Donald D. Hamann - Concepedia

Author

Donald D. Hamann

North Carolina State University

Also Known As

DONALD D. HAMANN, DONALD DO HAMANN, Donald D Hamann, Donald D. Hamann

Publications

444

Citations

H-Index

Concepts

All Affiliations

North Carolina State University

About

Donald D. Hamann is an author at North Carolina State University specializing in engineering, health sciences, and biophysics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	163
2	Health Sciences	5	5	161
3	Medicine	3	3	93
4	Anatomy	2	2	71
5	Public Health	1	1	44

Donald D. Hamann

Publications

425

Citations

H-Index

Page 1

	Year	Citations
Evaluation of Bone Strength During Aflatoxicosis and Ochratoxicosis W.E. Huff, J. A. Doerr, PAT B. HAMILTON, Applied and Environmental Microbiology	1980	78
ANALYSIS OF COMPRESSION, TENSION AND TORSION FOR TESTING FOOD GEL FRACTURE PROPERTIES* Donald D. Hamann, Junhua Zhang, Christopher R. Daubert, Journal of Texture Studies	2006	57
Myosin gelation kinetic study based on rheological measurements Donald D. Hamann, E. Allen Foegeding Journal of Agricultural and Food Chemistry Rheological MeasurementsNutritionFood AnalysisAltmetric Attention ScoreFood Chemistry	1991	44
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
TEXTURAL CHARACTERIZATI, ON OF SQUID (Loligo pealei L.): INSTRUMENTAL AND PANEL EVALUATIONS W. Steven Otwell, Donald D. Hamann Journal of Food Science EngineeringInstrumental TestsEvolutionary BiologyBiomechanicsMechanical Engineering	1979	36
TEXTURAL CHARACTERIZATION OF SQUID (Loligo pealei LESUER): SCANNING ELECTRON MICROSCOPY OF COOKED MANTLE W. Steven Otwell, Donald D. Hamann Journal of Food Science Muscle FunctionMicroscopyAnatomyMuscle PhysiologyElectron Microscopy	1979	35
Rheological analysis of anion-induced matrix transformations in thermally induced whey protein isolate gels Eilene L. Bowland, E. Allen Foegeding, Donald D. Hamann Food Hydrocolloids Protein ChemistryBiopolymer GelEngineeringProtein FoldingRheological Analysis	1995	33
Influence of various salts on heat-induced ANS fluorescence and gel rigidity development of tilapia (Serotherodon aureus) myosin Louise Wicker, Tyre C. Lanier, James A. Knopp, Journal of Agricultural and Food Chemistry Altmetric Attention ScoreFood ContaminantCytoskeletonGel Rigidity DevelopmentChemical Contaminant	1989	25
Mechanism for Stabilization of Fish Actomyosin by Sodium Lactate Grant A. MacDonald, Tyre C. Lanier, Harold E. Swaisgood, Journal of Agricultural and Food Chemistry	1996	23
Analysis of Stress During Impact of Fruit Considered to be Viscoelastic Donald D. Hamann Transactions of the ASAE EngineeringElasticity (Physics)MechanicsMechanical EngineeringAgricultural Economics	1970	20

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