Research Work:

  1. Almana, H.A. (2000). Extent of Phytate degradation in breads and various foods consumed in Saudi Arabia. Food Chem.; 70(4):451-456. (UK). [Abstract]
     

  2. Almana, H.A. and Mahmoud, R.M. (1994). Palm date seeds as an alternative source of dietary fiber in Saudi bread. Ecology Food Nutr.; 32:261-270. (USA).[Abstract]
     

  3. Almana, H.A. and Mahmoud, R.M. (1993). Comparative study on the extent of staling in the common types of bread in Saudi Arabia. Ecology Food Nutr.; 31:115-125. (USA).[Abstract]
     

  4. Almana, H.A. and Mahmoud, R.M. (1991). Effect of date syrup on starch gelatinization and quality of yellow and chocolate flavored layer cakes. Cereal Food World.; 36(12):1010-1012. (AACC. Sr. Paul., USA).[Abstract]
     

  5. Almana, H.A. (2001). Karkade (Hibiscus sabdariffa) as a mineral and fiber supplement in chocolate cakes. Arab Univ. J. Agric. Sci., Ain-shams Univ.; 9:283-295. (Egypt).
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  6. Almana, H.A. and Mahmoud, R.M. (1996). Evaluation of durum wheat cultivars grown in Saudi Arabia and their flour performance for Spaghetti making quality. Arab Gulf J. Scient. Res.; 14(3):659-674. (Bahrain).[Full Text]
     

  1. Almana, H.A. and Alamri, M.S. (1999). Effect of flour from soft and durum wheat cultivars produced in Saudi Arabia on quality of pan bread. Arab Gulf J. Scient. Res.; 17(1):159-180. (Bahrain). In Arabic Language.[Full Text]
     

  2. Almana, H.A. and Mohammed, S.A. (2000). Knowledge level of housewives of some students at College of Agriculture in King Saud University regarding the proper conditions of preserving some types of food. College of Food and Agriculture Sciences Research Center, King Saud University.; Research Bulletin No. 90. (Saudi Arabia). In Arabic Language.[Full Text]
     

  3. Almana, H.A. and Mahmoud, R.M. (1991). Evaluation of imported rices in Saudi Arabia retail markets. Bull. Fac. Agric., Cairo Univ.; 42(4):1225-1248. (Egypt).[Full Text]
     

  4. Almana, H.A. (1992). Effect of fresh camel milk and camel milk butterfat on quality of layer cakes. J. King Saud Univ. "Agricultural Sciences"; 4(2):235-244. (Saudi Arabia).
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  5. Almana, H.A. (1991). Effect of potato flour from different potato varieties on physical dough properties and quality of Saudi Arabia flat breads. J. Ann. Agric. Sci., Ain-Shams Univ.; 36(1):137-144. (Egypt).[Full Text]
     

  6. Almana, H.A. and Alamri, M.S. (1999). Effect of hard wheat flour cultivar grown in Saudi Arabia on performance of soft wheat flour and durum wheat semolina. Arab Univ. J. Agric. Sci., Ain-Shams Univ. 7(1):451-366. (Egypt) in Arabic Language.
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  7. Ahmed, S.B., Abu-Tarbous, H.M., Almana, H.A., Abu-sultan, I.S., Ahmed, M.A., Abdullatif, D.A. (2007).Amino acid composition and rheological properties of doughs of wheat flour and cowpea protein isolate modified chemically and enzymatically. J. Saudi Soc. For Food and Nutr. 2(2):1-25. (Arabic).[Full Text]