All Stories

  1. Quality and Safety of Frozen Poultry and Poultry Products

    Article • April 2016, Taylor & Francis

    Dr Jacek Jaczynski

  2. Fish protein isolate: Development of functional foods with nutraceutical ingredients

    Article • Journal of Functional Foods, October 2015, Elsevier

    Dr Jacek Jaczynski

  3. Isoelectric Processing of Seafood Products

    Article • January 2015, Elsevier

    Dr Jacek Jaczynski

  4. pH shift protein recovery with organic acids on texture and color of cooked gels

    Article • Journal of the Science of Food and Agriculture, June 2014, Wiley

    Dr Jacek Jaczynski

  5. Electron Beam Inactivation of Foodborne Pathogens with an Emphasis on Salmonella

    Article • April 2014, Wiley

    Dr Jacek Jaczynski

  6. Effect of electron beam on chemical changes of nutrients in infant formula

    Article • Food Chemistry, April 2014, Elsevier

    Dr Jacek Jaczynski

  7. Physicochemical properties of surimi gels fortified with dietary fiber

    Article • Food Chemistry, April 2014, Elsevier

    Dr Jacek Jaczynski

  8. Waste Management, Utilization, and Challenges

    Article • November 2013, Taylor & Francis

    Dr Jacek Jaczynski

  9. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute

    Article • Food Chemistry, November 2013, Elsevier

    Dr Jacek Jaczynski

  10. The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation

    Article • LWT, September 2013, Elsevier

    Dr Jacek Jaczynski

  11. Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

    Article • Food Chemistry, August 2013, Elsevier

    Dr Jacek Jaczynski

  12. Isoelectric Solubilization/Precipitation as a Means to Recover Protein and Lipids from Seafood By-products

    Article • March 2013, Springer Science + Business Media

    Dr Jacek Jaczynski

  13. Compositional Characteristics of Materials Recovered from Headed Gutted Silver Carp (Hypophthalmichthys molitrix) by Isoelectric Solubilization and Precipitation Using Organic Acids

    Article • Journal of Food Science, March 2013, Wiley

    Dr Jacek Jaczynski

  14. Salt substitution in surimi seafood and its effects on instrumental quality attributes

    Article • LWT, October 2012, Elsevier

    Dr Jacek Jaczynski

  15. Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

    Article • LWT, September 2012, Elsevier

    Dr Jacek Jaczynski

  16. Effect of electron beam irradiation on quality indicators of peanut butter over a storage period

    Article • Food Chemistry, July 2012, Elsevier

    Dr Jacek Jaczynski

  17. Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils

    Article • LWT, July 2012, Elsevier

    Dr Jacek Jaczynski

  18. Isoelectric Solubilization/Precipitation as a Means To Recover Protein Isolate from Striped Bass (Morone saxatilis) and Its Physicochemical Properties in a Nutraceutical Seafood Product

    Article • Journal of Agricultural and Food Chemistry, June 2012, American Chemical Society (ACS)

    Dr Jacek Jaczynski

  19. Physicochemical changes in surimi with salt substitute

    Article • Food Chemistry, June 2012, Elsevier

    Dr Jacek Jaczynski

  20. Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils

    Article • Food Hydrocolloids, June 2012, Elsevier

    Dr Jacek Jaczynski

  21. A three‐prong strategy to develop functional food using protein isolates recovered from chicken processing by‐products with isoelectric solubilization/precipitation

    Article • Journal of the Science of Food and Agriculture, April 2012, Wiley

    Dr Jacek Jaczynski

  22. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2

    Article • LWT, April 2012, Elsevier

    Dr Jacek Jaczynski

  23. Application of electron beam to inactivate Salmonella in food: Recent developments

    Article • Food Research International, March 2012, Elsevier

    Dr Jacek Jaczynski

  24. Global Food Security and Sustainability through Agricultural Education and Training

    Article • January 2012, American Society of Agricultural and Biological Engineers (ASABE)

    Dr Jacek Jaczynski

  25. Chemical properties of surimi seafood nutrified with ω-3 rich oils

    Article • Food Chemistry, December 2011, Elsevier

    Dr Jacek Jaczynski

  26. The Effect of Using Citric or Acetic Acid on Survival of Listeria monocytogenes during Fish Protein Recovery by Isoelectric Solubilization and Precipitation Process

    Article • Journal of Food Science, September 2011, Wiley

    Dr Jacek Jaczynski

  27. Survival of Listeria innocua in Rainbow Trout Protein Recovered by Isoelectric Solubilization and Precipitation with Acetic and Citric Acids†

    Article • Journal of Food Protection, August 2011, International Association for Food Protection

    Dr Jacek Jaczynski

  28. Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega‐3‐rich oils

    Article • Journal of the Science of Food and Agriculture, July 2011, Wiley

    Dr Jacek Jaczynski

  29. Radioresistance development of DNA repair deficientEscherichia coliDH5α in ground beef subjected to electron beam at sub-lethal doses

    Article • International Journal of Radiation Biology, June 2011, Taylor & Francis

    Dr Jacek Jaczynski

  30. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

    Article • LWT, May 2011, Elsevier

    Dr Jacek Jaczynski

  31. Microbial radio-resistance of Salmonella Typhimurium in egg increases due to repetitive irradiation with electron beam

    Article • Radiation Physics and Chemistry, April 2011, Elsevier

    Dr Jacek Jaczynski

  32. Extraction and characterisation of lipids from Antarctic krill (Euphausia superba)

    Article • Food Chemistry, April 2011, Elsevier

    Dr Jacek Jaczynski

  33. The Effect of a Flaxseed Oil‐Enhanced Diet on the Product Quality of Farmed Brook Trout (Salvelinus fontinalis) Fillets

    Article • Journal of Food Science, March 2011, Wiley

    Dr Jacek Jaczynski

  34. Contributor contact details

    Article • January 2011, Elsevier

    Dr Jacek Jaczynski

  35. Seafood proteins

    Article • January 2011, Elsevier

    Dr Jacek Jaczynski

  36. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review

    Article • Food Chemistry, January 2011, Elsevier

    Dr Jacek Jaczynski

  37. Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils

    Article • LWT, October 2010, Elsevier

    Dr Jacek Jaczynski

  38. Recovery of Salmonella enterica Serovars Typhimurium and Tennessee in Peanut Butter after Electron Beam Exposure

    Article • Journal of Food Science, August 2010, Wiley

    Dr Jacek Jaczynski

  39. ELECTRON BEAM IRRADIATION ON NALIDIXIC ACID‐RESISTANT SALMONELLA MONTEVIDEO IN COOKED TOMATO PUREE OF VARIOUS pH VALUES

    Article • Journal of Food Safety, August 2010, Wiley

    Dr Jacek Jaczynski

  40. Development of nutraceutical egg products with omega-3-rich oils

    Article • LWT, June 2010, Elsevier

    Dr Jacek Jaczynski

  41. Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

    Article • LWT, April 2010, Elsevier

    Dr Jacek Jaczynski

  42. Consumption of krill protein concentrate prevents early renal injury and nephrocalcinosis in female Sprague–Dawley rats

    Article • Urological Research, March 2010, Springer Science + Business Media

    Dr Jacek Jaczynski

  43. Determination of Digestibility, Tissue Deposition, and Metabolism of the Omega-3 Fatty Acid Content of Krill Protein Concentrate in Growing Rats

    Article • Journal of Agricultural and Food Chemistry, February 2010, American Chemical Society (ACS)

    Dr Jacek Jaczynski

  44. Recovery and Utilization of Protein from Surimi Processing Water

    Article • January 2010, Alaska Sea Grant

    Dr Jacek Jaczynski

  45. Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation

    Article • LWT, July 2009, Elsevier

    Dr Jacek Jaczynski

  46. Survival of Listeria innocua after Isoelectric Solubilization and Precipitation of Fish Protein

    Article • Journal of Food Science, May 2009, Wiley

    Dr Jacek Jaczynski

  47. Compositional Characteristics of Materials Recovered from Whole Gutted Silver Carp (Hypophthalmichthys molitrix) Using Isoelectric Solubilization/Precipitation

    Article • Journal of Agricultural and Food Chemistry, April 2009, American Chemical Society (ACS)

    Dr Jacek Jaczynski

  48. Flocculation-enhanced protein recovery from fish processing by-products by isoelectric solubilization/precipitation

    Article • LWT, March 2009, Elsevier

    Dr Jacek Jaczynski

  49. Amino Acid and Mineral Composition of Protein and Other Components and Their Recovery Yields from Whole Antarctic Krill (Euphausia superba) Using Isoelectric Solubilization/Precipitation

    Article • Journal of Food Science, March 2009, Wiley

    Dr Jacek Jaczynski

  50. Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation

    Article • Current Nutrition & Food Science, February 2009, Bentham Science Publishers

    Dr Jacek Jaczynski

  51. Improvement of pellet quality with proteins recovered from whole fish using isoelectric solubilization-precipitation

    Article • The Journal of Applied Poultry Research, January 2009, Oxford University Press (OUP)

    Dr Jacek Jaczynski

  52. Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation

    Article • Journal of the Science of Food and Agriculture, November 2008, Wiley

    Dr Jacek Jaczynski

  53. Determination of the nutritional value, protein quality and safety of krill protein concentrate isolated using an isoelectric solubilization/precipitation technique

    Article • Food Chemistry, November 2008, Elsevier

    Dr Jacek Jaczynski

  54. Krill for Human Consumption: Nutritional Value and Potential Health Benefits

    Article • Nutrition Reviews, June 2008, Oxford University Press (OUP)

    Dr Jacek Jaczynski

  55. Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage

    Article • Food Control, June 2008, Elsevier

    Dr Jacek Jaczynski

  56. Effects of dietary alpha-tocopheryl acetate on lipid oxidation and alpha-tocopherol content of novel omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets

    Article • LWT, March 2008, Elsevier

    Dr Jacek Jaczynski

  57. Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses

    Article • International Journal of Food Microbiology, February 2008, Elsevier

    Dr Jacek Jaczynski

  58. Effect of water activity on the inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

    Article • International Journal of Food Science & Technology, January 2008, Wiley

    Dr Jacek Jaczynski

  59. Letter to the editor

    Article • Journal of Food Science, January 2008, Wiley

    Dr Jacek Jaczynski

  60. Amino Acid, Fatty Acid, and Mineral Profiles of Materials Recovered from Rainbow Trout (Oncorhynchus mykiss) Processing By‐Products Using Isoelectric Solubilization/Precipitation

    Article • Journal of Food Science, October 2007, Wiley

    Dr Jacek Jaczynski

  61. Protein Recovery from Rainbow Trout (Oncorhynchus mykiss) Processing Byproducts via Isoelectric Solubilization/Precipitation and Its Gelation Properties As Affected by Functional Additives

    Article • Journal of Agricultural and Food Chemistry, September 2007, American Chemical Society (ACS)

    Dr Jacek Jaczynski

  62. Inactivation Kinetics of Escherichia coli by Pulsed Electron Beam

    Article • Journal of Food Science, August 2007, Wiley

    Dr Jacek Jaczynski

  63. Effect of ionic strength on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

    Article • International Journal of Food Science & Technology, June 2007, Wiley

    Dr Jacek Jaczynski

  64. Low-Energy Pulsed Electron Beam Technique for Microbial Inactivation

    Article • June 2007, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Jacek Jaczynski

  65. Gelation of Protein Recovered from Whole Antarctic Krill (Euphausia superba) by Isoelectric Solubilization/Precipitation as Affected by Functional Additives

    Article • Journal of Agricultural and Food Chemistry, February 2007, American Chemical Society (ACS)

    Dr Jacek Jaczynski

  66. Recovery of by-products from seafood processing streams

    Article • January 2007, Elsevier

    Dr Jacek Jaczynski

  67. Physicochemical changes in ω−3-enhanced farmed rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage

    Article • Food Chemistry, January 2007, Elsevier

    Dr Jacek Jaczynski

  68. Enhancement of Omega‐3 Fatty Acid Content in Rainbow Trout (Oncorhynchus mykiss) Fillets

    Article • Journal of Food Science, August 2006, Wiley

    Dr Jacek Jaczynski

  69. Temperature Effect on Inactivation Kinetics of Escherichia coli O157:H7 by Electron Beam in Ground Beef, Chicken Breast Meat, and Trout Fillets

    Article • Journal of Food Science, August 2006, Wiley

    Dr Jacek Jaczynski

  70. Safety and Quality of Frozen Fish, Shellfish, and Related Products

    Article • November 2005, Taylor & Francis

    Dr Jacek Jaczynski

  71. Synthetic Methionine and Feed Restriction Effects on Performance and Meat Quality of Organically Reared Broiler Chickens

    Article • The Journal of Applied Poultry Research, September 2005, Oxford University Press (OUP)

    Dr Jacek Jaczynski

  72. Microbiology and Pasteurization of Surimi Seafood

    Article • March 2005, Taylor & Francis

    Dr Jacek Jaczynski

  73. Application of Electron Beam to Surimi Seafood

    Article • January 2004, American Chemical Society (ACS)

    Dr Jacek Jaczynski

  74. Temperature, Color, and Texture Prediction Models for Surimi Seafood Pasteurization

    Article • January 2004, Springer Science + Business Media

    Dr Jacek Jaczynski

  75. Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam

    Article • Journal of Food Science, January 2004, Wiley

    Dr Jacek Jaczynski

  76. Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing

    Article • Journal of Food Science, June 2003, Wiley

    Dr Jacek Jaczynski

  77. Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat

    Article • Journal of Food Science, June 2003, Wiley

    Dr Jacek Jaczynski

  78. Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing

    Article • Journal of Food Science, April 2003, Wiley

    Dr Jacek Jaczynski

  79. Temperature Prediction during Thermal Processing of Surimi Seafood

    Article • Journal of Food Science, October 2002, Wiley

    Dr Jacek Jaczynski