146 Publications (Page 5 of 6)
1986
Food Protein Chemistry, Regenstein, J.M. and Regenstein, C.E., Academic Press, New York, 1986. 8
Regenstein, Joe M
1986
 
Stability at cooking temperatures of model chicken breast muscle emulsions.
Perchonok, M H and Regenstein, Joe M
Meat science, vol. 16, (no. 1), pp. 31-43, 1986. | Journal Article
 
Textural changes in frozen cod frame minces stored at various temperatures.
Samson, A.D. and Regenstein, Joe M
Journal of food biochemistry., vol. 10, (no. 4), pp. 259-273, 1986. | Journal Article
1985
A collaborative study to develop a standardized food protein solubility procedure.
Morr, C.V.⋅German, B.⋅Kinsella, J.E.⋅Regenstein, Joe M⋅Van Buren, J.P.⋅Kilara, A.⋅Lewis, B.A. and Mangino, M.E.
Journal of food science., vol. 50, (no. 6), pp. 1715-1718, 1985. | Journal Article
 
Demonstrating fish products to consumers at large public gatherings.
Ryan, G.⋅O'Dierno, L. and Regenstein, Joe M
Infofish International, (no. 3), pp. 37-40, 1985. | Journal Article
 
Measuring textural changes in frozen minced cod flesh.
Samson, A.⋅Regenstein, Joe M and Laird, WM
Journal of Food Biochemistry, vol. 9, (no. 2), pp. 147-160, 1985. | Journal Article
 
Obtaining consumer responses in large numbers at public functions.
Regenstein, Joe M
Infofish International, (no. 2), 1985. | Journal Article
1983
A simple method for evaluating textural changes of frozen fish minces.
Knorr, D. and Regenstein, Joe M
Journal of food science., vol. 48, (no. 1), pp. 292-293, 1983. | Journal Article
1982
Chemical changes of trimethylamine oxide during fresh and frozen storage of fish.
Regenstein, Joe M⋅Martin, RE⋅Schlosser, MA⋅Flick, GJ⋅Samson, A.⋅Hebard, CE⋅Fey, M. and Ward, D. R
pp. 137-148, 1982. | Journal Article
 
Timed emulsification studies with chicken breast muscle: soluble and insoluble myofibrillar proteins.
Gaska, M.T. and Regenstein, Joe M
Journal of food science., vol. 47, (no. 5), pp. 1438-1443, 1982. | Journal Article
 
Timed emulsification studies with chicken breast muscle: whole muscle, low-salt washed muscle and low-salt soluble proteins.
Gaska, M.T. and Regenstein, Joe M
Journal of food science., vol. 47, (no. 5), pp. 1460-1462, 1982. | Journal Article
1981
A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods.
Jauregui, C.A.⋅Regenstein, Joe M and Baker, R.C.
Journal of food science., vol. 46, (no. 4), pp. 1271, 1273, 1981. | Journal Article
 
Deterioration of frozen cod and haddock minces.
Laird, WM⋅Mackie, IM and Regenstein, Joe M
Proceedings of the meeting of the Commission C2, pp. 395-400, 1981. | Journal Article
 
Effect of heat and additives on the shelf-life of frozen red hake.
Regenstein, Joe M⋅Samson, A. and Timberlake, A.
Proceedings of the meeting of the Commission C2, pp. 467-473, 1981. | Journal Article
 
Minced fish: the economical, versatile and nutritional meat.
Regenstein, Joe M and Regenstein, CE
Proceedings of the meeting of the Commission C2, pp. 439-448, 1981. | Journal Article
 
Old laws in a new market. The Kosher dietary laws for seafood processors
Yablonskaya, E.A. (⋅Regenstein, Joe M and Regenstein, C.
Publ. by: NYSG; Albany, 1981. | Journal Article
 
The shelf-life extension of fresh fish.
Regenstein, Joe M and Regenstein, CE
Proceedings of the meeting of the Commission C2, pp. 357-364, 1981. | Journal Article
1980
A comparison of the water holding capacity of pre- and post-rigor chicken, trout and lobster muscle in the presence of polyphosphates and divalent cations.
Regenstein, Joe M and Stamm, J.R.
Journal of food biochemistry., vol. 3, (no. 4), pp. 223-228, 1980. | Journal Article
 
Factors affecting the sodium chloride extractability of muscle proteins from chicken breast, trout white and lobster tail muscles.
Regenstein, Joe M and Stamm, J.R.
Journal of food biochemistry., vol. 3, (no. 4), pp. 191-204, 1980. | Journal Article
 
Influence of selenium, vitamin E, and ethoxyquin on lipid peroxidation in muscle tissues from fowl during low temperature storage.
Combs, G F and Regenstein, Joe M
Poultry science, vol. 59, (no. 2), pp. 347-51, 1980/Feb. | Journal Article
 
Measuring the water holding capacity of natural actomyosin from chicken breast muscle in the presence of pyrophosphate and divalent cations.
Regenstein, Joe M⋅Gorimar, T.S. and Sherbon, J.W.
Journal of food biochemistry., vol. 3, (no. 4), pp. 205-211, 1980. | Journal Article
1979
An introduction to the kosher dietary laws for food scientists and food processors.
Regenstein, Joe M and Regenstein, Carrie E
Food technology, vol. 33, (no. 1), pp. 89,92-93,96-99, 1979. | Journal Article
 
Potential application of microbial antagonism to extended storage stability of a flesh type food.
Raccach, Moshe⋅Baker, R.C.⋅Regenstein, Joe M and Mulnix, E.J.
Journal of food science, vol. 44, (no. 1), pp. 43-46, 1979. | Journal Article
1978
Effects of varied zinc/copper ratios on egg and plasma cholesterol level in White Leghorn hens.
Helwig, L.R. J⋅Mulnix, E.J. and Regenstein, Joe M
Journal of food science., (no. 3), pp. 666-669, 1978. | Journal Article
 
Emulsion capacity and timed emulsification of chicken of breast muscle myosin.
Galluzzo, S.J. and Regenstein, Joe M
Journal of food science., (no. 6), pp. 1757-1760, 1978. | Journal Article