Citation Impact
Citing Papers
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
2008 Standout
Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions
2003
Beef colour evolution as a function of ultimate pH
2001
Current research in meat color
2005 Standout
The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics
2003
The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display
2002
The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles
1997
The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system
2003
The eating quality of meat of steers fed grass and/or concentrates
2001
The significance of pre-slaughter stress and diet on colour and colour stability of pork
2003
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
Effect of muscle source on premature browning in ground beef
2004
Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display
2002
Biopolymer-Based Antimicrobial Packaging: A Review
2004 Standout
Reduction of microorganisms in ground beef using multiple intervention technology
2002
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding
2002
Extrusion of pectin/starch blends plasticized with glycerol
2000
Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
2010 Standout
Chemical and Stability Characteristics of Structured Lipids from Borage ( Borago officinalis L.) and Evening Primrose ( Oenothera biennis L.) Oils
2002
Micro/Nano Encapsulation via Electrified Coaxial Liquid Jets
2002 StandoutScience
Accelerated Stability Studies of Microencapsulated Anhydrous Milk Fat
2000
Hydroxymethylfurfural and methylfurfural content of selected bakery products
2000
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef
2002
Encapsulation of polyphenols – a review
2010 Standout
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Functional Properties of Edible Films Using Whey Protein Concentrate
1995
Browning Indicators in Bread
2000
EFFECT OF SODIUM ALGINATE COATING WITH PRESERVATIVES ON THE QUALITY OF MEAT PATTIES DURING REFRIGERATED (4 ± 1C) STORAGE
2009
Natural-based plasticizers and biopolymer films: A review
2010 Standout
Evolution of non-enzymatic browning during storage of infant rice cereal
2003
Influence of plasticizers and crosslinking on the properties of biodegradable films made from sodium caseinate
2005
The usefulness of artificial intelligence techniques to assess subjective quality of products in the food industry
2001
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
2007 Standout
Variables affecting lipid oxidation in dried microencapsulated oils
2003
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef
2003
In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)
2004 Standout
Effect of lactic or acetic acid on degradation of myofibrillar proteins in post-mortem goose (Anser anser) breast muscle
2000
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
2008 Standout
IoT, Big Data, and Artificial Intelligence in Agriculture and Food Industry
2020 Standout
Encapsulation and storage of safou pulp oil in 6DE maltodextrins
2004
Works of E.D. Strange being referenced
Simplified methodology for measuring meat color [Consumer acceptability].
1974
Evaluation of Rapid Tests for Monitoring Alterations in Meat Quality During Storage
1977
OXIDATIVE AND FUNCTIONAL STABILITY DURING STORAGE OF BUTTER OIL ENCAPSULATED WITH SUCROSE OR FLOUR1
1997
SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLOR
1974
A Rapid Method for Laboratory Preparation of High Solids Casein and Caseinate Dispersions
1991
Nutrient‐based Corn and Soy Products by Twin‐screw Extrusion
1998
Effects of Lactic Acid on Epimysial Connective Tissues of Muscles Used for Restructured Beef Steaks
1990
Solubility and Viscous Properties of Casein and Caseinates
1991