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Joe Regenstein
Joe Regenstein
Professor Emeritus of Food Science, Cornell University
Verified email at cornell.edu
Title
Cited by
Cited by
Year
Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review
I Hamed, F Özogul, JM Regenstein
Trends in food science & technology 48, 40-50, 2016
10002016
A collaborative study to develop a standardized food protein solubility procedure
CV Morr, B German, JE Kinsella, JM Regenstein, JPV Buren, A Kilara, ...
Journal of Food Science 50 (6), 1715-1718, 1985
8921985
The kosher and halal food laws
JM Regenstein, MM Chaudry, CE Regenstein
Comprehensive reviews in food science and food safety 2 (3), 111-127, 2003
5942003
Edible films and coatings in seafood preservation: A review
S Dehghani, SV Hosseini, JM Regenstein
Food chemistry 240, 505-513, 2018
5292018
Collagen and gelatin
D Liu, M Nikoo, G Boran, P Zhou, JM Regenstein
Annual review of food science and technology 6, 527-557, 2015
5232015
Physicochemical and sensory characteristics of fish gelatin
SS Choi, JM Regenstein
Journal of Food science 65 (2), 194-199, 2000
5112000
Marine bioactive compounds and their health benefits: a review
I Hamed, F Özogul, Y Özogul, JM Regenstein
Comprehensive reviews in food science and food safety 14 (4), 446-465, 2015
3992015
Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis)
D Liu, L Liang, JM Regenstein, P Zhou
Food Chemistry 133 (4), 1441-1448, 2012
3752012
A simple centrifugal method for measuring expressible moisture, a water‐binding property of muscle foods
CA Jauregui, JM Regenstein, RC Baker
Journal of Food Science 46 (4), 1271-1271, 1981
3511981
In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion
L You, M Zhao, JM Regenstein, J Ren
Food Chemistry 124 (1), 188-194, 2011
3382011
Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion
L You, M Zhao, JM Regenstein, J Ren
Food Chemistry 120 (3), 810-816, 2010
3332010
Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction
P Zhou, JM Regenstein
Journal of food science 70 (6), c392-c396, 2005
3142005
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
Z Zhang, JM Regenstein, P Zhou, Y Yang
Ultrasonics sonochemistry 34, 960-967, 2017
2912017
Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at− 3 and 0 C
D Liu, L Liang, W Xia, JM Regenstein, P Zhou
Food chemistry 140 (1-2), 105-114, 2013
2662013
Halal integrity in the food supply chain
JM Soon, M Chandia, J Mac Regenstein
British Food Journal 119 (1), 39-51, 2017
2652017
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review
H Hong, JM Regenstein, Y Luo
Critical Reviews in Food Science and Nutrition 57 (9), 1787-1798, 2017
2642017
Properties of Alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins
P Zhou, SJ Mulvaney, JM Regenstein
Journal of food science 71 (6), C313-C321, 2006
2542006
Religious slaughter and animal welfare: a discussion for meat scientists
T Grandin, JM Regenstein
Meat Focus International 3 (1), 115-123, 1994
2361994
Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization …
L You, M Zhao, JM Regenstein, J Ren
Food Research International 43 (4), 1167-1173, 2010
2312010
Optimization of extraction conditions for pollock skin gelatin
PZ Hou, JM Regenstein
Journal of food science 69 (5), C393-C398, 2004
2072004
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