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Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources

Journal of food science, 2010-10, Vol.75 (8), p.E565-E571

2010

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Optimization of Gelatin Extraction from Silver Carp Skin

Journal of food science, 2009-10, Vol.74 (8), p.E432-E441

2009

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Optimization of extraction conditions for pollock skin gelatin

Journal of food science, 2004-06, Vol.69 (5), p.C393-C398

2004

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Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate

Food & function, 2017-08, Vol.8 (8), p.2897-294

2017

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Analysis of mercury, selenium, and tin concentrations in canned fish marketed in Iran

Environmental monitoring and assessment, 2013-08, Vol.185 (8), p.6407-6412

2013

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Genetic modification and food quality: a down to earth analysis

1, 2015

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Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret Assay

Journal of food science, 2006-10, Vol.71 (8), p.C474-C479

2006

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Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels

Journal of food science, 2010-11, Vol.75 (9), p.S469-S476

2010

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Physicochemical and Sensory Characteristics of Fish Gelatin

Journal of food science, 2000-03, Vol.65 (2), p.194-199

2000

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Developing control points for halal slaughtering of poultry

Poultry science, 2016-07, Vol.95 (7), p.1680-1692

2016

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Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction

Journal of food science, 2005-08, Vol.70 (6), p.c392-c396

2005

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Cooking enhances the antioxidant properties of polyphosphates

Journal of food science, 2004, Vol.69 (1), p.FCT16-FCT20

2004

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Chilled storage of golden gray mullet (Liza aurata)

Food science & technology, 2011-11, Vol.44 (9), p.1894-1900

2011

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Antioxidant properties of phosphates and other additives during the storage of raw mackerel and lake trout

Journal of food science, 2004-03, Vol.69 (2), p.fct102-fct108

2004

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Metal content in caviar of wild Persian sturgeon from the southern Caspian Sea

Environmental science and pollution research international, 2013-08, Vol.20 (8), p.5839-5843

2013

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Food Protein Chemistry: An Introduction for Food Scientists

Regenstein, Joe

1, 1984

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Preparation and properties of potato amylose-based fat replacer using super-heated quenching

Carbohydrate polymers, 2019-11, Vol.223, p.115020-115020, Article 115020

2019

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Assessment of the essential elements and heavy metals content of the muscle of Kutum (Rutilus frisii kutum) from the south Caspian Sea and potential risk assessment

Iranian journal of fisheries sciences, 2015-07, Vol.14 (3), p.660-671

2015

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Effect of kosher salt application on microbial profiles of poultry carcasses

Poultry science, 2012-12, Vol.91 (12), p.3247-3252

2012

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Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates

Journal of food science, 1997-03, Vol.62 (2), p.305-309

1997

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Evaluation of Differentiated Bone Cells Proliferation by Blue Shark Skin Collagen via Biochemical for Bone Tissue Engineering

Marine drugs, 2018-09, Vol.16 (10), p.350

2018

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Interaction of commercial dairy proteins and chicken breast myosin in an emulsion system

Journal of food science, 1997-09, Vol.62 (5), p.967-975

1997

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Emulsification of commercial dairy proteins with exhaustively washed muscle

Journal of food science, 1998-11, Vol.63 (6), p.1012-1017

1998

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A collaborative study to develop a standardized food protein solubility procedure

Journal of food science, 1985-11, Vol.50 (6), p.1715-1718

1985

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Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants

Journal of food science, 1997-03, Vol.62 (2), p.299-304

1997

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Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources

Optimization of Gelatin Extraction from Silver Carp Skin

Optimization of extraction conditions for pollock skin gelatin

Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate

Analysis of mercury, selenium, and tin concentrations in canned fish marketed in Iran

Genetic modification and food quality: a down to earth analysis

Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret Assay

Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels

Physicochemical and Sensory Characteristics of Fish Gelatin

Developing control points for halal slaughtering of poultry

Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction

Cooking enhances the antioxidant properties of polyphosphates

Chilled storage of golden gray mullet (Liza aurata)

Antioxidant properties of phosphates and other additives during the storage of raw mackerel and lake trout

Metal content in caviar of wild Persian sturgeon from the southern Caspian Sea

Food Protein Chemistry: An Introduction for Food Scientists

Preparation and properties of potato amylose-based fat replacer using super-heated quenching

Assessment of the essential elements and heavy metals content of the muscle of Kutum (Rutilus frisii kutum) from the south Caspian Sea and potential risk assessment

Effect of kosher salt application on microbial profiles of poultry carcasses

Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates

Evaluation of Differentiated Bone Cells Proliferation by Blue Shark Skin Collagen via Biochemical for Bone Tissue Engineering

Interaction of commercial dairy proteins and chicken breast myosin in an emulsion system

Emulsification of commercial dairy proteins with exhaustively washed muscle

A collaborative study to develop a standardized food protein solubility procedure

Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants

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