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Food Processing and Engineering Lab

 

 

Most Cited Articles

  • * Sathivel, S., P. J. Bechtel, and W. Prinyawiwatkul. 2006. Physicochemical and rheological properties of salmon protein powders. Int. J. Food Eng. 2:2, Article 3. http://www.bepress.com/ijfe/vol2/iss2/art3. (Downloaded 235 times).
  • * Sathivel, S., P. J. Bechtel, J. Babbitt, S. Smiley, C. Crapo, K. D. Reppond, and W. Prinyawiwatkul. 2003. Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates. J. Food Sci. 68: 2196-2200. (Cited 91 times).
  • * Sathivel, S., P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, I. I. Negulescu, and K. D. Reppond. 2004. Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproduct. J. Agri. Food Chem. 52: 5040-5046. (Cited 38 times).
  • * Sathivel, S. 2005. Chitosan and protein coatings affect yield, moisture loss and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J. Food Sci. 70: E455-E459. (Cited 36 times).
  • * Sathivel, S., S. Smiley, W. Prinyawiwatkul, and P. J. Bechtel. 2005. Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates. J. Food Sci. 70: C401-C406. (Cited 31 times).
  • * Sathivel, S., Q. Liu, J. Huang*, and W. Prinyawiwatkul. 2007. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J. Food Eng. 83: 366-373. (Cited 21 times).
  • * Sathivel, S. and P. J. Bechtel. 2006. Properties of soluble protein powders from pollock. Int. J. Food Sci. Technol. 41: 520-529. (Cited 21 times).
  • * Sathivel, S. , J. Huang*, and W. Prinyawiwatkul. 2008. Thermal properties and applications of the Arrhenius Equation for evaluating viscosity and oxidation rates of unrefined pollock oil. J. Food Eng. 85: 291-296. (Cited 20 times).
  • * Sathivel, S. , P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, and M. Patterson. 2005. Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise. J. Food Sci. 70: E57-E63. (Cited 18 times).
  • * Sathivel, S. 2005. Thermal and flow properties of oils from salmon head. J. Am. Oil Chem. Soc. 82: 147-151. (Cited 17 times).
  • * Huang, J* and S. Sathivel. 2008. Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil. J. Food Eng. 89: 105-111. (Cited 14 times).
revised: 03-Jan-2017 13:18