| Determination of benzoic and sorbic acids in labaneh by high-performance liquid chromatography GF Mihyar, AK Yousif, MI Yamani Journal of food composition and analysis 12 (1), 53-61, 1999 | 69 | 1999 |
| Yeast flora of labaneh produced by in-bag straining of cow milk set yogurt MI Yamani, MM Abu-Jaber Journal of Dairy Science 77 (12), 3558-3564, 1994 | 63 | 1994 |
| Resistance of yeast flora of labaneh to potassium sorbate and sodium benzoate GF Mihyar, MI Yamani Journal of dairy science 80 (10), 2304-2309, 1997 | 49 | 1997 |
| Microbiological quality of soft white cheese produced traditionally in Jordan MA Haddad, MI Yamani J Food Process Technol 8 (12), 706-712, 2017 | 46 | 2017 |
| Development of a histidine decarboxylase medium and its application to detect other amino acid decarboxylases MI Yamani, F Untermann International Journal of Food Microbiology 2 (5), 273-278, 1985 | 34 | 1985 |
| Microbiological quality of sous and tamarind, traditional drinks consumed in Jordan RA Nassereddin, MI Yamani Journal of food protection 68 (4), 773-777, 2005 | 33 | 2005 |
| A simple test for the detection of antibiotics and other chemical residues in ex-farm milk MI Yamani, LMA Al-Kurdi, MSY Haddadin, RK Robinson Food Control 10 (1), 35-39, 1999 | 32 | 1999 |
| Microbial quality of hoummos (chickpea dip) commercially produced in Jordan MI Yamani, BA Al-Dababseh Journal of food protection 57 (5), 431-435, 1994 | 30 | 1994 |
| Effect of chemical preservatives on the shelf life of hummus during different storage temperatures MI Yamani, GF Mehyar Jordan Journal of Agricultural Sciences 7 (1), 19-31, 2011 | 23 | 2011 |
| Microbiological quality of tehena and development of a generic HACCP plan for its production. MI Yamani, JK Isa | 23 | 2006 |
| The isolation of salt‐tolerant lactic acid bacteria from ovine and bovine milks for use in the production of Nabulsi cheese MI Yamani, AA AL‐NABULSI, MS Haddadin, RK Robinson International journal of dairy technology 51 (3), 86-89, 1998 | 22 | 1998 |
| In-bag steaming of white brined cheese as a method for preservation. MA Humeid, SK Tukan, MI Yamani | 22 | 1990 |
| The differential enumeration of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus in yogurt and labneh … MI Yamani, SA Ibrahim International Journal of Dairy Technology 49 (4), 103-108, 1996 | 18 | 1996 |
| Fermentation of brined turnip roots using Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures MI Yamani World Journal of Microbiology and Biotechnology 9, 176-179, 1993 | 17 | 1993 |
| Development of a probiotic soft white Jordanian cheese MA Haddad, M Yamani, K Abu-Alruz American-Eurasian Journal of Agricultural and Environmental Sciences. Sci 15 …, 2015 | 13 | 2015 |
| Histamine formation by Proteus species in tunafish (author's transl) MI Yamani, D Dickertmann, F Untermann Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. 1. Abt. Originale …, 1981 | 13 | 1981 |
| Probiotic supplementation induces remission and changes in the immunoglobulins and inflammatory response in active ulcerative colitis patients: a pilot, randomized, double … LM Agraib, MI Yamani, R Tayyem, AT Abu-Sneineh, YM Rayyan Clinical Nutrition ESPEN 51, 83-91, 2022 | 12 | 2022 |
| Effect of dried dates extract on the growth and viability of Bifidobacteria in different milk types MA Al-Rwaily, SM Herzallah, MA Humeid, MI Yamani Pakistan Journal of Nutrition 4 (3), 142-147, 2005 | 12 | 2005 |
| Food Traceability in Jordan: Current Perspectives MA Haddad, MI Yamani, J Da'san MM, M Obeidat, SM Abu-Romman, ... Springer, 2021 | 10 | 2021 |
| Yoghurt whey medium for food‐borne yeasts MI YAMANI International journal of food science & technology 28 (1), 111-116, 1993 | 10 | 1993 |
