Majida Al-Wraikat, female, born on May 1989, from Amman, Jordan. She earned her B.Sc. Degree in Nutrition and Food Processing from Al-Balqa’ Applied University, Faculty of Agriculture Technology, Salt, Jordan, in June 2011. She received her MSc. From the school of Biological Sciences and Technology, Beijing Forestry University, Beijing, China in Natural Products and Functional Foods on July, 2019. She joined the School of Food Engineering and Nutritional Science of Shaanxi Normal University and earned her PhD degree in Food Biochemistry in 2023. Currently, she is a Post-Doctorate fellow researcher at the School of Food Engineering and Nutritional Science of Shaanxi Normal University, with the Xi’an Key Laboratory of Livestock Product Safety Production and Nutritional Control.
During her studies, she has been awarded the Shaanxi Normal University International Scholarship and, the Chinese Government Scholarship. She is a member of the Jordanian Agricultural Engineers Association and the Jordanian Scientific Food Center (JSFC). She participated in many projects including the National Key Research and Development Program of China. The Science and Technology Research of Shaanxi Province. Forestry Science and Technology Programs of Shaanxi Province, and Key Research and Development Program of Ningxia Hui Autonomous Region 。
Her research direction mainly focuses on Natural Products and Functional Foods. Her publications include:
Al-Wraikat Majida, Hou Chen, Zhao Guangtao, Lu Hao, Zhang Hengkai, Lei Yanan, Ali Zeshan, Li Jianke*. Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology[J]. LWT-Food Science & Technology, 2021, 145(1). (SCI一区).
Al-Wraikat M, Liu Y, Wu L, Ali Z, Li J*. Structural Characterization of Degraded Lycium barbarum L. Leaves’ Polysaccharide Using Ascorbic Acid and Hydrogen Peroxide[J]. Polymers. 2022 Mar 30;14(7):1404. (SCI一区).
Al-Wraikat M, Wang M, Wang J, Fu L, Lin S, Lu P, Shan L, Fan J, Zhang B. Degradation of polysaccharides from Lycium barbarum L. leaves improves bioaccessibility and gastrointestinal transport of endogenous minerals[J]. International Journal of Biological Macromolecules. 2022 May 1; 206:1039. (SCI一区).
Ali Z, Jatoi MA, Al-Wraikat M, Ahmed N, Li J*. Time to enhance immunity via functional foods and supplements: hope for SARS-CoV-2 outbreak[J]. Altern. Ther. Health Med. 2021 Jun 1; 27:30-44. (SCI四区).
Zhang S, Zhang D, Al-Wraikat M, Jiao Y, Liu Y. A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms. [J] Food Research International. 2024 Feb 22:114151. (SCI四区).
