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Page 1
Adult Ossabaw Pigs Prefer Fermented Sorghum Tea over Isocaloric Sweetened Water.
Animals (Basel). 2023 Oct 18;13(20):3253. doi: 10.3390/ani13203253.
Animals (Basel). 2023.
PMID: 37893977
Free PMC article.
Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours.
Pruett A, Aramouni FM, Bean SR, Haub MD.
Pruett A, et al. Among authors: aramouni fm.
Foods. 2023 Nov 21;12(23):4188. doi: 10.3390/foods12234188.
Foods. 2023.
PMID: 38231567
Free PMC article.
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Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality.
Smith BM, Bean SR, Selling G, Sessa D, Aramouni FM.
Smith BM, et al. Among authors: aramouni fm.
J Food Sci. 2017 Mar;82(3):613-621. doi: 10.1111/1750-3841.13637. Epub 2017 Feb 2.
J Food Sci. 2017.
PMID: 28152197
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Role of non-covalent interactions in the production of visco-elastic material from zein.
Smith BM, Bean SR, Selling G, Sessa D, Aramouni FM.
Smith BM, et al. Among authors: aramouni fm.
Food Chem. 2014 Mar 15;147:230-8. doi: 10.1016/j.foodchem.2013.09.152. Epub 2013 Oct 9.
Food Chem. 2014.
PMID: 24206711
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Physicochemical and sensory characteristics of no-bake wheat-soy snack bars.
Aramouni FM, Abu-Ghoush MH.
Aramouni FM, et al.
J Sci Food Agric. 2011 Jan 15;91(1):44-51. doi: 10.1002/jsfa.4134. Epub 2010 Aug 24.
J Sci Food Agric. 2011.
PMID: 20737416
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The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.
Bize M, Smith BM, Aramouni FM, Bean SR.
Bize M, et al. Among authors: aramouni fm.
J Food Sci. 2017 Jan;82(1):194-201. doi: 10.1111/1750-3841.13574. Epub 2016 Dec 14.
J Food Sci. 2017.
PMID: 27973752
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Growth of Clostridium sporogenes PA 3679 in Home-Style Canned Quick Breads.
Aramouni FM, Kone KK, Craig JA, Fung DYC.
Aramouni FM, et al.
J Food Prot. 1994 Oct;57(10):882-886. doi: 10.4315/0362-028X-57.10.882.
J Food Prot. 1994.
PMID: 31121687
Free article.
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