| Surimi and surimi seafood JW Park CRC press, 2005 | 552 | 2005 |
| Strategies to reduce sodium intake in the United States CS Boon, CL Taylor, JE Henney National Academies Press, 2010 | 481 | 2010 |
| Encyclopedia of Biotechnology in Agriculture and Food (Print) DR Heldman, DG Hoover CRC press, 2010 | 253* | 2010 |
| Risk‐benefit analysis of seafood consumption: A review RS Hellberg, CAM DeWitt, MT Morrissey Comprehensive reviews in food science and food safety 11 (5), 490-517, 2012 | 121 | 2012 |
| Modified atmosphere systems and shelf life extension of fish and fishery products CAM DeWitt, ACM Oliveira Foods 5 (3), 48, 2016 | 113 | 2016 |
| Protein extraction from beef heart using acid solubilization CAM DeWitt, G Gomez, JM James Journal of Food Science 67 (9), 3335-3341, 2002 | 69 | 2002 |
| Analysis of phenolic compounds in commercial dried grape pomace by high‐performance liquid chromatography electrospray ionization mass spectrometry LM Ramirez‐Lopez, CAM DeWitt Food Science & Nutrition 2 (5), 470-477, 2014 | 44 | 2014 |
| Pilot plant scale production of protein from catfish treated by acid solubilization/isoelectric precipitation CA Mireles DeWitt, RL Nabors, CW Kleinholz Journal of food science 72 (6), E351-E355, 2007 | 44 | 2007 |
| Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties) TM Wills, CAM Dewitt, H Sigfusson, D Bellmer Journal of food science 71 (3), C109-C114, 2006 | 39 | 2006 |
| Parameters for the recovery of proteases from surimi wash water CAM DeWitt, MT Morrissey Bioresource technology 81 (3), 241-247, 2002 | 39 | 2002 |
| Complex formation of chitosan and naturally occurring polyanions C Mireles, M Martino, J Bouzas, JA Torres Advances in chitin and chitosan, 506-515, 1992 | 37 | 1992 |
| Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement DG Vann, CA Mireles DeWitt Journal of food science 72 (1), C072-C077, 2007 | 34 | 2007 |
| High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157: H7 and quality characteristics AC Lowder, JG Waite-Cusic, CAM DeWitt Innovative Food Science & Emerging Technologies 26, 18-25, 2014 | 31 | 2014 |
| Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loins AC Lowder, CL Goad, X Lou, JB Morgan, CAM DeWitt Meat Science 89 (4), 491-499, 2011 | 30 | 2011 |
| High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets IS Boziaris, FF Parlapani, CAM DeWitt Innovative Food Science & Emerging Technologies 74, 102811, 2021 | 25 | 2021 |
| Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: fluid loss, oxidation, color, and microbial … AN Parsons, DL VanOverbeke, CL Goad, CA Mireles DeWitt Journal of Food Science 76 (1), S63-S71, 2011 | 25 | 2011 |
| Simultaneous determination of phenolic compounds in Cynthiana grape (Vitis aestivalis) by high performance liquid chromatography–electrospray ionisation–mass … LM Ramirez-Lopez, W McGlynn, CL Goad, CAM DeWitt Food chemistry 149, 15-24, 2014 | 24 | 2014 |
| Pilot plant recovery of catheptic proteases from surimi wash water CAM DeWitt, MT Morrissey Bioresource Technology 82 (3), 295-301, 2002 | 24 | 2002 |
| Evaluation of 0.1% ammonium hydroxide to replace sodium tripolyphosphate in fresh meat injection brines CA Cerruto‐Noya, DL VanOverbeke, CAM DeWitt Journal of food science 74 (7), C519-C525, 2009 | 23 | 2009 |
| Impact of high pressure processing on the functional aspects of beef muscle injected with salt and/or sodium phosphates AC Lowder, CA Mireles Dewitt Journal of Food Processing and Preservation 38 (4), 1840-1848, 2014 | 21 | 2014 |
Austin LowderFood Science Manager at JBT Avure在 jbtc.com 的电子邮件经过验证
