Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters MK Youssef, S Barbut Meat science 82 (2), 228-233, 2009 | 264 | 2009 |
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil MK Youssef, S Barbut Meat science 87 (4), 356-360, 2011 | 257 | 2011 |
Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels MK Youssef, S Barbut Meat science 87 (1), 54-60, 2011 | 185 | 2011 |
Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure MK Youssef, S Barbut Journal of Food Science 75 (2), S108-S114, 2010 | 158 | 2010 |
Assessment of proximate chemical composition, nutritional status, fatty acid composition and phenolic compounds of Carob (Ceratonia siliqua L.). MKE Youssef, MM El-Manfaloty, HM Ali | 142 | 2013 |
Purification and partial physicochemical characteristics of protein free fenugreek gums MK Youssef, Q Wang, SW Cui, S Barbut Food hydrocolloids 23 (8), 2049-2053, 2009 | 105 | 2009 |
Effects of pre‐emulsifying fat/oil on meat batter stability, texture and microstructure MK Youssef, S Barbut, A Smith International Journal of Food Science & Technology 46 (6), 1216-1224, 2011 | 66 | 2011 |
Enhanced Control of Microbiological Contamination of Product at a Large Beef Packing Plant X Yang, M Badoni, MK Youssef, CO Gill Journal of Food Protection&# 174; 75 (1), 144-149, 2012 | 57 | 2012 |
Determination of sources of Escherichia coli on beef by multiple-locus variable-number tandem repeat analysis X Yang, F Tran, MK Youssef, CO Gill Journal of food protection 78 (7), 1296-1302, 2015 | 37 | 2015 |
Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product X Yang, MK Youssef, CO Gill, M Badoni, Ó López-Campos Food microbiology 39, 13-18, 2014 | 35 | 2014 |
Storage life at 2° C or− 1.5° C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses MK Youssef, CO Gill, X Yang Journal of the Science of Food and Agriculture 94 (15), 3118-3124, 2014 | 34 | 2014 |
Effects of spray volume, type of surface tissue and inoculum level on the survival of Escherichia coli on beef sprayed with 5% lactic acid MK Youssef, X Yang, M Badoni, CO Gill Food Control 25 (2), 717-722, 2012 | 32 | 2012 |
Effect of gradual heating and fat/oil type on fat stability, texture, color, and microstructure of meat batters S Barbut, MK Youssef Journal of food science 81 (9), C2199-C2205, 2016 | 28 | 2016 |
Sources of Escherichia coli deposited on beef during breaking of carcasses carrying few E. coli at two packing plants MK Youssef, M Badoni, X Yang, CO Gill Food Control, 2013 | 28 | 2013 |
The influence of carob powder on lipid profile and histopathology of some organs in rats KMA Hassanein, MKE Youssef, HM Ali, MM El-Manfaloty Comparative Clinical Pathology 24, 1509-1513, 2015 | 26 | 2015 |
Effects of caseinate, whey and milk proteins on emulsified beef meat batters prepared with different protein levels MK YOUSSEF, S BARBUT Journal of Muscle Foods 21 (4), 785-800, 2010 | 26 | 2010 |
Effects of dry chilling on the microflora on beef carcasses at a Canadian beef packing plant Y Liu, MK Youssef, X Yang Journal of food protection 79 (4), 538-543, 2016 | 25 | 2016 |
Unusual compositions of microflora of vacuum-packaged beef primal cuts of very long storage life MK Youssef, CO Gill, F Tran, X Yang Journal of food protection 77 (12), 2161-2167, 2014 | 23 | 2014 |
Spatial and temporal distribution of Escherichia coli on beef trimmings obtained from a beef packing plant J Visvalingam, H Wang, MK Youssef, J Devos, CO Gill, X Yang Journal of food protection 79 (8), 1325-1331, 2016 | 21 | 2016 |
Assessment of total lipid fractions and fatty acids composition in raw, germinated barleys and talbina products MKE Youssef, FAEK El-Fishawy, ESAEN Ramadan, AMA El-Rahman Food and Public Health 2 (1), 16-23, 2012 | 21 | 2012 |