Abu-Jdayil B - Search Results

1

The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions.

Mbye M, Ayyash M, Abu-Jdayil B, Kamal-Eldin A. Mbye M, et al. Front Nutr. 2022 Apr 19;9:868320. doi: 10.3389/fnut.2022.868320. eCollection 2022. Front Nutr. 2022. PMID: 35520282 Free PMC article. Review.

2

Characterization, bioactivities, and rheological properties of exopolysaccharide produced by novel probiotic Lactobacillus plantarum C70 isolated from camel milk.

Ayyash M, Abu-Jdayil B, Itsaranuwat P, Galiwango E, Tamiello-Rosa C, Abdullah H, Esposito G, Hunashal Y, Obaid RS, Hamed F. Ayyash M, et al. Int J Biol Macromol. 2020 Feb 1;144:938-946. doi: 10.1016/j.ijbiomac.2019.09.171. Epub 2019 Oct 28. Int J Biol Macromol. 2020. PMID: 31672637

3

Physicochemical, bioactive and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41.

Ayyash M, Abu-Jdayil B, Olaimat A, Esposito G, Itsaranuwat P, Osaili T, Obaid R, Kizhakkayil J, Liu SQ. Ayyash M, et al. Carbohydr Polym. 2020 Feb 1;229:115462. doi: 10.1016/j.carbpol.2019.115462. Epub 2019 Oct 19. Carbohydr Polym. 2020. PMID: 31826478

4

Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk.

Ayyash M, Abu-Jdayil B, Itsaranuwat P, Almazrouei N, Galiwango E, Esposito G, Hunashal Y, Hamed F, Najjar Z. Ayyash M, et al. Food Chem. 2020 Dec 15;333:127418. doi: 10.1016/j.foodchem.2020.127418. Epub 2020 Jul 4. Food Chem. 2020. PMID: 32653680

5

Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics.

Abdalla A, Abu-Jdayil B, AlMadhani S, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M. Abdalla A, et al. J Dairy Sci. 2022 Jun;105(6):4843-4856. doi: 10.3168/jds.2021-21367. Epub 2022 Apr 2. J Dairy Sci. 2022. PMID: 35379457 Free article.

6

Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.

Abdalla A, Abu-Jdayil B, Alsereidi H, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M. Abdalla A, et al. J Dairy Sci. 2022 Nov;105(11):8734-8749. doi: 10.3168/jds.2022-22144. Epub 2022 Sep 27. J Dairy Sci. 2022. PMID: 36175220 Free article.

7

Physicochemical, rheological, and bioactive properties of exopolysaccharide produced by a potential probiotic Enterococcus faecalis 84B.

Ali AH, Bamigbade G, Tarique M, Esposito G, Obaid R, Abu-Jdayil B, Ayyash M. Ali AH, et al. Int J Biol Macromol. 2023 Jun 15;240:124425. doi: 10.1016/j.ijbiomac.2023.124425. Epub 2023 Apr 17. Int J Biol Macromol. 2023. PMID: 37076064

8

Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities.

Ali AH, Abu-Jdayil B, Al Nabulsi A, Osaili T, Liu SQ, Kamal-Eldin A, Ayyash M. Ali AH, et al. J Dairy Sci. 2023 Oct;106(10):6671-6687. doi: 10.3168/jds.2023-23294. Epub 2023 Aug 9. J Dairy Sci. 2023. PMID: 37562642 Free article.

9

Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction.

Ali AH, Alsalmi M, Alshamsi R, Tarique M, Bamigbade G, Zahid I, Nazir MH, Waseem M, Abu-Jdayil B, Kamal-Eldin A, Huppertz T, Ayyash M. Ali AH, et al. J Dairy Sci. 2023 Dec;106(12):8221-8238. doi: 10.3168/jds.2023-23421. Epub 2023 Aug 23. J Dairy Sci. 2023. PMID: 37641311 Free article.

10

Structural characterization, biofunctionality, and environmental factors impacting rheological properties of exopolysaccharide produced by probiotic Lactococcus lactis C15.

Bamigbade G, Ali AH, Subhash A, Tamiello-Rosa C, Al Qudsi FR, Esposito G, Hamed F, Liu SQ, Gan RY, Abu-Jdayil B, Ayyash M. Bamigbade G, et al. Sci Rep. 2023 Oct 19;13(1):17888. doi: 10.1038/s41598-023-44728-w. Sci Rep. 2023. PMID: 37857676 Free PMC article.

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