Citation Impact
Citing Papers
Instrumental and Sensory Analysis of the Action of Catheptic Enzymes on Flaked and Formed Beef
1982 StandoutNobel
Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications
2005 Standout
Growth, efficiency, and yield of commercial broilers from 1957, 1978, and 2005
2014 Standout
Chitosan and its antimicrobial potential – a critical literature survey
2009 Standout
Reference methods for the assessment of physical characteristics of meat
1998 Standout
Antimicrobial Edible Films and Coatings
2004
Bacteriocins: developing innate immunity for food
2005 Standout
Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures
1995
Current research in meat color
2005 Standout
Elastic Moduli of Breast and Prostate Tissues under Compression
1998 Standout
Transient elastography: a new noninvasive method for assessment of hepatic fibrosis
2003 Standout
Utilization of microbes to process and preserve meat
2000
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Present state of knowledge on staphylococcal intoxication
1989
Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
1997 Standout
Quality of buffalo meat burger containing legume flours as binders
2003
Effect of different fat level on microwave cooking properties of goat meat patties
2011
Applications of the bacteriocin, nisin
1996
Influence of Milk Peptides in Determining the Functionality of Milk Proteins: A Review
1993
Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
2000 Standout
Mechanical properties of meat
1994
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 Standout
Mathematical characterization of broiler carcass yield dynamics
2005
Application of chitosan, a natural aminopolysaccharide, for dye removal from aqueous solutions by adsorption processes using batch studies: A review of recent literature
2007 Standout
Lactic acid bacteria, their metabolic products and interference with microbial growth
1993
Microwave food processing—A review
2013 Standout
Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of Leuconostoc oenos
1991
ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*
1976
Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality
2002
ADDITION OF DRY‐ AND WET‐MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS1
1990
Effects of Probiotics, Prebiotics, and Synbiotics on Human Health
2017 Standout
Prevalence and characteristics of Shiga toxin-producing Escherichia coli, Salmonella spp. and Campylobacter spp. isolated from slaughtered sheep in Switzerland
2003
ACTION OF SPLEEN EXTRACTS ON STORED PRE‐COOKED FREEZE‐DRIED BEEF
1979 StandoutNobel
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
2009 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
ACTION OF PROTEOLYTIC ENZYMES ON BOVINE MYOFIBRILS
1979 StandoutNobel
CATHEPTIC ACTIVITY, TEXTURAL PROPERTIES AND SURFACE ULTRASTRUCTURE OF POST‐MORTEM BEEF MUSCLE
1973
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Probiotic Bacteria as Biological Control Agents in Aquaculture
2000 Standout
EFFECT OF SODIUM ALGINATE COATING WITH PRESERVATIVES ON THE QUALITY OF MEAT PATTIES DURING REFRIGERATED (4 ± 1C) STORAGE
2009
Global Epidemiology of Campylobacter Infection
2015 Standout
EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS
2005
DYNAMICS of FAT/OIL DEGRADATION DURING FRYING BASED ON PHYSICAL PROPERTIES
1996
A PUNCH AND DIE TEST CELL FOR DETERMINING THE TEXTURAL QUALITIES OF MEAT *
1975
Net isosteric heat of sorption in dried fruits
1991
SURFACE ULTRASTRUCTURE AND TENSILE PROPERTIES OF CATHEPSIN AND COLLAGENASE TREATED MUSCLE FIBERS
1973
An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials
2004 Standout
Moisture Sorption Isotherm Characteristics of Food Products: A Review
2002 Standout
Young's modulus measurements of soft tissues with application to elasticity imaging
1996
Fat deposition in Hereford and Friesian steers: 1. Body composition and partitioning of fat between depots
1983
Works of W.R. Usborne being referenced
Meat emulsion extenders.
1985
Meat emulsion functionality related to fat-protein ratio and selected dairy and cereal products
1986
Nisin Sensitivity of Lactic Acid Bacteria Isolated from Cured and Fermented Meat Products
1985
The role of microbiological testing in systems for assuring the safety of beef
2000
Shelf-Life Studies of Vacuum-Packaged Bacon Treated with Nisin
1985
Thermal Properties of Emulsion Type Sausages During Cooking
1989
Moisture Isotherms for Uncooked Meat Emulsions of Different Composition
1985
PREDICTING MEAT TENDERNESS FROM MUSCLE TENSILE PROPERTIES
1972
Smokehouse Process Conditions for Meat Emulsion Cooking
1987
Survival of Listeria monocytogenes during the production of uncooked German, American and Italian-style fermented sausages
1993
Development of Pink Color in Cooked Pork
1982
Mojonnier Method as Reference for Infrared Determination of Fat in Meat Products
1983
The Effect of Nitrite on the Growth of Pathogens during Manufacture of Dry and Semi-dry Sausage
1984
THE EFFECT OF BREED OF SIRE GROUP ON BEEF PRODUCTION AND CARCASS CHARACTERISTICS
1978
The mojonnier as a reference method for the infrared analysis of fat in meat products
1983
Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham
1983