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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2008 1
2010 1
2011 3
2012 2
2013 4
2014 3
2015 2
2016 2
2017 2
2018 3
2019 2
2020 2
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21 results
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Page 1
Storage stability of egg sticks fortified with omega-3 fatty acids.
Smith E, Beamer SK, Matak KE, Jaczynski J. Smith E, et al. Among authors: matak ke. J Sci Food Agric. 2018 Jul;98(9):3452-3461. doi: 10.1002/jsfa.8858. Epub 2018 Feb 26. J Sci Food Agric. 2018. PMID: 29283436
Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation.
Zheng H, Beamer SK, Matak KE, Jaczynski J. Zheng H, et al. Among authors: matak ke. Food Chem. 2019 Apr 25;278:644-652. doi: 10.1016/j.foodchem.2018.11.080. Epub 2018 Nov 28. Food Chem. 2019. PMID: 30583424
Calcium hydroxide as a processing base in alkali-aided pH-shift protein recovery process.
Paker I, Jaczynski J, Matak KE. Paker I, et al. Among authors: matak ke. J Sci Food Agric. 2017 Feb;97(3):811-817. doi: 10.1002/jsfa.7800. Epub 2016 Jun 16. J Sci Food Agric. 2017. PMID: 27185206
Physicochemical properties of surimi gels fortified with dietary fiber.
Debusca A, Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Debusca A, et al. Among authors: matak ke. Food Chem. 2014 Apr 1;148:70-6. doi: 10.1016/j.foodchem.2013.10.010. Epub 2013 Oct 11. Food Chem. 2014. PMID: 24262528
Effect of electron beam on chemical changes of nutrients in infant formula.
Tesfai A, Beamer SK, Matak KE, Jaczynski J. Tesfai A, et al. Among authors: matak ke. Food Chem. 2014 Apr 15;149:208-14. doi: 10.1016/j.foodchem.2013.10.110. Epub 2013 Nov 1. Food Chem. 2014. PMID: 24295697
pH shift protein recovery with organic acids on texture and color of cooked gels.
Paker I, Beamer S, Jaczynski J, Matak KE. Paker I, et al. Among authors: matak ke. J Sci Food Agric. 2015 Jan;95(2):275-80. doi: 10.1002/jsfa.6712. Epub 2014 Jun 6. J Sci Food Agric. 2015. PMID: 24777972
A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J. Tahergorabi R, et al. Among authors: matak ke. J Sci Food Agric. 2012 Sep;92(12):2534-42. doi: 10.1002/jsfa.5668. Epub 2012 Apr 4. J Sci Food Agric. 2012. PMID: 22488651
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