Shai Barbut
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(Suggest an Edit or Addition)Shai Barbut's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. (2008) (325)
- Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat (1993) (260)
- Problem of pale soft exudative meat in broiler chickens. (1997) (243)
- Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate (1993) (240)
- Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters. (2012) (223)
- Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. (2005) (184)
- Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. (2009) (179)
- Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil. (2011) (169)
- On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate (2000) (167)
- Edible oleogels in food products to help maximize health benefits and improve nutritional profiles (2012) (144)
- Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat (1996) (144)
- Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. (2013) (141)
- Mechanisms of meat batter stabilization: a review. (1992) (140)
- Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage (1985) (136)
- Estimates and detection of the PSE problem in young turkey breast meat (1996) (135)
- Molecular interactions of polymer oleogelation (2011) (134)
- ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY (1998) (133)
- Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. (2011) (126)
- The gelation of oil using ethyl cellulose. (2015) (119)
- Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure. (2010) (119)
- Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations (2016) (116)
- Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation (2012) (114)
- Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate (1997) (111)
- Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat (2005) (110)
- Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters (1992) (110)
- Influence of solvent quality on the mechanical strength of ethylcellulose oleogels. (2016) (102)
- Development, Characterization, and Utilization of Food-Grade Polymer Oleogels. (2016) (97)
- Potential use of organogels to replace animal fat in comminuted meat products. (2016) (97)
- Microstructure of ethylcellulose oleogels and its relationship to mechanical properties (2014) (92)
- Physical structure and thermal behavior of ethylcellulose (2014) (92)
- Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters (1988) (89)
- Malva nut gum. (part I) : Extraction and physicochemical characterization (2006) (88)
- Purification and partial physicochemical characteristics of protein free fenugreek gums (2009) (86)
- Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters (1996) (86)
- Ethylcellulose oleogels for lipophilic bioactive delivery - effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene. (2017) (85)
- IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY (1995) (76)
- Pale, soft, and exudative poultry meat--Reviewing ways to manage at the processing plant. (2009) (73)
- Fortification of dietary biopolymers-based packaging material with bioactive plant extracts (2012) (71)
- Effects of fat reduction on frankfurters' physical and sensory characteristics (1994) (71)
- Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler (2016) (71)
- Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels (2014) (69)
- Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams (2016) (68)
- Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters. (2019) (67)
- Determining water and fat holding (1996) (65)
- Effect of sodium level on the microstructure and texture of whey protein isolate gels (1995) (64)
- Occurrence of pale soft exudative meat in mature turkey hens. (1997) (64)
- The role of surfactants on ethylcellulose oleogel structure and mechanical properties. (2015) (63)
- Temperature effects on the gelation of ethylcellulose oleogels (2015) (62)
- Electrospun soy protein isolate-based fiber fortified with anthocyanin-rich red raspberry (Rubus strigosus) extracts (2013) (60)
- Effect of illumination source on the appearance of fresh meat cuts. (2001) (59)
- The structure of cold-set whey protein isolate gels prepared with Ca++ (1999) (59)
- Effect of Heating Rate on Meat Batter Stability, Texture and Gelation (1990) (59)
- Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages. (1993) (57)
- The Science of Poultry and Meat Processing (2015) (57)
- The impact of anthocyanin-rich red raspberry extract (ARRE) on the properties of edible soy protein isolate (SPI) films. (2012) (56)
- Development and characterization of soy protein films incorporated with cellulose fibers using a hot surface casting technique (2015) (54)
- Oil stabilization of natural peanut butter using food grade polymers (2016) (52)
- Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters. (2005) (52)
- Microstructural and textural investigation of various manufactured collagen sausage casings (2012) (52)
- Effects of calcium level on the structure of pre-heated whey protein isolate gels (1995) (52)
- The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs. (1997) (51)
- Effect of pre-heated whey protein level and salt on texture development of poultry meat batters (1999) (50)
- Review: Automation and meat quality-global challenges. (2014) (49)
- Characterization of ‘wet’ alginate and composite films containing gelatin, whey or soy protein (2013) (48)
- Use of carrageenans and Xanthan gum in reduced fat breakfast sausages (1992) (47)
- Quality effects of using organogels in breakfast sausage. (2016) (46)
- Convenience breaded poultry meat products – New developments (2012) (46)
- Ca2+-Induced cold gelation of whey protein isolate: effect of two-stage gelation (1997) (45)
- Structure-forming processes in Ca2+-induced whey protein isolate cold gelation (1997) (44)
- Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate (2007) (43)
- Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil (2016) (42)
- Modeling the survival of Escherichia coli O157:H7 in uncooked, semidry, fermented sausage. (2001) (42)
- Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose. (2017) (42)
- Fractionation of ethylcellulose oleogels during setting. (2013) (42)
- Ca2+ -induced gelation of whey protein isolate: effects of pre-heating (1996) (42)
- Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters. (2016) (41)
- Mycobacterium avium subsp. paratuberculosis in muscle, lymphatic and organ tissues from cows with advanced Johne's disease. (2010) (41)
- Influence of Sodium, Potassium and Magnesium Chloride on Thermal Properties of Beef Muscle (1991) (38)
- Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure (2011) (37)
- Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters. (2006) (37)
- Effects of carrageenans and xanthan gum on the texture and acceptability of low fat frankfurters (1994) (36)
- Rheological and gelation properties of meat batters prepared with three chloride salts (1988) (36)
- Survival of Bioluminescent Escherichia coli O157:H7 in a Model System Representing Fermented Sausage Production. (1997) (36)
- Microstructure of Reduced Salt Meat Batters as Affected by Polyphosphates and Chopping Time (1988) (36)
- Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels (2015) (35)
- Effect of Gelation Temperature on Ca2+-Induced Gelation of Whey Protein Isolate (1997) (35)
- Effect of various gelling cations on the physical properties of "wet" alginate films. (2014) (34)
- Organogels use in meat processing - Effects of fat/oil type and heating rate. (2019) (34)
- Effect of Cooking Temperature on the Microstructure of Meat Batters Prepared with Salt and Phosphate (1996) (33)
- Textural profile analysis test conditions for meat products (1992) (32)
- Microbiological condition of beef mechanically tenderized at a packing plant. (2005) (32)
- Detection of Campylobacter jejuni in naturally contaminated chicken skin by melting peak analysis of amplicons in real-time PCR. (2005) (32)
- Survey of Turkey Downgrading at Slaughter: Carcass Defects and Associations with Transport, Toenail Trimming, and Type of Bird (1992) (32)
- AMSA Meat Color Measurement Guidelines (2022) (31)
- The Effect of Chloride Salts on the Texture, Microstructure and Stability of Meat Batters (1989) (30)
- Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe. (1999) (29)
- Directing collagen fibers using counter-rotating cone extrusion. (2015) (29)
- Microstructure of white and dark turkey meat batters as affected by pH. (1997) (29)
- Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system (2017) (29)
- Survival of bacteria in less than thorough cooked, brine-injected steaks (2009) (28)
- Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters. (1989) (27)
- The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant. (2006) (27)
- Collagen use for co-extruded sausage casings – A review (2020) (27)
- Cold Stage Scanning Electron Microscopy Study of Meat Batters (1990) (26)
- Microbiological sampling of poultry carcass portions by excision, rinsing, or swabbing. (2005) (26)
- A dark, firm dry-like condition in turkeys condemned for cyanosis. (2000) (25)
- Frying--effect of coating on crust microstructure, color, and texture of lean meat portions. (2013) (25)
- Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence (1995) (25)
- Raw Meat Batter Stabilization: Morphological Study of the Role of Interfacial Protein Film (1991) (24)
- Hazard Analysis Critical Control Points (HACCP) (2016) (24)
- Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels (2017) (23)
- Past and future of poultry meat harvesting technologies (2010) (23)
- Microstructure of natural, extruded and co-extruded collagen casings before and after heating. (2010) (23)
- Using Canola Oil Organogels as Fat Replacement in Liver Pâté. (2019) (22)
- The Role of the Interfacial Protein Film in Meat Batter Stabilization (1990) (22)
- Effects of test conditions on the water holding capacity of meat by a centrifugal method (1995) (21)
- Effects of Varying Levels of Chloride Salts on Clostridium Botulinum Toxin Production in Turkey Frankfurters (1986) (21)
- A sampling regime based on an ATP bioluminescence assay to assess the quality of poultry carcasses at critical control points during processing (1997) (21)
- Roaster breast meat condemned for cyanosis: a dark firm dry-like condition? (2000) (20)
- Effects of chemical acidification and microbial fermentation on the rheological properties of meat products. (2005) (20)
- Research Note: Effects of Carbon Dioxide, Freezing and Vacuum Packaging on the Oxidative Stability of Mechanically Deboned Poultry Meat (1990) (20)
- Use of a fiber optic probe to predict meat emulsion breakdown (1998) (20)
- Use of cold-set whey protein gelation to improve poultry meat batters. (1999) (20)
- Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters. (2016) (19)
- PHYSICAL AND SENSORY PROPERTIES OF REDUCED FAT BREAKFAST SAUSAGES (1995) (19)
- Mechanical and microstructural properties of "wet" alginate and composite films containing various carbohydrates. (2015) (19)
- COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS (2010) (18)
- EFFECTS of TUMBLING SPEED and CUMULATIVE REVOLUTIONS ON RESTRUCTURED HAMS' QUALITY (1990) (18)
- In pursuit of a better broiler: carcass traits and muscle myopathies in conventional and slower-growing strains of broiler chickens (2021) (17)
- Effects of caseinate, whey and milk proteins on emulsified beef meat batters prepared with different protein levels. (2010) (17)
- Acceptance of fresh chicken meat presented under three light sources. (2001) (17)
- Nutrient deposition partitioning and priorities between body compartments in two size classes of rainbow trout in response to feed restriction (2013) (17)
- Effect of Chemical Modifications on the Stability, Texture and Microstructure of Cooked Meat Batters (1992) (17)
- FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI‐TYPE PRODUCTS – EFFECT ON YIELD, TEXTURE AND MICROSTRUCTURE (2006) (16)
- The microstructure of raw meat batters prepared with monovalent and divalent chloride salts (1990) (16)
- Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels. (2019) (16)
- Meat Industry 4.0: A Distant Future? (2020) (15)
- Effects of pH on Physical Properties of White and Dark Turkey Meat (1993) (15)
- Use of an autobioluminescent Salmonella hadar to monitor the effects of acid and temperature treatments on cell survival and viability on lactic acid-treated poultry carcasses. (1998) (15)
- Dried Ca-alginate films: Effects of glycerol, relative humidity, soy fibers, and carrageenan (2019) (15)
- High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product (2020) (15)
- Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate (1997) (14)
- Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system. (2010) (14)
- Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C. (2018) (14)
- OPTIMIZATION OF TUMBLING AND KCI SUBSTITUTION IN LOW SODIUM RESTRUCTURED HAMS (1991) (14)
- Effect of reheating on sodium-induced cold gelation of whey proteins (1997) (13)
- EFFECTS OF SALT REDUCTION ON THE RHEOLOGICAL AND GELATION PROPERTIES OF WHITE AND DARK POULTRY MEAT BATTERS (1989) (13)
- Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters (1986) (13)
- A response surface investigation of the effects of sodium chloride and tripolyphosphate on the thermal properties of beef muscle. (1992) (13)
- Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter. (2007) (13)
- A robotic DNA purification protocol and real-time PCR for the detection of Campylobacter jejuni in foods. (2005) (12)
- A systematic review from basics to omics on bacteriophage applications in poultry production and processing. (2021) (12)
- Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters (2008) (12)
- Reducing fats in processed meat products. (2011) (12)
- Microbiological conditions of moisture-enhanced chicken breasts prepared at a poultry packing plant. (2004) (12)
- Partial fat replacement in liver pâté using canola oil organogel (2020) (11)
- Influence of fat structure on the mechanical properties of commercial pate products. (2017) (11)
- Measuring Sensory and Functional Properties (2001) (11)
- Poultry Products—Formulations and Gelation (2016) (10)
- Poultry Meat Processing and Product Technology (2001) (10)
- Lipid Oxidation in Chicken Nuggets as Affected by Meat Type, Phosphate and Packaging. (1989) (10)
- Influence of the Freezing Rate on the Rheological and Gelation Properties of Dark Poultry Meat (1990) (10)
- The microbiological conditions of air- or water-chilled carcasses produced at the same poultry packing plant (2009) (10)
- DISPLAY LIGHT AND ACCEPTABILITY OF GREEN, RED AND YELLOW PEPPERS (2003) (10)
- OPTIMUM CONDITIONS FOR DETERMINING WATER HOLDING CAPACITY OF BEEF BY THE PRESS METHOD (1993) (10)
- Poultry and Eggs (2014) (10)
- The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis and Listeria monocytogenes (2019) (9)
- Extrusion and Characterization of Soy Protein Film Incorporated with Soy Cellulose Microfibers (2014) (9)
- Microstructure And Mechanical Properties Of Ethylcellulose Oleogels: And Their Fat Substitution Potential In The Meat Industry (2014) (9)
- Meta-analysis to predict the effects of temperature stress on meat quality of poultry (2021) (9)
- Turkey Downgrading: Effect of Truck Cage Location and Unloading (1990) (9)
- Use of fibre optics to study the transition from clear to opaque whey protein gels (1996) (9)
- Fluorimetry via a quartz-glass rod for predicting the skin content and processing characteristics of poultry meat slurry (2007) (9)
- Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions (2007) (9)
- Prevalence of breast muscle myopathies (spaghetti meat, woody breast, white striping) and associated risk factors in broiler chickens from Ontario Canada (2022) (9)
- EFFECTS OF REGULAR AND MODIFIED POTATO AND CORN STARCHES ON FRANKFURTER TYPE PRODUCTS PREPARED WITH VEGETABLE OIL (2018) (9)
- Meat batters: effect of chemical modification on protein recovery and functionality (1997) (8)
- EFFECT OF ENHANCED FLUORESCENT LIGHT ON ACCEPTABILITY OF MEAT CUTS (2005) (8)
- Use of dairy proteins in lean poultry meat batters – a comparative study (2007) (8)
- Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami. (2021) (8)
- RHEOLOGICAL AND GELATION PROPERTIES OF REDUCED SALT MEAT EMULSIONS CONTAINING POLYPHOSPHATES (1989) (8)
- Effect of Mechanical Deboner Head Pressure on Lipid Oxidation in Poultry Meat. (1989) (7)
- Phosphates and antioxidants as cryoprotectants in meat batters. (1991) (7)
- Effect of Heat Processing Delay on the Stability of Poultry Meat Emulsions Containing 1.5 and 2.5% Salt (1991) (7)
- Characteristics of broiler chicken breast myopathies (spaghetti meat, woody breast, white striping) in Ontario, Canada (2022) (7)
- Gamma‐Irradiation of CIostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates (1987) (7)
- Effect of retail lights on acceptability of salami. (2004) (7)
- Effects of Freezing Method and Antioxidants on Lipid Oxidation in Turkey Sausage 1. (1988) (7)
- Advances in Determining Meat Emulsion Stability (1999) (6)
- Relationships Between Optical and Textural Properties of Cold-set Whey Protein Gels (1997) (6)
- Water immobilization by glass microspheres affects biological activity (2018) (6)
- Effect of three commercial light sources on acceptability of Salmon, Snapper and Sea Bass fillets (2004) (6)
- Influence of K+ and Ca++ on the rheological and gelation properties of reduced fat pork sausages containing carrageenans (1989) (6)
- CO-EXTRUSION OF COLLAGEN CASINGS. EFFECTS OF PREPARATION, BRINING, AND HEATING ON STRENGTH, RHEOLOGY AND MICROSTRUCTURE (2020) (6)
- Inspection, Grading, Cut Up and Composition (2001) (6)
- Effect of Three Chloride Salts and Chopping Time on the Microstructure and Texture of Meat Batters (1989) (6)
- Saturated fat reduction in processed meat products (2011) (6)
- Optimum Utilization of Turkey in Summer Sausages (1984) (6)
- Edible Applications of Ethylcellulose Oleogels (2018) (6)
- Effects of Three Chopping Methods on Bologna Characteristics (1990) (6)
- Examination of the Use of Bacteriophage as an Additive and Determining Its Best Application Method to Control Listeria monocytogenes in a Cooked-Meat Model System (2020) (5)
- Fibre‐optic spectrophotometry for predicting lipid content, pH and processing loss of comminuted meat slurry (2007) (5)
- Developments in turkey meat harvesting technologies (2015) (5)
- Low dose gamma irradiation effects on Clostridium botulinum inoculated turkey frankfurters containing various sodium chloride levels (1988) (5)
- Microbiology and Sanitation (2016) (5)
- Research Note: Irradiation Dose and Temperature Effects on the Sensory Properties of Turkey Frankfurters (1988) (5)
- The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels (2017) (5)
- Basic Anatomy and Muscle Biology (2001) (5)
- Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausages. (2018) (5)
- Modulating water mobility in comminuted meat protein gels using model hydrophilic filler particles (2020) (5)
- Meat Color and Flavor (2016) (4)
- Effect of Chemical Modifications on the Microstructure of Raw Meat Batters (1991) (4)
- Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages (2021) (4)
- Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters (2009) (4)
- Ingredient Addition and Impacts on Quality, Health, and Consumer Acceptance (2017) (4)
- Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat (2021) (4)
- Effects of freezing rate and storage time on the structural properties of minced meat (1991) (4)
- 306 Application of genomic selection for enhancing health, welfare, efficiency and production traits in turkeys. (2018) (4)
- Quality and Processability of Modern Poultry Meat (2022) (4)
- Effect of retail light sources on the appearance of processed turkey products (2001) (3)
- Cold Meat Cuts: Effect of Retail Light on Preference (2002) (3)
- Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence (2020) (3)
- Meat batter proteins : effect of chemical modification on structure (1995) (3)
- Microstructure, texture and colour development during crust formation on whole muscle chicken fillets (2013) (3)
- THE RELATIONSHIP OF ILLUMINATION TO THE COLOR AND ACCEPTABILITY OF FERMENTED SAUSAGE (2002) (3)
- Morphology and Texture of Turkey Summer Sausages (1985) (3)
- 9 – Other poultry preservation techniques (2004) (3)
- Genetic Parameters of White Striping and Meat Quality Traits Indicative of Pale, Soft, Exudative Meat in Turkeys (Meleagris gallopavo) (2022) (3)
- The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels (2020) (3)
- Erratum to: Physical structure and thermal behavior of ethylcellulose (2015) (3)
- Effect of lighting on ground beef acceptability (2002) (2)
- SLAUGHTER-LINE OPERATION | Poultry (2004) (2)
- CHEMICAL MODIFICATION EFFECTS ON TEXTURE AND GELATION PROPERTIES OF FINELY COMMINUTED BEEF (1992) (2)
- Hard-Cooked Egg Shelf Life (1987) (2)
- Reliability of a White Striping Scoring System and Description of White Striping Prevalence in Purebred Turkey Lines (2022) (2)
- Stunning of Poultry (2016) (2)
- A dark, firm, dry-like condition in breast meat of roaster chickens condemned for ascites, valgus-varus deformity and emaciation (2000) (2)
- Use of bioluminescent Salmonella enterica serovar Enteriditis to determine penetration in tumbled and hand-tumbled marinated chicken breast fillets. (2009) (1)
- The INFLUENCE OF RELATIVE HUMIDITY ON DRIED CA++-ALGINATE FILMS AND COMPOSITES MADE WITH SOY AND PECTIN (2020) (1)
- EFFECT OF LIGHT SOURCE ON ACCEPTABILITY OF CITRUS FRUITS (2003) (1)
- Texture of raw and cooked co-extruded alginate and manufactured collagen sausage casings over storage time (2015) (1)
- Describing the relationships among meat quality traits in domestic turkey (Meleagris gallopavo) populations (2022) (1)
- Influence of Post Mortem Muscle Activity on Turkey Meat Quality (2022) (1)
- Battering and Breading (2016) (1)
- STRESS RELAXATION TEST CONDITIONS FOR MEAT PRODUCTS TO MEASURE VISCOELASTICITY (1993) (1)
- Primary Processing of Poultry (2016) (1)
- Dataset on the elastic modulus of heat-set whey protein isolate/xanthan gum mixed biopolymer hydrogels filled with glass microspheres: A model particle-filled composite food system (2019) (1)
- Water immobilization by glass microspheres affects biological activity (2018) (0)
- Frankfurters: acceptability under different retail lights (2004) (0)
- Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels 2 (2015) (0)
- Characterization of dorsal recumbency syndrome associated with woody breast in broiler flocks from Ontario, Canada (2022) (0)
- Evaluating Cheddar cheese preference under different light sources (2002) (0)
- Influence of Different Stainless-Steel Finishes on Biofilm Formation by Listeria monocytogenes. (2022) (0)
- PSIV-37 Development of a genomic selection strategy to include meat quality traits in turkeys (Meleagris gallopavo). (2018) (0)
- Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens (2022) (0)
- Research Note: Effects of fiber source on the physicochemical properties of lean poultry meat products. (2022) (0)
- Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters. (2022) (0)
- Effects of salt and fat reduction on the Theological and gelation properties of turkey meat batters (2011) (0)
- 54 Genetics Reloaded: Large-scale Collection of Novel Phenotypes in Turkey (2021) (0)
- Biofilms and their relevance to the meat industry (2022) (0)
- Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels (2022) (0)
- Genetic parameters of feather corticosterone and fault bars and correlations with production traits in turkeys (Meleagris gallopavo) (2023) (0)
- Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels (2017) (0)
- Impact of early pre- and post-mortem processing on poultry meat quality (2010) (0)
- Developing Validation Models for E . Coli 0157 Inactivation in Dry Fermented Sausages (2001) (0)
- Preservation by Chilling, Heating and Other Means (2016) (0)
- Catching and Hauling Live Birds (2016) (0)
- Influence of Various Ingredients and Processes on the Meat Batter Gelation (1989) (0)
- By-Products and Waste (2016) (0)
- Turning vegetable oil into a gel creates healthy hotdogs with good 'mouth-feel' (2012) (0)
- Effects of Broiler Weight and Strain on Skin Collagen Characteristics and Their Applicability for Co-Extruded Sausage Casings (2023) (0)
- EDIBLE CRYSTALLINE PARTICLES AS MODEL FILLERS IN COMMINUTED MEAT PRODUCTS (2018) (0)
- Mixed Component Oleogels Prepared Using Synergistic Combinations of Monoglyceride and Phytosterols (0)
- Microstructure of Reduced Salt Meat Emulsions with Polyphosphates (1987) (0)
- In pursuit of a better broiler: carcass traits and muscle myopathies in conventional and slower-growing strains of broiler chickens. (2021) (0)
- Evaluation of cattle skin collagen for producing co-extrusion sausage casing (2023) (0)
- 41 Estimating the heritability of meat quality traits in turkeys (2020) (0)
- ) Mixed Oleogels : Characterizing the Influence of EC as a Function of SO : SA Ratio (2017) (0)
- Properties of Frozen and Freeze-Dried Poultry Breakfast Sausages Manufactured with Different Meat and Fat Levels (1987) (0)
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