All Stories

  1. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

    Article • Food Chemistry, January 2018, Elsevier

    Hanna Khouryieh

  2. Microbiological quality and safety of fresh produce in West Virginia and Kentucky farmers’ markets and validation of a post-harvest washing practice with antimicrobials to inactivate Salmonella and Listeria monocytogenes

    Article • Food Control, September 2017, Elsevier

    Hanna Khouryieh

  3. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions

    Article • Food Chemistry, December 2016, Elsevier

    Hanna Khouryieh

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

    Article • LWT, January 2016, Elsevier

    Hanna Khouryieh

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

    Article • Food Chemistry, January 2015, Elsevier

    Hanna Khouryieh

  6. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment

    Article • Revista de Agaroquimica y Tecnologia de Alimentos, November 2014, SAGE Publications

    Hanna Khouryieh

  7. Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla

    Article • Journal of Food Quality, March 2014, Wiley

    Hanna Khouryieh

  8. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

    Article • Revista de Agaroquimica y Tecnologia de Alimentos, February 2014, SAGE Publications

    Hanna Khouryieh

  9. Physical and sensory characteristics of cookies prepared with flaxseed flour

    Article • Journal of the Science of Food and Agriculture, March 2012, Wiley

    Hanna Khouryieh

  10. Influence of mixing temperature on xanthan conformation and interaction of xanthan–guar gum in dilute aqueous solutions

    Article • Food Research International, November 2006, Elsevier

    Hanna Khouryieh

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

    Article • Journal of Food Science, August 2006, Wiley

    Hanna Khouryieh

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

    Article • Journal of Food Quality, October 2005, Wiley

    Hanna Khouryieh

  13. PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SUGAR-FREE JELLY*

    Article • Journal of Food Quality, April 2005, Wiley

    Hanna Khouryieh