| Ingredients in meat products: properties, functionality and applications R Tarté Springer Science & Business Media, 2009 | 205 | 2009 |
| Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax TL Wolfer, NC Acevedo, KJ Prusa, JG Sebranek, R Tarté Meat Science 145, 352-362, 2018 | 152 | 2018 |
| Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage MKJ Powell, JG Sebranek, KJ Prusa, R Tarté Meat Science 157, 107883, 2019 | 78 | 2019 |
| Survival and injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in ground pork following electron beam irradiation R Tarte, EA Murano, DG Olson Journal of Food Protection 59 (6), 596-600, 1996 | 63 | 1996 |
| High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage R Tarté, JS Paulus, NC Acevedo, KJ Prusa, SL Lee LWT - Food Science and Technology 131, 109659, 2020 | 56 | 2020 |
| Meat-derived protein ingredients R Tarté Ingredients in Meat Products: Properties, Functionality and Applications …, 2009 | 42 | 2009 |
| Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions YS Lee, R Tarté, NC Acevedo Food Chemistry 363, 130301, 2021 | 28 | 2021 |
| 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 … EL Usinger, EM Larson, SE Niebuhr, CA Fedler, KJ Prusa, JS Dickson, ... Meat Science 121, 324-332, 2016 | 17 | 2016 |
| Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation DK Miller, NC Acevedo, SM Lonergan, JG Sebranek, R Tarté Food Chemistry 307, 125557, 2020 | 16 | 2020 |
| Meat protein ingredients R Tarté Handbook of Food Proteins, 56–91, 2011 | 16 | 2011 |
| Development of a beef/corn extruded snack model product R Tarte, RA Molins, M Kazemzadeh Proc. 50th Annual Meeting, Institute of Food Technologists, Chicago, IL …, 1989 | 16 | 1989 |
| Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage ND Kibler, NC Acevedo, K Cho, EA Zuber-McQuillen, YB Carvajal, ... Meat Science 194, 108984, 2022 | 15 | 2022 |
| Implications of decreased nitrite concentrations on Clostridium perfringens outgrowth during cooling of ready-to-eat meats MI Myers, JG Sebranek, JS Dickson, AM Shaw, R Tarte, KR Adams, ... Journal of Food Protection 79 (1), 153-156, 2016 | 14 | 2016 |
| Ingredients in the production of meat products R Tarte Properties, functionality, applied/Tarte R., ed.-composition-translated from …, 2015 | 14 | 2015 |
| Protein interactions in muscle foods R Tarté, CM Amundson Ingredient Interactions: Effects on Food Quality, 2nd ed. (Gaonkar, AG …, 2006 | 14* | 2006 |
| Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers YS Lee, R Tarté, NC Acevedo RSC advances 11 (27), 16275-16284, 2021 | 12 | 2021 |
| Raw material composition analysis JG Sebranek, R Tarté, EA Zuber Encyclopedia of Meat Sciences (Third Edition), 361-369, 2023 | 11 | 2023 |
| Development and characterization of the freeze-thaw and oxidative stability of edible rice bran wax-gelatin biphasic gels K Cho, R Tarté, NC Acevedo LWT 174, 114330, 2023 | 9 | 2023 |
| Sensitivity of Listeria to irradiation in raw ground meat, as affected by type of radiation, product temperature, packaging atmosphere, and recovery medium R Tarté Iowa State University, 1996 | 9 | 1996 |
| Use of nitrite-embedded packaging film for color stability of alternatively-cured, fully cooked bologna MS Cropp, JS Dickson, R Tarté, JG Sebranek Meat and Muscle Biology 4 (1), 10379, 2020 | 6 | 2020 |
Joseph Sebranek在 iastate.edu 的电子邮件经过验证
