Penny M. Amato - Concepedia

Author

Penny M. Amato

North Carolina State University

Also Known As

P. M. Amato, P.M. AMATO, P.M. Amato, PENNY M. AMATO, Penny M. Amato

Publications

317

Citations

H-Index

Concepts

All Affiliations

North Carolina State University

About

Penny M. Amato is an author at North Carolina State University specializing in health sciences, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	249
2	Engineering	4	4	276
3	Biochemistry	3	3	195
4	Medicine	1	1	12
5	Natural Sciences	1	1	19

Penny M. Amato

Publications

317

Citations

H-Index

Page 1

	Year	Citations
Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White D. D. Hamann, Penny M. Amato, M. C. WU, Journal of Food Science NutritionEngineeringGel WeakeningCook LossTorsional Shear Stress	1990	107
Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish Muscle L. M. Goeller, Penny M. Amato, Brian E. Farkas, Journal of Food Science Animal PhysiologyEngineeringSorbitol SolutionsBiochemistryBiomechanics	2004	69
Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization Míriam Pérez-Mateos, Penny M. Amato, Tyre C. Lanier Journal of Food Science Food ChemistryBiopolymer GelChemical EngineeringAlkaline SolubilizationEngineering	2004	58
Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat‐Set Muscle Gels Penny M. Amato, Donald D. Hamann, H.R. BALL, Journal of Food Science Shear StrainMuscle FunctionEngineeringMechanical EngineeringMeat Quality	1989	42
Calcium Effects on the Functionality of a Modified Whey Protein Ingredient Debra A. Clare, S. John Lillard, S. R. RAMSEY, Journal of Agricultural and Food Chemistry NutritionFood BiophysicsProtein RefoldingProtein PurificationFood Chemistry	2007	19
Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma N. Fort, Tyre C. Lanier, Penny M. Amato, Meat Science Pork PlasmaHigh Hydrostatic PressureMedicineBiotechnologyFood Microbiology	2008	12
Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions Nicola J. Stagg, Penny M. Amato, Francis G. Giesbrecht, Journal of Food Science	2012	10

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