Year |
Citation |
Score |
2020 |
Showman C, Barnes K, Jaczynski J, Matak KE. Separation and concentration of ω-3 PUFA-rich phospholipids by hydration of krill oil Lwt. 126: 109284. DOI: 10.1016/J.Lwt.2020.109284 |
0.345 |
|
2019 |
Zheng H, Beamer SK, Matak KE, Jaczynski J. Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation. Food Chemistry. 278: 644-652. PMID 30583424 DOI: 10.1016/J.Foodchem.2018.11.080 |
0.377 |
|
2019 |
Boltz T, Boney J, Shen C, Jaczynski J, Moritz J. The Effect of Standard Pelleting and More Thermally Aggressive Pelleting Utilizing a Hygieniser on Feed Manufacture and Reduction of Enterococcus faecium, a Salmonella Surrogate Journal of Applied Poultry Research. 28: 1226-1233. DOI: 10.3382/Japr/Pfz088 |
0.391 |
|
2018 |
Warren D, Paker I, Jaczynski J, Matak KE. Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp. Journal of Food Science. PMID 29846939 DOI: 10.1111/1750-3841.14170 |
0.415 |
|
2018 |
Shi L, Beamer SK, Yang H, Jaczynski J. Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation. Food Chemistry. 244: 284-291. PMID 29120783 DOI: 10.1016/J.Foodchem.2017.10.050 |
0.422 |
|
2018 |
Boney J, Jaczynski J, Weidhaas J, Bergeron A, Moritz J. The effects of steam conditioning and antimicrobial inclusion on feed manufacturing and inactivation of Enterococcus faecium, a Salmonella surrogate Journal of Applied Poultry Research. 27: 472-482. DOI: 10.3382/Japr/Pfy052 |
0.331 |
|
2018 |
Akharume F, Singh K, Jaczynski J, Sivanandan L. Microbial shelf stability assessment of osmotically dehydrated smoky apples Lwt - Food Science and Technology. 90: 61-69. DOI: 10.1016/J.Lwt.2017.12.012 |
0.312 |
|
2018 |
Moriarty MJ, Semmens K, Bissonnette GK, Jaczynski J. Inactivation with UV-radiation and internalization assessment of coliforms and Escherichia coli in aquaponically grown lettuce Lwt. 89: 624-630. DOI: 10.1016/J.Lwt.2017.11.038 |
0.334 |
|
2017 |
Smith E, Beamer SK, Matak KE, Jaczynski J. Storage stability of egg sticks fortified with omega-3 fatty acids. Journal of the Science of Food and Agriculture. PMID 29283436 DOI: 10.1002/Jsfa.8858 |
0.347 |
|
2017 |
Shi L, Beamer SK, Yin T, Matak KE, Yang H, Jaczynski J. Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill Lwt - Food Science and Technology. 81: 26-34. DOI: 10.1016/J.Lwt.2017.03.029 |
0.369 |
|
2016 |
Paker I, Jaczynski J, Matak KE. Calcium Hydroxide as a Processing Base in Alkali-Aided pH-Shift Protein Recovery Process. Journal of the Science of Food and Agriculture. PMID 27185206 DOI: 10.1002/Jsfa.7800 |
0.347 |
|
2016 |
Ronaghi M, Beamer S, Jaczynski J, Matak KE. A comparison of the bactericidal effectiveness of hydrochloric and acetic acid on Staphylococcus aureus in silver carp during a pH-shift protein recovery process Lwt - Food Science and Technology. 66: 239-243. DOI: 10.1016/J.Lwt.2015.10.043 |
0.398 |
|
2015 |
Paker I, Beamer S, Jaczynski J, Matak KE. pH shift protein recovery with organic acids on texture and color of cooked gels. Journal of the Science of Food and Agriculture. 95: 275-80. PMID 24777972 DOI: 10.1002/Jsfa.6712 |
0.376 |
|
2015 |
Sell C, Beamer S, Jaczynski J, Matak KE. Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil International Journal of Food Science and Technology. 50: 210-217. DOI: 10.1111/Ijfs.12621 |
0.406 |
|
2015 |
Tahergorabi R, Matak KE, Jaczynski J. Fish protein isolate: Development of functional foods with nutraceutical ingredients Journal of Functional Foods. 18: 746-756. DOI: 10.1016/J.Jff.2014.05.006 |
0.712 |
|
2015 |
Matak KE, Tahergorabi R, Jaczynski J. A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods Food Research International. 77: 697-703. DOI: 10.1016/J.Foodres.2015.05.048 |
0.716 |
|
2014 |
Tesfai A, Beamer SK, Matak KE, Jaczynski J. Effect of electron beam on chemical changes of nutrients in infant formula Food Chemistry. 149: 208-214. PMID 24295697 DOI: 10.1016/J.Foodchem.2013.10.110 |
0.761 |
|
2014 |
Debusca A, Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Physicochemical properties of surimi gels fortified with dietary fiber. Food Chemistry. 148: 70-6. PMID 24262528 DOI: 10.1016/J.Foodchem.2013.10.010 |
0.656 |
|
2013 |
Debusca A, Tahergorabi R, Beamer SK, Partington S, Jaczynski J. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chemistry. 141: 201-8. PMID 23768348 DOI: 10.1016/J.Foodchem.2013.02.111 |
0.711 |
|
2013 |
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish. Food Chemistry. 139: 777-85. PMID 23561173 DOI: 10.1016/J.Foodchem.2013.01.077 |
0.736 |
|
2013 |
Paker I, Beamer S, Jaczynski J, Matak KE. Compositional characteristics of materials recovered from headed gutted silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization and precipitation using organic acids. Journal of Food Science. 78: E445-51. PMID 23458747 DOI: 10.1111/1750-3841.12044 |
0.381 |
|
2013 |
Paker I, Beamer S, Jaczynski J, Matak KE. The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation Lwt - Food Science and Technology. 53: 37-43. DOI: 10.1016/J.Lwt.2013.02.003 |
0.375 |
|
2012 |
Tahergorabi R, Jaczynski J. Physicochemical changes in surimi with salt substitute. Food Chemistry. 132: 1281-1286. PMID 29243612 DOI: 10.1016/J.Foodchem.2011.11.104 |
0.686 |
|
2012 |
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. 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. 60: 5979-87. PMID 22624700 DOI: 10.1021/Jf3001197 |
0.732 |
|
2012 |
Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J. 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. 92: 2534-42. PMID 22488651 DOI: 10.1002/Jsfa.5668 |
0.726 |
|
2012 |
Kassis NM, Gigliotti JC, Beamer SK, Tou JC, Jaczynski J. Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega-3-rich oils. Journal of the Science of Food and Agriculture. 92: 66-73. PMID 21769882 DOI: 10.1002/Jsfa.4542 |
0.374 |
|
2012 |
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Salt substitution in surimi seafood and its effects on instrumental quality attributes Lwt - Food Science and Technology. 48: 175-181. DOI: 10.1016/J.Lwt.2012.03.004 |
0.683 |
|
2012 |
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation Lwt - Food Science and Technology. 48: 89-95. DOI: 10.1016/J.Lwt.2012.02.018 |
0.738 |
|
2012 |
Sedoski HD, Beamer SK, Jaczynski J, Partington S, Matak KE. Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils Lwt - Food Science and Technology. 47: 459-464. DOI: 10.1016/J.Lwt.2012.02.006 |
0.386 |
|
2012 |
Tahergorabi R, Sivanandan L, Jaczynski J. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2 Lwt - Food Science and Technology. 46: 148-155. DOI: 10.1016/J.Lwt.2011.10.013 |
0.727 |
|
2012 |
Tahergorabi R, Matak KE, Jaczynski J. Application of electron beam to inactivate Salmonella in food: Recent developments Food Research International. 45: 685-694. DOI: 10.1016/J.Foodres.2011.02.003 |
0.719 |
|
2012 |
Pietrowski BN, Tahergorabi R, Jaczynski J. Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils Food Hydrocolloids. 27: 384-389. DOI: 10.1016/J.Foodhyd.2011.10.016 |
0.7 |
|
2012 |
El-Rawas A, Hvizdzak A, Davenport M, Beamer S, Jaczynski J, Matak K. Effect of electron beam irradiation on quality indicators of peanut butter over a storage period Food Chemistry. 133: 212-219. DOI: 10.1016/J.Foodchem.2011.12.078 |
0.438 |
|
2011 |
Pietrowski BN, Tahergorabi R, Matak KE, Tou JC, Jaczynski J. Chemical properties of surimi seafood nutrified with ω-3 rich oils. Food Chemistry. 129: 912-9. PMID 25212318 DOI: 10.1016/J.Foodchem.2011.05.044 |
0.71 |
|
2011 |
Otto RA, Beamer S, Jaczynski J, Matak KE. 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. 76: M579-83. PMID 21913922 DOI: 10.1111/J.1750-3841.2011.02340.X |
0.357 |
|
2011 |
Otto RA, Paker I, Bane L, Beamer S, Jaczynski J, Matak KE. Survival of Listeria innocua in rainbow trout protein recovered by isoelectric solubilization and precipitation with acetic and citric acids. Journal of Food Protection. 74: 1348-52. PMID 21819665 DOI: 10.4315/0362-028X.Jfp-10-543 |
0.392 |
|
2011 |
Tesfai AT, Beamer SK, Matak KE, Jaczynski J. Radioresistance development of DNA repair deficient Escherichia coli DH5α in ground beef subjected to electron beam at sub-lethal doses International Journal of Radiation Biology. 87: 571-578. PMID 21627563 DOI: 10.3109/09553002.2011.565400 |
0.747 |
|
2011 |
Simmons CA, Turk P, Beamer S, Jaczynski J, Semmens K, Matak KE. The effect of a flaxseed oil-enhanced diet on the product quality of farmed brook trout (Salvelinus fontinalis) fillets. Journal of Food Science. 76: S192-7. PMID 21535859 DOI: 10.1111/J.1750-3841.2011.02070.X |
0.409 |
|
2011 |
Tesfai AT, Beamer SK, Matak KE, Jaczynski J. Microbial radio-resistance of Salmonella Typhimurium in egg increases due to repetitive irradiation with electron beam Radiation Physics and Chemistry. 80: 591-596. DOI: 10.1016/J.Radphyschem.2010.12.010 |
0.75 |
|
2011 |
Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products Lwt - Food Science and Technology. 44: 896-903. DOI: 10.1016/J.Lwt.2010.10.018 |
0.715 |
|
2011 |
Gigliotti JC, Davenport MP, Beamer SK, Tou JC, Jaczynski J. Extraction and characterisation of lipids from Antarctic krill (Euphausia superba) Food Chemistry. 125: 1028-1036. DOI: 10.1016/J.Foodchem.2010.10.013 |
0.329 |
|
2011 |
Gehring C, Gigliotti J, Moritz J, Tou J, Jaczynski J. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review Food Chemistry. 124: 422-431. DOI: 10.1016/J.Foodchem.2010.06.078 |
0.464 |
|
2010 |
Matak KE, Hvizdzak AL, Beamer S, Jaczynski J. Recovery of Salmonella enterica serovars Typhimurium and Tennessee in peanut butter after electron beam exposure. Journal of Food Science. 75: M462-7. PMID 21535557 DOI: 10.1111/J.1750-3841.2010.01729.X |
0.403 |
|
2010 |
Hvizdzak AL, Beamer S, Jaczynski J, Matak KE. Use of electron beam radiation for the reduction of Salmonella enterica serovars typhimurium and Tennessee in peanut butter. Journal of Food Protection. 73: 353-7. PMID 20132682 DOI: 10.4315/0362-028X-73.2.353 |
0.399 |
|
2010 |
Bridges KM, Gigliotti JC, Altman S, Jaczynski J, Tou JC. Determination of digestibility, tissue deposition, and metabolism of the omega-3 fatty acid content of krill protein concentrate in growing rats. Journal of Agricultural and Food Chemistry. 58: 2830-7. PMID 20131797 DOI: 10.1021/Jf9036408 |
0.37 |
|
2010 |
Kassis NM, Beamer SK, Matak KE, Tou JC, Jaczynski J. Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils Lwt - Food Science and Technology. 43: 1204-1212. DOI: 10.1016/J.Lwt.2010.04.006 |
0.381 |
|
2010 |
Kassis N, Drake SR, Beamer SK, Matak KE, Jaczynski J. Development of nutraceutical egg products with omega-3-rich oils Lwt - Food Science and Technology. 43: 777-783. DOI: 10.1016/J.Lwt.2009.12.014 |
0.383 |
|
2010 |
Taskaya L, Chen Y, Jaczynski J. Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation Lwt - Food Science and Technology. 43: 401-408. DOI: 10.1016/J.Lwt.2009.08.021 |
0.417 |
|
2009 |
Lansdowne LR, Beamer S, Jaczynski J, Matak KE. Survival of Escherichia coli after isoelectric solubilization and precipitation of fish protein. Journal of Food Protection. 72: 1398-403. PMID 19681261 DOI: 10.4315/0362-028X-72.7.1398 |
0.403 |
|
2009 |
Lansdowne LR, Beamer S, Jaczynski J, Matak KE. Survival of Listeria innocua after isoelectric solubilization and precipitation of fish protein. Journal of Food Science. 74: M201-5. PMID 19490340 DOI: 10.1111/J.1750-3841.2009.01144.X |
0.388 |
|
2009 |
Taskaya L, Chen YC, Beamer S, Tou JC, Jaczynski J. Compositional characteristics of materials recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilization/precipitation. Journal of Agricultural and Food Chemistry. 57: 4259-66. PMID 19368395 DOI: 10.1021/Jf803974Q |
0.383 |
|
2009 |
Chen YC, Tou JC, Jaczynski J. Amino acid and mineral composition of protein and other components and their recovery yields from whole Antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation. Journal of Food Science. 74: H31-9. PMID 19323748 DOI: 10.1111/J.1750-3841.2008.01026.X |
0.398 |
|
2009 |
Gehring C, Jaczynski J, Moritz J. Improvement of pellet quality with proteins recovered from whole fish using isoelectric solubilization-precipitation Journal of Applied Poultry Research. 18: 418-431. DOI: 10.3382/Japr.2008-00054 |
0.405 |
|
2009 |
Gehring C, Davenport M, Jaczynski J. Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation Current Nutrition & Food Science. 5: 17-39. DOI: 10.2174/157340109787314703 |
0.474 |
|
2009 |
Taskaya L, Chen Y, Jaczynski J. Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation Lwt - Food Science and Technology. 42: 1082-1089. DOI: 10.1016/J.Lwt.2009.02.007 |
0.431 |
|
2009 |
Taskaya L, Jaczynski J. Flocculation-enhanced protein recovery from fish processing by-products by isoelectric solubilization/precipitation Lwt - Food Science and Technology. 42: 570-575. DOI: 10.1016/J.Lwt.2008.09.012 |
0.404 |
|
2008 |
Levanduski L, Jaczynski J. Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses. International Journal of Food Microbiology. 121: 328-34. PMID 18068251 DOI: 10.1016/J.Ijfoodmicro.2007.11.009 |
0.414 |
|
2008 |
Chen YC, Tou JC, Jaczynski J. Amino acid, fatty acid, and mineral profiles of materials recovered from rainbow trout (Oncorhynchus mykiss) processing by-products using isoelectric solubilization/precipitation. Journal of Food Science. 72: C527-35. PMID 18034715 DOI: 10.1111/J.1750-3841.2007.00522.X |
0.422 |
|
2008 |
Black JL, Jaczynski J. Effect of water activity on the inactivation kinetics ofEscherichia coliO157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets International Journal of Food Science & Technology. 43: 579-586. DOI: 10.1111/J.1365-2621.2006.01480.X |
0.426 |
|
2008 |
Chen Y, Nguyen J, Semmens K, Beamer S, Jaczynski J. Effects of dietary alpha-tocopheryl acetate on lipid oxidation and alpha-tocopherol content of novel omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets Lwt - Food Science and Technology. 41: 244-253. DOI: 10.1016/J.Lwt.2007.02.016 |
0.315 |
|
2008 |
Chen Y, Nguyen J, Semmens K, Beamer S, Jaczynski J. Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage Food Control. 19: 599-608. DOI: 10.1016/J.Foodcont.2007.06.011 |
0.344 |
|
2008 |
Gigliotti J, Jaczynski J, Tou J. Determination of the nutritional value, protein quality and safety of krill protein concentrate isolated using an isoelectric solubilization/precipitation technique Food Chemistry. 111: 209-214. DOI: 10.1016/J.Foodchem.2008.03.030 |
0.393 |
|
2008 |
Taskaya L, Chen Y, Beamer S, Jaczynski J. Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix
) using isoelectric solubilisation/precipitation Journal of the Science of Food and Agriculture. 89: 349-358. DOI: 10.1002/Jsfa.3461 |
0.477 |
|
2007 |
Chen YC, Jaczynski J. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives. Journal of Agricultural and Food Chemistry. 55: 9079-88. PMID 17902629 DOI: 10.1021/Jf071992W |
0.39 |
|
2007 |
Tou JC, Jaczynski J, Chen YC. Krill for human consumption: nutritional value and potential health benefits. Nutrition Reviews. 65: 63-77. PMID 17345959 DOI: 10.1111/J.1753-4887.2007.Tb00283.X |
0.374 |
|
2007 |
Chen YC, Jaczynski J. 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. 55: 1814-22. PMID 17295512 DOI: 10.1021/Jf0629944 |
0.396 |
|
2007 |
Black JL, Jaczynski J. Effect of ionic strength on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets International Journal of Food Science & Technology. 42: 894-902. DOI: 10.1111/J.1365-2621.2007.01310.X |
0.389 |
|
2007 |
Chen Y, Nguyen J, Semmens K, Beamer S, Jaczynski J. Physicochemical changes in ω−3-enhanced farmed rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage Food Chemistry. 104: 1143-1152. DOI: 10.1016/J.Foodchem.2007.01.012 |
0.342 |
|
2006 |
Chen Y, Nguyen J, Semmens K, Beamer S, Jaczynski J. Enhancement of Omega-3 Fatty Acid Content in Rainbow Trout (Oncorhynchus mykiss) Fillets Journal of Food Science. 71: C383-C389. DOI: 10.1111/J.1750-3841.2006.00115.X |
0.353 |
|
2006 |
Black J, Jaczynski J. Temperature Effect on Inactivation Kinetics of Escherichia coli O157:H7 by Electron Beam in Ground Beef, Chicken Breast Meat, and Trout Fillets Journal of Food Science. 71: M221-M227. DOI: 10.1111/J.1750-3841.2006.00105.X |
0.384 |
|
2005 |
Moritz JS, Parsons AS, Buchanan NP, Baker NJ, Jaczynski J, Gekara OJ, Bryan WB. Synthetic Methionine and Feed Restriction Effects on Performance and Meat Quality of Organically Reared Broiler Chickens The Journal of Applied Poultry Research. 14: 521-535. DOI: 10.1093/Japr/14.3.521 |
0.327 |
|
2004 |
Jaczynski J, Park JW. Temperature, color, and texture prediction models for surimi seafood pasteurization Advances in Experimental Medicine and Biology. 542: 121-133. PMID 15174575 DOI: 10.1007/978-1-4419-9090-7_7 |
0.374 |
|
2004 |
JACZYNSKI J, PARK JW. Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam Journal of Food Science. 69: FCT53-FCT57. DOI: 10.1111/J.1365-2621.2004.Tb17855.X |
0.342 |
|
2003 |
Jaczynski J, Park J. Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing Journal of Food Science. 68: 1788-1792. DOI: 10.1111/J.1365-2621.2003.Tb12330.X |
0.379 |
|
2003 |
Jaczynski J, Park J. Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat Journal of Food Science. 68: 1626-1630. DOI: 10.1111/J.1365-2621.2003.Tb12303.X |
0.384 |
|
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