Author

Yanal Albawarshi

Observed name: Y. Albawarshi

Institutions: Zarqa University, Al-Balqa Applied University

Observed institutions: Zarqa University, Al-Balqa Applied University

ORCID: 0000-0001-5324-6053

Observed ORCID: 0000-0001-5324-6053

OpenAlex ID: A5009271965

Simultaneous Determination of B1, B2, B3, B6, B9, and B12 Vitamins in Premix and Fortified Flour Using HPLC/DAD: Effect of Detection Wavelength

2022 · Y. Albawarshi, A. Amr, et al. · Journal of Food Quality · 24

Lethality of high hydrostatic pressure processing on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in low salt white brined cheese: D-value

2023 · Mohammad H. Shahein, Ayed S. Amr, et al. · International Dairy Journal · 10

Antimicrobial Effect of Cyclamen persicum Tuber Extracts Against Bacteria and Candida Species

2019 · Mu’ad Al-zuabe, Yazan Ismail, et al. · Journal of Pure and Applied Microbiology · 6

Competitive extraction of Li, Na, K, Mg and Ca ions from acidified aqueous solutions into chloroform layer containing diluted alkyl phosphates

2020 · Bassam I. El-Eswed, Mahmoud Sunjuk, et al. · Journal of Colloid and Interface Science · 5

Non-thermal shelf-life extension of fresh hummus by high hydrostatic pressure and refrigerated storage

2025 · Mohammad Shahein, Yanal Albawarshi, et al. · Discover Food · 3

Utilization of encapsulating, anti-oxidizing, and green capping features of metakaolin based geopolymers for Mn, Cr and Co salts in catalytic degradation of dyes

2025 · Bassam El-Eswed, Yanal Albawarshi · Applied Clay Science · 3

Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters

2023 · Ashraf M. Al-khamaiseh, Ayed S. Amr, et al. · Food Bioscience · 3

The role of surface hydroperoxyl copper (I) in degradation of Congo red pollutant using copper oxide composites

2024 · B. El-Eswed, J. N. Dawoud, et al. · International Journal of Environmental Science and Technology · 1

Impact of proofing and baking parameters on B complex vitamins retention of Arabic flatbread produced from wheat flour with different extraction rates

2026 · Ashraf M. Al-Khamaiseh, Mohammad H. Shahein, et al. · Czech Journal of Food Sciences

Leveraging Natural Fermentation: A Tailored Poolish Dough Technique for Enhancing the Quality, Texture, and Shelf‐Life of Arabic Flatbread

2026 · Ashraf M. Al-khamaiseh, Mohammad H. Shahein, et al. · Journal of Food Processing and Preservation

Works count: 10

Citation count: 55

H-index: 4

I10-index: 2