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Comparative Biochemistry and Physiology. B, Comparative Biochemistry|January 1, 1977
Lobster (Homarus americanus) striated muscle myosinJ M RegensteinJournal of Food Science|October 6, 2009
Optimization of gelatin extraction from silver carp skinG Boran, J M RegensteinPoultry Science|February 1, 1980
Influence of selenium, vitamin E, and ethoxyquin on lipid peroxidation in muscle tissues from fowl during low temperature storageG F Combs, J M RegensteinMeat Science|November 8, 2011
Stability at cooking temperatures of model chicken breast muscle emulsionsM H Perchonok, J M RegensteinMeat Science|November 8, 2011
Stability at comminution chopping temperatures of model chicken breast muscle emulsionsM H Perchonok, J M RegensteinBiochemistry|March 11, 1975
Regulatory proteins of lobster striated muscleJ M Regenstein, A G Szent-GyäorgyiJournal of Food Science|May 4, 2011
Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gelsG Boran, H T Lawless, J M RegensteinJournal of Food Science|May 4, 2011
Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sourcesG Boran, S J Mulvaney, J M RegensteinBiochimica Et Biophysica Acta|May 20, 1976
The stoichiometry of the components of arthropod thin filamentsW Lehman, J M Regenstein, A L RansomComprehensive Reviews in Food Science and Food Safety|January 16, 2021
The Kosher and Halal Food LawsJ M Regenstein, M M Chaudry, C E RegensteinPageof 2