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Food Chemistry|December 26, 2018
Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitationHuina Zheng, Sarah K Beamer, Kristen E Matak, et al.Journal of the Science of Food and Agriculture|December 29, 2017
Storage stability of egg sticks fortified with omega-3 fatty acidsElizabeth Smith, Sarah K Beamer, Kristen E Matak, et al.International Journal of Radiation Biology|June 2, 2011
Radioresistance development of DNA repair deficient Escherichia coli DH5α in ground beef subjected to electron beam at sub-lethal dosesAdiam T Tesfai, Sarah K Beamer, Kristen E Matak, et al.Food Chemistry|November 23, 2013
Physicochemical properties of surimi gels fortified with dietary fiberAlicia Debusca, Reza Tahergorabi, Sarah K Beamer, et al.Journal of the Science of Food and Agriculture|April 11, 2012
A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitationReza Tahergorabi, Litha Sivanandan, Sarah K Beamer, et al.Food Chemistry|September 13, 2014
Chemical properties of surimi seafood nutrified with ω-3 rich oilsBrittney N Pietrowski, Reza Tahergorabi, Kristen E Matak, et al.Journal of Food Science|May 4, 2011
The effect of a flaxseed oil-enhanced diet on the product quality of farmed brook trout (Salvelinus fontinalis) filletsCourtney A Simmons, Philip Turk, Sarah Beamer, et al.Food Chemistry|November 4, 2024
Nutrification and fat reduction of deep-fried protein isolatesNida Demirtas Erol, Sukran Cakli, Mariusz Szymczak, et al.Pageof 2