| Year |
Citation |
Score |
| 2021 |
Zheng L, Wang Z, Kong Y, Ma Z, Wu C, Regenstein JM, Teng F, Li Y. Different commercial soy protein isolates and the characteristics of Chiba tofu Food Hydrocolloids. 110: 106115. DOI: 10.1016/J.Foodhyd.2020.106115 |
0.331 |
|
| 2020 |
Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel, Switzerland). 9. PMID 32957633 DOI: 10.3390/Antiox9090882 |
0.328 |
|
| 2020 |
Zang J, Xu Y, Xia W, Regenstein JM, Yu D, Yang F, Jiang Q. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures. Food Microbiology. 90: 103487. PMID 32336353 DOI: 10.1016/J.Fm.2020.103487 |
0.3 |
|
| 2020 |
Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Critical Reviews in Food Science and Nutrition. 1-13. PMID 32292041 DOI: 10.1080/10408398.2020.1750342 |
0.329 |
|
| 2020 |
Xu J, Jin F, Hao J, Regenstein JM, Wang F. Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activities. Food Science & Nutrition. 8: 1665-1676. PMID 32180974 DOI: 10.1002/Fsn3.1453 |
0.367 |
|
| 2020 |
Inanli AG, Tümerkan ETA, Abed NE, Regenstein JM, Özogul F. The impact of chitosan on seafood quality and human health: A review Trends in Food Science & Technology. 97: 404-416. DOI: 10.1016/J.Tifs.2020.01.029 |
0.33 |
|
| 2020 |
Jin F, Wang Y, Tang H, Regenstein JM, Wang F. Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics Lwt - Food Science and Technology. 133: 110035. DOI: 10.1016/J.Lwt.2020.110035 |
0.341 |
|
| 2020 |
Karimi N, Nikoo M, Gavlighi HA, Gheshlaghi SP, Regenstein JM, Xu X. Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality Lwt - Food Science and Technology. 131: 109800. DOI: 10.1016/J.Lwt.2020.109800 |
0.328 |
|
| 2020 |
Ozogul Y, Kuley Boğa E, Akyol I, Durmus M, Ucar Y, Regenstein JM, Köşker AR. Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens Food Bioscience. 36: 100635. DOI: 10.1016/J.Fbio.2020.100635 |
0.319 |
|
| 2020 |
Nawaz A, Li E, Irshad S, HHM H, Liu J, Shahbaz HM, Ahmed W, Regenstein JM. Improved effect of autoclave processing on size reduction, chemical structure, nutritional, mechanical and in vitro digestibility properties of fish bone powder Advanced Powder Technology. 31: 2513-2520. DOI: 10.1016/J.Apt.2020.04.015 |
0.305 |
|
| 2019 |
Bao Y, Wang K, Yang H, Regenstein JM, Ertbjerg P, Zhou P. Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage. Food Chemistry. 308: 125576. PMID 31648092 DOI: 10.1016/J.Foodchem.2019.125576 |
0.329 |
|
| 2019 |
Hu Y, Li C, Regenstein JM, Wang L. Preparation and properties of potato amylose-based fat replacer using super-heated quenching. Carbohydrate Polymers. 223: 115020. PMID 31426989 DOI: 10.1016/J.Carbpol.2019.115020 |
0.308 |
|
| 2019 |
Nawaz A, Xiong Z, Li Q, Xiong H, Irshad S, Chen L, Wang P, Zhang M, Hina S, Regenstein JM. Evaluation of physico-chemical, textural and sensory quality characteristics of red fish meat based fried snacks. Journal of the Science of Food and Agriculture. PMID 31162676 DOI: 10.1002/Jsfa.9845 |
0.352 |
|
| 2019 |
Yu D, Wu L, Regenstein JM, Jiang Q, Yang F, Xu Y, Xia W. Recent advances in quality retention of non-frozen fish and fishery products: A review. Critical Reviews in Food Science and Nutrition. 1-13. PMID 30924360 DOI: 10.1080/10408398.2019.1596067 |
0.313 |
|
| 2019 |
Aksun Tümerkan ET, Cansu Ü, Boran G, Regenstein JM, Özoğul F. Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins. Food Chemistry. 287: 273-279. PMID 30857699 DOI: 10.1016/J.Foodchem.2019.02.088 |
0.627 |
|
| 2019 |
Zang J, Xu Y, Xia W, Regenstein JM. Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition. 1-15. PMID 30676059 DOI: 10.1080/10408398.2019.1565491 |
0.324 |
|
| 2019 |
Wei G, Wang K, Liu Y, Regenstein JM, Liu X, Zhou P. Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties International Journal of Food Science and Technology. 54: 1342-1354. DOI: 10.1111/Ijfs.14022 |
0.349 |
|
| 2019 |
Jin F, Xu J, Liu X, Regenstein JM, Wang F. Roasted tree peony (Paeonia ostii) seed oil: Benzoic acid levels and physicochemical characteristics International Journal of Food Properties. 22: 499-510. DOI: 10.1080/10942912.2019.1588902 |
0.312 |
|
| 2019 |
Wang H, Sun Y, Li Y, Tong X, Regenstein JM, Huang Y, Ma W, Sami R, Qi B, Jiang L. Effect of the condition of spray-drying on the properties of the polypeptide-rich powders from enzyme-assisted aqueous extraction processing Drying Technology. 37: 2105-2115. DOI: 10.1080/07373937.2018.1563104 |
0.313 |
|
| 2019 |
Liu Y, Yu Y, Liu C, Regenstein JM, Liu X, Zhou P. Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing Lwt. 102: 338-346. DOI: 10.1016/J.Lwt.2018.12.053 |
0.343 |
|
| 2019 |
Sahraee S, Milani JM, Regenstein JM, Kafil HS. Protection of foods against oxidative deterioration using edible films and coatings: A review Food Bioscience. 32: 100451. DOI: 10.1016/J.Fbio.2019.100451 |
0.302 |
|
| 2019 |
Nikoo M, Benjakul S, Gavlighi HA, Xu X, Regenstein JM. Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles Food Bioscience. 30: 100418. DOI: 10.1016/J.Fbio.2019.100418 |
0.35 |
|
| 2019 |
Sarteshnizi RA, Sahari MA, Gavlighi HA, Regenstein JM, Nikoo M. Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts Food Bioscience. 27: 37-45. DOI: 10.1016/J.Fbio.2018.11.007 |
0.313 |
|
| 2018 |
Cao M, Cao A, Wang J, Cai L, Regenstein J, Ruan Y, Li X. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets. Food Chemistry. 266: 498-507. PMID 30381218 DOI: 10.1016/J.Foodchem.2018.06.057 |
0.314 |
|
| 2018 |
Cai L, Cao M, Cao A, Regenstein J, Li J, Guan R. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets. Ultrasonics Sonochemistry. 47: 122-132. PMID 29908601 DOI: 10.1016/J.Ultsonch.2018.05.001 |
0.313 |
|
| 2018 |
Jin F, Wang J, Regenstein JM, Wang F. Effect of Roasting Temperatures on the Properties of Bitter Apricot (Armeniaca sibirica L.) Kernel Oil. Journal of Oleo Science. PMID 29877221 DOI: 10.5650/Jos.Ess17212 |
0.348 |
|
| 2018 |
Yu D, Regenstein JM, Zang J, Xia W, Xu Y, Jiang Q, Yang F. Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Chemistry. 262: 1-6. PMID 29751895 DOI: 10.1016/J.Foodchem.2018.04.070 |
0.306 |
|
| 2018 |
Dehghani S, Hosseini SV, Regenstein JM. Edible films and coatings in seafood preservation: A review. Food Chemistry. 240: 505-513. PMID 28946304 DOI: 10.1016/J.Foodchem.2017.07.034 |
0.314 |
|
| 2018 |
Duan R, Zhang J, Liu L, Cui W, Regenstein JM. The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus). Food Chemistry. 239: 464-469. PMID 28873591 DOI: 10.1016/J.Foodchem.2017.06.145 |
0.317 |
|
| 2018 |
Wen X, Jin F, Regenstein JM, Wang F. Transglutaminase induced gels using bitter apricot kernel protein: Chemical, textural and release properties Food Bioscience. 26: 15-22. DOI: 10.1016/J.Fbio.2018.09.002 |
0.339 |
|
| 2018 |
Kuley E, Durmus M, Ucar Y, Kosker AR, Aksun Tumerkan ET, Regenstein JM, Ozogul F. Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C Food Bioscience. 24: 127-136. DOI: 10.1016/J.Fbio.2018.06.008 |
0.312 |
|
| 2017 |
Zhang H, Zhang J, Fan Z, Zhou X, Geng L, Wang Z, Regenstein JM, Xia Z. Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity. Molecules (Basel, Switzerland). 22. PMID 28788075 DOI: 10.3390/Molecules22081266 |
0.318 |
|
| 2017 |
Li J, Wu Y, Ma Y, Lu N, Regenstein JM, Zhou P. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate. Food & Function. PMID 28740977 DOI: 10.1039/C7Fo00570A |
0.327 |
|
| 2017 |
Zhang Z, Regenstein JM, Zhou P, Yang Y. Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. Ultrasonics Sonochemistry. 34: 960-967. PMID 27773327 DOI: 10.1016/J.Ultsonch.2016.08.008 |
0.316 |
|
| 2017 |
Phimolsiripol Y, Siripatrawan U, Teekachunhatean S, Wangtueai S, Seesuriyachan P, Surawang S, Laokuldilok T, Regenstein JM, Henry CJ. Technological properties,in vitrostarch digestibility andin vivoglycaemic index of bread containing crude malva nut gum International Journal of Food Science & Technology. 52: 1035-1041. DOI: 10.1111/Ijfs.13369 |
0.339 |
|
| 2017 |
Cai L, Leng L, Li J, Chen X, Regenstein JM, Li X, Lv Y. The Effects of Grass Carp Skin Gelatin and Whey Protein Interactions on Rheological and Textural Properties and Nanostructure Journal of Aquatic Food Product Technology. 26: 790-800. DOI: 10.1080/10498850.2017.1302030 |
0.377 |
|
| 2017 |
Zhang H, Zhao H, Yao L, Yang X, Shen S, Wang J, Wang Z, Regenstein JM, Geng L. Isolation, physicochemical properties, and in vitro antioxidant activity of polysaccharides extracted from different parts of Pinus koraiensis Journal of Wood Chemistry and Technology. 37: 225-240. DOI: 10.1080/02773813.2016.1272125 |
0.318 |
|
| 2017 |
Lin L, Regenstein JM, Lv S, Lu J, Jiang S. An overview of gelatin derived from aquatic animals: Properties and modification Trends in Food Science & Technology. 68: 102-112. DOI: 10.1016/J.Tifs.2017.08.012 |
0.369 |
|
| 2017 |
Cai L, Feng J, Regenstein J, Lv Y, Li J. Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin Food Hydrocolloids. 67: 157-165. DOI: 10.1016/J.Foodhyd.2016.12.031 |
0.344 |
|
| 2017 |
Laokuldilok T, Potivas T, Kanha N, Surawang S, Seesuriyachan P, Wangtueai S, Phimolsiripol Y, Regenstein JM. Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments Food Bioscience. 18: 28-33. DOI: 10.1016/J.Fbio.2017.03.004 |
0.3 |
|
| 2016 |
Cai L, Feng J, Peng X, Regenstein JM, Li X, Li J, Zhao W. Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin. Journal of Food Science and Technology. 53: 4224-4233. PMID 28115763 DOI: 10.1007/S13197-016-2416-4 |
0.39 |
|
| 2016 |
Liu R, Zhao S, Regenstein JM, Liu Q, Yang H, Xiong S. Gelling Properties of Fish/Pork Mince Mixtures. Journal of Food Science. PMID 26749339 DOI: 10.1111/1750-3841.13188 |
0.347 |
|
| 2016 |
Kuley E, Durmus M, Balikci E, Ucar Y, Regenstein JM, Özoğul F. Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products International Journal of Food Properties. 20: 1029-1043. DOI: 10.1080/10942912.2016.1193516 |
0.342 |
|
| 2016 |
Zhang Y, Regenstein JM. Yield and Gel Strength of Gelatin Extracted from Smoked Salmon (Salmo salar) Skins Journal of Aquatic Food Product Technology. 26: 553-565. DOI: 10.1080/10498850.2016.1236868 |
0.361 |
|
| 2016 |
Hamed I, Özogul F, Regenstein JM. Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review Trends in Food Science and Technology. 48: 40-50. DOI: 10.1016/J.Tifs.2015.11.007 |
0.315 |
|
| 2016 |
Özogul Y, Durmus M, Ucar Y, Özogul F, Regenstein JM. Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass Innovative Food Science and Emerging Technologies. 33: 422-430. DOI: 10.1016/J.Ifset.2015.12.018 |
0.327 |
|
| 2016 |
Zhang Q, Wang Q, Lv S, Lu J, Jiang S, Regenstein JM, Lin L. Comparison of collagen and gelatin extracted from the skins of Nile tilapia (Oreochromis niloticus) and channel catfish (Ictalurus punctatus) Food Bioscience. 13: 41-48. DOI: 10.1016/J.Fbio.2015.12.005 |
0.352 |
|
| 2015 |
Hong H, Regenstein JM, Luo Y. The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review. Critical Reviews in Food Science and Nutrition. 0. PMID 26114933 DOI: 10.1080/10408398.2014.1001489 |
0.303 |
|
| 2015 |
Li J, Xiong S, Wang F, Regenstein JM, Liu R. Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying. Journal of Food Science. 80: C1445-52. PMID 26087831 DOI: 10.1111/1750-3841.12928 |
0.303 |
|
| 2015 |
Liu D, Nikoo M, Boran G, Zhou P, Regenstein JM. Collagen and gelatin. Annual Review of Food Science and Technology. 6: 527-57. PMID 25884286 DOI: 10.1146/Annurev-Food-031414-111800 |
0.652 |
|
| 2015 |
Liu D, Wei G, Li T, Hu J, Lu N, Regenstein JM, Zhou P. Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin. Food Chemistry. 172: 836-43. PMID 25442628 DOI: 10.1016/J.Foodchem.2014.09.147 |
0.319 |
|
| 2015 |
You L, Li Y, Zhao H, Regenstein J, Zhao M, Ren J. Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii) Journal of Aquatic Food Product Technology. DOI: 10.1080/10498850.2013.804140 |
0.352 |
|
| 2014 |
Yi H, Hwang KT, Regenstein JM, Shin SW. Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharide. Asian-Australasian Journal of Animal Sciences. 27: 1026-34. PMID 25050046 DOI: 10.5713/Ajas.2013.13775 |
0.3 |
|
| 2014 |
Zhang J, Duan R, Huang L, Song Y, Regenstein JM. Characterisation of acid-soluble and pepsin-solubilised collagen from jellyfish (Cyanea nozakii Kishinouye). Food Chemistry. 150: 22-6. PMID 24360414 DOI: 10.1016/J.Foodchem.2013.10.116 |
0.323 |
|
| 2014 |
Bahmani Z, Rezaei M, Hosseini SV, Hosseini SF, Alishahi A, Ahmad M, Regenstein JM. Effect of delayed icing on the microbiological, chemical, and sensory properties of caspian sea golden grey mullet (Liza aurata) Journal of Aquatic Food Product Technology. 23: 542-551. DOI: 10.1080/10498850.2012.731677 |
0.321 |
|
| 2014 |
Semagoto HM, Liu D, Koboyatau K, Hu J, Lu N, Liu X, Regenstein JM, Zhou P. Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate Food Research International. 62: 580-588. DOI: 10.1016/J.Foodres.2014.04.012 |
0.303 |
|
| 2013 |
Delfieh P, Rezaei M, Hosseini H, Hosseini SV, Zohrehbakhsh E, Regenstein JM. Effects of cooking methods on proximate composition and fatty acids profile of Indian white prawn (fenneropenaeus indicus) Journal of Aquatic Food Product Technology. 22: 353-360. DOI: 10.1080/10498850.2011.652767 |
0.313 |
|
| 2013 |
Liu D, Regenstein JM, Mulvaney SJ, Boran G, Zhou P. Critical review of key analytical issues with gelatins Gelatin: Production, Applications and Health Implications. 31-48. |
0.636 |
|
| 2012 |
Yi HC, Cho H, Hong JJ, Ryu RK, Hwang KT, Regenstein JM. Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour. Meat Science. 92: 464-8. PMID 22682071 DOI: 10.1016/J.Meatsci.2012.05.012 |
0.335 |
|
| 2012 |
You L, Zheng L, Regenstein JM, Zhao M, Liu D. Effect of thermal treatment on the characteristic properties of loach peptide International Journal of Food Science and Technology. 47: 2574-2581. DOI: 10.1111/J.1365-2621.2012.03136.X |
0.318 |
|
| 2012 |
Liu D, Liang L, Regenstein JM, Zhou P. Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis) Food Chemistry. 133: 1441-1448. DOI: 10.1016/J.Foodchem.2012.02.032 |
0.303 |
|
| 2011 |
Bahmani ZA, Rezai M, Hosseini SV, Regenstein JM, Böhme K, Alishahi A, Yadollahi F. Chilled storage of golden gray mullet (Liza aurata) Lwt - Food Science and Technology. 44: 1894-1900. DOI: 10.1016/J.Lwt.2011.01.009 |
0.31 |
|
| 2010 |
Boran G, Lawless HT, Regenstein JM. Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels. Journal of Food Science. 75: S469-76. PMID 21535620 DOI: 10.1111/J.1750-3841.2010.01827.X |
0.661 |
|
| 2010 |
Boran G, Mulvaney SJ, Regenstein JM. Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources. Journal of Food Science. 75: E565-71. PMID 21535497 DOI: 10.1111/J.1750-3841.2010.01543.X |
0.663 |
|
| 2010 |
Boran G, Regenstein JM. Fish gelatin. Advances in Food and Nutrition Research. 60: 119-43. PMID 20691955 DOI: 10.1016/S1043-4526(10)60005-8 |
0.671 |
|
| 2010 |
Hosseini SV, Kenari AA, Regenstein JM, Rezaei M, Nazari RM, Moghaddasi M, Kaboli SA, Grant AAM. Effects of alternative dietary lipid sources on growth performance and fatty acid composition of beluga sturgeon, huso huso, juveniles Journal of the World Aquaculture Society. 41: 471-489. DOI: 10.1111/J.1749-7345.2010.00389.X |
0.314 |
|
| 2010 |
You L, Zhao M, Regenstein JM, Ren J. Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion Food Chemistry. 120: 810-816. DOI: 10.1016/J.Foodchem.2009.11.018 |
0.307 |
|
| 2009 |
Boran G, Regenstein JM. Optimization of gelatin extraction from silver carp skin. Journal of Food Science. 74: E432-41. PMID 19799664 DOI: 10.1111/J.1750-3841.2009.01328.X |
0.673 |
|
| 2009 |
Wang Y, Regenstein JM. Effect of EDTA, HCl, and citric acid on Ca salt removal from Asian (silver) carp scales prior to gelatin extraction. Journal of Food Science. 74: C426-31. PMID 19723178 DOI: 10.1111/J.1750-3841.2009.01202.X |
0.315 |
|
| 2008 |
Yang H, Wang Y, Zhou P, Regenstein JM. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins Food Hydrocolloids. 22: 1541-1550. DOI: 10.1016/J.Foodhyd.2007.10.007 |
0.332 |
|
| 2008 |
Wilding P, Lillford PJ, Regenstein JM. Functional properties of proteins in foods Journal of Chemical Technology and Biotechnology. Biotechnology. 34: 182-189. DOI: 10.1002/Jctb.280340307 |
0.351 |
|
| 2007 |
Zhou P, Regenstein JM. Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements. Journal of Food Science. 72: C196-201. PMID 17995760 DOI: 10.1111/J.1750-3841.2007.00320.X |
0.32 |
|
| 2006 |
Lokuruka MNI, Regenstein JM. Handling and storage of Atlantic mackerel (Scomber scombrus) on biogenic amine production Journal of Aquatic Food Product Technology. 15: 17-33. DOI: 10.1300/J030V15N04_03 |
0.334 |
|
| 2006 |
Zhou P, Regenstein JM. Determination of total protein content in gelatin solutions with the Lowry or Biuret assay Journal of Food Science. 71. DOI: 10.1111/J.1750-3841.2006.00151.X |
0.357 |
|
| 2006 |
Zhou P, Mulvaney SJ, Regenstein JM. Properties of Alaska pollock skin gelatin: A comparison with tilapia and pork skin gelatins Journal of Food Science. 71. DOI: 10.1111/J.1750-3841.2006.00065.X |
0.309 |
|
| 2005 |
Zhou P, Regenstein JM. Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction Journal of Food Science. 70. DOI: 10.1111/J.1365-2621.2005.Tb11435.X |
0.354 |
|
| 2004 |
Weilmeier DM, Regenstein JM. Cooking Enhances the Antioxidant Properties of Polyphosphates Journal of Food Science. 69. DOI: 10.1111/J.1365-2621.2004.Tb17850.X |
0.335 |
|
| 2004 |
Weilmeier DM, Regenstein JM. Antioxidant properties of phosphates and other additives during the storage of raw mackerel and lake trout Journal of Food Science. 69. DOI: 10.1111/J.1365-2621.2004.Tb15498.X |
0.33 |
|
| 2004 |
Zhou P, Regenstein JM. Optimization of extraction conditions for pollock skin gelatin Journal of Food Science. 69. DOI: 10.1111/J.1365-2621.2004.Tb10704.X |
0.327 |
|
| 2002 |
Ruiz‐Carrascal J, Regenstein J. Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial Transglutaminase Journal of Food Science. 67: 734-739. DOI: 10.1111/J.1365-2621.2002.Tb10668.X |
0.33 |
|
| 2000 |
Choi SS, Regenstein JM. Physicochemical and sensory characteristics of fish gelatin Journal of Food Science. 65: 194-199. DOI: 10.1111/J.1365-2621.2000.Tb15978.X |
0.353 |
|
| 1998 |
Imm JY, Regenstein JM. Emulsification of commercial dairy proteins with exhaustively washed muscle Journal of Food Science. 63: 1012-1017. DOI: 10.1111/J.1365-2621.1998.Tb15844.X |
0.313 |
|
| 1997 |
Imm JY, Regenstein JM. Interaction of commercial dairy proteins and chicken breast myosin in an emulsion system Journal of Food Science. 62: 967-971+975. DOI: 10.1111/J.1365-2621.1997.Tb15017.X |
0.312 |
|
| 1997 |
Chang CC, Regenstein JM. Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates Journal of Food Science. 62: 305-309. DOI: 10.1111/J.1365-2621.1997.Tb03990.X |
0.327 |
|
| 1997 |
Chang CC, Regenstein JM. Textural changes and functional properties of cod mince proteins as affected by kidney tissue and cryoprotectants Journal of Food Science. 62: 299-304. DOI: 10.1111/J.1365-2621.1997.Tb03989.X |
0.327 |
|
| 1993 |
Chapman KW, Sagi I, Hwang KT, Regenstein JM. Extra-Cold storage of hake and mackerel fillets and mince Journal of Food Science. 58: 1208-1211. DOI: 10.1111/J.1365-2621.1993.Tb06149.X |
0.346 |
|
| 1993 |
Hsieh YL, Regenstein JM, Rao MA. Gel point of whey and egg proteins using dynamic rheological data Journal of Food Science. 58: 116-119. DOI: 10.1111/J.1365-2621.1993.Tb03223.X |
0.326 |
|
| 1991 |
HSIEH Y, REGENSTEIN JM. Factors Affecting Quality of Fish Oil Mayonnaise Journal of Food Science. 56: 1298-1301. DOI: 10.1111/J.1365-2621.1991.Tb04757.X |
0.312 |
|
| 1990 |
PHILLIPS LG, GERMAN JB, O'NEILL TE, FOEGEDING EA, HARWALKAR VR, KILARA A, LEWIS BA, MANGINO ME, MORR CV, REGENSTEIN JM, SMITH DM, KINSELLA JE. Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study Journal of Food Science. 55: 1441-1444. DOI: 10.1111/J.1365-2621.1990.Tb03953.X |
0.308 |
|
| 1989 |
HSIEH YL, REGENSTEIN JM. Texture Changes of Frozen Stored Cod and Ocean Perch Minces Journal of Food Science. 54: 824-826. DOI: 10.1111/J.1365-2621.1989.Tb07891.X |
0.319 |
|
| 1989 |
Ragnarsson K, Regenstein JM. Changes in Electrophoretic Patterns of Gadoid and Non‐gadoid Fish Muscle during Frozen Storage Journal of Food Science. 54: 819-823. DOI: 10.1111/J.1365-2621.1989.Tb07890.X |
0.335 |
|
| 1989 |
HWANG KT, REGENSTEIN JM. Protection of Menhaden Mince Lipids from Rancidity during Frozen Storage Journal of Food Science. 54: 1120-1124. DOI: 10.1111/J.1365-2621.1989.Tb05936.X |
0.316 |
|
| 1986 |
Kakalis LT, Regenstein JM. Effect of pH and salts on the solubility of egg white protein Journal of Food Science. 51: 1445-1447. DOI: 10.1111/J.1365-2621.1986.Tb13830.X |
0.325 |
|
| 1986 |
Perchonok MH, Regenstein JM. Stability at comminution chopping temperatures of model chicken breast muscle emulsions Meat Science. 16: 17-29. DOI: 10.1016/0309-1740(86)90009-4 |
0.312 |
|
| 1985 |
MORR C, GERMAN B, KINSELLA J, REGENSTEIN J, BUREN JV, KILARA A, LEWIS B, MANGINO M. A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure Journal of Food Science. 50: 1715-1718. DOI: 10.1111/J.1365-2621.1985.Tb10572.X |
0.338 |
|
| 1980 |
Regenstein JM, Stamm JR. Factors Affecting The Sodium Chloride Extractability Of Muscle Proteins From Chicken Breast, Trout White And Lobster Tail Muscles Journal of Food Biochemistry. 3: 191-204. DOI: 10.1111/J.1745-4514.1980.Tb00775.X |
0.32 |
|
| 1978 |
Galluzzo SJ, Regenstein JM. Emulsion Capacity And Timed Emulsification Of Chicken Breast Muscle Myosin Journal of Food Science. 43: 1757-1760. DOI: 10.1111/J.1365-2621.1978.Tb07407.X |
0.306 |
|
| 1977 |
Moledina KH, Regenstein JM, Baker RC, Steinkraus KH. A Process For The Preparation Of Dehydrated Salted Fish‐Soy Cakes Journal of Food Science. 42: 765-767. DOI: 10.1111/J.1365-2621.1977.Tb12598.X |
0.348 |
|
| 1977 |
MOLEDINA KH, REGENSTEIN JM, BAKER RC, STEINKRAUS KH. EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING Journal of Food Science. 42: 759-764. DOI: 10.1111/J.1365-2621.1977.Tb12597.X |
0.358 |
|
| 1977 |
Mateus H, Regenstein JM, Baker RC. Studies to improve the extraction of mannitol and alginic acid from Macrocystis pyrifera, a marine brown alga Economic Botany. 31: 24-27. DOI: 10.1007/Bf02860648 |
0.317 |
|
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