Citation Impact
Citing Papers
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
Current research in meat color
2005 Standout
Indices for performance evaluation of predictive models in food microbiology
1996 Standout
Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature
1988
The eating quality of meat of steers fed grass and/or concentrates
2001
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
2000 Standout
The potential of digestate as a biofertilizer in eroded soils of Lithuania
2019 Standout
A dynamic approach to predicting bacterial growth in food
1994 Standout
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 Standout
An Overview of the Kjeldahl Method of Nitrogen Determination. Part II. Sample Preparation, Working Scale, Instrumental Finish, and Quality Control
2013
EFFECT OF MOISTURE, CARBOHYDRATE AND ATMOSPHERE ON THE FUNCTIONAL STABILITY OF FISH PROTEIN ISOLATES
1975
EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE
1972
FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES
1973
Modeling of the Bacterial Growth Curve
1990 Standout
Protein Hydrolysates from Pacific Whiting Solid Wastes
1997 Standout
Bio-Emulsifiers
1976
APPROACHES TO THE UTILIZATION OF FISH FOR THE PREPARATION OF PROTEIN ISOLATES Enzymic Modifications of Myofibrillar Fish Proteins
1972
PHYTOREMEDIATION
1998 Standout
EFFECT of VOLUME CHANGE IN FOODS ON the TEMPERATURE and MOISTURE CONTENT PREDICTIONS of SIMULTANEOUS HEAT and MOISTURE TRANSFER MODELS
1990
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES
1974
Functional Properties of Protease Modified Wheat Flours
1997
Functionality of muscle proteins in gelation mechanisms of structured meat products
1985
Texture is a sensory property
2002 Standout
Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates
1990
Functional properties of proteins in foods: A survey
1976 Standout
Modelling shrinkage during convective drying of food materials: a review
2003 Standout
EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS
1973
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
1992 Standout
SENSORY AND MECHANICAL ATTRIBUTES OF GEL TEXTURE
1986
High pressure treatment effects on cod (Gadus morhua) muscle
1998
Functional Properties of Veal Bone Hydrolysates
1996
DEVELOPMENT AND APPLICATION OF TEXTURE REFERENCE SCALES
1986
Desorption isotherms for cooked and cured beef and pork
2002
Moisture Sorption Isotherm Characteristics of Food Products: A Review
2002 Standout
EFFECT OF ENZYMATIC HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN
1974
APPROACHES TO THE UTILIZATION OF FISH FOR THE PREPARATION OF PROTEIN ISOLATES
1972
Functional properties of soy proteins
1979 Standout
Works of N. B. WEBB being referenced
FACTORS INFLUENCING STRESS CRACKS IN FRANKFURTERS DURING COOKING AND IN STORAGE
1976
SENSORY AND INSTRUMENTAL EVALUATION OF MATERIAL PROPERTIES OF FISH GELS
1979
THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE
1970
Automated Methods for Determination of Fat and Moisture in Meat and Poultry Products: Collaborative Study
1985
RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONS
1971
Comparison of Mercury and Copper Based Catalysts in the Kjeldahl Determination of Nitrogen in Meat and Meat Products: Collaborative Study
1994
EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE
1979