| Willingness to consume insect-containing foods: A survey in the United States E Woolf, Y Zhu, K Emory, J Zhao, C Liu Lwt 102, 100-105, 2019 | 155 | 2019 |
| Functional properties of select seed flours AU Joshi, C Liu, SK Sathe LWT-Food Science and Technology 60 (1), 325-331, 2015 | 155 | 2015 |
| Effect of high pressure processing on the immunoreactivity of almond milk S Dhakal, C Liu, Y Zhang, KH Roux, SK Sathe, VM Balasubramaniam Food Research International 62, 215-222, 2014 | 141 | 2014 |
| Growth Performance and Nutrient Composition of Mealworms (Tenebrio Molitor) Fed on Fresh Plant Materials-Supplemented Diets C Liu, J Masri, V Perez, C Maya, J Zhao Foods 9 (2), 151, 2020 | 111 | 2020 |
| Food allergy SK Sathe, C Liu, VD Zaffran Annual review of food science and technology 7 (1), 191-220, 2016 | 103 | 2016 |
| Food allergen epitope mapping C Liu, SK Sathe Journal of agricultural and food chemistry 66 (28), 7238-7248, 2018 | 91 | 2018 |
| Modification of heat-induced whey protein gels by basic amino acids Y Wang, J Zhao, W Zhang, C Liu, P Jauregi, M Huang Food Hydrocolloids 100, 105397, 2020 | 69 | 2020 |
| Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment W Zhang, C Liu, J Zhao, T Ma, Z He, M Huang, Y Wang Food chemistry 358, 129862, 2021 | 67 | 2021 |
| Effects of fresh watermelon consumption on the acute satiety response and cardiometabolic risk factors in overweight and obese adults T Lum, M Connolly, A Marx, J Beidler, S Hooshmand, M Kern, C Liu, ... Nutrients 11 (3), 595, 2019 | 61 | 2019 |
| Physicochemical properties of a ginkgo seed protein-pectin composite gel Z He, C Liu, J Zhao, W Li, Y Wang Food Hydrocolloids 118, 106781, 2021 | 59 | 2021 |
| Film transparency and opacity measurements J Zhao, Y Wang, C Liu Food Analytical Methods 15 (10), 2840-2846, 2022 | 55 | 2022 |
| Functional properties of select dry bean seeds and flours S Gupta, GS Chhabra, C Liu, JS Bakshi, SK Sathe Journal of Food Science 83 (8), 2052-2061, 2018 | 51 | 2018 |
| Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels Y Wang, J Zhao, C Liu, W Li Food Hydrocolloids 94, 287-293, 2019 | 50 | 2019 |
| Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins Y Wang, C Liu, T Ma, J Zhao Food chemistry 295, 267-273, 2019 | 45 | 2019 |
| Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse C Liu, YL Xiong, GK Rentfrow LWT-Food Science and Technology 44 (10), 2026-2031, 2011 | 45 | 2011 |
| The cultural importance of edible insects in Oaxaca, Mexico KJ Hurd, S Shertukde, T Toia, A Trujillo, RL Pérez, DL Larom, JJ Love, ... Annals of the Entomological Society of America 112 (6), 552-559, 2019 | 43 | 2019 |
| A murine monoclonal antibody based enzyme-linked immunosorbent assay for almond (Prunus dulcis L.) detection M Su, M Venkatachalam, C Liu, Y Zhang, KH Roux, SK Sathe Journal of agricultural and food chemistry 61 (45), 10823-10833, 2013 | 34 | 2013 |
| Information and taste interventions for improving consumer acceptance of edible insects: a pilot study E Woolf, C Maya, J Yoon, S Shertukde, T Toia, J Zhao, Y Zhu, PC Peter, ... Journal of Insects as Food and Feed 7 (2), 129-139, 2020 | 32 | 2020 |
| Effects of the Maillard reaction on the immunoreactivity of amandin in food matrices GS Chhabra, C Liu, M Su, M Venkatachalam, KH Roux, SK Sathe Journal of food science 82 (10), 2495-2503, 2017 | 30 | 2017 |
| Oxidation‐initiated myosin subfragment cross‐linking and structural instability differences between white and red muscle fiber types C Liu, YL Xiong Journal of Food Science 80 (2), C288-C297, 2015 | 29 | 2015 |
Shirin HooshmandSan Diego State University在 sdsu.edu 的电子邮件经过验证
