Shai Barbut - Concepedia

Author

Shai Barbut

University of Guelph ORCID

Also Known As

Barbut Shai, Barbut, Shai, S BARBUT, S Barbut, S. BARBUT, S. Barbut, SHAI BARBUT, Shai Barbut

325

Publications

12.7K

Citations

H-Index

151

Concepts

All Affiliations

University of Guelph Agriculture and Agri-Food Canada

About

Shai Barbut is an author at University of Guelph specializing in health sciences, engineering, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	42	94	6.1K
2	Engineering	31	52	3.2K
3	Medicine	18	22	1.3K
4	Natural Sciences	9	9	315
5	Education	6	6	733

Shai Barbut

185

Publications

11.4K

Citations

H-Index

Page 1

	Year	Citations
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat Shai Barbut, A. Sosnicki, Steven M. Lonergan, Meat Science Poultry MeatFood ProcessingMeat QualityMeat ScienceFood Technology	2007	366
Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters Alexander K. Zetzl, Alejandro G. Marangoni, Shai Barbut Food & Function	2012	328
Ca <sup>2+</sup> ‐Induced Gelation of Pre‐heated Whey Protein Isolate Shai Barbut, E. Allen Foegeding Journal of Food Science	1993	268
Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat Shai Barbut Food Research International Pale Soft ExudativeMeat PackagingAnimal ScienceColour MeasurementsTurkey Meat	1993	257
Problem of pale soft exudative meat in broiler chickens Shai Barbut British Poultry Science	1997	240
American Meat Science Association Guidelines for Meat Color Measurement D. A. King, Melvin C. Hunt, Shai Barbut, Meat and Muscle Biology NutritionMeat Color Research.byFood AnalysisPhysiologyBioanalysis	2022	236
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters M.K. Youssef, Shai Barbut Meat Science Meat BattersNutritionFood ColloidEmulsion StabilityProtein Level	2009	232
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil M.K. Youssef, Shai Barbut Meat Science NutritionBeef FatLipid NutritionAnimal NutritionAnimal Science	2010	208
Molecular interactions of polymer oleogelation Thamara Laredo, Shai Barbut, Alejandro G. Marangoni Soft Matter Lipid AnalysisSuch Gelation ProcessEngineeringEthyl CelluloseChemistry	2011	207
The gelation of oil using ethyl cellulose Maya Davidovich‐Pinhas, Shai Barbut, A.G. Marangoni Carbohydrate Polymers BiomanufacturingEthyl CelluloseHemicelluloseNanocelluloseEmulsion	2014	198

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