Barbara Rasco

Biochemical and Functional Properties of Atlantic Salmon (<i>Salmo salar</i>) Muscle Proteins Hydrolyzed with Various Alkaline Proteases

Hörður G. Kristinsson, Barbara Rasco · Journal of Agricultural and Food Chemistry · 2000 · 445 citations

Engineering, Emulsification Capacity, Atlantic Salmon +20

Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage

Kanishka Bhunia, Shyam S. Sablani, Juming Tang et al. · Comprehensive Reviews in Food Science and Food Safety · 2013 · 404 citations

Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

Xiaonan Lu, Jun Wang, Hamzah M. Al‐Qadiri et al. · Food Chemistry · 2011 · 336 citations

Phytochemistry, Analytical Chemistry, Allium Cepa +5

The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

Mahmoudreza Ovissipour, Abdolmohammad Abedian Kenari, Ali Motamedzadegan et al. · Food Chemistry · 2008 · 241 citations

Protein Hydrolysates, Biochemistry, Persian Sturgeon +5

Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria

Xiaonan Lu, Hamzah M. Al‐Qadiri, Mengshi Lin et al. · Food and Bioprocess Technology · 2011 · 232 citations

Infrared Spectroscopy, Spectroscopy, Microbial Ecology +4