Mahmoud H. Abu-Ghoush, Ph.D.
Affiliations: | 2003 | Kansas State University, Manhattan, KS, United States |
Area:
Food Science and Technology Agriculture, Agronomy AgricultureGoogle:
"Mahmoud Abu-Ghoush"Parents
Sign in to add mentor| Thomas J. Herald | grad student | 2003 | Kansas State University | |
| (Effect of antimicrobial agents and dough conditioners on the shelf -life extension and quality of Arabic flat bread as determined by near infrared spectroscopy and texture analysis.) | ||||
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Abu-Ghoush M, Samhouri M, Al-Holy M, et al. (2015) Formulation and Evaluation of Coating Content and Their Distribution on Chips Products by Automated Inspection Using Fuzzy-Based Image Processing Journal of Food Process Engineering. 40: e12302 |
| Abu-Ghoush M, Alavi S, Al-Shathri A. (2014) A Novel cooked extruded lentils analog: physical and chemical properties. Journal of Food Science and Technology. 52: 4216-25 |
| ABU-GHOUSH M, HERALD TJ, ARAMOUNI FM. (2010) 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 |
| ABU-GHOUSH M, SAMHOURI M, YASEEN E, et al. (2010) 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 |
| Samhouri M, Abu-Ghoush M, Yaseen E, et al. (2009) 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 |
| Herald TJ, Aramouni FM, Abu-Ghoush MH. (2008) Comparison study of egg yolks and egg alternatives in french vanilla ice cream Journal of Texture Studies. 39: 284-295 |
| Abu-Ghoush M, Herald TJ, Dowell F, et al. (2008) 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 |
| Abu-Ghoush M, Herald TJ, Dowell F, et al. (2008) 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 |