhaj, MH Abu‐Goush
Journal of food science 80 (2), M399-M404, 2015
232015
Inhibitory effects of cinnamon and thyme essential oils against Salmonella spp. in hummus (chickpea dip)
AN Olaimat, MA Al‐Holy, MH Abu Ghoush, AA Al‐Nabulsi, TM Osaili, ...
Journal of Food Processing and Preservation 43 (5), e13925, 2019
202019
Inhibition of Shigella sonnei and Shigella flexneri in Hummus Using Citric Acid and Garlic Extract
AN Olaimat, MA Al‐Holy, MH Abu‐Ghoush, TM Osaili, AA Al‐Nabulsi, ...
Journal of food science 82 (8), 1908-1915, 2017
202017
Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids
AN Olaimat, AA Al-Nabulsi, TM Osaili, M Al-Holy, MM Ayyash, GF Mehyar, ...
Food Control 77, 179-186, 2017
202017
Effect of antimicrobial agents and dough conditioners on the shelf‐life extension and quality of flat bread, as determined by near‐infrared spectroscopy
M Abu‐Ghoush, TJ Herald, F Dowell, F Xie, FM Aramouni, C Walker
International journal of food science & technology 43 (2), 365-372, 2008
142008
Fuzzy identification and modeling of a gum-protein emulsifier in a model mayonnaise color development system
M Samhouri, M Abughoush, T Herald
International Journal of Food Engineering 3 (4), 2007
142007
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