D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 52 Citations 9,083 207 World Ranking 8944 National Ranking 3987

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Food science

His primary areas of investigation include Food science, Chromatography, Biochemistry, Gelatin and Antioxidant. His work on Shelf life, Organoleptic and Flavor as part of his general Food science study is frequently connected to Food sector, thereby bridging the divide between different branches of science. His studies deal with areas such as Myofibril, Grass carp, Egg white and Solubility as well as Chromatography.

His Gelatin study incorporates themes from Sucrose, Viscosity, Melting point, Ingredient and Alaska pollock. His study in Antioxidant is interdisciplinary in nature, drawing from both Papain and Digestion. As part of one scientific family, Joe M. Regenstein deals mainly with the area of Digestion, narrowing it down to issues related to the Amino acid, and often Pepsin.

His most cited work include:

  • Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review (393 citations)
  • A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure (368 citations)
  • Physicochemical and Sensory Characteristics of Fish Gelatin (258 citations)

What are the main themes of his work throughout his whole career to date?

Joe M. Regenstein mostly deals with Food science, Chromatography, Biochemistry, Antioxidant and Gelatin. His Food science research incorporates themes from Antimicrobial and Grass carp. His work deals with themes such as Emulsion, Chicken breast, Micelle and Solubility, which intersect with Chromatography.

Amino acid, Myosin and Papain are the primary areas of interest in his Biochemistry study. The various areas that Joe M. Regenstein examines in his Antioxidant study include Hydrolysis and Hydrolysate. His Flavor study frequently links to adjacent areas such as Aroma.

He most often published in these fields:

  • Food science (39.04%)
  • Chromatography (20.12%)
  • Biochemistry (14.41%)

What were the highlights of his more recent work (between 2016-2021)?

  • Food science (39.04%)
  • Chromatography (20.12%)
  • Antioxidant (9.31%)

In recent papers he was focusing on the following fields of study:

His primary areas of investigation include Food science, Chromatography, Antioxidant, Chemical engineering and Hydrolysate. His Food science research is multidisciplinary, incorporating perspectives in Food spoilage, Antimicrobial, Grass carp and Gelatin. In Chromatography, Joe M. Regenstein works on issues like Solubility, which are connected to Microstructure, Milk protein concentrate and Calcium.

His Antioxidant study is concerned with the field of Biochemistry as a whole. His research in Chemical engineering focuses on subjects like Rheology, which are connected to Whey protein and Whey protein isolate. His Hydrolysate research incorporates elements of ABTS and Trypsin, Enzyme.

Between 2016 and 2021, his most popular works were:

  • Edible films and coatings in seafood preservation: A review. (181 citations)
  • Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. (90 citations)
  • The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage (74 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Food science

His scientific interests lie mostly in Food science, Chromatography, Rheology, Antioxidant and Grass carp. His Food science research is multidisciplinary, relying on both Chitosan, Food spoilage, Antimicrobial and Gelatin. His work carried out in the field of Chromatography brings together such families of science as Micelle, Membrane, Ultrafiltration, Skimmed milk and Filtration.

His research in the fields of Apparent viscosity overlaps with other disciplines such as Sweep frequency response analysis. Antioxidant is a subfield of Biochemistry that Joe M. Regenstein investigates. The study incorporates disciplines such as Quality characteristics, Inosine monophosphate, Essential oil and Glycerol in addition to Grass carp.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review

Imen Hamed;Fatih Özogul;Joe M. Regenstein.
Trends in Food Science and Technology (2016)

529 Citations

A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

C.V. Morr;B. German;J.E. Kinsella;J.M. Regenstein.
Journal of Food Science (1985)

500 Citations

The Kosher and Halal Food Laws.

J.M. Regenstein;M.M. Chaudry;C.E. Regenstein.
Comprehensive Reviews in Food Science and Food Safety (2003)

433 Citations

Physicochemical and Sensory Characteristics of Fish Gelatin

S.-S. Choi;J.M. Regenstein.
Journal of Food Science (2000)

412 Citations

A Simple Centrifugal Method for Measuring Expressible Moisture, A Water-Binding Property of Muscle Foods

C. A. Jauregui;J. M. Regenstein;R. C. Baker.
Journal of Food Science (1981)

321 Citations

Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction

Peng Zhou;Joe M. Regenstein.
Journal of Food Science (2006)

272 Citations

In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion

Lijun You;Mouming Zhao;Joe M. Regenstein;Jiaoyan Ren.
Food Chemistry (2011)

255 Citations

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

Lijun You;Mouming Zhao;Joe M. Regenstein;Jiaoyan Ren.
Food Chemistry (2010)

248 Citations

Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis)

Dasong Liu;Li Liang;Joe M. Regenstein;Peng Zhou.
Food Chemistry (2012)

241 Citations

Edible films and coatings in seafood preservation: A review.

Samira Dehghani;Seyed Vali Hosseini;Joe M. Regenstein.
Food Chemistry (2018)

229 Citations

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