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Animal Sciences and Industry

Publications


Bize, M., Smith, B., Aramouni, F. and Bean, S. 2016. "The Effects of Egg and Diacetyl Tartaric Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread'. Journal of Food Science. JDFS-2016-1325 R1. 7JFS: Sensory and Food Quality.

Smith, B., Bean, S., Selling, G., Sessa, D. and Aramouni, F. 2016. "Effect of salt and ethanol addition on zein-starch dough and bread quality". Journal of Food Science JFDS-2016-1334.R1 8JFS: Food Chemistry.

Marston, K., Khouryieh, H. and Aramouni, F. 2015. Effect of heat treatment of srghum flour on the functional properties of gluten-free bread and cake. LWT-Food Science and Technology 65 (2016)637-644

B. Smith, S. Bean, G. Selling, D. Sessa, F. Aramouni. Role of non-covalent interactions in the production of visco-elastic material from zein. Food Chemistry, March 2014.

M. Winger, H. Khouryieh, F. Aramouni and T. Herald. Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla. Journal of Food Quality. April 2014.

H. Khouryieh, G. Puli, K. Williams, F. Aramouni. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilized oil-in-water emulsions. Food Chemistry. July 2014.

H. Khouryieh.; F. Aramouni. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment. Food Science and Technology International. Accepted. October 2014.

F. Aramouni, T. Herald, and M. Abu Ghoush. Development of a non-commercial sugar-free barbecue sauce. Emirates Journal of Food and Agriculture, April 2013.

Physical and Sensory Characteristics of Cookies Prepared with Flaxseed Flour. Hanna Khouryieh and Fadi Aramouni. 2012. J Sci Food Agric 2012; 92:2366-2372

Effect of HPMC on the Quality of Wheat-Free Bread Made from Carob Germ Flour-Starch Mixtures. 2012. B.M.Smith S.R. Bean, T.J. Herald and F.M. Aramouni. Journal of Food Science. Vol 77, Nr 6, 2012

Physical and Sensory Characteristics of Cookies Prepared with Flaxseed Flour. Hanna Khouryieh and Fadi Aramouni. 2012. J Sci Food Agric 2012; 92:2366-2372

Effect of HPMC on the Quality of Wheat-Free Bread Made from Carob Germ Flour-Starch Mixtures. 2012. B.M.Smith S.R. Bean, T.J. Herald and F.M. Aramouni. Journal of Food Science. Vol 77, Nr 6, 2012

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 Aramouni. 2012. Journal of Cereal Science 55 (2012) 31-36

Development of a Non-Commercial Sugar-Free Barbecue Sauce. Mahmoud Abughoush, Fadi Aramouni and Tom Herald. 2012. Accepted. International Journal of Food Science and Technology.

Smith, B., Bean, S., Schober T. Tilley, M. Herald, T., and Aramouni, F. 2010. Characterization of the Composition and Molecular Weight Distribution of Carob Germ Protein Fractions. J. Agric Food Chem. 58 (13), pp 7794–7800

Aramouni, F. and Abughoush, M. 2010. Physiochemical and Sensory Characteristics of no bake wheat-soy snack bars. Journal of the Food Science and Agriculture.

Kohrs, Dane; Herald, Thomas J., Aramouni, Fadi and Abu-Ghoush, Mahmoud H. 2010. Evaluation of Egg Replacers in a Yellow Cake System. Emir.Journal of Food Agri. 22 (5):340-352