Abstracts
Miscellaneous
Hinds, M. J., Riaz, M. N., Moe, D. and Scott D. D. 2005. Processing, properties and potential applications of extruded peanuts. 96th AOCS Annual Meeting's Abstracts Book. Published by AOCS Press, Champaign, IL. p. 90-91
Torre, De La. M. Barron, M. E. Riaz, M. N. and Rooney L. W. 2003. The properties of baked and fried tortilla chips fortified with mechanically- expelled soy flour. AACC Annual Meeting: Program Book Pub. by the American Association of Cereal Chemist, St. Paul, MN. P143
Hinds, J. M., Riaz, M. N., Moe, D. R. and Scott, D.D. 2003. Physical properties of beef patties extended with texturized peanut protein. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 216
Hinds, J. M., Riaz, M. N. and Moe, D. R. 2003. Lipid profile of beef patties containing textured peanut. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 60-61
Torre M. Dela, Barron, M. E. and Riaz, M. N. 2003. Chemical, physical and sensory properties of beef patties made with texturized peanut protein. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 37-38
Maranphal, N., Barron, M., McDonough, C., Riaz, M. N. Waniska, R. D., and Rooney, L. W. 2002. Extrusion properties of rice and sorghum for third generation snack. AACC Annul Meeting: Program Book. Pub. By the American Association of Cereal ChemistSt. Paul. MN. p146
Acosta, D., Barron, M., Riaz, M. N., Rooney, L. W. and Waniska, R. 2002. Comparative analysis of rice and sorghum extrusion properties. AACC Annual Meeting: Program Book Pub. by the American Association of Cereal Chemist, St. Paul, MN. p144
Maranphal, N., Barron M., Riaz, M. N., Waniska, R. D. and Rooney W. 2002. Utilization of partially defatted peanuts in corn and flour tortillas. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 41
Riaz, M. N. and Barron, M. 2000. Development of biodegradable material by extrusion. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 20
Koseoglu, S. S. and Riaz, M. N. 1999. Effect of processing on nutraceutical/functional foods. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 7.
Riaz, M. N. and Cheewapramong, P. 1998. Preparation and use of reduced fat-peanut flour in breakfast cereal. IFT Annual Meeting: Book of Abstracts. Pub. by Institute of Food Technologists, Chicago, IL. p. 87.
Riaz, M. N., Cheewapramong, P. & Lusas, E. W. 1997. New uses of peanut: physical, chemical and sensory characteristics of a new high protein corn-peanut flake cereal. IFT Annual Meeting: Book of Abstracts. Published by Institute of Food Technologists, Chicago, IL. p. 73.
Kang, S. T., Kim, K. S., Park, S. K., Lee, K. H., Riaz, M. and Rhee, K. C. 1997. Utilization of extruded defatted soy flour as adhesive. 88th AOCS Annual Meeting's Abstracts Book. Published by AOCS Press, Champaign, IL. p. 89.
Lusas, E. W., Hernandez, E., Koseoglu, S. S., Rhee, K. C., and Riaz, M. N. 1996. Replacing hexane with isopropyl alcohol as an extraction solvent. VI. Conclusions with soybean, cottonseed, and peanut oils. 87th AOCS Annual Meeting's Abstracts Book. Published by AOCS Press, Champaign, IL. p. 97.
Lusas, E. W. and Riaz, M. N. 1994. Review on feeding of fats and oils to animals. INFORM, 5(4):484.
