| Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat S Barbut, AA Sosnicki, SM Lonergan, T Knapp, DC Ciobanu, LJ Gatcliffe, ... Meat science 79 (1), 46-63, 2008 | 494 | 2008 |
| Poultry products processing: an industry guide S Barbut CRC press, 2016 | 454 | 2016 |
| Problem of pale soft exudative meat in broiler chickens S Barbut British Poultry Science 38 (4), 355-358, 1997 | 390 | 1997 |
| Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat S Barbut Food Research International 26 (1), 39-43, 1993 | 356 | 1993 |
| Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate S Barbut, EA Foegeding Journal of Food Science 58 (4), 867-871, 1993 | 355 | 1993 |
| Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters AK Zetzl, AG Marangoni, S Barbut Food & function 3 (3), 327-337, 2012 | 344 | 2012 |
| Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets S Barbut, L Zhang, M Marcone Poultry science 84 (5), 797-802, 2005 | 272 | 2005 |
| Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters MK Youssef, S Barbut Meat science 82 (2), 228-233, 2009 | 265 | 2009 |
| Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil MK Youssef, S Barbut Meat science 87 (4), 356-360, 2011 | 258 | 2011 |
| Edible oleogels in food products to help maximize health benefits and improve nutritional profiles TA Stortz, AK Zetzl, S Barbut, A Cattaruzza, AG Marangoni Lipid Technology 24 (7), 151-154, 2012 | 232 | 2012 |
| Antioxidant properties of rosemary oleoresin in turkey sausage S Barbut, DB Josephson, AJ Maurer Journal of Food Science 50 (5), 1356-1359, 1985 | 224 | 1985 |
| Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters D Álvarez, S Barbut Meat science 94 (3), 320-327, 2013 | 214 | 2013 |
| On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate AG Marangoni, S Barbut, SE McGauley, M Marcone, SS Narine Food hydrocolloids 14 (1), 61-74, 2000 | 214 | 2000 |
| Molecular interactions of polymer oleogelation T Laredo, S Barbut, AG Marangoni Soft Matter 7 (6), 2734-2743, 2011 | 204 | 2011 |
| Mechanisms of meat batter stabilization: A review A Gordon, S Barbut, G Schmidt Critical Reviews in Food Science & Nutrition 32 (4), 299-332, 1992 | 201 | 1992 |
| Estimates and detection of the PSE problem in young turkey breast meat S Barbut Canadian Journal of Animal Science 76 (3), 455-457, 1996 | 198 | 1996 |
| The gelation of oil using ethyl cellulose M Davidovich-Pinhas, S Barbut, AG Marangoni Carbohydrate polymers 117, 869-878, 2015 | 197 | 2015 |
| Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations CM O'Sullivan, S Barbut, AG Marangoni Trends in Food Science & Technology 57, 59-73, 2016 | 190 | 2016 |
| Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat RD McCurdy, S Barbut, M Quinton Food Research International 29 (3-4), 363-366, 1996 | 190 | 1996 |
| Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels MK Youssef, S Barbut Meat science 87 (1), 54-60, 2011 | 188 | 2011 |
