Citation Impact
Citing Papers
Reference methods for the assessment of physical characteristics of meat
1998 Standout
Staphylococci: their role in fermented sausages
1990
Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
1997 Standout
Incorporation of sardine surimi in Bologna sausage containing different fat levels
1994
Diet rapidly and reproducibly alters the human gut microbiome
2013 StandoutNature
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
PREDICTION OF APPLE FRUIT FIRMNESS BY NEAR‐INFRARED MULTISPECTRAL SCATTERING1
2004
Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages
1999 StandoutNobel
Isolation and Identification of Dry Salami Volatiles
1990
Use of laser-scattering imaging to study tomato-fruit quality in relation to acoustic and compression measurements
2000
ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*
1976
Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy
2006
ADDITION OF DRY‐ AND WET‐MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS1
1990
Multispectral imaging for predicting firmness and soluble solids content of apple fruit
2004
Moisture Diffusivity Data Compilation in Foodstuffs
1996 Standout
Intelligent Packaging: Concepts and Applications
2005 Standout
Functional properties of proteins in foods: A survey
1976 Standout
EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1
1990
Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review
2007 Standout
Technologies for developing low-fat meat products
1996
EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS
1973
KINETICS OF PEPPERONI DRYING
1977
Modern Trends in Hyperspectral Image Analysis: A Review
2018 Standout
THE FUNCTIONALITY OF BINDERS IN MEAT EMULSIONS
1975
Application of near infrared spectrophotometry to the nondestructive analysis of foods: A review of experimental results
1983
Functional properties of soy proteins
1979 Standout
Works of W. E. Townsend being referenced
Effect of Air Movement During Fermentation on Certain Properties of Natural Flora and Starter Culture-Fermented Sausage
1983
EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS
1971
EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE
1980
EFFECT OF HANGING POSITION ON SOME PROPERTIES OF DRY SAUSAGE
1972
Analysis of Spectral Reflectance for Measuring Pork Quality
1978
Effect of Chemically Adjusted Meat pH and Drying Air Velocity on some Properties of Dry Sausage
1975
FEASIBILITY OF ADDING FREEZE‐DRIED MEAT IN THE PREPARATION OF FERMENTED DRY SAUSAGE
1973
The Scatter Coefficient as a Measure of Pork Quality
1978
EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS
1971