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Amin N. OlaimatDepartment of Clinical Nutrition and Dietetics, The Hashemite UniversityVerified email at hu.edu.jo
Tareq OsailiUniversity of Sharjah (UAE) and Jordan University of Science and Technology (Jordan)Verified email at sharjah.ac.ae
Mengshi LinProfessor at the University of MissouriVerified email at missouri.edu
Mutamed AyyashAssociate Professor of Food Science, Depart. of Food Science, College of Food andVerified email at uaeu.ac.ae
Reyad Shaker ObaidUniversity of SharjahVerified email at sharjah.ac.ae
Dong-Hyun KangProfessor, Dept. Food Science, Seoul National UniversityVerified email at snu.ac.kr
Juming TangWashington state universityVerified email at wsu.edu
nivin al-alamiResearcher at Water, Energy and Environment CenterVerified email at ju.edu.jo
Ziad W JaradatJordan University of science and TechnologyVerified email at just.edu.jo
Yifen WangAuburn UniversityVerified email at auburn.edu
Stephen Forsythefoodmicrobe.comVerified email at foodmicrobe.com
Suneetha EpuruAsst. ProfessorVerified email at uoh.edu.sa
Ghadeer MehyarProfessor at the University of JordanVerified email at ju.edu.jo
Shyam S SablaniWashington State UniversityVerified email at wsu.edu
Reza OvissipourAssistant Professor, Virginia Tech UniversityVerified email at vt.edu
Amita AttleeAssociate Professor, Nutrition and Health DepartmentVerified email at uaeu.ac.ae
MoezAlIslam Ezzat FarisUniversity of SharjahVerified email at sharjah.ac.ae
Sajid alaviKansas State UniversityVerified email at ksu.edu
Maher Al-DabbasFull professor in food chemistry/ Faculty of Agriculture/ The University of JordanVerified email at ju.edu.jo
Reema TayyemQatar UniversityVerified email at qu.edu.qa
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Murad A Al-Holy
Dep. Clinical Nutrition and Dietetics- Faculty of Applied Medical Sciences-Hashemite University
Verified email at hu.edu.jo