Barbara Rasco

Citée par

	Toutes	Depuis 2020
Citations	17361	7304
indice h	69	45
indice i10	238	159

1500

750

375

1125

2000200120022003200420052006200720082009201020112012201320142015201620172018201920202021202220232024202554 44 64 101 105 150 211 207 263 385 378 525 550 627 765 883 956 1011 1151 1185 1346 1492 1475 1394 1371 223

Accès public

Tout afficher

61 articles

9 articles

disponibles

non disponibles

Sur la base des exigences liées au financement

Coauteurs

Juming TangWashington state universityAdresse e-mail validée de wsu.edu
Shyam S SablaniWashington State UniversityAdresse e-mail validée de wsu.edu
Mengshi LinCurators’ Distinguished Professor at the University of MissouriAdresse e-mail validée de missouri.edu
Murad A Al-HolyDep. Clinical Nutrition and Dietetics- Faculty of Applied Medical Sciences-Hashemite UniversityAdresse e-mail validée de hu.edu.jo
Reza OvissipourAssistant Professor, Texas A&MAdresse e-mail validée de tamu.edu
Xiaonan LuProfessor, Ian & Jayne Munro Chair in Food Safety, McGill UniversityAdresse e-mail validée de mcgill.ca
Yuxia FanShanghai Jiao Tong UniversityAdresse e-mail validée de sjtu.edu.cn
Kanishka BhuniaAssistant Professor (IIT KGP), Post-doc (Cornell Univ., WSU), Ph.D. (WSU)Adresse e-mail validée de agfe.iitkgp.ac.in
Hordur G KristinssonAssociate ProfessorAdresse e-mail validée de ufl.edu
Nivin Al AlamiResearcher, The University of JordanAdresse e-mail validée de ju.edu.jo
Dong-Hyun KangProfessor, Dept. Food Science, Seoul National UniversityAdresse e-mail validée de snu.ac.kr
D Eric AstonProfessor of Chemical Engineering, University of IdahoAdresse e-mail validée de uidaho.edu
fanbin kongProfessor of Food Science and Technology, university of georgiaAdresse e-mail validée de uga.edu
Carolyn F. RossProfessor of Food Science, Washington State UniversityAdresse e-mail validée de wsu.edu
Ali MotamedzadeganProfessor of Food ScienceAdresse e-mail validée de mstp.ir
Joseph PowersProfessor of Food ScienceAdresse e-mail validée de wsu.edu
Michael E KonkelWashington State UniversityAdresse e-mail validée de wsu.edu
Shaojin WangNorthwest A&F UniversityAdresse e-mail validée de nwsuaf.edu.cn
Mohamed ZiyainaMarsAdresse e-mail validée de wsu.edu
Byju Nambidiyattil GovindanResearcher-6, University of Minnesota, Twin CitiesAdresse e-mail validée de umn.edu

Suivre

Barbara Rasco

Professor and Dean, College of Agriculture and Natural Resources, University of Wyoming

Adresse e-mail validée de uwyo.edu

Food science food safety aquaculture food engineering


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
Fish protein hydrolysates: production, biochemical, and functional properties HG Kristinsson, BA Rasco Critical reviews in food science and nutrition 40 (1), 43-81, 2000	1674	2000
Biochemical and Functional Properties of Atlantic Salmon (Salmo salar) Muscle Proteins Hydrolyzed with Various Alkaline Proteases HG Kristinsson, BA Rasco Journal of agricultural and food chemistry 48 (3), 657-666, 2000	608	2000
Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage K Bhunia, SS Sablani, J Tang, B Rasco comprehensive Reviews in food Science and food Safety 12 (5), 523-545, 2013	460	2013
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy X Lu, J Wang, HM Al-Qadiri, CF Ross, JR Powers, J Tang, BA Rasco Food Chemistry 129 (2), 637-644, 2011	418	2011
The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera M Ovissipour, A Abedian, A Motamedzadegan, B Rasco, R Safari, ... Food chemistry 115 (1), 238-242, 2009	348	2009
Caviars and fish roe products GE Bledsoe, CD Bledsoe, B Rasco Taylor & Francis Group 43 (3), 317-356, 2003	347	2003
Application of mid-infrared and Raman spectroscopy to the study of bacteria X Lu, HM Al-Qadiri, M Lin, BA Rasco Food and Bioprocess Technology 4, 919-935, 2011	257	2011
Kinetics of salmon quality changes during thermal processing F Kong, J Tang, B Rasco, C Crapo Journal of food engineering 83 (4), 510-520, 2007	252	2007
Applications of artificial neural networks (ANNs) in food science Y Huang, LJ Kangas, BA Rasco Critical reviews in food science and nutrition 47 (2), 113-126, 2007	224	2007
Analysis of trace methylene blue in fish muscles using ultra-sensitive surface-enhanced Raman spectroscopy C Li, Y Huang, K Lai, BA Rasco, Y Fan Food Control 65, 99-105, 2016	210	2016
Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture HG Kristinsson, BA Rasco Process Biochemistry 36 (1-2), 131-139, 2000	193	2000
Radio frequency disinfestation treatments for dried fruit: Model development and validation B Alfaifi, J Tang, Y Jiao, S Wang, B Rasco, S Jiao, S Sablani Journal of Food Engineering 120, 268-276, 2014	180	2014
Chemical composition and protein digestibility of poultry by-product meals for salmonid diets FM Dong, RW Hardy, NF Haard, FT Barrows, BA Rasco, WT Fairgrieve, ... Aquaculture 116 (2-3), 149-158, 1993	178	1993
Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure F Kong, J Tang, M Lin, B Rasco LWT-food Science and Technology 41 (7), 1210-1222, 2008	174	2008
Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total … X Lu, CF Ross, JR Powers, DE Aston, BA Rasco Journal of agricultural and food chemistry 59 (10), 5215-5221, 2011	173	2011
Product liability and microbial foodborne illness PD Frenzen, JC Buzby, B Rasco	168	2001
Investigating antibacterial effects of garlic (Allium sativum) concentrate and garlic-derived organosulfur compounds on Campylobacter jejuni by using Fourier transform infrared … X Lu, BA Rasco, JMF Jabal, DE Aston, M Lin, ME Konkel Applied and environmental microbiology 77 (15), 5257-5269, 2011	167	2011
Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing F Kong, J Tang, B Rasco, C Crapo, S Smiley Journal of Food Science 72 (2), S103-S111, 2007	163	2007
Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600–1100 nm) M Lin, M Al‐Holy, M Mousavi‐Hesary, H Al‐Qadiri, AG Cavinato, ... Letters in Applied Microbiology 39 (2), 148-155, 2004	163	2004
Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria R Safari, A Motamedzadegan, M Ovissipour, JM Regenstein, A Gildberg, ... Food and Bioprocess Technology 5, 73-79, 2012	162	2012

Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.

Articles 1–20

Nombre de citations par an

Citations en double

Citations fusionnées

Ajouter les coauteursCoauteurs

Suivre

Citée par

Coauteurs