Citation Impact
Citing Papers
Glass Transitions and Water-Food Structure Interactions
1995
Sweet Potato: A Review of its Past, Present, and Future Role in Human Nutrition
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Chapter 1 Quinoa (Chenopodium quinoa Willd.)
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Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures
1995
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Value‐added products from underutilized fish species
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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
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A review of physical and chemical protein-gel induction
2002
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
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Starch digestibility in food matrix: a review
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Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes
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Pulse proteins: Processing, characterization, functional properties and applications in food and feed
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Preharvest and postharvest factors influencing vitamin C content of horticultural crops
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Accurate Estimation of Sweetpotato Amylase Activity by Flour Viscosity Analysis
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Physicochemical Properties of Quinoa Extrudates
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Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying
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Essential oils as additives in biodegradable films and coatings for active food packaging
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Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties
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Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit
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Effect of wheat fibre in frozen stored fish muscular gels
2006
Natural-based plasticizers and biopolymer films: A review
2010 Standout
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
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Three-dimensional heat and moisture transfer with viscoelastic strain-stress formation in composite food during drying
1995
Influence of Amaranthus Betacyanin Pigments on the Physical Properties and Color of Wheat Flours
2008
Physicochemical and Gelation Properties of Pre‐ and Postrigor Chicken Salt‐soluble Proteins
1990
Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum
1987
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
2011 Standout
Functionality of muscle proteins in gelation mechanisms of structured meat products
1985
IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS
2006
Evaluation of snack foods from barley–tomato pomace blends by extrusion processing
2007 Standout
Texture is a sensory property
2002 Standout
Ca 2+ ‐Induced Gelation of Pre‐heated Whey Protein Isolate
1993
Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels
1999
High‐pressure‐cooked Low‐fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature
1998
Trends in microwave-related drying of fruits and vegetables
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A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products
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Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities
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Effects of High Pressure on the Myofibrillar Proteins of Cod and Turkey Muscle
1998
EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1
1990
Physico-chemical properties of chickpea flour, starch and protein fractions and their utilization in low-fat pork bologna
2008
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
2008 Standout
Modelling shrinkage during convective drying of food materials: a review
2003 Standout
Transglutaminase activity in pressure-induced gelation assisted by prior setting
2004
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
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A Functional Chitosan‐Enriched Fish Sausage Treated by High Pressure
2005
Effects of adding fish gelatin on Alaska pollock surimi gels
2009
Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato
2003
SENSORY AND MECHANICAL ATTRIBUTES OF GEL TEXTURE
1986
High‐pressure processing and preservation of food
1998
High pressure treatment effects on cod (Gadus morhua) muscle
1998
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
2001
Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients
1991
Flavour encapsulation and controlled release – a review
2005 Standout
Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches
1999
CRISPNESS AND CRUNCHINESS OF SELECTED LOW MOISTURE FOODS1
1988
The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks
2005 Standout
Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins
2005
DEVELOPMENT AND APPLICATION OF TEXTURE REFERENCE SCALES
1986
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
Dicationic-induced gelation of pre-denatured whey protein isolate
1996
Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far)
2000
Cryoprotectant Effects in Surimi and Surimi/Mince‐based Extruded Products
1990
Microwave and convective dehydration of ethanol treated and frozen apple – physical properties and drying kinetics
2002
Works of D. D. Hamann being referenced
A systems approach to food material adhesion.
1992
Thermal Transitions in Myosin‐ANS Fluorescence and Gel Rigidity
1986
COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS2
1985
SENSORY AND INSTRUMENTAL EVALUATION OF MATERIAL PROPERTIES OF FISH GELS
1979
Effect of starch gelatinization on physical properties of extruded wheat- and corn-based products
1992
Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed Gels
1981
Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species
1986
Design of A Microcomputer-Based Instrument for Crispness Evaluation of Food Products
1984
Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure
1984
Comparison of Mean and Consensus Scores from Flavor and Texture Profile Analyses of Selected Food Products
1985
Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker
1982
STRUCTURAL FAILURE AND NONDESTRUCTIVE RHEOLOGICAL ANALYSES OF FRANKFURTER BATTERS: EFFECTS OF HEATING RATES AND SUGARS1, 2
1987
Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols
1997
NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN "SETTING" OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI
1992
EFFECTS OF CURING ON THE FLAVOR AND TEXTURE OF BAKED SWEET POTATOES
1980
METHOD FOR DETERMINATION OF FIRMNESS IN CUCUMBER SLICES1
1982
Interdependency and Underlying Dimensions of Sensory Flavor Characteristics of Selected Foods
1985
Factors Affecting the Firmness of Highbush Blueberries1
1973
RHEOLOGICAL MODELING OF UHT MILK GELS USING A CONE AND PLATE CREEP‐RELAXATION TEST1
1980
STRUCTURAL FAILURE IN SELECTED RAW FRUITS AND VEGETABLES1
1980
Covalent Bonding in Pressure‐Induced Fish Protein Gels
1997
Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White
1990
EFFECTS OF pH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREE
1980
Controlled Alpha Amylase Process for Improved Sweet Potato Puree
1986
Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels
1983
FLOW BEHAVIOR OF SWEET POTATO PUREE AND ITS RELATION TO MOUTHFEEL QUALITY *
1975
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEETPOTATO TEXTURE1
1997
Polyacrylamide gels as elastic models for food gels
1994
EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE
1979
Stress analysis of a viscoelastic sphere subjected to temperature and moisture gradients
1975