All Stories

  1. Water to rice ratio and cooked rice texture’s liking - internal preference mapping approach

    Article • Quality Assurance and Safety of Crops & Foods, November 2017, Wageningen Academic Publishers

    Dr Mohammed Saleh

  2. Protein-starch matrix microstructure during rice flour pastes formation

    Article • Journal of Cereal Science, February 2017, Elsevier

    Dr Mohammed Saleh

  3. Pasta quality as impacted by the type of flour and starch and the level of egg addition

    Article • Journal of Texture Studies, November 2016, Wiley

    Dr Mohammed Saleh

  4. Effects of hydrocolloids on acorn starch physical properties

    Article • Starch - Stärke, March 2016, Wiley

    Dr Mohammed Saleh

  5. Predicting farinograph parameters by rapid visco analyser pasting profile using partial least square regression

    Article • Quality Assurance and Safety of Crops & Foods, January 2016, Wageningen Academic Publishers

    Dr Mohammed Saleh

  6. Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

    Article • Cereal Chemistry, March 2015, Scientific Societies

    Dr Mohammed Saleh

  7. Effect of Stabilized Rice Bran Fractions on the Formation of Rice Flour Pasting Properties

    Article • Cereal Chemistry, November 2014, Scientific Societies

    Dr Mohammed Saleh

  8. Preservation Methods Impacted Phenolic, Flavonoid and Carotenoid Contents and Antioxidant Activities of Carrots (Daucus carota L.)

    Article • Journal of Food Processing and Preservation, October 2014, Wiley

    Dr Mohammed Saleh

  9. Influence of storage, brine concentration and in-container heat treatment on the stability of white brined Nabulsi cheese

    Article • International Journal of Dairy Technology, June 2014, Wiley

    Dr Mohammed Saleh

  10. Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

    Article • Journal of Food Science and Technology, October 2013, Springer Science + Business Media

    Dr Mohammed Saleh

  11. Broken rice kernels and the kinetics of rice hydration and texture during cooking

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

    Dr Mohammed Saleh

  12. Measurement of Conjugated Linoleic Acid (CLA) in CLA-Rich Soy Oil by Attenuated Total Reflectance−Fourier Transform Infrared Spectroscopy (ATR−FTIR)

    Article • Journal of Agricultural and Food Chemistry, November 2009, American Chemical Society (ACS)

    Dr Mohammed Saleh

  13. A Comparative Study Between the McGill #2 Laboratory Mill and Commercial Milling Systems

    Article • Cereal Chemistry, July 2009, Scientific Societies

    Dr Mohammed Saleh

  14. Milled Rice Fissure Formation Kinetics

    Article • Transactions of the ASABE, January 2009, American Society of Agricultural and Biological Engineers (ASABE)

    Dr Mohammed Saleh

  15. Development and Validation of Prediction Models for Rice Surface Lipid Content and Color Parameters Using Near-Infrared Spectroscopy: A Basis for Predicting Rice Degree of Milling

    Article • Cereal Chemistry, November 2008, Scientific Societies

    Dr Mohammed Saleh

  16. EFFECT OF PROTEIN DISRUPTION USING PROTEOLYTIC TREATMENT ON COOKED RICE TEXTURE PROPERTIES

    Article • Journal of Texture Studies, August 2007, Wiley

    Dr Mohammed Saleh

  17. Effect of Moisture Content at Harvest and Degree of Milling (Based on Surface Lipid Content) on the Texture Properties of Cooked Long-Grain Rice

    Article • Cereal Chemistry, March 2007, Scientific Societies

    Dr Mohammed Saleh