Nicole J. Gaudette

Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil

John Lawlor, Nicole J. Gaudette, T.M. Dickson et al. · Animal Feed Science and Technology · 2010 · 99 citations

Nutrition, Table Eggs, Fatty Acid Profile +8

The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams

Z. Pietrasik, Nicole J. Gaudette · Meat Science · 2013 · 70 citations

Meat Packaging, Flavor Enhancer, Salt Replacers +6

Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers

Z. Pietrasik, Michelle Sigvaldson, Olugbenga P. Soladoye et al. · Meat Science · 2019 · 51 citations

Fibre Fractions, Agricultural Economics, Food Technology +6

The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams

Z. Pietrasik, Nicole J. Gaudette, Stuart P. Johnston · Meat Science · 2016 · 43 citations

Shelf Life, Food Preservation, High Pressure Processing +6

The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent

Nicole J. Gaudette, Zeb Pietrasik · Journal of Sensory Studies · 2017 · 39 citations

Sodium Chloride, Nutrition, Matrix Dependent +19