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Rodrigo  Tarté
Rodrigo Tarté
Associate Professor of Animal Science, Iowa State University
Verified email at iastate.edu - Homepage
Title
Cited by
Cited by
Year
Ingredients in meat products: properties, functionality and applications
R Tarté
Springer Science & Business Media, 2009
1952009
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
TL Wolfer, NC Acevedo, KJ Prusa, JG Sebranek, R Tarté
Meat Science 145, 352-362, 2018
1422018
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage
MKJ Powell, JG Sebranek, KJ Prusa, R Tarté
Meat Science 157, 107883, 2019
732019
Survival and injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in ground pork following electron beam irradiation
R Tarte, EA Murano, DG Olson
Journal of Food Protection 59 (6), 596-600, 1996
631996
High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage
R Tarté, JS Paulus, NC Acevedo, KJ Prusa, SL Lee
LWT - Food Science and Technology 131, 109659, 2020
512020
Meat-derived protein ingredients
R Tarté
Ingredients in Meat Products: Properties, Functionality and Applications …, 2009
422009
Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions
YS Lee, R Tarté, NC Acevedo
Food Chemistry 363, 130301, 2021
252021
Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting …
EL Usinger, EM Larson, SE Niebuhr, CA Fedler, KJ Prusa, JS Dickson, ...
Meat Science 121, 324-332, 2016
172016
Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation
DK Miller, NC Acevedo, SM Lonergan, JG Sebranek, R Tarté
Food Chemistry 307, 125557, 2020
162020
Development of a beef/corn extruded snack model product
R Tarte, RA Molins, M Kazemzadeh
Proc. 50th Annual Meeting, Institute of Food Technologists, Chicago, IL …, 1989
161989
Meat protein ingredients
R Tarté
Handbook of Food Proteins, 56–91, 2011
152011
Protein interactions in muscle foods
R Tarté, CM Amundson
Ingredient Interactions: Effects on Food Quality, 2nd ed. (Gaonkar, AG …, 2006
15*2006
Ingredients in the production of meat products
R Tarte
Properties, functionality, applied/Tarte R., ed.-composition-translated from …, 2015
142015
Implications of decreased nitrite concentrations on Clostridium perfringens outgrowth during cooling of ready-to-eat meats
MI Myers, JG Sebranek, JS Dickson, AM Shaw, R Tarte, KR Adams, ...
Journal of Food Protection 79 (1), 153-156, 2016
132016
Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage
ND Kibler, NC Acevedo, K Cho, EA Zuber-McQuillen, YB Carvajal, ...
Meat Science 194, 108984, 2022
122022
Raw material composition analysis
JG Sebranek, R Tarté, EA Zuber
Elsevier, 2022
102022
Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers
YS Lee, R Tarté, NC Acevedo
RSC advances 11 (27), 16275-16284, 2021
102021
Sensitivity of Listeria to irradiation in raw ground meat, as affected by type of radiation, product temperature, packaging atmosphere, and recovery medium
R Tarté
Iowa State University, 1996
91996
Development and characterization of the freeze-thaw and oxidative stability of edible rice bran wax-gelatin biphasic gels
K Cho, R Tarté, NC Acevedo
LWT 174, 114330, 2023
72023
Use of nitrite-embedded packaging film for color stability of alternatively-cured, fully cooked bologna
MS Cropp, JS Dickson, R Tarté, JG Sebranek
Meat and Muscle Biology 4 (1), 10379, 2020
72020
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