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Dr. Mohammed Isam Yamani
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Theses/Dissertations Supervision
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Academic Information
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Theses/Dissertations Supervision
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Title
Supervisor/s
Student Name
Specialization
Level
Year
Published or not?
Publisher / Journal
Published or not
A study of predominate microorganisms in the fermented milk used in jameed production
2006.
No
Study of addition of some dried fruit extracts on the growth and stability of bifidobacteria in different milk types
2005.
No
Investigation on heat- treatment and packaging of labaneh as a means of preservation
2004
No
Effect of the addition of yoghurt whey to cow’s milk on curd formation and the effect of direct pasteurization on quality and safety of white brined cheese.
1992.
No
Levels of lead and cadmium in fresh milk, milk powder and infant milk formulas in the Jordanian market
1993.
No
A study towards the simplification of the Californian method for the production of black table olives using two local cultivars
1994.
No
A study of the effect of different combinations of pH and salt concentrations of the brine on the storage ability and sensory quality of boiled white cheese (nabulsi)
1994.
No
A study of canning as a method for preservation of nabulsi cheese
1999.
No
A study of the optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
1999.
No
An analysis of the attitudes of food plants administrations toward the adoption of quality management systems
2003
No
Effect of yeasts on the quality and shelf life of labaneh
1990.
No
A study on the microbial quality of a sample of hoummos b’tehineh (chickpea dip) produced in Jordan.
1992.
No
A study on the use of yoghurt starter culture bacteria for the detection of antibiotic residues in milk.
1994.
No
A study on the use of non-automatic rotor washing machine for the separation of fat from yoghurt used in jameed production.
1995.
No
A study on the microbiology and major components of lupine (Lupinus spp.) seeds debittered by steeping in water.
1996.
No
Production of low-sodium fermented cucumbers and turnips.
1996.
No
The use of sorbate and benzoate salts to inhibit the growth of yeasts in labaneh
1996.
No
The use of salt tolerant lactic acid bacteria in the production of white boiled cheese
. 1996.
No
Effect of the application of hazard analysis critical control point (HACCP) system in the production of hoummos and labaneh on their microbial quality
. 1998.
No
A study of the use of yeasts in the production of fermented cucumbers
1998.
No
A study of the halophilic bacteria of nabulsi cheese, and their effect on the quality of the product
1998.
No
Effect of citric and acetic acid and salt on histamine production by members of Enterobacteriaceae in canned tuna after opening
1999.
No
A study of the microbial and chemical quality of drinking water in selected areas in Amman
2000.
No
The nutritive value and safety of some selected street foods in Amman, Jordan
2000.
No
A study of the microbiological quality of tahina manufactured in Jordan
2001
No
A microbiological study of eggplants fermented in olive oil (Magdoose)
2003
No
A study of the microbial quality of bottled water sold in Jordan
2003
No
A study of the microbiological quality of some traditional beverages consumed in Jordan
2003.
No
Prevalence of Salmonella in table eggs in Jordan
2003
No
A microbiological study of fermented chopped red pepper (shatta)
2003.
No
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