| Chemical characteristic and sensory evaluation of biscuit enriched with wheat germ and the effect of storage time on the sensory properties for this product KM Al-Marazeeq, MM Angor Food and Nutrition Sciences 8 (2), 189-195, 2017 | 35 | 2017 |
| Reducing fat content of fried potato pellet chips using carboxymethyl cellulose and soy protein isolate solutions as coating films MM Angor Journal of Agricultural Science 8 (3), 162-168, 2016 | 33 | 2016 |
| Attributes of low‐fat beef burgers made from formulations aimed at enhancing product quality MM Angor, BM AL‐ABDULLAH Journal of Muscle Foods 21 (2), 317-326, 2010 | 27 | 2010 |
| Impact of different irrigation levels and harvesting periods on the quantity and quality of Navel oranges (Citrus sinensis) and fruit juice WMM Al-Rousan, RY Ajo, MM Angor, T Osaili, NM Bani-Hani Journal of Food, Agriculture and Environment 10 (2), 115-119, 2012 | 25 | 2012 |
| Reducing fat uptake during deep-frying of minced chicken meat-balls by coating them with different materials, either alone or in combination. BM Al-Abdullah, MM Angor, KM Al-Ismail, RY Ajo Italian Journal of Food Science 23 (3), 2011 | 24 | 2011 |
| Effect of nitrite substitution with olive leaves extract on color and sensory properties of beef mortadella K Al Marazzeq, M Haddadin, B Al Abdullah, M Angor Journal of Agricultural Science 7 (12), 120, 2015 | 15 | 2015 |
| Application of whey protein and whey protein isolate as edible coating films on potato pellets chips to reduce oil uptake during deep frying MM Angor Contemporary Engineering Sciences 7 (34), 1839-1851, 2014 | 14 | 2014 |
| Effect of starchy coating films on the reduction of fat uptake in deep-fat fried potato pellet chips. MM Angor, R Ajo, W Al-Rousan, B Al-Abdullah Italian Journal of Food Science 25 (1), 2013 | 11 | 2013 |
| Evaluation of the shelf life of packaged roast beef and some treatments for its extension T Maayah, M Angor, K Al-Marazeeq, B Al-Abdullah Food and Nutrition Sciences 7 (3), 205-213, 2016 | 5 | 2016 |
| Development and characterization of nutritious gluten-free doughnuts with lupin and inulin flours H Al-Othman, S Maghaydah, M Abughoush, AN Olaimat, MA Al-Holy, ... Foods 11 (20), 3237, 2022 | 4 | 2022 |
| Effect of lockdown in the COVID-19 pandemic on dietary habits and self-medication practice in people living in jordan MM Angor, AO Nawasreh International Journal of Nutrition, Pharmacology, Neurological Diseases 12 …, 2022 | 3 | 2022 |
| Effect of application rate of urea on the Growth, Bulb Yield and Quality of Onion (Allium cepa L.) grown under semiarid conditions of North Jordan JA Al-Tabbal, MM Angor, RY Ajo, AH Al-Fraihat, MA Haddad | 3 | 2017 |
| Effect of application rate of urea on the Growth, Bulb Yield and Quality of Onion (Allium cepa L.) grown under semiarid conditions of North Jordan JA Al-Tabbal, MM Angor, RY Ajo, AH Al-Fraihat, MA Haddad Journal of Food, Agriculture & Environment 10 (2), 1 1 5 - 1 1 9 ., 2017 | 3 | 2017 |
| Meat fat replacement with olive oil BM Al-Abdullah, KM Al-Ismail, K Al-Mrazeeq, M Angor, R Ajo Olive oil–constituents, quality, health properties and bioconversions, 437-446, 2002 | 3 | 2002 |
| Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients AN Olaimat, WM Al-Rousan, KM Al-Marazeeq, TM Osaili, RY Ajo, M Angor, ... Journal of the Saudi Society of Agricultural Sciences 22 (7), 413-419, 2023 | 2 | 2023 |
| Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying M Angor Frontiers in Sustainable Food Systems 7, 1156316, 2023 | 2 | 2023 |
| Physicochemical and sensory properties of Jameed Enriched with orange albedo and apple peel powder MM Angor African Journal of Food, Agriculture, Nutrition and Development 23 (2 …, 2023 | 2 | 2023 |
| PHYSIOCHEMICAL PROPERTIES AND NUTRITIONAL PROFILE OF MEDITERRANEAN OAK ACORN ADZVBN Ajo RY, Al-Rousan WM, Rababah T, Maghaydah S, Angor MM Afr. J. Food Agric. Nutr. Dev 20 (5), 16371-16385, 2020 | 2 | 2020 |
| Fortification of Al-Jameed Bouillon by Adding Barley and Wheat Bran and Study its Effect on Chemical and Sensory Properties MM Angor Advance Journal of Food Science and Technology 14 (1), 29-32, 2018 | 2 | 2018 |
| Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ MAAMMA Khaled M. Al-Marazeeq Advance Journal of Food Science and Technology 13 (4), 178-181, 2017 | 2* | 2017 |
