D. G. SIEGEL

IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSIN

D. G. SIEGEL, G. R. SCHMIDT · Journal of Food Science · 1979 · 119 citations

Mechanobiology, Myosin Molecule, Biochemistry +13

Immobilized endo-.beta.-glucosidase enriches flavor of wine and passion fruit juice

Oded Shoseyov, Ben Ami Bravdo, D. G. SIEGEL et al. · Journal of Agricultural and Food Chemistry · 1990 · 93 citations

Engineering, Passion Fruit Juice, Food Analysis +19

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM

D. G. SIEGEL, D. M. THENO, G. R. SCHMIDT et al. · Journal of Food Science · 1978 · 91 citations

Nutrition, Food Biophysics, Meat Quality +18

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAM

D. G. SIEGEL, D. M. THENO, G. R. SCHMIDT · Journal of Food Science · 1978 · 76 citations

Animal Physiology, Muscle Physiology, Muscle Function +14

CRUDE MYOSIN FRACTIONS AS MEAT BINDERS

D. G. SIEGEL, G. R. SCHMIDT · Journal of Food Science · 1979 · 74 citations

Mechanobiology, Animal Physiology, Muscle Physiology +15