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A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

Food research international, 2015-11, Vol.77, p.697-703

2015

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Survival of Salmonella and the surrogate Enterococcus faecium in cooking of moisture enhanced reconstructed comminuted chicken patties by double pan-broiling

Poultry science, 2021-06, Vol.100 (6), p.101171-101171, Article 101171

2021

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Fish protein isolate: Development of functional foods with nutraceutical ingredients

Journal of functional foods, 2015-10, Vol.18, p.746-756

2015

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Krill for Human Consumption: Nutritional Value and Potential Health Benefits

Nutrition reviews, 2007-02, Vol.65 (2), p.63-77

2007

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Microbial profile of broiler carcasses processed at a university scale mobile poultry processing unit

Poultry science, 2024-05, Vol.103 (5), p.103576-103576, Article 103576

2024

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Effect of organic solvent on the extraction of lipids from krill powders using a one-step extraction process

Journal of agriculture and food research, 2024-06, Vol.16, p.101072, Article 101072

2024

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Extraction of lipids from insect powders using a one-step organic solvent extraction process

Future foods : a dedicated journal for sustainability in food science, 2021-12, Vol.4, p.100073, Article 100073

2021

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Extraction of Lipids and Functional Properties of Defatted Egg Yolk Powder Obtained Using a One-Step Organic Solvent Lipid Extraction Process

Foods, 2024-07, Vol.13 (13), p.2113

2024

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Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill

Food science & technology, 2017-08, Vol.81, p.26-34

2017

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Thermal inactivation of Salmonella typhimurium and the surrogate Enterococcus faecium in mash broiler feed in a laboratory scale circulated thermal bath

Poultry science, 2022-08, Vol.101 (8), p.101976-101976, Article 101976

2022

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Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

Journal of agriculture and food research, 2024-06, Vol.16, p.101198, Article 101198

2024

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Gelation of Protein Recovered from Whole Antarctic Krill (Euphausia superba) by Isoelectric Solubilization/Precipitation as Affected by Functional Additives

Journal of agricultural and food chemistry, 2007-03, Vol.55 (5), p.1814-1822

2007

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Reduction of microbial populations and cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium on tomatoes during triple-wash using off-label concentrations of a combination of peroxyacetic acid and hydrogen peroxide

Journal of agriculture and food research, 2023-06, Vol.12, p.100542, Article 100542

2023

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Salt substitution in surimi seafood and its effects on instrumental quality attributes

Food science & technology, 2012-10, Vol.48 (2), p.175-181

2012

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Functional properties of proteins recovered from silver carp ( Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation

Food science & technology, 2009-07, Vol.42 (6), p.1082-1089

2009

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Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix)

Future foods : a dedicated journal for sustainability in food science, 2022-06, Vol.5, p.100148, Article 100148

2022

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Effect of electron beam irradiation on quality indicators of peanut butter over a storage period

Food chemistry, 2012-07, Vol.133 (1), p.212-219

2012

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Physicochemical changes in surimi with salt substitute

Food chemistry, 2012-06, Vol.132 (3), p.1281-1286

2012

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Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

Food chemistry, 2019-04, Vol.278, p.644-652

2019

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Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders

Food science & technology, 2021-12, Vol.152, p.112314, Article 112314

2021

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Application of electron beam to inactivate Salmonella in food: Recent developments

Food research international, 2012-03, Vol.45 (2), p.685-694

2012

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Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation

Food chemistry, 2018-04, Vol.244, p.284-291

2018

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Internalization assessment of E. coli O157:H7 in hydroponically grown lettuce

Food science & technology, 2019-02, Vol.100, p.183-188

2019

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Nutrification and fat reduction of deep-fried protein isolates

Food chemistry, 2024-03, Vol.437, p.137833, Article 137833

2024

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Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation

Current nutrition and food science, 2009-02, Vol.5 (1), p.17-39

2009

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A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

Survival of Salmonella and the surrogate Enterococcus faecium in cooking of moisture enhanced reconstructed comminuted chicken patties by double pan-broiling

Fish protein isolate: Development of functional foods with nutraceutical ingredients

Krill for Human Consumption: Nutritional Value and Potential Health Benefits

Microbial profile of broiler carcasses processed at a university scale mobile poultry processing unit

Effect of organic solvent on the extraction of lipids from krill powders using a one-step extraction process

Extraction of lipids from insect powders using a one-step organic solvent extraction process

Extraction of Lipids and Functional Properties of Defatted Egg Yolk Powder Obtained Using a One-Step Organic Solvent Lipid Extraction Process

Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill

Thermal inactivation of Salmonella typhimurium and the surrogate Enterococcus faecium in mash broiler feed in a laboratory scale circulated thermal bath

Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

Gelation of Protein Recovered from Whole Antarctic Krill (Euphausia superba) by Isoelectric Solubilization/Precipitation as Affected by Functional Additives

Reduction of microbial populations and cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium on tomatoes during triple-wash using off-label concentrations of a combination of peroxyacetic acid and hydrogen peroxide

Salt substitution in surimi seafood and its effects on instrumental quality attributes

Functional properties of proteins recovered from silver carp ( Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation

Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix)

Effect of electron beam irradiation on quality indicators of peanut butter over a storage period

Physicochemical changes in surimi with salt substitute

Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders

Application of electron beam to inactivate Salmonella in food: Recent developments

Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation

Internalization assessment of E. coli O157:H7 in hydroponically grown lettuce

Nutrification and fat reduction of deep-fried protein isolates

Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation

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