Taha Rababah - Concepedia

Author

Taha Rababah

Jordan University of Science and Technology ORCID

Also Known As

Rababah, Taha M., T Rababah, T. M. Rababah, T. RABABAH, T. Rababah, T.M. RABABAH, T.M. Rababah, TAHA M. RABABAH, Taha M. RABABAH, Taha M. Rababah

176

Publications

Citations

H-Index

116

Concepts

All Affiliations

Jordan University of Science and Technology McGill University University of Florida University of Illinois Urbana-Champaign King Saud University

About

Taha Rababah is an author at Jordan University of Science and Technology specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	23	40	1.7K
2	Medicine	17	21	645
3	Engineering	16	22	1.2K
4	Natural Sciences	4	4	579
5	Education	2	2	119

Taha Rababah

Publications

4.4K

Citations

H-Index

Page 1

	Year	Citations
Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments Shanshan Jiang, Junzhou Ding, Juan E. Andrade, Ultrasonics Sonochemistry Pea ProteinEngineeringBiochemistryPower UltrasoundNatural Sciences	2017	501
Total Phenolics and Antioxidant Activities of Fenugreek, Green Tea, Black Tea, Grape Seed, Ginger, Rosemary, Gotu Kola, and Ginkgo Extracts, Vitamin E, and<i>tert</i>-Butylhydroquinone Taha Rababah, Navam Hettiarachchy, Ronny Horax Journal of Agricultural and Food Chemistry	2004	274
Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits Taha Rababah, Majdi Al‐Mahasneh, Isra Kilani, Journal of the Science of Food and Agriculture	2011	155
Optimisation, characterisation and quantification of phenolic compounds in olive cake Muhammad H. Alu’datt, Inteaz Alli, Khalil Ereifej, Food Chemistry Food ChemistryPolyphenolicsOlive CakeFood AnalysisFood Quality	2010	152
Effect of moisture content on some physical properties of green wheat Majdi Al‐Mahasneh, Taha Rababah Journal of Food Engineering EngineeringGreen WheatMoisture ContentBotanyCrop Science	2006	151
Effect of Ascorbic Acid and Dehydration on Concentrations of Total Phenolics, Antioxidant Capacity, Anthocyanins, and Color in Fruits Taha Rababah, Khalil Ereifej, Luke R. Howard Journal of Agricultural and Food Chemistry	2005	127
Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Food Chemistry Food ChemistryPhenolic CompoundsFood Bioactive CompoundWine PerceptionPhytochemistry	2013	123
Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate Taha Rababah, Fawzi Banat, Anfal Rababah, Journal of Food Science	2010	119
Encapsulation-based technologies for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and health-promoting ingredients Muhammad H. Alu’datt, Mohammad Alrosan, Sana Gammoh, Food Bioscience Food ChemistryHealth-promoting IngredientsEdible FilmFood Bioactive CompoundEdible Packaging	2022	108
Antioxidant activities, total phenolics and HPLC analyses of the phenolic compounds of extracts from common Mediterranean plants Taha Rababah, Khalil Ereifej, Ranya Esoh, Natural Product Research	2011	98

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