Penny Amato

Stagg, N. J., Amato, P. M., Giesbrecht, F., & Lanier, T. C. (2012). Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions. JOURNAL OF FOOD SCIENCE, 77(2), C149–C155. https://doi.org/10.1111/j.1750-3841.2011.02543.x

Fort, N., Lanier, T. C., Amato, P. M., Carretero, C., & Saguer, E. (2008). Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma. MEAT SCIENCE, 80(3), 939–943. https://doi.org/10.1016/j.meatsci.2008.02.009

Clare, D. A., Lillard, S. J., Ramsey, S. R., Amato, P. M., & Daubert, C. R. (2007). Calcium effects on the functionality of a modified whey protein ingredient. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940. https://doi.org/10.1021/jf071613z

Perez-Mateos, M., Amato, P. M., & Lanier, T. C. (2004). Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization. JOURNAL OF FOOD SCIENCE, 69(4), C328–C333. https://doi.org/10.1111/j.1365-2621.2004.tb06335.x

Goeller, L. M., Amato, P. M., Farkas, B. E., Green, D. P., Lanier, T. C., & Kong, C. S. (2004). Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle. JOURNAL OF FOOD SCIENCE, 69(4), E164–E171. https://doi.org/10.1111/j.1365-2621.2004.tb06342.x