Jacek Jaczynski - Publications

Affiliations: 
Food Sciences West Virginia University, Morgantown, WV, United States 
Area:
Food Science and Technology Agriculture, Microbiology Biology, Molecular Biology

25 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
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  0.8
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  0.8
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  0.8
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  0.8
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  0.8
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  0.8
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  0.68
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  1
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  0.68
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  1
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  0.8
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  1
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  1
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  1
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  0.8
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  1
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  0.68
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  0.68
2011 Gigliotti JC, Smith AL, Jaczynski J, Tou JC. Consumption of krill protein concentrate prevents early renal injury and nephrocalcinosis in female Sprague-Dawley rats. Urological Research. 39: 59-67. PMID 20217403 DOI: 10.1007/s00240-010-0261-x  0.48
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  0.8
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  0.68
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  0.48
2008 Sommers CH, Rajkowski KT, Jaczynski J, Matak KE. Radiation sensitivity of Escherichia coli JM109 and DH5 alpha. Journal of Food Science. 73: vii. PMID 18211382 DOI: 10.1111/j.1750-3841.2007.00680.x  0.8
2007 Tou JC, Jaczynski J, Chen YC. Krill for human consumption: nutritional value and potential health benefits. Nutrition Reviews. 65: 63-77. PMID 17345959  0.48
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  0.68
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