Barbara Rasco
Barbara Rasco
Professor and Dean, College of Agriculture and Natural Resources, University of Wyoming
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Cited by
Cited by
Fish protein hydrolysates: production, biochemical, and functional properties
HG Kristinsson, BA Rasco
Critical reviews in food science and nutrition 40 (1), 43-81, 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
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
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
Caviars and fish roe products
GE Bledsoe, CD Bledsoe, B Rasco
Taylor & Francis Group 43 (3), 317-356, 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
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
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
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
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
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
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
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
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
Product liability and microbial foodborne illness
PD Frenzen, JC Buzby, B Rasco
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
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
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
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
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
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