| Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review I Hamed, F Özogul, JM Regenstein Trends in food science & technology 48, 40-50, 2016 | 1061 | 2016 |
| A collaborative study to develop a standardized food protein solubility procedure CV Morr, B German, JE Kinsella, JM Regenstein, JPV Buren, A Kilara, ... Journal of Food Science 50 (6), 1715-1718, 1985 | 911 | 1985 |
| The kosher and halal food laws JM Regenstein, MM Chaudry, CE Regenstein Comprehensive reviews in food science and food safety 2 (3), 111-127, 2003 | 608 | 2003 |
| Collagen and gelatin D Liu, M Nikoo, G Boran, P Zhou, JM Regenstein Annual review of food science and technology 6 (1), 527-557, 2015 | 573 | 2015 |
| Edible films and coatings in seafood preservation: A review S Dehghani, SV Hosseini, JM Regenstein Food chemistry 240, 505-513, 2018 | 564 | 2018 |
| Physicochemical and sensory characteristics of fish gelatin SS Choi, JM Regenstein Journal of Food science 65 (2), 194-199, 2000 | 518 | 2000 |
| Marine bioactive compounds and their health benefits: a review I Hamed, F Özogul, Y Özogul, JM Regenstein Comprehensive reviews in food science and food safety 14 (4), 446-465, 2015 | 430 | 2015 |
| Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis) D Liu, L Liang, JM Regenstein, P Zhou Food Chemistry 133 (4), 1441-1448, 2012 | 382 | 2012 |
| In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion L You, M Zhao, JM Regenstein, J Ren Food Chemistry 124 (1), 188-194, 2011 | 345 | 2011 |
| Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion L You, M Zhao, JM Regenstein, J Ren Food Chemistry 120 (3), 810-816, 2010 | 345 | 2010 |
| A simple centrifugal method for measuring expressible moisture, a water‐binding property of muscle foods CA Jauregui, JM Regenstein, RC Baker Journal of Food Science 46 (4), 1271-1271, 1981 | 340 | 1981 |
| Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel Z Zhang, JM Regenstein, P Zhou, Y Yang Ultrasonics sonochemistry 34, 960-967, 2017 | 318 | 2017 |
| Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction P Zhou, JM Regenstein Journal of food science 70 (6), c392-c396, 2005 | 313 | 2005 |
| The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review H Hong, JM Regenstein, Y Luo Critical Reviews in Food Science and Nutrition 57 (9), 1787-1798, 2017 | 297 | 2017 |
| Halal integrity in the food supply chain JM Soon, M Chandia, J Mac Regenstein British Food Journal 119 (1), 39-51, 2017 | 292 | 2017 |
| Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at− 3 and 0 C D Liu, L Liang, W Xia, JM Regenstein, P Zhou Food chemistry 140 (1-2), 105-114, 2013 | 280 | 2013 |
| Properties of Alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins P Zhou, SJ Mulvaney, JM Regenstein Journal of Food Science 71 (6), C313-C321, 2006 | 261 | 2006 |
| Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization … L You, M Zhao, JM Regenstein, J Ren Food Research International 43 (4), 1167-1173, 2010 | 244 | 2010 |
| Religious slaughter and animal welfare: a discussion for meat scientists T Grandin, JM Regenstein Meat Focus International 3 (1), 115-123, 1994 | 240 | 1994 |
| The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies A Hassoun, A Aït-Kaddour, AM Abu-Mahfouz, NB Rathod, F Bader, ... Critical Reviews in Food Science and Nutrition 63 (23), 6547-6563, 2023 | 207 | 2023 |
