146 Publications (Page 3 of 6)
2004
Biogenic Amines in Iced and Temperature-Abused Tropical Fish: A Comparative Study with Temperate Atlantic MackerelLokuruka, MNI and Regenstein, Joe MJournal of Aquatic Food Product Technology, vol. 13, (no. 1), pp. 87-99, 2004.
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Cooking enhances the antioxidant properties of polyphosphatesWeilmeier, D. M and Regenstein, Joe MJournal of Food Science, vol. 69, (no. 1), pp. FCT16-FCT23, Jan/Feb 2004.
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Functional foods--what are they and where are they going?Regenstein, Joe MProceedings., pp. 135-142, 2004.
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Optimization of extraction conditions for pollock skin gelatinZhou, P. and Regenstein, Joe MJournal of Food Science, vol. 69, (no. 5), pp. C393-C398, Jun/Jul 2004.
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2003
Increasing the Value of Alaska Pollock ByproductsRegenstein, Joe M⋅Bechtel, P. J⋅Goldhor, S. and Graves, D.pp. 459-482, 2003.
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2000
Specialty Seafood ProductsGall, K.⋅Reddy, KP and Regenstein, Joe Mpp. 403-416, 2000.
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1998
Emulsification of commercial dairy proteins with exhaustively washed muscle.Imm, J.Y. and Regenstein, Joe MJournal of food science., vol. 63, (no. 6), pp. 1012-1017, 1998.
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1997
Bacterial and autolytic changes in water retention and adenosine nucleotides of cod mince.Muyonga, J.H. and Regenstein, Joe MJournal of food science., vol. 62, (no. 6), pp. 1139-1141, 1997.
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Frozen storage of unwashed cod (Gadus morhua ) frame mince with and without kidney tissue.Jahncke, M.⋅Baker, RC and Regenstein, Joe MJournal of Food Science, vol. 57, (no. 3), pp. 575-580, 1997.
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Interaction of commercial dairy proteins and chicken breast myosin in an emulsion system.Imm, J.Y. and Regenstein, Joe MJournal of food science., vol. 62, (no. 5), pp. 967-971, 975, 1997.
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Standardized failure compression test of protein gels from a collaborative study.Lee, C.M.⋅Filipi, I.⋅Xiong, Y.⋅Smith, D.⋅Regenstein, Joe M⋅Damodaran, S.⋅Ma, C.Y. and Haque, Z.U.Journal of food science., vol. 62, (no. 6), pp. 1163-1166, 1997.
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Studies on the inclusion of chili pepper extract in poultry diets as a means of rodent control.Austic, R.E.⋅Keene, J.C.⋅Dunn, J.A.⋅Curtis, P.⋅Krahling, C.⋅Regenstein, Joe M and Weilmeier, D.Proceedings, (no. 59th), pp. 167-171, 1997.
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Textural changes and functional properties of cod mince proteins as affected by kidney tissue and cryoprotectants.Chang, C.C. and Regenstein, Joe MJournal of food science., vol. 62, pp. 299-304, 1997.
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Use of fish oil in food productsChapman, KW⋅Shahidi, F.⋅Regenstein, Joe M⋅Jones, Y. and Kitts, D. DSeafood safety, pp. 151-159, 1997.
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1996
Assuring the freshness and quality of aquacultured fish.Regenstein, Joe MProceedings of the conference of IIR Commission C2, pp. 343-355, 1996.
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Lipid hydrolysis and oxidation of mackerel (Scomber scombrus) minceTaek Hwang, Keum and Regenstein, Joe MJournal of Aquatic Food Product Technology, vol. 5, (no. 3), pp. 17-28, 1996.
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Oxidative stability of hydrogenated menhaden oil shortening blends in cookies, crackers, and snacks.Chapman, K.W.⋅Sagi, I.⋅Regenstein, Joe M⋅Bimbo, T.⋅Crowther, J.B. and Stauffer, C.E.Journal of the American Oil Chemists' Society, vol. 73, (no. 2), pp. 167-172, 1996.
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1995
Hydrolysis and oxidation of mackerel (Scomber scombrus) mince lipids with NaOCl and NaF treatmentsTaek Hwang, Keum and Regenstein, Joe MJournal of Aquatic Food Product Technology, vol. 4, (no. 4), pp. 19-30, 1995.
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1993
Characteristics of mackerel mince lipid hydrolysisTaek Hwang, Keum and Regenstein, Joe MJournal of Food Science, vol. 58, (no. 1), pp. 79-83, 1993.
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Extra-cold storage of hake and mackerel fillets and mince.Chapman, K.W.⋅Sagi, I.⋅Taek Hwang, Keum and Regenstein, Joe MJournal of food science., vol. 58, (no. 6), pp. 1208-1211, 1993.
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Failure deformation and stress relaxation of heated egg white gels.Hsieh, Y.L. and Regenstein, Joe MJournal of food science : an official publication of the Institute of Food Technologists., vol. 58, (no. 1), pp. 113-115, 123, 1993.
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Gel point of whey and egg proteins using dynamic rheological data.Hsieh, Y.L.⋅Regenstein, Joe M and Anandha Rao, M.Journal of food science : an official publication of the Institute of Food Technologists., vol. 58, (no. 1), pp. 116-119, 1993.
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1992
Elastic attributes of heated egg protein gels.Hsieh, Y.L. and Regenstein, Joe MJournal of food science : an official publication of the Institute of Food Technologists., vol. 57, (no. 4), pp. 862-868, 1992.
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Frozen storage of unwashed cod (Gadus morhua) frame mince with and without kidney tissue.Jahncke, M.⋅Baker, R.C. and Regenstein, Joe MJournal of food science : an official publication of the Institute of Food Technologists., vol. 57, (no. 3), pp. 575-580, 1992.
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Modeling gelation of egg albumen and ovalbumin.Hsien, Y.L. and Regenstein, Joe MJournal of food science : an official publication of the Institute of Food Technologists., vol. 57, (no. 4), pp. 856-861, 1992.
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