Publications by Dr. Fadi Aramouni

 

  • Aramouni, F.M., Boyle, E.A.E.Yasmin, S.. 2001 “Chemical, Microbial and Sensory Evaluation of a Frozen Kubbee Product”. J. Food Quality. 24(2001) 551-561
  • Beck, L., Aramouni, F. and Setser, C. 2002. Evaluation of Isomalt and Hydrogenated Starch Hydrolysate in Sugarless Caramel Popcorn. J. Food Quality. 25(2002) 27-37.
  • Khatib, K.A., Aramouni, F.M., Herald, T.J., and Boyer, J.E. 2002. Physical and Chemical Characteristics of Soft Tofu Formulated from Selected Soybean Varieties. Accepted.J. Food Quality.
  • Khatib, K.A., Aramouni, F.M., Setser, C.S. Herald, T.J., and Boyer, J.E. 2002. Sensory Analysis and Storage Stability of Flavored Soybean Spreads Produced from Hot- Ground Soymilk. Accepted J. Food Quality.
  • Mansoubi, H., Aramouni, F. and Herald, T. Comparison of gluten, maltodextrin , or oil coatings as flavor carriers on pita chips. 2000. Journal of Food Quality 23:465-477.


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