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M

M.K. Youssef

University of Guelph

H指数:19

被引数:1,514

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Development and testing of a prototype automatic trim sampler

IF6.3

2017-07-010

PREAI

Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters

JOURNAL OF FOOD SCIENCE

IF3.4

2016-08-1621

PREAI

The relationship between numbers of bacteria on surfaces and in deep tissues of mechanically tenderized beef

IF6.3

2014-12-014

PREAI

Storage life at 2°C or-1.5°C of vacuum-packaged boneless and bone-in cuts from decontaminated beef carcasses

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2014-04-2225

PREAI

Survival of acid-adapted Escherichia coli 0157:H7 and not-adapted E. coli on beef treated with 2% or 5% lactic acid

IF6.3

2013-11-0115

PREAI

Sources of Escherichia coli deposited on beef during breaking of carcasses carrying few E. coli at two packing plants

IF6.3

2013-05-0129

PREAI

Effects of spray volume, type of surface tissue and inoculum level on the survival of Escherichia coli on beef sprayed with 5% lactic acid

IF6.3

2012-06-0126

PREAI

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

IF6.1

2011-04-01192

PRE

Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

IF6.1

2011-01-01122

PRE

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

脂质相和蛋白质水平对肉糜稳定性，质地和微观结构的理化影响

JOURNAL OF FOOD SCIENCE

IF3.4

2010-03-01132

PREAI

Purification and partial physicochemical characteristics of protein free fenugreek gums

FOOD HYDROCOLLOIDS

IF12.4

2009-12-0170

PREAI

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

IF6.1

2009-06-01191

PRE