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Year | Number of Results |
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2016 | 1 |
2017 | 1 |
2018 | 1 |
2022 | 2 |
2024 | 0 |
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Page 1
Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours.
Foods. 2022 Oct 17;11(20):3237. doi: 10.3390/foods11203237.
Foods. 2022.
PMID: 37220068
Free PMC article.
Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.
Maghaydah S, Alkahlout A, Abughoush M, Al Khalaileh NI, Olaimat AN, Al-Holy MA, Ajo R, Choudhury I, Hayajneh W.
Maghaydah S, et al. Among authors: ajo r.
Foods. 2022 Mar 31;11(7):1022. doi: 10.3390/foods11071022.
Foods. 2022.
PMID: 35407109
Free PMC article.
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Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad.
Al-Rousan WM, Olaimat AN, Osaili TM, Al-Nabulsi AA, Ajo RY, Holley RA.
Al-Rousan WM, et al. Among authors: ajo ry.
Food Microbiol. 2018 Aug;73:61-66. doi: 10.1016/j.fm.2018.01.001. Epub 2018 Jan 2.
Food Microbiol. 2018.
PMID: 29526227
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Pasta quality as impacted by the type of flour and starch and the level of egg addition.
Saleh M, Al-Ismail K, Ajo R.
Saleh M, et al. Among authors: ajo r.
J Texture Stud. 2017 Oct;48(5):370-381. doi: 10.1111/jtxs.12238. Epub 2016 Nov 24.
J Texture Stud. 2017.
PMID: 28967218
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