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D-Index & Metrics

Biology and Biochemistry

D-Index
71
Citations
15414
World Ranking
6760
National Ranking
237

Research.com Recognitions

  • 2000 - Excellence in Nutrition and Meat Sciences, Canadian Society of Animal Science

Overview

Shai Barbut is affiliated with the University of Guelph in Canada and has a substantial body of research in the field of Agricultural and Biological Sciences. Their work primarily focuses on Animal Science and Zoology, Food Science, Biomaterials, Molecular Biology, and Genetics, covering over 120 publications in these areas.

The scientist has contributed notably to topics including Meat and Animal Product Quality, Animal Nutrition and Physiology, Livestock and Poultry Management, Genetic and Phenotypic Traits in Livestock, Collagen: Extraction and Characterization, Proteins in Food Systems, and Protein Hydrolysis and Bioactive Peptides.

Shai Barbut frequently collaborates with several coauthors, including Emily M. Leishman, Christine F. Baes, Ryley J Vanderhout, Benjamin J. Wood, and Leonardo Susta, indicating a network of research partners engaged in related scientific inquiries.

Their research has been published in various venues with notable recurring journals such as Poultry Science, Journal of Animal Science, SSRN Electronic Journal, Animals, and Food Hydrocolloids. These venues reflect the scope and focus of their work in animal agriculture and food science.

Selected recent papers by Shai Barbut include:
American Meat Science Association Guidelines for Meat Color Measurement, 2022, published in Meat and Muscle Biology;
Collagen use for co-extruded sausage casings - A review, 2020, in Trends in Food Science & Technology;
Quality and Processability of Modern Poultry Meat, 2022, appearing in Animals;
Prevalence of breast muscle myopathies (spaghetti meat, woody breast, white striping) and associated risk factors in broiler chickens from Ontario Canada, 2022, in PLoS ONE;
Meat Industry 4.0: A Distant Future?, 2020, in Animal Frontiers.

Shai Barbut received the Excellence in Nutrition and Meat Sciences award from the Canadian Society of Animal Science in 2000, signaling recognition within their professional community.

Best Publications

  • Poultry products processing : an industry guide

    Shabtai Barbut

  • Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

    S. Barbut;A.A. Sosnicki;S.M. Lonergan;T. Knapp

  • Problem of pale soft exudative meat in broiler chickens

    Barbut S

  • Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters.

    Alexander K. Zetzl;Alejandro G. Marangoni;Shai Barbut

  • Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate

    S. Barbut;E. A. Foegeding

  • Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat

    S. Barbut

  • Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets

    S. Barbut;L. Zhang;M. Marcone

  • Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

    MK Youssef;Shai Barbut

  • Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.

    M.K. Youssef;S. Barbut

  • Edible oleogels in food products to help maximize health benefits and improve nutritional profiles

    Terri A. Stortz;Alexander K. Zetzl;Shai Barbut;Andrea Cattaruzza

  • Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage

    Shai Barbut;David B. Josephson;Arthur J. Maurer

  • On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate

    A.G. Marangoni;S. Barbut;S.E. McGauley;M. Marcone

  • Mechanisms of meat batter stabilization: a review.

    A Gordon;S Barbut

  • Molecular interactions of polymer oleogelation

    Thamara Laredo;Shai Barbut;Alejandro G. Marangoni

  • Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters.

    D. Álvarez;S. Barbut

  • Estimates and detection of the PSE problem in young turkey breast meat

    Shai Barbut

  • Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations

    Chloe M. O'Sullivan;Shai Barbut;Alejandro G. Marangoni

  • Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat

    R.D. McCurdy;S. Barbut;M. Quinton

  • The gelation of oil using ethyl cellulose

    M. Davidovich-Pinhas;S. Barbut;A.G. Marangoni

  • Textural profile analysis test conditions for meat products.

    G.S. Mittal;R. Nadulski;S. Barbut;S.C. Negi

Frequent Co-Authors

Alejandro G. Marangoni
Alejandro G. Marangoni University of Guelph
Massimo F. Marcone
Massimo F. Marcone University of Guelph
Loong-Tak Lim
Loong-Tak Lim University of Guelph
Mansel W. Griffiths
Mansel W. Griffiths University of Guelph
Jochen Weiss
Jochen Weiss University of Hohenheim
Scott A. McEwen
Scott A. McEwen University of Guelph
Flavio S Schenkel
Flavio S Schenkel University of Guelph
Robert G. Cassens
Robert G. Cassens University of Wisconsin–Madison
J.L. Ellis
J.L. Ellis University of Guelph
Tina M. Widowski
Tina M. Widowski University of Guelph

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