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Thomas J. Herald - Publications

Affiliations: 
Kansas State University, Manhattan, KS, United States 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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53 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2017 Rhodes D, Gadgil P, Perumal R, Tesso T, Herald TJ. Natural Variation and Genome-Wide Association Study of Antioxidants in a Diverse Sorghum Collection Cereal Chemistry Journal. 94: 190-198. DOI: 10.1094/Cchem-03-16-0075-R  0.328
2016 Cobb AB, Wilson GWT, Goad CL, Bean SR, Kaufman RC, Herald TJ, Wilson JD. The role of arbuscular mycorrhizal fungi in grain production and nutrition of sorghum genotypes: Enhancing sustainability through plant-microbial partnership Agriculture, Ecosystems and Environment. 233: 432-440. DOI: 10.1016/J.Agee.2016.09.024  0.321
2015 Kaufman RC, Wilson JD, Bean SR, Herald TJ, Shi YC. Development of a 96-well plate iodine binding assay for amylose content determination. Carbohydrate Polymers. 115: 444-7. PMID 25439917 DOI: 10.1016/J.Carbpol.2014.09.015  0.309
2014 Trappey EF, Khouryieh H, Aramouni F, Herald T. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional. 21: 188-202. PMID 24519987 DOI: 10.1177/1082013214523632  0.738
2014 Brewer LR, Kubola J, Siriamornpun S, Herald TJ, Shi YC. Wheat bran particle size influence on phytochemical extractability and antioxidant properties Food Chemistry. 152: 483-490. PMID 24444965 DOI: 10.1016/J.Foodchem.2013.11.128  0.307
2014 Winger M, Khouryieh H, Aramouni F, Herald T. Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla Journal of Food Quality. 37: 95-106. DOI: 10.1111/Jfq.12080  0.735
2013 Kaufman RC, Herald TJ, Bean SR, Wilson JD, Tuinstra MR. Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars. Journal of the Science of Food and Agriculture. 93: 1233-41. PMID 23011944 DOI: 10.1002/Jsfa.5890  0.34
2012 Smith BM, Bean SR, Herald TJ, Aramouni FM. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures. Journal of Food Science. 77: C684-9. PMID 22671523 DOI: 10.1111/J.1750-3841.2012.02739.X  0.374
2012 Liu L, Herald TJ, Wang D, Wilson JD, Bean SR, Aramouni FM. Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system Journal of Cereal Science. 55: 31-36. DOI: 10.1016/J.Jcs.2011.09.007  0.327
2010 Smith BM, Bean SR, Schober TJ, Tilley M, Herald TJ, Aramouni F. Composition and molecular weight distribution of carob germ protein fractions. Journal of Agricultural and Food Chemistry. 58: 7794-800. PMID 20557053 DOI: 10.1021/Jf101523P  0.312
2010 ABU-GHOUSH M, HERALD TJ, ARAMOUNI FM. COMPARATIVE STUDY OF EGG WHITE PROTEIN AND EGG ALTERNATIVES USED IN AN ANGEL FOOD CAKE SYSTEM Journal of Food Processing and Preservation. 34: 411-425. DOI: 10.1111/J.1745-4549.2008.00284.X  0.787
2010 ABU-GHOUSH M, SAMHOURI M, YASEEN E, HERALD T. FUZZY CLUSTERING MODELING AND EVALUATION OF SURFACE INTERACTIONS AND EMULSIONS OF SELECTED WHEAT PROTEIN COMBINED TO IOTA-CARRAGEENAN AND GUM ARABIC SOLUTIONS Journal of Food Process Engineering. 33: 131-149. DOI: 10.1111/J.1745-4530.2008.00324.X  0.739
2010 Jonnala RS, MacRitchie F, Herald TJ, Lafiandra D, Margiotta B, Tilley M. Protein and quality characterization of triticale translocation lines in breadmaking Cereal Chemistry. 87: 546-552. DOI: 10.1094/Cchem-02-10-0025  0.308
2009 Gajula H, Liu S, Alavi S, Herald T, Madl R, Bean SR, Tilley M. Pre-cooked fiber-enriched wheat flour obtained by extrusion: Rheological and functional properties International Journal of Food Properties. 12: 27-44. DOI: 10.1080/10942910802227017  0.387
2009 Samhouri M, Abu-Ghoush M, Yaseen E, Herald T. Fuzzy clustering-based modeling of surface interactions and emulsions of selected whey protein concentrate combined to ι-carrageenan and gum arabic solutions Journal of Food Engineering. 91: 10-17. DOI: 10.1016/J.Jfoodeng.2008.07.029  0.737
2008 Gajula H, Alavi S, Adhikari K, Herald T. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics. Journal of Food Science. 73: S173-9. PMID 18460140 DOI: 10.1111/J.1750-3841.2008.00715.X  0.318
2008 Herald TJ, Aramouni FM, Abu-Ghoush MH. Comparison study of egg yolks and egg alternatives in french vanilla ice cream Journal of Texture Studies. 39: 284-295. DOI: 10.1111/J.1745-4603.2008.00143.X  0.78
2008 Abu-Ghoush M, Herald TJ, Dowell F, Xie F, Aramouni FM, Walker C. Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy International Journal of Food Science and Technology. 43: 365-372. DOI: 10.1111/J.1365-2621.2007.01625.X  0.773
2008 Abu-Ghoush M, Herald TJ, Dowell F, Xie F, Aramouni FM, Madl R. Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis International Journal of Food Science and Technology. 43: 357-364. DOI: 10.1111/J.1365-2621.2007.01594.X  0.774
2008 Tang X, Alavi S, Herald TJ. Barrier and mechanical properties of starch-clay nanocomposite films Cereal Chemistry. 85: 433-439. DOI: 10.1094/Cchem-85-3-0433  0.309
2008 Ghoush MA, Samhouri M, Al-Holy M, Herald T. Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system Journal of Food Engineering. 84: 348-357. DOI: 10.1016/J.Jfoodeng.2007.05.025  0.381
2008 Tang X, Alavi S, Herald TJ. Effects of plasticizers on the structure and properties of starch-clay nanocomposite films Carbohydrate Polymers. 74: 552-558. DOI: 10.1016/J.Carbpol.2008.04.022  0.327
2007 Khouryieh HA, Herald TJ, Aramouni F, Bean S, Alavi S. Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions. Journal of Food Science. 72: C173-81. PMID 17995797 DOI: 10.1111/J.1750-3841.2007.00287.X  0.746
2007 Samhouri M, Abughoush M, Herald T. Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System International Journal of Food Engineering. 3. DOI: 10.2202/1556-3758.1255  0.372
2007 Khouryieh HA, Herald TJ, Aramouni F, Alavi S. Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: Effect of salt concentration on the polymer interactions Food Research International. 40: 883-893. DOI: 10.1016/J.Foodres.2007.03.001  0.752
2007 Higiro J, Herald TJ, Alavi S, Bean S. Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt Food Research International. 40: 435-447. DOI: 10.1016/J.Foodres.2006.02.002  0.339
2006 Khouryieh H, Herald T, Aramouni F. Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg Substitutes Journal of Food Science. 71: S433-S437. DOI: 10.1111/J.1750-3841.2006.00060.X  0.749
2006 Khouryieh HA, Herald TJ, Aramouni F, Alavi S. Influence of mixing temperature on xanthan conformation and interaction of xanthan-guar gum in dilute aqueous solutions Food Research International. 39: 964-973. DOI: 10.1016/J.Foodres.2006.06.001  0.744
2006 Higiro J, Herald TJ, Alavi S. Rheological study of xanthan and locust bean gum interaction in dilute solution Food Research International. 39: 165-175. DOI: 10.1016/J.Foodres.2005.07.011  0.322
2006 Singh H, MacRitchie F, Kim Y, Madl RL, Herald TJ. Functional modification of vital wheat gluten with corn syrup using hydrothermal treatment Journal of the Science of Food and Agriculture. 86: 251-257. DOI: 10.1002/Jsfa.2341  0.362
2005 Khouryieh HA, Aramouni FM, Herald TJ. Physical and sensory characteristics of no-sugar-added/low-fat muffin Journal of Food Quality. 28: 439-451. DOI: 10.1111/J.1745-4557.2005.00047.X  0.733
2005 Khouryieh HA, Aramouni FM, Herald TJ. Physical, chemical and sensory properties of sugar-free jelly Journal of Food Quality. 28: 179-190. DOI: 10.1111/J.1745-4557.2005.00014.X  0.756
2005 Khatib KA, Herald TJ, Muiño PL. The characterization of soybean varieties by fluorescence spectroscopy International Journal of Food Science and Technology. 40: 545-555. DOI: 10.1111/j.1365-2621.2005.00974.x  0.754
2005 Yaseen EI, Herald TJ, Aramouni FM, Alavi S. Rheological properties of selected gum solutions Food Research International. 38: 111-119. DOI: 10.1016/J.Foodres.2004.01.013  0.755
2002 Khatib KA, Aramouni FM, Herald TJ, Boyer JE. Physicochemical characteristics of soft tofu formulated from selected soybean varieties Journal of Food Quality. 25: 289-303. DOI: 10.1111/J.1745-4557.2002.Tb01026.X  0.783
2002 Mukprasirt A, Herald TJ, Seib PA. Pasting characteristics of rice flour-based batter compared to wheat flour-based batter Journal of Food Quality. 25: 139-154. DOI: 10.1111/J.1745-4557.2002.Tb01014.X  0.781
2002 Khatib KA, Aramouni FM, Herald TJ, Setser CS, Boyer JE. Sensory analysis and storage stability of flavored soybean spreads produced from hot-ground soymilk Journal of Food Quality. 25: 117-138. DOI: 10.1111/J.1745-4557.2002.Tb01013.X  0.772
2002 Khatib KA, Herald TJ, Aramouni FM, MacRitchie F, Schapaugh WT. Characterization and functional properties of soy β-conglycinin and glycinin of selected genotypes Journal of Food Science. 67: 2923-2929. DOI: 10.1111/J.1365-2621.2002.Tb08839.X  0.773
2001 Riblett AL, Herald TJ, Schmidt KA, Tilley KA. Characterization of β-conglycinin and glycinin soy protein fractions from four selected soybean genotypes Journal of Agricultural and Food Chemistry. 49: 4983-4989. PMID 11600055 DOI: 10.1021/Jf0105081  0.349
2001 Mukprasirt A, Herald TJ, Boyle DL, Boyle EA. Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks. Poultry Science. 80: 988-96. PMID 11469667 DOI: 10.1093/Ps/80.7.988  0.786
2001 Schmidt KA, Herald TJ, Khatib KA. Modified wheat starches used as stabilizers in set-style yogurt Journal of Food Quality. 24: 421-434. DOI: 10.1111/J.1745-4557.2001.Tb00620.X  0.769
2001 Obuz E, Herald TJ, Rausch K. Characterization of extruded plant protein and petroleum-based packaging sheets Cereal Chemistry. 78: 97-100. DOI: 10.1094/Cchem.2001.78.1.97  0.381
2000 Adapa S, Dingeldein H, Schmidt KA, Herald TJ. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers Journal of Dairy Science. 83: 2224-2229. PMID 11049062 DOI: 10.3168/Jds.S0022-0302(00)75106-X  0.31
2000 Mukprasirt A, Herald TJ, Boyle DL, Rausch KD. Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis. Poultry Science. 79: 1356-63. PMID 11020085 DOI: 10.1093/Ps/79.9.1356  0.783
2000 Mansoubi HA, Aramouni FM, Herald TJ. Comparison among gluten, maltodextrin, and soybean oil coatings as flavor carriers on pita chips Journal of Food Quality. 23: 465-477. DOI: 10.1111/J.1745-4557.2000.Tb00572.X  0.333
2000 Mukprasirt A, Herald TJ, Flores RA. Rheological characterization of rice flour-based batters Journal of Food Science. 65: 1194-1199. DOI: 10.1111/J.1365-2621.2000.Tb10264.X  0.766
1999 Herald TJ, Schmidt KA. Changes in the textural quality of selected cheese types as a result of frozen storage Kansas Agricultural Experiment Station Research Reports. 59-63. DOI: 10.4148/2378-5977.2953  0.367
1998 Hachmeister KA, Herald TJ. Thermal and Rheological Properties and Textural Attributes of Reduced-Fat Turkey Batters Poultry Science. 77: 632-638. PMID 9565249 DOI: 10.1093/Ps/77.4.632  0.377
1998 Atughonu AG, Zayas JF, Herald TJ, Harbers LH. Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives Journal of Food Quality. 21: 223-238. DOI: 10.1111/J.1745-4557.1998.Tb00518.X  0.377
1998 Atughonu AG, Zayas JF, Herald TJ, Harbers LH. Thermo‐Rheological Properties And Cooking Yield Of Sausage‐Type Products As Affected By Levels Of Fat And Added‐Water Journal of Food Quality. 21: 129-143. DOI: 10.1111/J.1745-4557.1998.Tb00510.X  0.306
1997 Huang S, Herald TJ, Mueller DD. Effect of Electron Beam Irradiation on Physical, Physicochemical, and Functional Properties of Liquid Egg Yolk during Frozen Storage Poultry Science. 76: 1607-1615. DOI: 10.1093/Ps/76.11.1607  0.307
1996 Wong YC, Herald TJ, Hachmeister KA. Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties Poultry Science. 75: 803-808. PMID 8737848 DOI: 10.3382/Ps.0750803  0.312
1996 Wong YC, Herald TJ, Hachmeister KA. Evaluation of mechanical and barrier properties of protein coatings on shell eggs Poultry Science. 75: 417-422. DOI: 10.3382/Ps.0750417  0.327
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