All Stories

  1. Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review

    Article • Comprehensive Reviews in Food Science and Food Safety, August 2018, Wiley

    Dr Mutamed Ayyash, Mahmoud Abughoush, Amin olaimat

  2. Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations

    Article • LWT, May 2018, Elsevier

    Dr Mutamed Ayyash

  3. In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk

    Article • LWT, January 2018, Elsevier

    Dr Mutamed Ayyash

  4. Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese

    Article • LWT, January 2018, Elsevier

    Dr Mutamed Ayyash

  5. Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids

    Article • Food Control, July 2017, Elsevier

    Dr Mutamed Ayyash

  6. Characterization of potential probiotic lactic acid bacteria isolated from camel milk

    Article • LWT, June 2017, Elsevier

    Dr Mutamed Ayyash

  7. Inhibitory effect of camel milk on Cronobacter sakazakii

    Article • Journal of Food Safety, January 2017, Wiley

    Dr Mutamed Ayyash

  8. Modeling the combined effect of NaCl and pH against Cronobacter spp. using response surface methodology

    Article • Journal of Food Safety, July 2016, Wiley

    Dr Mutamed Ayyash

  9. Behavior of Escherichia coli O157:H7 and Listeria monocytogenes during fermentation and storage of camel yogurt

    Article • Journal of Dairy Science, March 2016, American Dairy Science Association

    Dr Mutamed Ayyash

  10. Calcium-Fortified Soymilk: Function and Health Benefits

    Article • October 2015, Royal Society of Chemistry

    Dr Mutamed Ayyash

  11. Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria

    Article • Journal of Functional Foods, July 2014, Elsevier

    Dr Mutamed Ayyash

  12. The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei

    Article • Journal of Dairy Science, January 2013, American Dairy Science Association

    Dr Mutamed Ayyash

  13. Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

    Article • Journal of Dairy Research, September 2012, Cambridge University Press

    Dr Mutamed Ayyash

  14. The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties

    Article • Journal of Dairy Science, September 2012, American Dairy Science Association

    Dr Mutamed Ayyash

  15. The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

    Article • Journal of Food Science, July 2012, Wiley

    Dr Mutamed Ayyash

  16. Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat

    Article • Food Control, January 2012, Elsevier

    Dr Mutamed Ayyash

  17. Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl

    Article • Journal of Dairy Science, August 2011, American Dairy Science Association

    Dr Mutamed Ayyash

  18. salt subtitution

    Article • Journal of Dairy Science, August 2011, American Dairy Science Association

    Dr Mutamed Ayyash

  19. The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile

    Article • Journal of Dairy Science, June 2011, American Dairy Science Association

    Dr Mutamed Ayyash

  20. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

    Article • Journal of Dairy Science, January 2011, American Dairy Science Association

    Dr Mutamed Ayyash

  21. Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese

    Article • Journal of Food Science, November 2010, Wiley

    Dr Mutamed Ayyash

  22. Efficacy of the Thin Agar Layer Method for the Recovery of Stressed Cronobacter spp. (Enterobacter sakazakii)

    Article • Journal of Food Protection, October 2010, International Association for Food Protection

    Dr Mutamed Ayyash

  23. Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production

    Article • Journal of Food Science, August 2010, Wiley

    Dr Mutamed Ayyash

  24. Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture

    Article • Journal of Food Science, July 2010, Wiley

    Dr Mutamed Ayyash

  25. Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula

    Article • International Journal of Food Microbiology, December 2009, Elsevier

    Dr Mutamed Ayyash

  26. Survival of Cronobacter Species in Reconstituted Herbal Infant Teas and their Sensitivity to Bovine Lactoferrin

    Article • Journal of Food Science, October 2009, Wiley

    Dr Mutamed Ayyash

  27. Survival and growth ofCronobacterspecies (Enterobacter sakazakii) in wheat-based infant follow-on formulas

    Article • Letters in Applied Microbiology, April 2009, Wiley

    Dr Mutamed Ayyash

  28. Effect of Desiccation, Starvation, Heat, and Cold Stresses on the Thermal Resistance ofEnterobacter sakazakiiin Rehydrated Infant Milk Formula

    Article • Journal of Food Science, September 2008, Wiley

    Dr Mutamed Ayyash

  29. Effect of environmental stresses on the sensitivity ofEnterobacter sakazakiiin powdered infant milk formula to gamma radiation

    Article • Letters in Applied Microbiology, August 2008, Wiley

    Dr Mutamed Ayyash

  30. EFFECT OF THERMOPHILIC LACTIC ACID BACTERIA ON THE FATE OF ENTEROBACTER SAKAZAKII DURING PROCESSING AND STORAGE OF PLAIN YOGURT

    Article • Journal of Food Safety, May 2008, Wiley

    Dr Mutamed Ayyash

  31. EFFECT OF BIFIDOBACTERIUM BREVE ON THE GROWTH OF ENTEROBACTER SAKAZAKII IN REHYDRATED INFANT MILK FORMULA

    Article • Journal of Food Safety, February 2008, Wiley

    Dr Mutamed Ayyash

  32. Inactivation of Enterobacter sakazakii in Infant Milk Formula by Gamma Irradiation: Determination of D10-Value

    Article • Journal of Food Science, April 2007, Wiley

    Dr Mutamed Ayyash