J Scott Smith

ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 11

Top Venues

Journal of food science

Foods (Basel, Switzerland)

Kansas State University

Pennsylvania State University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Kansas State University Sep 01 1989

United States

professor :: Food Science Institute

Education History

Pennsylvania State University Jul 01 1981

United States

PHD :: Food Science

Publications

Hooman Chodar Moghadas, Ruchi Chauhan, J Scott Smith
Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review. Foods (Basel, Switzerland) 13 (7) (2024)
Parastou Farshi, Jayendra K Amamcharla, Kelly Getty, J Scott Smith
Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels. Foods (Basel, Switzerland) 13 (2) (2024)
Parastou Farshi, Jayendra K Amamcharla, Kelly Getty, J Scott Smith
Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels. Foods (Basel, Switzerland) 13 (2) (2024)
Hooman Chodar Moghadas, Ruchi Chauhan, J Scott Smith
Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review. Foods (Basel, Switzerland) 13 (7) (2024)
Parastou Farshi, Fatane Hashempour-Baltork, Jayendra Amamcharla, J Scott Smith
Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan-fried chicken breast. Journal of food science (2023)
Parastou Farshi, Jayendra Amamcharla, J Scott Smith
Effect of whey protein isolate-based edible films containing amino acids on the PhIP level and physicochemical properties of pan-fried chicken breasts. Journal of food science 87 (11) (2022)
Ziyi Linghu, Faris Karim, Mostafa Taghvaei, Zaher Albashabsheh, Terry A Houser, J Scott Smith
Amino acids effects on heterocyclic amines formation and physicochemical properties in pan-fried beef patties. Journal of food science 85 (4) (2020)
Bade Tonyali, Christopher Sommers, Olgica Ceric, J Scott Smith, Umut Yucel
An analysis of cellulose- and dextrose-based radicals in sweet potatoes as irradiation markers. Journal of food science 85 (9) (2020)
Mostafa Taghvaei, Christopher Sommers, Olgica Ceric, Faris Hussain, Umut Yucel, J Scott Smith
Solid-phase micro extraction of food irradiation marker 2-dodecylcyclobutanone (2-DCB) from chicken jerky treated with glycerol. Journal of food science 85 (8) (2020)
Ziyi Linghu, Faris Karim, Mostafa Taghvaei, J Scott Smith
Determination of Heterocyclic Amines in Meat Matrices Using Enhanced Matrix Removal-Lipid Extraction and Liquid Chromatography-Tandem Mass Spectrometry. Journal of food science 84 (7) (2019)
Ziyi Linghu, Faris Karim, J Scott Smith
Amino Acids Inhibitory Effects and Mechanism on 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems. Journal of food science 82 (12) (2017)

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Publication Activity (10 Years)

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J Scott Smith