Vol. 19 No. 1 (2023)

DOI: https://doi.org/10.35516/jjas.v19i1

Published: 01-03-2023

Articles

Genetic Variability of Different Jordanian Almond Prunus Amygdalus L. Landraces Revealed by Morphological Traits and RAPD Markers

Rasha Amarin, Saied Owais, Adel Abdel-Ghani, Firas Al-Zyoud, Omar Kafawin

1-22
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Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils.

Yasmine Taleb, Basem Al-Abdullah Al-Sawalha

23-39
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Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties

Ola A. Da’na, Ghaith Habashneh, Youngseung Lee, Khalid Al-Ismail, Mohammed I. Saleh

40-55
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Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough

ayed amr, Mohammad Saleh, Asma Taibi, Ashraf M. AlKhamaiseh

56-68
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Arsenic in Drinking Water Resources in Six Cities Located in the Western Coastal Strip of Libya

Tawfik M. Hassan, Nuri Ibrahim ALamari, Yousef Alsenusi ALmabsout

69-80
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Review

Review Article Olive Fruit Fly Bacterocera Oleae Infestation of Olives: Effect on Quality and Detection in Olive Oil

Ayed Amr, Monther Sadder, Nawal Sakarneh

81-94
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Functional Role of Essential Oils as Antimicrobial and Antioxidat Agents in Food Industry: A Review

Doaa Al-Refaie , Ghadeer F. Mehyar , Mohammad Shahein

70-88
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Yield Stability and Quality of Wheat (Triticum spp.) and Barley (Hordeum Vulgare) Populations Evolving under Different Microenvironments: A review

Amal Al-Khatib, Omar Kafawin , Stefania Grando

89-104
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