Fadi M. Aramouni: search on Z-Library

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1

Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

Marston, Kathryn, Khouryieh, Hanna, Aramouni, Fadi

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 1.39 MB

english, 2016

2

Development of a non-commercial sugar-free barbecue sauce

Aramouni, Fadi, Herald, Thomas, Abughoush, Mahmoud

Journal:

Emirates Journal of Food and Agriculture

Year:

2013

Language:

english

File:

PDF, 241 KB

english, 2013

3

Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy

Mahmoud Abu-Ghoush, Thomas J. Herald, Floyd Dowell, Feng Xie, Fadi M. Aramouni, Chuck Walker

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 228 KB

english, 2008

4

Physical and sensory characteristics of cookies prepared with flaxseed flour

Hanna Khouryieh, Fadi Aramouni

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 101 KB

english, 2012

5

Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis

Mahmoud Abu-Ghoush, Thomas J Herald, Floyd Dowell, Feng Xie, Fadi M Aramouni, Ronald Madl

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 318 KB

english, 2008

6

The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread

Bize, Magali, Smith, Brennan M., Aramouni, Fadi M., Bean, Scott R.

Journal:

Journal of Food Science

Year:

2017

Language:

english

File:

PDF, 915 KB

english, 2017

7

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit ( Artocarpus altilis ) Flour

Clark, Elizabeth A., Aramouni, Fadi M.

Journal:

Journal of Food Quality

Year:

2018

Language:

english

File:

PDF, 1.25 MB

english, 2018

8

COMPARISON STUDY OF EGG YOLKS AND EGG ALTERNATIVES IN FRENCH VANILLA ICE CREAM

THOMAS J. HERALD, FADI M. ARAMOUNI, MAHMOUD H. ABU-GHOUSH

Journal:

Journal of Texture Studies

Year:

2008

Language:

english

File:

PDF, 190 KB

english, 2008

9

Physicochemical and sensory characteristics of no-bake wheat–soy snack bars

Fadi M Aramouni, Mahmoud H Abu-Ghoush

Journal:

Journal of the Science of Food and Agriculture

Year:

2011

Language:

english

File:

PDF, 426 KB

english, 2011

10

Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system

Liman Liu, Thomas J. Herald, Donghai Wang, Jeff D. Wilson, Scott R. Bean, Fadi M. Aramouni

Journal:

Journal of Cereal Science

Year:

2012

Language:

english

File:

PDF, 235 KB

english, 2012

11

Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality

Smith, Brennan M., Bean, Scott R., Selling, Gordon, Sessa, David, Aramouni, Fadi M.

Journal:

Journal of Food Science

Year:

2017

Language:

english

File:

PDF, 978 KB

english, 2017

12

Role of non-covalent interactions in the production of visco-elastic material from zein

Smith, Brennan M., Bean, Scott R., Selling, Gordon, Sessa, David, Aramouni, Fadi M.

Journal:

Year:

2014

Language:

english

File:

PDF, 1.46 MB

english, 2014

13

PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SUGAR-FREE JELLY

HANNA A. KHOURYIEH, FADI M. ARAMOUNI, THOMAS J. HERALD

Journal:

Journal of Food Quality

Year:

2005

Language:

english

File:

PDF, 73 KB

english, 2005

14

COMPARATIVE STUDY OF EGG WHITE PROTEIN AND EGG ALTERNATIVES USED IN AN ANGEL FOOD CAKE SYSTEM

MAHMOUD ABU-GHOUSH, THOMAS J. HERALD, FADI M. ARAMOUNI

Journal:

Journal of Food Processing and Preservation

Year:

2010

Language:

english

File:

PDF, 702 KB

english, 2010

15

Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model

LEANN C. FRYER, FADI M. ARAMOUNI, EDGAR CHAMBERS IV

Journal:

Journal of Food Science

Year:

1996

Language:

english

File:

PDF, 303 KB

english, 1996

16

PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM

THOMAS J. HERALD, MAHMOUD ABUGOUSH, FADI ARAMOUNI

Journal:

Journal of Texture Studies

Year:

2009

Language:

english

File:

PDF, 277 KB

english, 2009

17

PHYSICAL AND SENSORY CHARACTERISTICS OF NO-SUGAR-ADDED/LOW-FAT MUFFIN

HANNA A. KHOURYIEH, FADI M. ARAMOUNI, THOMAS J. HERALD

Journal:

Journal of Food Quality

Year:

2005

Language:

english

File:

PDF, 74 KB

english, 2005

18

Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg Substitutes

Hanna Khouryieh, Thomas Herald, Fadi Aramouni

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 279 KB

english, 2006

19

Composition and Molecular Weight Distribution of Carob Germ Protein Fractions

Smith, Brennan M., Bean, Scott R., Schober, Tilman J., Tilley, Michael, Herald, Thomas J., Aramouni, Fadi

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.28 MB

english, 2010

20

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Khouryieh, Hanna, Puli, Goutham, Williams, Kevin, Aramouni, Fadi

Journal:

Year:

2015

Language:

english

File:

PDF, 2.01 MB

english, 2015

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