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Fayrene L. Hamouz

Affiliations: 
Nutrition The University of Nebraska - Lincoln, Lincoln, NE 
Area:
Management Business Administration, Tests and Measurements Education, Psychometrics Psychology
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Gary L. Frantz grad student 2003 University of Nebraska - Lincoln
Lakshman Rajagopal grad student 2007 University of Nebraska - Lincoln (EduTree)

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Publications

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Cheng M, Ogbeide GA, Hamouz FL. (2011) The Development of Culinary Arts and Food Science Into a New Academic Discipline—Culinology® Journal of Culinary Science & Technology. 9: 17-26
Rajagopal L, Hamouz FL. (2009) Use of food attitudes and behaviors in determination of the personality characteristic of openness: A pilot study International Journal of Intercultural Relations. 33: 254-258
Rajagopal L, Giraud DW, Hamouz FL, et al. (2007) Carotenoid retention and sensory characteristics of selected vegetables prepared by induction stir-frying Journal of Food Quality. 30: 703-717
Nunn MD, Giraud DW, Parkhurst AM, et al. (2006) Effects of cooking methods on sensory qualities and carotenoid retention in selected vegetables Journal of Food Quality. 29: 445-457
Driskell JA, Nunn MN, Giraud DW, et al. (2006) Effects of Induction, Conventional, and Microwave Cooking on Sensory Qualities and Carotenoid Retention in Selected Vegetables Journal of the American Dietetic Association. 106
Driskell JA, Giraud DW, Sun J, et al. (1998) Retention of vitamin B-6, thiamin, vitamin E, and selenium in grilled boneless pork chops prepared at five grill temperatures Journal of Food Quality. 21: 201-210
Hamouz FL, Eilert SJ, Mandigo RW, et al. (1996) Influence Of Oven Temperature, Environment And Oven Type On Yield And Palatability Characteristics Of Canadian Back And Fresh Ham Roasts1 Foodservice Research International. 9: 41-58
Davis SL, Hamouz FL. (1996) Prediction of Grilled Boneless Pork Chop Quality Journal of the American Dietetic Association. 96
Oerman ML, Hamouz FL. (1996) The Ability of Restaurateurs to Meet the Dining Needs of Individuals With Diabetes Mellitius Journal of the American Dietetic Association. 96
Neubauer LJ, Hamouz FL. (1996) Food Preparation Methods Used And Nutritional Information Provided by Nebraska Restaurants Journal of the American Dietetic Association. 96
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