Citation Impact
Citing Papers
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
Effect of Whey Protein Coating on Quality Attributes of Low‐Fat, Aerobically Packaged Sausage during Refrigerated Storage
2008
Box–Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide
2012 Standout
Historical and current molting practices in the U.S. table egg industry
2003 Standout
Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
1997 Standout
Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material
2018 Standout
Using response surface analysis to optimize the quality of ultrapasteurized liquid whole egg
1998
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C
2006
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Textural, Color, and Sensory Properties of Bologna Containing Various Levels of Washed Chicken Skin
1996
Lipid oxidation in foods
1996
Metal Oxide Nanostructures in Food Applications: Quality Control and Packaging
2018
Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat
1984
Transport properties of liquid egg related to spray drying behaviour
1987
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Rapeseed meal and its use in poultry diets. A review
1980
Physiological Profile of Caged Layers During One Production Year, Molt, and Postmolt: Egg Production, Egg Shell Quality, Liver, Femur, and Blood Parameters
1984
Moisture Diffusivity Data Compilation in Foodstuffs
1996 Standout
Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins
2010
Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products
2010
Evaluation of Processing Criteria for the High Pressure Treatment of Liquid Whole Egg: Rheological Study
1999
Measurement of lipid oxidation in meat and meat products
1992
Trends in microwave-related drying of fruits and vegetables
2006 Standout
Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels
1989
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Rheological properties of cholesterol‐reduced, yolk‐stabilized mayonnaise
2002
Glucosinolates and their breakdown products in food and food plants
1983 Standout
OPTIMIZATION OF DEHYDRATED EGG QUALITY BY MICROWAVE ASSISTED FREEZE-DRYING AND HYDROCOLLOID INCORPORATION
1997
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
Hot air and freeze-drying of high-value foods: a review
2001 Standout
Challenges and approaches for production of a healthy and functional mayonnaise sauce
2019 Standout
Mechanisms and Factors for Edible Oil Oxidation
2006 Standout
Nanomaterials: a review of synthesis methods, properties, recent progress, and challenges
2021 Standout
Works of H.R. BALL being referenced
The Effects of Ultrapasteurization With and Without Homogenization on the Chemical, Physical, and Functional Properties of Aseptically Packaged Liquid Whole Egg
1995
Sensory Qualities of Chicken Broiler Hearts and Livers ,
1978
Pilot-Plant Washing Procedure to Remove Fat and Color Components from Mechanically Deboned Chicken Meat
1989
Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat
1988
Volatiles and Sensory Characteristics of Cooked Egg Yolk, White and Their Combinations
1995
LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT
1974
EFFECT OF SPRAY‐DRIED OR REDUCED‐CHOLESTEROL YOLK AND TEMPERATURE ON THE LINEAR VISCOELASTIC PROPERTIES OF MAYONNAISE
1994
Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg
1987
The Comparison of Rough, Normal, and Translucent Egg Shells with Respect to Shell Strength and Calcification ,
1975
Flow Behavior of Liquid Whole Egg During Thermal Treatments
1984
Relationship of Disulfide Bond Formation to Altered Rheological Properties of Oleic Acid Modified Egg White
1988