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George M. Pigott

Observed names: G. M. PIGOTT, G. M. Pigott, G.M. PIGOTT, G.M. Pigott, GEORGE M. PIGOTT, George Pigott, Pigott, G.M.
OpenAlex ID: A5113555129
Seafood: Effects of Technology on Nutrition
1990 · George M. Pigott, Barbee W. Tucker · 242
Science opens new horizons for marine lipids in human nutrition
1987 · George M. Pigott, Barbee W. Tucker · Food Reviews International · 117
Mathematical Model of Simultaneous Heat and Mass Transfer in Food with Dimensional Changes and Variable Transport Parameters
1988 · M. BALABAN, G.M. PIGOTT · Journal of Food Science · 66
Lipase‐Assisted Concentration of n‐3 Polyunsaturated Fatty Acids from Viscera of Farmed Atlantic Salmon ( Salmo salar L.)
2002 · T. Sun, G.M. Pigott, et al. · Journal of Food Science · 58
Ultrastructural Study of Skeletal Fish Muscle After Freezing at Different Rates
1982 · RAFAEL A. BELLO, JOHN H. LUFT, et al. · Journal of Food Science · 37
Shrinkage in Fish Muscle During Drying
1986 · M. BALABAN, G.M. PIGOTT · Journal of Food Science · 36
Surimi: The “high tech” raw materials from minced fish flesh
1986 · George M. Pigott · Food Reviews International · 33
Protein Hydrolysate From Fish Waste
1973 · W. TARKY, O. P. AGARWALA, et al. · Journal of Food Science · 28
Heat-Pasteurization Process for Inactivation of Nonproteolytic Types of Clostridium botulinum in Picked Dungeness Crabmeat
1997 · M.E. PETERSON, G.A. PELROY, et al. · Journal of Food Protection · 26
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Lipid‐protein Inter Action During Aqueous Extraction of Fish Protein: Myosin‐lipid Interaction
1974 · SOLIMAN Y. K. SHENOUDA, GEORGE M. PIGOTT · Journal of Food Science · 25
Lipid‐protein Interaction During Aqueous Extraction of Fish Protein: Actin‐lipid Interaction
1975 · SOLIMAN Y. K. SHENOUDA, GEORGE M. PIGOTT · Journal of Food Science · 21
Improved Histological Procedure for Microscopic Demonstration of Related Changes in Fish Muscle Tissue Structure During Holding and Freezing
1981 · RAFAEL A. BELLO, JOHN H. LUFT, et al. · Journal of Food Science · 20
Engineering a Plant for Enzymatic Production of Supplemental Fish Proteins
1978 · GEORGE M. PIGOTT, GREGORY O. BUCOVE, et al. · Journal of Food Processing and Preservation · 18
The Effect of Processing on Protein Ingredients for Larval Diets: Biological Evaluation
1980 · Jacques Gabaudan, George M. Pigott, et al. · Proceedings of the World Mariculture Society · 15
Preparation and Use of Inexpensive Crude Pepsin for Enzyme Hydrolysis of Fish
1981 · LING LIN LIU, GEORGE M. PIGOTT · Journal of Food Science · 13
Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish Gel
1999 · J. C. Gao, G. M. Pigott, et al. · Journal of Food Science · 12
Electron paramagnetic resonance studies of actin-lipid interaction in aqueous media
1976 · Soliman Y. K. Shenouda, George M. Pigott · Journal of Agricultural and Food Chemistry · 12
Lipid‐protein Interaction During Aqueous Extraction of Fish Protein: Fish Actin Preparation and Purification
1975 · SOLIMAN Y. K. SHENOUDA, GEORGE M. PIGOTT · Journal of Food Science · 12
Dried Fish Patties: Storage Stability and Economic Considerations
1980 · RAFAEL A. BELLO, GEORGE M. PIGOTT · Journal of Food Processing and Preservation · 9
A Method for the Concentration of Proteinaceous Solutions by Submerged Combustion
1979 · A. H. LUEDICKE, BRUCE HENDRICKSON, et al. · Journal of Food Science · 9
Special Feeds
2003 · George M. Pigott, Barbee W. Tucker · Elsevier eBooks · 8
The Affect of Bicarbonate Salt Addition on the Gel Forming Properties of Alaska Pollock ( Theragra chalcogramma ) and Pacific Whiting ( Merluccius productus ) Surimi
2000 · Gleyn E. Bledsoe, Barbara A. Rasco, et al. · Journal of Aquatic Food Product Technology · 8
A New Approach to Utilizing Minced Fish Flesh in Dried Products
1979 · RAFAEL A. BELLO, GEORGE M. PIGOTT · Journal of Food Science · 8
Fish Myofibrillar Protein and Lipid Interaction in Aqueous Media as Detected by Isotope Labeling, Sucrose Gradient Centrifugation, Polyacrylamide Electrophoresis and Electron Paramagnetic Resonance
1977 · Soliman Y. K. Shenouda, George M. Pigott · Advances in experimental medicine and biology · 8
Immersion Freezing of Fish in Dichlorodifluoromethane
1972 · Shyrl B. Bucholz, George M. Pigott · Journal of Food Science · 8
Works count: 88
Citation count: 939
H-index: 14
I10-index: 18
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