Barbara Rasco focuses on Food science, Chromatography, Analytical chemistry, Fourier transform infrared spectroscopy and Infrared spectroscopy. Her work carried out in the field of Food science brings together such families of science as DPPH, Allium, Biochemistry and Mineralogy. Her work in the fields of Sample preparation overlaps with other areas such as Trace Amounts.
Her biological study spans a wide range of topics, including Radio frequency and Dielectric. The various areas that Barbara Rasco examines in her Fourier transform infrared spectroscopy study include Microbiology, Peptidoglycan, Enterobacteriaceae, Alicyclobacillus and Pasteurization. Her Infrared spectroscopy study incorporates themes from Antioxidant, Strain, Food Analysis and Chemometrics.
Her scientific interests lie mostly in Food science, Chromatography, Pasteurization, Analytical chemistry and Food safety. Her studies deal with areas such as Listeria monocytogenes, Rainbow trout, Biochemistry and Microbiology as well as Food science. Barbara Rasco works on Biochemistry which deals in particular with Hydrolysis.
Her research in Chromatography intersects with topics in Fourier transform infrared spectroscopy, Surface-enhanced Raman spectroscopy and Infrared spectroscopy. Her Analytical chemistry research is multidisciplinary, relying on both Dielectric and Near-infrared spectroscopy. Her study looks at the intersection of Food safety and topics like Food packaging with Food processing.
The scientist’s investigation covers issues in Food science, Pasteurization, Food safety, Shelf life and Food processing. Her work often combines Food science and Oxygen transmission rate studies. Her Pasteurization research is multidisciplinary, incorporating perspectives in Shrinkage, Thermal and Chemical engineering.
Barbara Rasco has researched Food safety in several fields, including Novel food and Food packaging. Her Shelf life research includes themes of Moisture, Food quality, Food spoilage and Bacterial growth. Her Food processing research incorporates themes from Sugar, Agriculture, Hazard analysis and critical control points and Fiber.
Barbara Rasco mostly deals with Food science, Surface-enhanced Raman spectroscopy, Pasteurization, Raman spectroscopy and Sterilization. Her research on Food science focuses in particular on Shelf life. Her Surface-enhanced Raman spectroscopy study is related to the wider topic of Analytical chemistry.
Her studies in Analytical chemistry integrate themes in fields like Fourier transform infrared spectroscopy and Biophysics. The various areas that Barbara Rasco examines in her Pasteurization study include Red cabbage, Food spoilage, Pigment and Chlorophyll. Her Raman spectroscopy research includes elements of Inorganic chemistry, Standard solution, Transmission electron microscopy, Substrate and Crystal violet.
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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
Hordur G. Kristinsson;Barbara A. Rasco.
Critical Reviews in Food Science and Nutrition (2000)
Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases.
Hordur G. Kristinsson;Barbara A. Rasco.
Journal of Agricultural and Food Chemistry (2000)
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
Xiaonan Lu;Jun Wang;Hamzah M. Al-Qadiri;Carolyn F. Ross.
Food Chemistry (2011)
Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage.
Kanishka Bhunia;Shyam S. Sablani;Juming Tang;Barbara Rasco.
Comprehensive Reviews in Food Science and Food Safety (2013)
The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera.
Mahmoudreza Ovissipour;Abdolmohammad Abedian;Ali Motamedzadegan;Barbara Rasco.
Food Chemistry (2009)
Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria
Xiaonan Lu;Hamzah M. Al-Qadiri;Mengshi Lin;Barbara A. Rasco.
Food and Bioprocess Technology (2011)
Kinetics of salmon quality changes during thermal processing
Fanbin Kong;Juming Tang;Barbara Rasco;Chuck Crapo.
Journal of Food Engineering (2007)
Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture
Hordur G Kristinsson;Barbara A Rasco.
Process Biochemistry (2000)
Applications of artificial neural networks (ANNs) in food science.
Yiqun Huang;Lars J Kangas;Barbara A Rasco.
Critical Reviews in Food Science and Nutrition (2007)
PRODUCT LIABILITY AND MICROBIAL FOODBORNE ILLNESS
Paul D. Frenzen;Jean C. Buzby;Barbara Rasco.
Research Papers in Economics (2001)
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