Joe M. Regenstein
Affiliations: | Cornell University, Ithaca, NY, United States |
Area:
Food Science and Technology Agriculture, Fisheries and Aquaculture Agriculture, Microbiology BiologyGoogle:
"Joe Regenstein"Children
Sign in to add trainee| Michael I. Lokuruka | grad student | 2003 | Cornell |
| Gokhan Boran | grad student | 2010 | Cornell |
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Zheng L, Wang Z, Kong Y, et al. (2021) Different commercial soy protein isolates and the characteristics of Chiba tofu Food Hydrocolloids. 110: 106115 |
| Hassoun A, Carpena M, Prieto MA, et al. (2020) Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel, Switzerland). 9 |
| Zang J, Xu Y, Xia W, et al. (2020) 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 |
| Xu Y, Zang J, Regenstein JM, et al. (2020) Technological roles of microorganisms in fish fermentation: a review. Critical Reviews in Food Science and Nutrition. 1-13 |
| Xu J, Jin F, Hao J, et al. (2020) Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activities. Food Science & Nutrition. 8: 1665-1676 |
| Inanli AG, Tümerkan ETA, Abed NE, et al. (2020) The impact of chitosan on seafood quality and human health: A review Trends in Food Science & Technology. 97: 404-416 |
| Jin F, Wang Y, Tang H, et al. (2020) Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics Lwt - Food Science and Technology. 133: 110035 |
| Karimi N, Nikoo M, Gavlighi HA, et al. (2020) 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 |
| Ozogul Y, Kuley Boğa E, Akyol I, et al. (2020) Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens Food Bioscience. 36: 100635 |
| Nawaz A, Li E, Irshad S, et al. (2020) 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 |