Dr. Firas Sultan Ibrahim Al-Azzeh
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Dr. Firas Sultan Ibrahim Al-Azzeh

Professor
Umm Al-Qura University, Saudi Arabia


Highest Degree
Ph.D. in Food Science and Nutrition from University of Jordan Amman, Jordan

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Biography

Dr. Firas Sultan Ibrahim Al-Azzeh is currently working as Assistant Professor at Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, The Holy Makkah, Saudi Arabia. He has completed his Ph.D. in Food Science and Nutrition from University of Jordan Amman, Jordan. Previously he was Part-Time Assistant Professor at Petra University, Amman, Jordan, Teaching and Research Activities at University of Jordan. He has 10 publications in journals as author/co-author. He successfully completed 5 funded research projects. He is member of editorial board in International Journal of Nutrition and Food Sciences, His area of interest focuses on Functional Foods, Micronutrients Availability and Heath Consequences; especially vitamin D, and Food Preservations by Gamma Irradiation (Non-thermal food preservation). He also attended many conference, and workshop.

Area of Interest:

Food Science Technology
100%
Food Nutrition
62%
Food Technology
90%
Food Processing
75%
Food Quality
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Kensarah, O.A. and F.S. Azzeh, 2012. Vitamin D status of healthy school children from Western Saudi Arabia. Pak. J. Nutr., 11: 288-292.
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  2. Kensarah, O.A. and F.S. Azzeh, 2012. Implementing high vitamin C treatments to decrease blood uric acid levels in hyperuricemic Saudi patients. J. Am. Sci., 8: 462-467.
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  3. Azzeh, F.S., 2012. Relationship between vitamin D and rheumatoid arthritis disease. Pak. J. Nutr., 11: 293-300.
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  4. Azzeh, F.S., 2012. Camel milk as functional food: Review paper. Arab J. Food Nutr., 29: 94-111.
  5. Azzeh, F.S., A.S. Amr and A.Y. Alazzeh, 2011. Disinfestation of semolina and wheat grains using gamma irradiation and its effect before and after milling of Jordanian durum wheat on semolina and lasagna quality. J. Food Process. Preserv., 35: 656-664.
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  6. Amr, A.S. and F.S. Azzeh, 2011. Effect of gamma irradiation on the molecular composition of semolina soluble protein fractions. Jordan J. Agric. Sci., 7: 9-18.
  7. Alazzeh, A.Y., S.A. Ibrahim, F.S. Azzeh, D. Song, A. Shahbazi and A.A. Abughazaleh, 2011. The effect of chemical mutagenesis on the activity of α- and β-galactosidases in lactobacillus reuteri. Milchwissenschaft, 66: 251-253.
    Direct Link  |  
  8. Azzeh, F.S. and A.S. Amr, 2009. Preservation of semolina with gamma irradiation and studying its effect on physiochemical and rheological characteristics of semolina during six months storage period. Dirasat Agric. Sci., 36: En77-En88.
  9. Azzeh, F.S. and A.S. Amr, 2009. Evaluation of protein content, lysine and sulfur-containing amino acids content and electrophoretic patterns of soluble proteins for gamma-irradiated semolina before and after milling of durum wheat. Radiation Phys. Chem., 78: 971-975.
  10. Azzeh, F.S. and A.S. Amr, 2009. Effect of gamma irradiation on physical characteristics of Jordanian durum wheat and quality of semolina and lasagna products. Radiation Phys. Chem., 78: 818-822.
    CrossRef  |