Aarti B. Tobin

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Anita Sikes, Aarti B. Tobin, Ron K. Tume · Innovative Food Science & Emerging Technologies · 2009 · 179 citations

High Hydrostatic Pressure, Mechanical Engineering, Cook Loss +4

Perspectives on Future Protein Production

Michelle L. Colgrave, Sonja Dominik, Aarti B. Tobin et al. · Journal of Agricultural and Food Chemistry · 2021 · 95 citations · Full text

Nutrition, Nutritive Value, Future Protein Production +19

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

Aarti B. Tobin, Mihaela Mihnea, Marie Hildenbrand et al. · Food & Function · 2020 · 45 citations · Full text

Cohesiveness and flowability of particulated solid and semi-solid food systems

Aarti B. Tobin, Peggy Heunemann, Judith Wemmer et al. · Food & Function · 2017 · 38 citations

The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage

Ciara K. McDonnell, Adam G. Fitzgerald, P. E. BURT et al. · Innovative Food Science & Emerging Technologies · 2021 · 13 citations · Full text

Mechanical Engineering, Food Preservation, Meat Quality +16