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United States Department of Agriculture

Agricultural Research Service

Herald Publications
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2014 Publications

 

Aramouni, F., Herald, T. J. and Abu Ghoush, M.  2014.  Development of a non-commercial sugar-free barbecue sauce.  Emir. J. Food Agric.  25(7):509-515.

 

Brewer, L. R., Kubola, J., Siriamornpun, S., Herald, T. J. and Shi, Y. C.  2014.  Wheat bran particle size influence on phytochemical extractability and antioxidant properties.  Food Chem.  152:483-490.

 

Frederick Trappey, E., Khouryieh, H., Aramouni, F. and Herald, T. J.  2014. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Sci. Tech. Intern. DOI:  10.1177/108201321452363.

 

Herald, T. J., Gadgil, P., Perumal, R., Bean, S. and Wilson, J. D.  2014. High-throughput micro-plate HCl-vanillin assay for screening tannin content in sorghum grain.  J Sci Food Agric. 94:2133-2136.  DOI 10.1002/jsfa.6538

 

Kaufman, R. C., Wilson, J. D., Bean, S. R., Herald, T. J. and Shi, Y. C. 2014. Development of a 96-well plate iodine binding assay for amylose content determination. Carb. Polymers. http://dx.doi.org/10.1016/j.carbpol.2014.09.015

 

Khatib, K. A., Herald, T. J., Tilley, M. and Prakash, O. 2014. Beta-conglycinin and glycinin soy protein fractions differentiated using high resolution H-NMR spectroscopy. Int. Food Sci. Tech. (Submitted)

Khouryieh, H., Aramouni, F., Winger, M. and Herald, T. J.  2014.  Sorghum grain and flour characterization and evaluation in gluten-free flour tortilla.  J. Food Quality. 37(2):95-106.

 

Liu, L., Herald, T. J., Wang, D., Bean, S. R., Wilson, J. D. and Aramouni, F.  2014.  Evaluation of four sorghum hybrid flours used in formulating gluten-free noodles. Cereal Chem.  (Submitted)

 

Wilson, J. D., Kaufman, R. C., Frederick, E., Seabourn, B. W. and Herald, T. J. 2014. Utilizing the SDmatic for measuring starch damage of sorghum. Cereal Chem. (Submitted).

 

Winger, M., Khouryieh, H., Aramouni, F. and Herald, T. J.  2014.  Sorghum flour characterization and evaluation in gluten-free flour tortilla.  J Food Quality.  37:95-106.

 

2013 Publications

 

Kapanigowda, M., Perumal, R., Aiken, R., Herald, T. J., Bean, S. R. and Little, C. R. 2013. Analyses of sorghum [Sorghum bicolor (L.) Moench] lines and hybrids in response to early-season planting and cool conditions.  Canadian J. Plant Sci. 93:773-784.

 

Kaufman, R. C., Herald, T. J., Bean, S. R., Wilson, J. D. and Tuinstra, M. R. 2013. Variability in tannin content, chemist and activity in a diverse group of tannin containing sorghum cultivars. J. Agric. Food Chem. 93:1233-1241.

 

2012 Publications

 

Blackwell, D. L., Herald, T. J., Bean, S. R. and Gadgil, P. 2012. Alkaline extraction of phenolic compounds from intact sorghum kernels. Inter. J. Food Sci. Tech. 47:2671-2675.

 

Herald, T. J., Gadgil, P and Tilley, M. 2012. High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour. J Sci. Food Agric. 92:2326-2331.

Kaufman, R. C., Herald, T. J., Bean, S. R., Wilson, J. D. and Tuinstra, M. R. 2012. Variability in tannin content, chemist and activity in a diverse group of tannin containing sorghum cultivars. J. Agric. Food Chem. doi: 10/1002/jsfa.5890.

Liu, L., Herald, T. J., Wang, D., Wilson, J. D., Bean, S. R. and Aramouni, F. 2012. Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. J. Cereal Sci. 55(1): 31-36.

 

Seabourn, B. W., Xiao, S., Tilley, M., Herald, T. J. and Park, S. 2012. A rapid, small-scale sedimentation method to predict breadmaking quality of hard winter wheat. Crop Sci. 52(3):1306-1315.

 

Smith, B. M., Bean, S. R., Herald, T. J. and Aramouni, F. 2012. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures. J Food Sci. 77(6):C684-689.

 

2011 Publications

 

 

2010 Publications

 

Abu-Ghoush, M., Herald, T. J.,  Aramouni, F.M. 2010. Comparative study of egg white protein and egg alternatives used in an angel food cake system. J. Food Proc. 34:411-425.

 

Jonnala, R. S., MacRitchie, F., Herald, T. J., Lafiandra, D., Margiotta, B. and Tilley, M.  2010. Protein and quality characterization of triticale translocation lines in breadmaking. Cereal Chem. 87(6):546-552.

 

Kohrs, D., Herald, T. J., Aramouni, F. M. and Abu-Ghoush, M. 2010. Evaluation of egg replacers In a yellow cake system. Emir. J. Food Agric. 22(5):340-352.

 

Smith, B. M., Bean, S. R., Schober, T. J., Tilley, M., Herald, T. J. and Aramouni, F.  2010.  Composition and molecular weight distribution of carob germ protein fractions.  J. Agric. Food Chem.  58:7794-7800.

 

Weeden, A., Remig, V., Holcomb, C. A., Herald, T. J. and Baybutt, R.  2010. Vitamin and mineral supplements have a nutritionally significant impact on micronutrient intakes of older adults attending senior centers. J. Nutr. Elderly. 29(2):241-254.

 

2009 Publications

 

Chen, Y.R., Seabourn, B.W., Xie, F. and Herald, T. J. 2009. A modified extensigraph method for evaluating dough properties of wheat breeding lines. Cereal Chem. 86(5):582-589.

 

Herald, T. J., Aramouni, F.M. and Abu-Ghoush, M. 2009. Physical and sensory properties of egg yolk substitutes in a model mayonnaise system. J. Tex Stud. 40:692-709.

 

Samhouri, M., Abu-Ghoush, M., Yaseen, E. and Herald, T. J. 2009. Fuzzy clustering-based modeling of surface interactions and emulsions of selected whey protein concentrate combined to l-Carrageenan and gum Arabic solutions. J of Food Eng. 91(1):10-17.

 

2008 Publications

 

Abu-Ghoush, M., Al-Mahasneh, M., Samhouri, M., Al-Holy, M. and Herald, T. J.  2008. Formulation and fuzzy modeling of viscosity of an orange-flavored carboxymethylcellulose-whey protein isolate beverage. Intern. J Food Eng. 4(7):1-13.

Abu-Ghoush, M., Samhouri, M., Al-Holy, M. and Herald, T.  J.  2008. Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system.  J Food Eng. 84:348-357.

Gajula, H., Alavi, S., Adikari, K. and Herald, T. .J. 2008.  Precooked bran-enriched wheat flour using extrusion: Dietary fiber profile and sensory characteristics.  J Food Sci.73:(4):S173-S179.

Herald, T. J., Aramouni, F.M. and Abu-Ghoush, M.H. 2008.  Comparison study of egg yolks and egg alternatives in French Vanilla ice cream.  J Tex. Stud. 39: 284-295.

 

Tang, X.Z. Alavi, S. and Herald, T. J. 2008. Effects of plasticizers on the structure and properties of starch-clay nanocomposite films. Carbohydrate Polymers. 74(3):552-558.

 

Tang, X.Z., Alavi, S. and Herald, T. J. 2008. Barrier and mechanical properties of starch-clay nanocomposite films. Cereal Chem. 85(3): 433-439.

 

2007 Publications

 

Agbisit, R., Alavi, S, Cheng, E., Herald, T. J. and Trater, A. 2007.  Relationship between microstructure and mechanical properties of cellular cornstarch extrudates. J. Tex. Studs. 38(2):199-219.

 

Higiro, J., Herald, T. J., Alavi, S. and Bean, S.R.  2007.  Rheological study of xanthan and locust bean gum interaction in dilute solution:  Effect of salt.  Food Res. Int.  40:435-447.

 

Khouryieh, H., Herald, T. J., Aramouni, F.M. and Alavi, S. 2007. Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: Effect of salt concentration on the polymer interactions.  Food Res. Intern. 40:883-893.

 

Khouryieh, H., Herald, T. J., Aramouni, F.M., Alavi, S. and Bean, S.  2007. Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solution. J. Food Sci. 72(3): C173-181.

 

Mancini, R.A. Hunt, M.C. Seyfert, M. Kropf, D.H. Hachmeister, K.A. Herald, T. J. and Johnson, D.E. 2007. Comparison of ascorbic acid and sodium erthorbate: Effects on the 24 h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres. Meat Sci. (75): 39-43.

 

Samhouri, M., Abughoush, M. and Herald, T. J. 2007. Fuzzy identification and modeling of a gum-protein emulsifier in a model mayonnaise color development system. Intern. J. Food Eng. 3(4):1- 17.

 

2006 Publications

 

Higiro, J., Herald, T. J. and Alavi, S. 2006. Rheological study of xanthan and locust bean gum interaction in dilute solution. Food Res. Inter. 39:165-175.

 


Last Modified: 9/24/2014
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