H.R. BALL - Concepedia

Author

H.R. BALL

North Carolina State University

Also Known As

H. R. BALL, H.R. BALL, H.R. Ball, H.R. Ball Jr, HERSHELL R. BALL, Hershell R. Ball

Publications

1.1K

Citations

H-Index

104

Concepts

All Affiliations

North Carolina State University University of Nebraska–Lincoln Clemson University

About

H.R. BALL is an author at North Carolina State University specializing in health sciences, poultry science, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	21	720
2	Engineering	11	11	394
3	Medicine	8	8	162
4	Natural Sciences	5	5	100
5	Education	3	3	84

H.R. BALL

Publications

979

Citations

H-Index

Page 1

	Year	Citations
LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT Kurt E. Moerck, H.R. BALL Journal of Food Science Animal PhysiologyNutritionLipid AnalysisBiochemistryAnimal Nutrition	1974	139
Flow Behavior of Liquid Whole Egg During Thermal Treatments M. H. HAMID-SAMIMI, K. R. Swartzel, H.R. BALL Journal of Food Science Food PackagingEngineeringFluid MechanicsShear RateThermal Processing	1984	65
Immersion heat treatments for inactivation of <i>Salmonella enteritidis</i> with intact eggs James D. Schuman, Brian W. Sheldon, J.M. VANDEPOPULIERE, Journal of Applied Microbiology	1997	60
Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat Paul A. Dawson, B.W. SHELDON, H.R. BALL Journal of Food Science EngineeringFood AnalysisMeat QualityFood ChemistryBioanalysis	1988	56
Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg H.R. BALL, M. H. HAMID-SAMIMI, Peggy M. Foegeding, Journal of Food Science Shelf LifeFood PackagingFood AnalysisFood PreservationFunctional Quality	1987	48
Rheological and Water‐Holding Properties of Comminuted Turkey Breast and Thigh: Effects of Initial pH D.L. DAUM‐THUNBERG, E. Allen Foegeding, H.R. BALL Journal of Food Science NutritionShear StrainInitial PhComminuted Turkey BreastFood Biophysics	1992	46
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
Volatiles and Sensory Characteristics of Cooked Egg Yolk, White and Their Combinations M.W. WARREN, D.K. Larick, H.R. BALL Journal of Food Science Food ChemistryFresh Egg YolkSteam Distillation ExtractionFlavoromicsTheir Combinations	1995	40
LIPIDS AND FATTY ACIDS OF CHICKEN BONE MARROW Kurt E. Moerck, H.R. BALL Journal of Food Science Lipid AnalysisNutritionEngineeringBiochemistryOmega-3 Fatty Acid	1973	39
Thermally Induced Gelation of Native and Modified Egg White‐Rheological Changes During Processing; Final Strengths and Microstructures J. G. Montejano, D. D. Hamann, H.R. BALL, Journal of Food Science EngineeringMechanical EngineeringFood BiophysicsThermal ProcessingBiomedical Engineering	1984	34

Page 1