Owen R. Fennema
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Sociology
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(Suggest an Edit or Addition)Owen R. Fennema's Published Works
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Published Works
- EDIBLE FILMS AND COATINGS: A REVIEW (1986) (878)
- Fennema's Food Chemistry (2017) (605)
- Low-temperature preservation of foods and living matter (1973) (303)
- THE EFFECTS of PLASTICIZERS ON CRYSTALLINITY, PERMEABILITY, and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMS (1993) (229)
- Water Vapor Permeability of Edible Bilayer Films (1984) (198)
- Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film (1984) (190)
- An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural Evaluation (1989) (177)
- Principles of food science. Part II. Physical principles of food preservation. (1975) (154)
- Barrier Properties and Surface Characteristics of Edible, Bilayer Films (1989) (136)
- Water vapor and oxygen permeability of wax films (1993) (121)
- Chemical deterioration of frozen bovine muscle at -4°C. (1968) (117)
- Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food (1989) (103)
- COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS (1990) (88)
- FUNDAMENTALS OF LOW-TEMPERATURE FOOD PRESERVATION. (1964) (88)
- Photoxidation of Cholesterol in Spray‐dried Egg Yolk Upon Irradiation (1968) (79)
- Resistance of lipid films to water vapor transmission (1989) (74)
- Loss of vitamins in fresh and frozen foods. (1977) (74)
- Methylcellulose Films to Prevent Lipid Migration in Confectionery Products (1991) (71)
- MICROSTRUCTURE OF EGG YOLK (1977) (70)
- Isolation and Characterization of Low-Density Lipoproteins in Native Egg Yolk Plasma (1964) (70)
- Use of an edible film to maintain water vapor gradients in foods (2006) (69)
- An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen‐Food System (1989) (64)
- Amount and Size of Ice Crystals in Frozen Samples as Influenced by Hydrocolloids (1988) (62)
- Linear Rate of Water Crystallization as Influenced by Temperature of Hydrocolloid Suspensions (1987) (59)
- TENDERNESS AND WATER HOLDING PROPERTIES OF BEEF MUSCLE AS INFLUENCED BY FREEZING AND SUBSEQUENT STORAGE AT ‐3 OR 15°C (1976) (58)
- Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C (1969) (58)
- Free and Esterified Cholesterol Content of Animal Muscles and Meat Products (1967) (57)
- Gas hydrates in aqueous-organic systems. II. Concentration by gas hydrate formation. (1966) (57)
- THE EFFECTS of SOLUTION COMPOSITION and DRYING TEMPERATURE ON CRYSTALLINITY, PERMEABILITY and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMS (1993) (55)
- Linear Rate of Water Crystallization as Influenced by Viscosity of Hydrocolloid Suspensions (1987) (55)
- Principles of food science. I. Food chemistry. (1976) (52)
- Photooxidation of tryptophan in the presence of riboflavin (1987) (44)
- Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin (1999) (42)
- DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT‐TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG (1970) (42)
- Rates of postmortem metabolism in frozen animal tissues. (1973) (40)
- Gas hydrates in aqueous-organic systems. I. Preliminary studies. (1965) (40)
- EFFECT OF METAL IONS ON RESIDUAL NITRITE1 (1981) (40)
- An over-all view of low temperature food preservation. (1966) (38)
- The effect of relative humidity gradient on water vapor permeance of lipid and lipid-hydrocolloid bilayer films (1992) (38)
- CHANGES IN SOLUBLE AND BOUND PEROXIDASES DURING LOW‐TEMPERATURE STORAGE OF GREEN BEANS (1978) (35)
- The influence of polymorphic form on oxygen and water vapor transmission through lipid films (1989) (34)
- STUDIES ON THE GELATION OF EGG YOLK AND PLASMA UPON FREEZING AND THAWING (1977) (34)
- Lipid type and location of the relative humidity gradient influence on the barrier properties of lipids to water vapor (1994) (34)
- Activity of Enzymes in Partially Frozen Aqueous Systems (1975) (33)
- Effect of Cryoprotectants on Frozen Whitefish Fillets (1988) (33)
- Proteins at Low Temperatures (1979) (32)
- Enzymic and Acid Hydrolysis of Sucrose as Influenced by Freezing (1969) (32)
- THE ASSOCIATION OF PROTEIN SOLUBILITY WITH PHYSICAL PROPERTIES IN A FERMENTED SAUSAGE (1973) (32)
- Edible coatings to inhibit lipid migration in a confectionery product (1993) (32)
- Reaction Kinetics in Partially Frozen Aqueous Systems (1975) (30)
- Introduction to Food Chemistry (2007) (29)
- Surface Activity of Yolk, Plasma and Dispersions of Yolk Fractions (1966) (28)
- WATER ACTIVITY AT SUBFREEZING TEMPERATURES (1981) (26)
- Tempering influence on oxygen and water vapor transmission through a stearyl alcohol film (1989) (26)
- Resistance of lipid films to oxygen transmission (1989) (25)
- Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack (Theragra chalcogramma) (1989) (24)
- Changes in the Functionality of Dry Whey Protein Concentrate During Storage (1989) (24)
- Use of Electrodialysis to Improve the Protein Stability of Frozen Skim Milks and Milk Concentrates (1982) (23)
- Chemical Changes in Food during Processing—An Overview (1985) (22)
- Effects of Freeze Preservation on Nutrients (1988) (21)
- ABILITY OF CYCLODEXTRINS TO INHIBIT AGGREGATION OF BETA -CASEIN (1991) (21)
- Oxidation of tryptophan in the presence of oxidizing methyl linoleate (1987) (21)
- Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets (1988) (20)
- FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTS (1978) (20)
- Various dietary fibers have different effects on lipase-catalyzed hydrolysis of tributyrin in vitro. (1992) (18)
- Effect of gas hydrates and hydrate formers on invertase activity. (1969) (18)
- An Important Addition to the Expanding List of IFT Scientific Journals. (2002) (18)
- Effect of freezing on oxidation of L-ascorbic acid. (1971) (17)
- Food additives--an unending controversy. (1987) (17)
- Electron Microscopy of Mayonnaise (1972) (17)
- EDIBLE FILMS : BARRIERS TO MOISTURE MIGRATION IN FROZEN FOODS (1993) (17)
- Binding constants for complexes of α-cyclodextrin with l-phenylalanine and some related substrates (1992) (16)
- Stability of Proteins in Ultrafiltered, Low-Lactose Milk Concentrate During Frozen Storage (1981) (15)
- Efficacy of Various Carbohydrates as Cryoprotectants for Casein in Skim Milk (1981) (15)
- Influence of Freezing Egg Yolk Plasma on the Properties of Low‐Density Lipoproteins (1964) (14)
- QUALITY CHANGES IN PRERIGOR POULTRY AT −3°C (1973) (14)
- Methodology for determining unfreezable water in protein suspensions by low-temperature NMR. (1982) (14)
- Electrophoretic Separation of Beet Pigments (1963) (14)
- STEROIDS IN EGG YOLK (1970) (13)
- Rate and extent of enzymatic lipolysis at subfreezing temperatures. (1978) (13)
- Darkening of Red Beets, Beta Vulgaris (1962) (13)
- ENZYME KINETICS AT LOW TEMPERATURE AND REDUCED WATER ACTIVITY (1978) (12)
- Isolation and characterization of cholesterol-5B,6B-oxide from an aerated aqueous dispersion of cholesterol (1968) (11)
- Resistance of lipid films to transmission of water vapor and oxygen. (1991) (11)
- Gas hydrates in aqueous-organic systems. VII. Linear crystallization velocities of the hydrates of ethylene oxide and tetrahydrofuran. (1971) (10)
- Gas hydrates in aqueous-organic systems. 3. Hydrate formation in polyacrylamide gel. (1966) (10)
- Gas hydrates in aqueous-organic systems. IV. Formation and detection of ethylene oxide hydrate in tissue. (1971) (10)
- Behavior of Proteins at Low Temperatures (1982) (9)
- QUALITY CHANGES IN PRE-RIGOR BEEF MUSCLE AT −3°C (1973) (9)
- Gas hydrates in aqueous-organic systems. VI. Effects of hydrate formers and hydrate crystals in carrot tissue. (1971) (9)
- EFFECT OF HEAT TREATMENT ON VISCOSITY OF YOLK (1970) (8)
- Stability of Lysine, Methionine, and Tryptophan in Dried Whey Concentrate During Storage (1989) (8)
- Effect of gas hydrate formers on microorganisms. (1970) (7)
- An in vitro assay for assessing the effects of dietary components such as fiber on lipase-catalyzed hydrolysis of long-chain triacylglycerols. (1994) (7)
- Interaction of Low‐Density Lipoprotein (LDL) from Yolk Plasma with Methyl Orange (1966) (6)
- Estimating Human Exposure to Food Constituents (1991) (6)
- Rotation apparatus for shell-freezing. (1968) (6)
- RATE OF pH DECLINE IN BEEF MUSCLE STORED AT ABOVE‐ AND BELOW‐FREEZING TEMPERATURES (1979) (6)
- Industrial Sustainability: Lifting the Siege on Earth and Our Descendents (2000) (6)
- Lipoxygenase-catalyzed oxidation of linolenic acid at subfreezing temperatures. (1980) (6)
- Educational programs in food science: a continuing struggle for legitimacy, respect, and recognition (1989) (6)
- Accelerated Tests for Evaluating Protein Stability in Frozen Skim Milk (1981) (5)
- Effect of Direct Acidification and Heat on the Solubility of Protein Extracts from a Fermented Sausage Mix (1975) (5)
- A Comparison of Methods for the Microscopic Examination of Frozen Tissue (1965) (5)
- Cryogenic Freezing of Foods (1978) (5)
- Effect of anaesthetics and dichlorodifluoromethane on the viability of the cells of Escherichia coli and the activities of some of its enzymes. (1985) (5)
- Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C (1989) (4)
- RATE OF LIPASE‐CATALYZED HYDROLYSIS OF OLIVE OIL IN VITRO AS INFLUENCED BY REACTANT CONCENTRATIONS AND OTHER CONDITIONS1 (1995) (4)
- Effect of dichlorodifluoromethane on the appearance, viability, and integrity of Escherichia coli. (1975) (4)
- Effects of anesthetics and dichlorodifluoromethane on the activities of glyceraldehyde-phosphate dehydrogenase and pectin methylesterase. (1985) (4)
- Hematin-catalyzed oxidation of linoleate as influenced by β-casein (1987) (4)
- Influence of food-environment interactions on health in the twenty-first century. (1990) (4)
- Proteins at low temperatures : based on a symposium sponsored by the Division of Agriculture [sic] and Food Chemistry at the 175th Meeting of the American Chemical Society, Anaheim, California, March 12-17, 1978 (1979) (4)
- Effect of Processing on Nutritive Value of Food: Freezing * (2019) (4)
- Concise Reviews and Hypotheses In Food Science (2000) (4)
- Extent of invertase-catalyzed sucrose hydrolysis at subfreezing temperatures. (1979) (3)
- Dichlorofluoromethane inactivates Saccharomyces cerevisiae. (1975) (3)
- Inhibition of L-ascorbic acid oxidation by type II gas hydrates. (1971) (2)
- Steroids in bovine muscle and adipose tissue (1969) (2)
- VARIOUS DIETARY FIBERS DECREASE THE RATE OF LIPASE‐CATALYZED HYDROLYSIS OF OLIVE OIL IN VITRO (1995) (2)
- An Important New IFT Scientific Publication for Food Science Educators (2008) (2)
- Synthesis, purification and characterization of 7-ketocholesterol and epimeric 7-hydroxycholesterols (1968) (2)
- Gas hydrates in aqueous-organic systems. V. Effects of ethylene oxide and ethylene oxide hydrate in animal tissue. (1971) (2)
- Stabilization of CCl3F hydrate by air or carbon dioxide. (1968) (1)
- Comparative effects of anesthetics on the viability and integrity of Escherichia coli ML30. (1975) (1)
- Apparatus for tranferring and freezing tissue under high pressure (1968) (1)
- Changing of the Guard. (2003) (1)
- Dichlorofluoromethane Inactivates Saccharomyces cerevisiae (1975) (0)
- REVIVAL OF INHIBITED IN VITRO LIPOLYSIS (1995) (0)
- Effect of Gas Hydrate Formers on Microorganisms (1970) (0)
- Lipid hydrolysis by lipase in frozen systems (1972) (0)
- Conducting and controlling the quality of scientific research (1993) (0)
- Effect of Dichlorodifluoromethane on the Appearance, Viability, and Integrity of Escherichia coli (1975) (0)
- Apparatus for transferring and freezing tissue under high pressure. (1968) (0)
- Comparative Effects of Anesthetics on the Viability and Integrity of Escherichia coli ML30 (1975) (0)
- EFFECT OF ACIDIFICATION/NEUTRALIZATION ON THE ABILITY OF DIETARY FIBER TO INHIBIT LIPOLYSIS IN VITRO (1995) (0)
- REACTION CONDITIONS IN VITRO AFFECT RATE OF LIPASE‐CATALYZED HYDROLYSIS OF OLIVE OIL (1995) (0)
- Cold tolerant microbes in spoilage and the environment: Edited by A. D. Russell and R. Fuller. Academic Press, London/New York, 1979 (1980) (0)
- In Memoriam: Owen R. Fennema (2012) (0)
- Making food technology a profession : International and national developments (1997) (0)
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