Jacek Jaczynski
Affiliations: | Food Sciences | West Virginia University, Morgantown, WV, United States |
Area:
Food Science and Technology Agriculture, Microbiology Biology, Molecular BiologyGoogle:
"Jacek Jaczynski"Children
Sign in to add trainee| Reza Tahergorabi | grad student | 2012 | West Virginia University |
| Adiam T. Tesfai | grad student | 2013 | West Virginia University |
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Publications
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| Showman C, Barnes K, Jaczynski J, et al. (2020) Separation and concentration of ω-3 PUFA-rich phospholipids by hydration of krill oil Lwt. 126: 109284 |
| Zheng H, Beamer SK, Matak KE, et al. (2019) 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 |
| Boltz T, Boney J, Shen C, et al. (2019) 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 |
| Warren D, Paker I, Jaczynski J, et al. (2018) Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp. Journal of Food Science |
| Shi L, Beamer SK, Yang H, et al. (2018) Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation. Food Chemistry. 244: 284-291 |
| Boney J, Jaczynski J, Weidhaas J, et al. (2018) 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 |
| Akharume F, Singh K, Jaczynski J, et al. (2018) Microbial shelf stability assessment of osmotically dehydrated smoky apples Lwt - Food Science and Technology. 90: 61-69 |
| Moriarty MJ, Semmens K, Bissonnette GK, et al. (2018) Inactivation with UV-radiation and internalization assessment of coliforms and Escherichia coli in aquaponically grown lettuce Lwt. 89: 624-630 |
| Smith E, Beamer SK, Matak KE, et al. (2017) Storage stability of egg sticks fortified with omega-3 fatty acids. Journal of the Science of Food and Agriculture |
| Shi L, Beamer SK, Yin T, et al. (2017) Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill Lwt - Food Science and Technology. 81: 26-34 |