George M. Pigott - Concepedia

Author

George M. Pigott

University of Washington

Also Known As

G. M. PIGOTT, G. M. Pigott, G. Pigott, G.M. PIGOTT, G.M. Pigott, GEORGE M. PIGOTT, George M. Pigott, George Pigott

Publications

845

Citations

H-Index

Concepts

All Affiliations

University of Washington

About

George M. Pigott is an author at University of Washington specializing in health sciences, biochemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	252
2	Medicine	6	6	121
3	Engineering	4	4	70
4	Public Health	2	2	133
5	Natural Sciences	1	1	18

George M. Pigott

Publications

459

Citations

H-Index

Page 1

	Year	Citations
Science opens new horizons for marine lipids in human nutrition George M. Pigott, Barbee W. Tucker Food Reviews International Marine LipidsNutritionLipid AnalysisFood Supplement OilMarine Chemistry	1987	120
Lipase‐Assisted Concentration of n‐3 Polyunsaturated Fatty Acids from Viscera of Farmed Atlantic Salmon ( <i>Salmo salar</i> L.) Ting Sun, George M. Pigott, R.P. Herwig Journal of Food Science	2002	56
Ultrastructural Study of Skeletal Fish Muscle After Freezing at Different Rates Rafael A. Bello, John H. Luft, George M. Pigott Journal of Food Science Muscle TissueMuscle FunctionMicroscopyAnatomyLiquid Nitrogen	1982	36
Surimi: The “high tech” raw materials from minced fish flesh George M. Pigott Food Reviews International	1986	33
PROTEIN HYDROLYSATE FROM FISH WASTE W. TARKY, O. P. Agarwala, George M. Pigott Journal of Food Science EngineeringBiochemistryAnimal NutritionAquacultureBiotechnology	1973	28
Heat-Pasteurization Process for Inactivation of Nonproteolytic Types of Clostridium botulinum in Picked Dungeness Crabmeat Mark E. Peterson, Gretchen A. Pelroy, F. T. Poysky, Journal of Food Protection Picked Dungeness CrabmeatClostridium BotulinumMicrobiologyHeat-pasteurization ProcessAerobic Culturing	1997	26
LIPID‐PROTEIN INTER ACTION DURING AQUEOUS EXTRACTION OF FISH PROTEIN: MYOSIN‐LIPID INTERACTION Soliman Y. K. Shenouda, George M. Pigott Journal of Food Science Lipid AnalysisProteinlipid InteractionBiochemistryPhysiologyFish Lipid Interacts	1974	25
LIPID‐PROTEIN INTERACTION DURING AQUEOUS EXTRACTION OF FISH PROTEIN: ACTIN‐LIPID INTERACTION Soliman Y. K. Shenouda, George M. Pigott Journal of Food Science Lipid AnalysisProteinlipid InteractionBiochemistryActin‐lipid InteractionLipid Science	1975	21
Improved Histological Procedure for Microscopic Demonstration of Related Changes in Fish Muscle Tissue Structure During Holding and Freezing Rafael A. Bello, John H. Luft, George M. Pigott Journal of Food Science Muscle FunctionAnatomyRelated ChangesOrthopaedic SurgeryGross Anatomy	1981	19
ENGINEERING A PLANT FOR ENZYMATIC PRODUCTION OF SUPPLEMENTAL FISH PROTEINS George M. Pigott, GREGORY O. BUCOVE, Joyce G. Ostrander Journal of Food Processing and Preservation EngineeringBiochemistryNatural SciencesProtein BiosynthesisBiotechnology	1978	18

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