| Fish protein hydrolysates: production, biochemical, and functional properties HG Kristinsson, BA Rasco Critical reviews in food science and nutrition 40 (1), 43-81, 2000 | 1524 | 2000 |
| Biochemical and Functional Properties of Atlantic Salmon (Salmo salar) Muscle Proteins Hydrolyzed with Various Alkaline Proteases HG Kristinsson, BA Rasco Journal of agricultural and food chemistry 48 (3), 657-666, 2000 | 579 | 2000 |
| Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage K Bhunia, SS Sablani, J Tang, B Rasco comprehensive Reviews in food Science and food Safety 12 (5), 523-545, 2013 | 380 | 2013 |
| Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy X Lu, J Wang, HM Al-Qadiri, CF Ross, JR Powers, J Tang, BA Rasco Food Chemistry 129 (2), 637-644, 2011 | 361 | 2011 |
| Caviars and fish roe products GE Bledsoe, CD Bledsoe, B Rasco Taylor & Francis Group 43 (3), 317-356, 2003 | 312 | 2003 |
| The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera M Ovissipour, A Abedian, A Motamedzadegan, B Rasco, R Safari, ... Food chemistry 115 (1), 238-242, 2009 | 308 | 2009 |
| Application of mid-infrared and Raman spectroscopy to the study of bacteria X Lu, HM Al-Qadiri, M Lin, BA Rasco Food and Bioprocess Technology 4, 919-935, 2011 | 240 | 2011 |
| Kinetics of salmon quality changes during thermal processing F Kong, J Tang, B Rasco, C Crapo Journal of food engineering 83 (4), 510-520, 2007 | 231 | 2007 |
| Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture HG Kristinsson, BA Rasco Process Biochemistry 36 (1-2), 131-139, 2000 | 193 | 2000 |
| Applications of artificial neural networks (ANNs) in food science Y Huang, LJ Kangas, BA Rasco Critical reviews in food science and nutrition 47 (2), 113-126, 2007 | 188 | 2007 |
| Chemical composition and protein digestibility of poultry by-product meals for salmonid diets FM Dong, RW Hardy, NF Haard, FT Barrows, BA Rasco, WT Fairgrieve, ... Aquaculture 116 (2-3), 149-158, 1993 | 166 | 1993 |
| Radio frequency disinfestation treatments for dried fruit: Model development and validation B Alfaifi, J Tang, Y Jiao, S Wang, B Rasco, S Jiao, S Sablani Journal of Food Engineering 120, 268-276, 2014 | 164 | 2014 |
| Analysis of trace methylene blue in fish muscles using ultra-sensitive surface-enhanced Raman spectroscopy C Li, Y Huang, K Lai, BA Rasco, Y Fan Food Control 65, 99-105, 2016 | 162 | 2016 |
| Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure F Kong, J Tang, M Lin, B Rasco LWT-food Science and Technology 41 (7), 1210-1222, 2008 | 161 | 2008 |
| Product liability and microbial foodborne illness PD Frenzen, JC Buzby, B Rasco | 158 | 2001 |
| Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600–1100 nm) M Lin, M Al‐Holy, M Mousavi‐Hesary, H Al‐Qadiri, AG Cavinato, ... Letters in Applied Microbiology 39 (2), 148-155, 2004 | 155 | 2004 |
| Investigating antibacterial effects of garlic (Allium sativum) concentrate and garlic-derived organosulfur compounds on Campylobacter jejuni by using Fourier transform infrared … X Lu, BA Rasco, JMF Jabal, DE Aston, M Lin, ME Konkel Applied and environmental microbiology 77 (15), 5257-5269, 2011 | 154 | 2011 |
| Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria R Safari, A Motamedzadegan, M Ovissipour, JM Regenstein, A Gildberg, ... Food and Bioprocess Technology 5, 73-79, 2012 | 150 | 2012 |
| Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total … X Lu, CF Ross, JR Powers, DE Aston, BA Rasco Journal of agricultural and food chemistry 59 (10), 5215-5221, 2011 | 149 | 2011 |
| Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing F Kong, J Tang, B Rasco, C Crapo, S Smiley Journal of Food Science 72 (2), S103-S111, 2007 | 148 | 2007 |
Juming TangWashington state universityVerified email at wsu.edu
