| Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake K Marston, H Khouryieh, F Aramouni LWT-Food Science and Technology 65, 637-644, 2016 | 199 | 2016 |
| Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: Effect of salt concentration on the polymer interactions HA Khouryieh, TJ Herald, F Aramouni, S Alavi Food Research International 40 (7), 883-893, 2007 | 165 | 2007 |
| Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions H Khouryieh, G Puli, K Williams, F Aramouni Food chemistry 167, 340-348, 2015 | 145 | 2015 |
| Physical and sensory characteristics of cookies prepared with flaxseed flour H Khouryieh, F Aramouni Journal of the Science of Food and Agriculture 92 (11), 2366-2372, 2012 | 117 | 2012 |
| Influence of mixing temperature on xanthan conformation and interaction of xanthan–guar gum in dilute aqueous solutions HA Khouryieh, TJ Herald, F Aramouni, S Alavi Food Research International 39 (9), 964-973, 2006 | 100 | 2006 |
| Physical, chemical and sensory properties of sugar‐free jelly HA Khouryieh, FM Aramouni, TJ Herald Journal of Food Quality 28 (2), 179-190, 2005 | 96 | 2005 |
| Novel and emerging technologies used by the US food processing industry HA Khouryieh Innovative Food Science & Emerging Technologies 67, 102559, 2021 | 92 | 2021 |
| Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH C Owens, K Griffin, H Khouryieh, K Williams Food Chemistry 239, 314-322, 2018 | 85 | 2018 |
| Effect of sorghum flour composition and particle size on quality properties of gluten-free bread EF Trappey, H Khouryieh, F Aramouni, T Herald Food Science and Technology International 21 (3), 188-202, 2015 | 85 | 2015 |
| Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions PK Chityala, H Khouryieh, K Williams, E Conte Food Chemistry 212, 332-340, 2016 | 68 | 2016 |
| Sorghum Flour characterization and evaluation in gluten‐free flour tortilla M Winger, H Khouryieh, F Aramouni, T Herald Journal of Food Quality 37 (2), 95-106, 2014 | 67 | 2014 |
| Quality and sensory properties of fresh egg noodles formulated with either total or partial replacement of egg substitutes H Khouryieh, T Herald, F Aramouni Journal of Food Science 71 (6), S433-S437, 2006 | 67 | 2006 |
| Physical and sensory characteristics of no‐sugar‐added/low‐fat muffin HA Khouryieh, FM Aramouni, TJ Herald Journal of Food Quality 28 (5‐6), 439-451, 2005 | 63 | 2005 |
| Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment K Marston, H Khouryieh, F Aramouni Food Science and Technology International 21 (8), 631-640, 2015 | 62 | 2015 |
| 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 … CS KaWang Li, Jennifer Weidhaas, Lacey Lemonakis, Hanna Khouryieh, Martin ... Food Control 79, 101-108, 2017 | 58 | 2017 |
| Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars H Khouryieh, F Aramouni Food Science and Technology International 19 (6), 549-556, 2013 | 54 | 2013 |
| Influence of deacetylation on the rheological properties of xanthan–guar interactions in dilute aqueous solutions HA Khouryieh, TJ Herald, F Aramouni, S Bean, S Alavi Journal of food science 72 (3), C173-C181, 2007 | 46 | 2007 |
| Hydrocolloids as emulsifiers and stabilizers in beverage preservation M Krempel, K Griffin, H Khouryieh Preservatives and preservation approaches in beverages, 427-465, 2019 | 43 | 2019 |
| Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes K Griffin, H Khouryieh Journal of Food Engineering 277, 109893, 2020 | 36 | 2020 |
| Knowledge and Implementation of Good Agricultural Practices among Kentucky Fresh Produce Farmers D Sinkel, H Khouryieh, JK Daday, M Stone, C Shen Food Protection Trends 38 (2), pp. 111-121, 2018 | 26 | 2018 |
Cangliang ShenProfessor/Extension Specialist, West Virginia University在 mail.wvu.edu 的电子邮件经过验证
