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Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Journal of dairy science, 2007-07, Vol.90 (7), p.3178-3186

2007

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Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk

Journal of food protection, 2005-10, Vol.68 (10), p.2212-2216

2005

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Use of Electron Beam Radiation for the Reduction of Salmonella enterica Serovars Typhimurium and Tennessee in Peanut Butter

Journal of food protection, 2010-02, Vol.73 (2), p.353-357

2010

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The Effect of Using Citric or Acetic Acid on Survival of Listeria monocytogenes during Fish Protein Recovery by Isoelectric Solubilization and Precipitation Process

Journal of food science, 2011-10, Vol.76 (8), p.M579-M583

2011

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Survival of Listeria innocua after Isoelectric Solubilization and Precipitation of Fish Protein

Journal of food science, 2009-05, Vol.74 (4), p.M201-M205

2009

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Survival of Escherichia coli after Isoelectric Solubilization and Precipitation of Fish Protein

Journal of food protection, 2009-07, Vol.72 (7), p.1398-1403

2009

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Survival of Listeria innocua in Rainbow Trout Protein Recovered by Isoelectric Solubilization and Precipitation with Acetic and Citric Acids

Journal of food protection, 2011-08, Vol.74 (8), p.1348-1352

2011

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Inactivation Kinetics of Escherichia coli by Pulsed Electron Beam

Journal of food science, 2007-09, Vol.72 (7), p.M280-M285

2007

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Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

Journal of food protection, 2008-03, Vol.71 (3), p.629-633

2008

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Electron beam irradiation on nalidixic acid-resistant Salmonella montevideo in cooked tomato puree of various pH values

Journal of food safety, 2010-08, Vol.30 (3), p.515-525

2010

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Research Note: Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

Journal of food protection, 2008-03, Vol.71 (3), p.629-633

2008

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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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Physicochemical properties of surimi gels fortified with dietary fiber

Food chemistry, 2014-04, Vol.148, p.70-76

2014

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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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Storage stability of egg sticks fortified with omega‐3 fatty acids

Journal of the science of food and agriculture, 2018-07, Vol.98 (9), p.3452-3461

2018

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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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Effect of electron beam on chemical changes of nutrients in infant formula

Food chemistry, 2014-04, Vol.149, p.208-214

2014

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Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

Food chemistry, 2013-08, Vol.139 (1-4), p.777-785

2013

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Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Food science & technology, 2011-05, Vol.44 (4), p.896-903

2011

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Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

Food science & technology, 2012-09, Vol.48 (1), p.89-95

2012

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Isoelectric Solubilization/Precipitation as a Means To Recover Protein Isolate from Striped Bass (Morone saxatilis) and Its Physicochemical Properties in a Nutraceutical Seafood Product

Journal of agricultural and food chemistry, 2012-06, Vol.60 (23), p.5979-5987

2012

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Development of nutraceutical egg products with omega-3-rich oils

Food science & technology, 2010-06, Vol.43 (5), p.777-783

2010

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A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation

Journal of the science of food and agriculture, 2012-09, Vol.92 (12), p.2534-2542

2012

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Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils

Food science & technology, 2010-10, Vol.43 (8), p.1204-1212

2010

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Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils

Food science & technology, 2012-07, Vol.47 (2), p.459-464

2012

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Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk

Use of Electron Beam Radiation for the Reduction of Salmonella enterica Serovars Typhimurium and Tennessee in Peanut Butter

The Effect of Using Citric or Acetic Acid on Survival of Listeria monocytogenes during Fish Protein Recovery by Isoelectric Solubilization and Precipitation Process

Survival of Listeria innocua after Isoelectric Solubilization and Precipitation of Fish Protein

Survival of Escherichia coli after Isoelectric Solubilization and Precipitation of Fish Protein

Survival of Listeria innocua in Rainbow Trout Protein Recovered by Isoelectric Solubilization and Precipitation with Acetic and Citric Acids

Inactivation Kinetics of Escherichia coli by Pulsed Electron Beam

Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

Electron beam irradiation on nalidixic acid-resistant Salmonella montevideo in cooked tomato puree of various pH values

Research Note: Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

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

Physicochemical properties of surimi gels fortified with dietary fiber

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

Storage stability of egg sticks fortified with omega‐3 fatty acids

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

Effect of electron beam on chemical changes of nutrients in infant formula

Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

Isoelectric Solubilization/Precipitation as a Means To Recover Protein Isolate from Striped Bass (Morone saxatilis) and Its Physicochemical Properties in a Nutraceutical Seafood Product

Development of nutraceutical egg products with omega-3-rich oils

A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation

Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils

Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils

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