K. Matak

发表

Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega‐3 rich flaxseed oil and salmon oil

Christin Sell, S. Beamer, J. Jaczynski, 2015 .

Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product.

R. Tahergorabi, S. Beamer, J. Jaczynski, 2012, Journal of agricultural and food chemistry.

A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

R. Tahergorabi, J. Jaczynski, K. Matak, 2015 .

Fish protein isolate: Development of functional foods with nutraceutical ingredients

R. Tahergorabi, J. Jaczynski, K. Matak, 2015 .

The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation

S. Beamer, J. Jaczynski, K. Matak, 2013 .

A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.

R. Tahergorabi, S. Beamer, J. Jaczynski, 2012, Journal of the science of food and agriculture.

Survival of Listeria innocua after isoelectric solubilization and precipitation of fish protein.

S. Beamer, J. Jaczynski, K. Matak, 2009, Journal of food science.

Survival of Escherichia coli after isoelectric solubilization and precipitation of fish protein.

S. Beamer, J. Jaczynski, K. Matak, 2009, Journal of food protection.

Survival of Listeria innocua in rainbow trout protein recovered by isoelectric solubilization and precipitation with acetic and citric acids.

S. Beamer, J. Jaczynski, K. Matak, 2011, Journal of food protection.

Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving

K. Ku, K. Matak, Y. Chiu, 2020, Foods.

Separation and concentration of ω-3 PUFA-rich phospholipids by hydration of krill oil

K. Barnes, J. Jaczynski, K. Matak, 2020 .

A comparison of the bactericidal effectiveness of hydrochloric and acetic acid on Staphylococcus aureus in silver carp during a pH-shift protein recovery process

S. Beamer, J. Jaczynski, K. Matak, 2016 .

Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

K. Matak, I. Paker, 2017, Food science & nutrition.

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

K. Matak, I. Paker, 2016, Journal of the science of food and agriculture.

Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders

Yong-Lak Park, J. Jaczynski, K. Matak, 2021 .

Survival of Listeria monocytogenes, Listeria innocua, and lactic acid bacteria in chill brines.

J. Eifert, S. Sumner, K. Matak, 2009, Journal of food science.

Storage stability of egg sticks fortified with omega-3 fatty acids.

S. Beamer, J. Jaczynski, K. Matak, 2018, Journal of the science of food and agriculture.

Radioresistance development of DNA repair deficient Escherichia coli DH5α in ground beef subjected to electron beam at sub-lethal doses

S. Beamer, J. Jaczynski, K. Matak, 2011, International journal of radiation biology.

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

R. Tahergorabi, S. Beamer, J. Jaczynski, 2011 .

Extraction of lipids from insect powders using a one-step organic solvent extraction process

J. Jaczynski, K. Matak, Alleda Rose, 2021, Future Foods.

Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation.

S. Beamer, J. Jaczynski, K. Matak, 2019, Food chemistry.

Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill

Tao Yin, S. Beamer, J. Jaczynski, 2017 .

Effect of electron beam on chemical changes of nutrients in infant formula.

S. Beamer, J. Jaczynski, K. Matak, 2014, Food chemistry.

Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish.

R. Tahergorabi, S. Beamer, J. Jaczynski, 2013, Food chemistry.

Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils

S. Beamer, J. Jaczynski, K. Matak, 2012 .

Chemical properties of surimi seafood nutrified with ω-3 rich oils.

R. Tahergorabi, J. Jaczynski, K. Matak, 2011, Food chemistry.

Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils

S. Beamer, J. Jaczynski, K. Matak, 2010 .

Development of nutraceutical egg products with omega-3-rich oils

S. Beamer, J. Jaczynski, K. Matak, 2010 .

Salt substitution in surimi seafood and its effects on instrumental quality attributes

R. Tahergorabi, S. Beamer, J. Jaczynski, 2012 .

Application of electron beam to inactivate Salmonella in food: Recent developments

R. Tahergorabi, J. Jaczynski, K. Matak, 2012 .

Effect of electron beam irradiation on quality indicators of peanut butter over a storage period

S. Beamer, J. Jaczynski, K. Matak, 2012 .

Efficacy of triple-wash using a peroxyacetic acid and hydrogen peroxide solution at reducing populations and cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium on tomatoes

Yangchao Luo, I. Holásková, J. Jaczynski, 2023, LWT.

Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels

K. Matak, I. Paker, 2015 .

Effects of UV Irradiation on the Reduction of Bacterial Pathogens and Chemical Indicators of Milk

K. Matak, 2004 .

ELECTRON BEAM IRRADIATION ON NALIDIXIC ACID‐RESISTANT SALMONELLA MONTEVIDEO IN COOKED TOMATO PUREE OF VARIOUS pH VALUES

D. L. James, J. Jaczynski, K. Matak, 2010 .

Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp.

J. Jaczynski, K. Matak, D. Warren, 2018, Journal of food science.

Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk.

M. Pierson, S. Sumner, E. Hovingh, 2005, Journal of food protection.

Effects of ultraviolet irradiation on chemical and sensory properties of goat milk.

M. Pierson, S. Sumner, S. Duncan, 2007, Journal of dairy science.

The effect of a flaxseed oil-enhanced diet on the product quality of farmed brook trout (Salvelinus fontinalis) fillets.

K. Semmens, P. Turk, S. Beamer, 2011, Journal of food science.

Use of UV light for the inactivation of Listeria monocytogenes and lactic acid bacteria species in recirculated chill brines.

S. Sumner, C. Alvarado, K. Matak, 2008, Journal of food protection.

Inactivation kinetics of Escherichia coli by pulsed electron beam.

E. Hotta, J. Jaczynski, K. Matak, 2007, Journal of food science.

Low Protein Diets Comprised of Protein Recovered from Food Processing Supported Growth, but Induced Mild Hepatic Steatosis in Young Rats.

V. Benedito, K. Matak, J. Tou, 2023, The Journal of nutrition.

Lactose Hydrolysis by Fungal and Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream

K. Matak, 1999 .

Electron Beam Inactivation of Foodborne Pathogens with an Emphasis on Salmonella

R. Tahergorabi, J. Jaczynski, K. Matak, 2014 .

Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

R. Tahergorabi, S. Beamer, J. Jaczynski, 2012 .

Protein quality and safety evaluation of sarcoplasmic protein derived from silver carp (Hypophthalmichthys molitrix) using a rat model.

K. Ku, V. Benedito, K. Matak, 2020, Journal of food science.

pH shift protein recovery with organic acids on texture and color of cooked gels.

S. Beamer, J. Jaczynski, K. Matak, 2015, Journal of the science of food and agriculture.

Calcium hydroxide as a processing base in alkali-aided pH-shift protein recovery process.

J. Jaczynski, K. Matak, I. Paker, 2017, Journal of the science of food and agriculture.

Compositional characteristics of materials recovered from headed gutted silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization and precipitation using organic acids.

S. Beamer, J. Jaczynski, K. Matak, 2013, Journal of food science.

The effect of using citric or acetic acid on survival of Listeria monocytogenes during fish protein recovery by isoelectric solubilization and precipitation process.

S. Beamer, J. Jaczynski, K. Matak, 2011, Journal of food science.

Physicochemical properties of surimi gels fortified with dietary fiber.

R. Tahergorabi, S. Beamer, J. Jaczynski, 2014, Food chemistry.

Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences.

K. Ku, K. Matak, Y. Chiu, 2019, Food chemistry.

Recovery of Salmonella enterica serovars Typhimurium and Tennessee in peanut butter after electron beam exposure.

S. Beamer, J. Jaczynski, K. Matak, 2010, Journal of Food Science.

Use of electron beam radiation for the reduction of Salmonella enterica serovars typhimurium and Tennessee in peanut butter.

S. Beamer, J. Jaczynski, K. Matak, 2010, Journal of food protection.

Characterization of protein concentrates obtained by defatting cricket, locust, and silkworm powders using one-step organic solvent extraction

K. Ku, J. Jaczynski, K. Matak, 2023, LWT.

Characterization of lipids in insect powders

Yong-Lak Park, J. Jaczynski, K. Matak, 2023, LWT.

Microbial profile of broiler carcasses processed at a university scale mobile poultry processing unit

K. Matak, Rebecca Stearns, Annette Freshour, 2024, Poultry science.

Nutrification and fat reduction of deep-fried protein isolates

J. Jaczynski, K. Matak, S. Cakli, 2023, Food Chemistry.

Comparison of the efficacy of hydrogen peroxide-peroxyacetic acid delivered by three methods against Listeria monocytogenes and the surrogate L. innocua on apples

K. Matak, Cangliang Shen, Rebecca Stearns, 2023, LWT.