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Christina Ann Mireles DeWitt
Christina Ann Mireles DeWitt
在 oregonstate.edu 的电子邮件经过验证 - 首页
标题
引用次数
引用次数
年份
Surimi and surimi seafood
JW Park
CRC press, 2005
5522005
Strategies to reduce sodium intake in the United States
CS Boon, CL Taylor, JE Henney
National Academies Press, 2010
4812010
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
1212012
Modified atmosphere systems and shelf life extension of fish and fishery products
CAM DeWitt, ACM Oliveira
Foods 5 (3), 48, 2016
1132016
Protein extraction from beef heart using acid solubilization
CAM DeWitt, G Gomez, JM James
Journal of Food Science 67 (9), 3335-3341, 2002
692002
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
442014
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
442007
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
392006
Parameters for the recovery of proteases from surimi wash water
CAM DeWitt, MT Morrissey
Bioresource technology 81 (3), 241-247, 2002
392002
Complex formation of chitosan and naturally occurring polyanions
C Mireles, M Martino, J Bouzas, JA Torres
Advances in chitin and chitosan, 506-515, 1992
371992
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
342007
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
312014
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
302011
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
252021
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
252011
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
242014
Pilot plant recovery of catheptic proteases from surimi wash water
CAM DeWitt, MT Morrissey
Bioresource Technology 82 (3), 295-301, 2002
242002
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
232009
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
212014
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