Kenneth J. Prusa - Concepedia

Author

Kenneth J. Prusa

Iowa State University

Also Known As

KENNETH J. PRUSA, KENNETH PRUSA, Kenneth J Prusa, Kenneth J. Prusa, Kenneth Prusa, Prusa, Kenneth

Publications

694

Citations

H-Index

Concepts

All Affiliations

Iowa State University Kansas State University University of Missouri

About

Kenneth J. Prusa is an author at Iowa State University specializing in health sciences, food quality, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	499
2	Medicine	2	2	48
3	Education	1	1	16
4	Engineering	1	1	14
5	Natural Sciences	1	1	22

Kenneth J. Prusa

Publications

601

Citations

H-Index

Page 1

	Year	Citations
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax Taylor L. Wolfer, Nuria C. Acevedo, Kenneth J. Prusa, Meat Science Food ChemistryRice Bran WaxFood AnalysisAlternative Protein SourceFood Engineering	2018	156
Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage KALEEN K. KREGEL, Kenneth J. Prusa, Karla Vollmar Hughes Journal of Food Science NutritionFood CompositionAnimal NutritionFood AnalysisFat Level	1986	114
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage M. J. Powell, Joseph G. Sebranek, Kenneth J. Prusa, Meat Science Citrus FiberFood AnalysisSodium PhosphateNatural ReplacerFood Processing	2019	80
High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage Rodrigo Tarté, Jona S. Paulus, Nuria C. Acevedo, LWT Food ChemistryRice Bran WaxFood PhysicFood AnalysisFood Engineering	2020	66
Nutrient composition and sensory attributes of cooked ground beef: Effects of fat content, cooking method, and water rinsing JANEA LOVE, Kenneth J. Prusa Journal of the American Dietetic Association NutritionCooked Ground BeefSensory AttributesAnimal NutritionFat Content	1992	28
Control of Campylobacter jejuni in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging Including Carbon Monoxide Li L. Kudra, Joseph G. Sebranek, James S. Dickson, Journal of Food Protection Chicken Breast MeatMedicinePoultry DiseaseCampylobacter JejuniIrradiation Combined	2012	26
Influence of postmortem aging and post-aging freezing on pork loin quality attributes Matthew D. Schulte, Logan G Johnson, E Zuber, Meat and Muscle Biology NutritionFood AnalysisSarcomere LengthFood PreservationMeat Quality	2019	25
Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts Kenneth J. Prusa, JANE A. BOWERS Journal of Food Science Animal PhysiologySodium ChlorideMuscle FunctionBiochemistryAnimal Science	1984	22
Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters Kenneth J. Prusa, JANE A. BOWERS, Edgar Chambers Journal of Food Science Sensory Science (Early Childhood Education)EducationMeat QualitySensory ScienceSensory Scores	1982	16
Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? E. L. Usinger, Elaine M. Larson, Steven E. Niebuhr, Meat Science NutritionAnimal NutritionPhysiological Nitric OxidePhysiologyFeed Additive	2016	15

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