Area of Interest:

Food Science and Technology

100%

Food Biotechnology

62%

Food Microbiology

90%

Food Processing

75%

Human Nutrition

55%

Research Publications in Numbers

Books
1

Chapters
0

Articles
34

Abstracts
0

Selected Publications

Maghaydah, S., A. Alkahlout, M. Abughoush, N.I.A. Khalaileh and A.N. Olaimat et al., 2022. Novel gluten-free cinnamon rolls by substituting wheat flour with resistant starch, lupine and flaxseed flour. Foods, Vol. 11. 10.3390/foods11071022.
CrossRef | Direct Link |
Al-Rousan, W., K. Al-Marazeeq, M.A. Abdullah, N. Alkhalaileh, M. Angor and R. Ajo, 2021. Use of enzymatic preparations to improve the productivity and quality of olive oil. Jordan J. Agric. Sci., 17: 447-461.
Direct Link |
Ajo, R.Y., W.M. Al-Rousan, T. Rababah, S. Maghaydah, M.M. Angor, D.Z. Alomari and V. Bartkute-Norkūniene, 2020. Physiochemical properties and nutritional profile of Mediterranean oak acorn. Afr. J. Food Agric. Nutr. Dev., 20: 16371-16385.
CrossRef | Direct Link |
Al-Rousan, W.M., A.N. Olaimat, T.M. Osaili, A.A. Al-Nabulsi, R.Y. Ajo and R.A. Holley, 2018. Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad. Food Microbiol., 73: 61-66.
CrossRef | Direct Link |
Tabbal, J., M. Angor, R. Ajo, A. Al-Fraihat and M. Haddad, 2017. Effect of application rate of urea on the growth, bulb yield and quality of onion (Allium cepa L.) grown under semiarid conditions of North Jordan. Jordan J. Agric. Sci., 13: 93-102.
Saleh, M., K. Al‐Ismail and R. Ajo, 2017. Pasta quality as impacted by the type of flour and starch and the level of egg addition. J. Texture Stud., 48: 370-381.
CrossRef | Direct Link |
Ajo, R. Y. Tawalbeh, Y. Al-Qudah, W. Al-Rousan, N. Khalaileh and B. Albow, 2017. Antioxidants content of olive oil produced from two olive varieties at different harvesting stages. ARPN J. Agric. Biol. Sci., 12: 207-213.
Saleh, M., R. Ajo, K. Al‐Ismail and G. Ondier, 2016. Effects of hydrocolloids on acorn starch physical properties. Starch‐Starke, 68: 1169-1179.
CrossRef | Direct Link |
Al Omari, D.Z., S.S. Abdul-Hussain and R.Y. Ajo, 2016. Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties. Qual. Assurance Saf. Crops Foods, 8: 57-63.
CrossRef | Direct Link |
Tawalbeh, Y., R. Ajo, M. Al-Udatt, S. Gammoh and S. Maghaydah et al., 2014. Investigation of the antimicrobial preservatives in the dairy product (Labneh). Food Sci. Qual. Manage., 31: 117-121.
Tukan, S., K. Al-Ismail, R. Ajo and M. Al-Dabbas, 2013. Seeds and seed oil compositions of Aleppo Pine (Pinus halepensis Mill.) grown in Jordan. La Rivista Italiana Delle Sostanze Grasse, 90: 87-93.
Maghaydah, S., S. Abdul-Hussain, R. Ajo, Y. Tawalbeh and O. Alsaydali, 2013. Utilization of different hydrocolloid combinations in gluten-free bread making. Food Nutr. Sci., 4: 496-502.
Direct Link |
Maghaydah, S., S. Abdul-Hussain, R. Ajo, Y. Tawalbeh and N. Elsahoryi, 2013. Effect of lupine flour on baking characteristics of gluten free cookies. Adv. J. Food Sci. Technol., 5: 600-605.
Maghaydah, S., S. Abdul-Hussain, R. Ajo, B. Obeidat and Y. Tawalbeh, 2013. Enhancing the nutritional value of gluten-free cookies with inulin. Adv. J. Food Sci. Technol., 5: 866-870.
Angor, M., R. Ajo, W. Al-Rousan and B. Al-Abdullah, 2013. Effect of starchy coating films on the reduction of fat uptake in deep-fat fried potato pellet chips. Ital. J. Food Sci., 25: 45-50.
Al-Rousan, W.M., R.Y. Ajo, K.M. Al-Ismail, A. Attlee, R.R. Shaker and T.M. Osaili, 2013. Characterization of acorn fruit oils extracted from selected Mediterranean Quercus species. Grasas y Aceites, 64: 554-560.
Direct Link |
Al Khalaileh, N.A. and R.Y. Ajo, 2013. Production of processed spread cheese supplemented with probiotic bacteria and studying growth and viability under different storage conditions. Carpathian J. Food Sci. Technol., 5: 13-22.
Ajo, R., 2013. Characteristics of thick kmaj bread enrichment with faba bean (Vicia faba) flour. Qual. Assurance Saf. Crops Foods, 5: 369-374.
Tawalbeh, Y., Y. Al-Qudah and R. Ajo, 2012. Influence of addition of titanium dioxide as a bleaching agent to the traditional meals in Jordan on the preference of these meals. J. Radiat. Res. Applied Sci., 5: 219-224.
Al-Rousan, W.M.M., R.Y. Ajo, M.M. Angor, T. Osaili and N.M. Bani-Hani, 2012. Impact of different irrigation levels and harvesting periods on the quantity and quality of Navel oranges (Citrus sinensis) and fruit juice. J. Food Agric. Environ., 10: 115-119.
Al-Abdullah, B., K. Al-Ismail, K. Al-Mrazeeq, M. Angor and R. Ajo, 2012. Meat Fat Replacement with Olive Oil. In: Olive Oil-Constituents, Quality, Health Properties and Bioconversions, Dimitrios, B. (Ed.). InTech Publisher, Rejika, ISBN: 978-953-307-921-9, pp: 121-130.
Ajo, R., Y. Tawalbeh, W. Al-Rousan, Y. Al-Qudah, M. Alu''Datt, A. Al-Saed and K. Al-Ismail, 2012. Correlations between some chemical and sensory parameters of Jordanian Rumi and Nabali olive oil samples obtained at different harvesting dates. Bull. Fac. Agric., 63: 44-51.
Al-Ismail, K., R. Ahmad, M. Al-Dabbas, R. Ajo and T. Rababah, 2011. Some physiochemical properties of olive &olive oil of thee Jordanian olive varieties. La Rivista Italiana delle Sostanze Grasse, 88: 191-198.
Al-Abdullah, B.M., M.M. Angor, K.M. Al-Ismail and R.Y. Ajo, 2011. Reducing fat uptake during deep-frying of minced chicken meat-balls by coating them with different materials, either alone or in combination. Ital. J. Food Sci., 23: 331-337.
Direct Link |
Al-Dabbas, M.A., R. Ahmad, R.Y. Ajo, K. Abulaila, M. Akash and K. Al-Ismail, 2010. Chemical composition and oil components in seeds of Moringa peregrine (Forssk) Fiori. Crop Res., 40: 161-167.
Amr, A. and R. Ajo, 2005. Production of two types of pocket-forming flat bread by sponge and dough method. Cereal Chem., 82: 499-503.