Peer Reviewed Publications

2014

Khiari Z., M. Ndagijimana and M. Betti. 2014. Low molecular weight bioactive peptides derived from the enzymatic hydrolysis of collagen after isoelectric solubilisation/precipitation process of turkey by-products. Poultry Science (Accepted).

Gottardi D., H. P. Khoon , M. Ndagijimana  and M. Betti. 2014. Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties. LWT Food Science & Technology 57:181-187. (IF=2.55)

Du L., Keplova L. Z. Khiari, and M. Betti. 2014. Preparation and characterization of gelatin from collagen biomass obtained through a pH-shifting process of mechanically separated turkey meat. Poultry Science 93:989-1000. (IF=1.53) PMID:24706977

Hrynets Y., Ndagijimana M. and M. Betti. 2014. Transglutaminase-catalyzed glycosylation of natural actomyosin (NAM) using glucosamine as amine donor: functionality and gel microstructure. Food Hydrocolloids 36:26–36 (IF=3.49).

Khoon H. P., D. Gottardi, M. Ndagijimana and M. Betti. 2014. Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity. Food Chemistry 142:285–293. (IF=3.33) PMID:24001843

2013

Du L., Z. Khiari, Z. Pietrasik and M. Betti. 2013. Physico-chemical and functional properties of gelatins extracted from turkey and chicken heads. Poultry Science 92(9):2463-74 . (IF=1.73) PMID:23960131

Khiari Z., A. O. Dileep, Z. Pietrasik and M. Betti. 2013. Evaluation of poultry protein isolate as a food ingredient: Physicochemical properties and sensory characteristics of marinated chicken breasts. Journal of Food Science 78(7):S1069-75. (IF=1.77) PMID:23772877

Hrynets Y., Ndagijimana M. and M. Betti. 2013. Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures. Food Chemistry 139(1-4):1062-1072. (IF=3.66) PMID:23561210

Wang H., J. Wu and M. Betti. 2013. Chemical, rheological and surface morphologic characterization of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants. Food Chemistry 139(1-4):710-719. (IF=3.66) PMID:23561165

Srichamroen A., Nakano T., Z. Pietrasik, L. Ozimek and M. Betti. 2013. Chondroitin sulfate extraction from broiler chicken cartilage by tissue autolysis. LWT Food Science & Technology 50:607-612. (IF=2.55)

2012

Nakano T., L. Ozimek and M. Betti. 2012. Boning brolier chicken legs and wings by dislocation of articular cartilage followed by stripping periosteum. Poultry Science 91(11):2938-41. (IF=1.73) PMID:23091153

Omana D. A., Z. Pietrasik and M. Betti. 2012. Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low fat turkey bologna. Poultry Science 91(12):3223-9. (IF=1.73)PMID:23155034

Nakano T., Z. Pietrasik, L. Ozimek and M. Betti. 2012. Extraction, isolation and analysis of chondroitin sulfate from broiler chicken biomass. Process Biochemistry 47 (12):1909-1918. (IF=2.63)

Nakano T., L. Ozimek and M. Betti. 2012. Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meat. Meat Science 92(4):867-9. (IF=2.28) PMID:22748309

Omana D. A., Z. Pietrasik  and M. Betti. 2012. Use of poultry protein isolate as a food ingredient: Sensory and color characteristics of low fat poultry bologna. Journal of Food Science 77: S274-S280. (IF=1.66) PMID:22757718

Liu Y, M. Betti and M. Gaenzle 2012. High pressure inactivation of Escherichia coli, Campylobacter jejuni, and spoilage microbiota on poultry meat. Journal of Food Protection 75(7):497-503. (IF=1.94) PMID:22410223

Schneider B. L., R. A. Renema, M. Betti, V. L. Carney and M. J. Zuidhof. 2012.  Effect of holding temperature, shackling, sex and age on broiler breast meat quality.  Poultry Science 91(2):468-77.  (IF=1.73) PMID:22252362

2011

Omana D. A., G. Plastow and M. Betti. 2011. Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer. Innovative Food Science and Emerging Technologies 12: 244–254. (IF=3.03)

Omana D. A., G. Plastow and M. Betti. 2011. The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat. Food Chemistry 129 (3):768–776. (IF=3.66)

Chan, J., D. A. Omana and M. Betti. 2011. Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat. Innovative Food Science and Emerging Technologies 12:216-225. (IF=3.03)

Chan, J., D. A. Omana and M. Betti. 2011. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH. Poultry Science 90:1112-1123. (IF=1.73) PMID:21489962

Chan, J., D. A. Omana and M. Betti. 2011. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chemistry 127:109-117. (IF=3.66)

Hrynets, Y. D.A. Omana, Y. Xu and M. Betti. 2011. Impact of Citric Acid and Calcium Ions on Acid Solubilization of Mechanically Separated Turkey Meat (MSTM): Effect on Lipid and Pigment Content. Poultry Science 90:458-466. (IF= 1.73) PMID:21248344

Hrynets, Y. D.A. Omana, Y. Xu and M. Betti. 2011. Comparative study on the effect of acid- and alkaline-aided extractions on Mechanically Separated Turkey Meat (MSTM): Chemical and functional properties of recovered proteins. Process Biochemistry 46:335-343. (IF=2.63)

2010

Yang, K.X., J.W. Ma, Y. M. Guo. T. F. Guo, Y. G. Zhao, N. S. Ding, M. Betti, G. S. Plastow and L.S. Huang. 2010. Correlations between fat depot traits and fatty acid composition in abdominal fat and longissimus muscle: results from a large scale White Duroc×Erhualian intercross F2 population. Journal of Animal Science 88:3538-3545. (IF=2.58) PMID:20622189

Hrynets Y., Omana D.A., Xu Y. and M. Betti. 2010. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM). Journal of Food Science 75:E477-E486. (IF=1.73) PMID:21535542

Omana, D.A., V. Moayedi, Y. Xu and M. Betti. 2010. Alkali aided protein extraction from chicken dark meat: Textural and color characteristics of recovered proteins. Poultry Science 89:1056-1064. (IF=1.58) PMID:20371860

Moayedi, V., D.A., Omana, J. Chan, Y. Xu and M. Betti. 2010. Alkali aided protein extraction from chicken dark meat: Composition and stability to lipid oxidation of recovered proteins. Poultry Science 89:775-776. (IF=1.58) PMID:20308410

Nakano, T., M. Betti, Z. Pietrasik. 2010. Extraction, isolation and analysis of chondroitin sulfate glycosaminoglycans. Recent Patents on Food, Nutrition & Agriculture 2:61-74. PMID:20653551

Perez, T.I., M.J. Zuidhof, R.A. Renema, J.M. Curtis, Y. Ren and M. Betti. 2010. Effects of vitamin E and organic selenium on oxidative stability of omega-3 enriched dark chicken meat during cooking. Journal of Food Science T25-T34. (IF=1.73) PMID:20492263

Omana, D.A., Y. Xu, V. Moayedi and M. Betti. 2010. Alkali aided protein extraction from chicken dark meat: Chemical and functional properties. Process Biochemistry 45:375-381. (IF=2.65)

Datar, I. and M. Betti. 2010. Possibilities for an in vitro meat production system. Innovative Food Science and Emerging Technologies 11:13-22. (IF=2.82)

 2009

Betti, M., T. I. Perez, M. J. Zuidhof, and R. A. Renema. 2009. Omega-3-enriched broiler meat: 3. Fatty acid distribution between triacylglycerol and phospholipid classes. Poultry Science 88:1740-1754. (IF=1.67) PMID:19590091

Betti, M., B. L. Schneider, W. V. Wismer, V. L. Carney, M. J. Zuidhof, and R. A. Renema 2009. Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance. Poultry Science 88:1085-1095. (IF=1.67) PMID:19359699

Zuidhof, M. J., M. Betti, D. R. Korver, F. I. L. Hernandez, B. L. Schneider, V. L. Carney, and R. A. Renema. 2009. Omega-3-enriched broiler meat: 1. Optimization of a production system. Poultry Science 88:1108-1120. (IF=1.67) PMID:19359702

Publications prior to my appointment at University of Alberta

Betti, M., D. L. Fletcher. (2005). The influence of extraction pH and precipitation pH on the dry matter yield of broiler dark meat. Poultry Science, 84:103-1307. (IF=1.74) PMID:16156215

Petracci, M., M., Betti M., Bianchi and C Cavani. (2004).Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science, 83:2086-2092. (IF=1.31) PMID:15615025

Cavani, C., M. Betti, M. Bianchi and M. Petracci. (2003). Effects of the dietary inclusion of vegetable fat and dehydrated alfalfa meal on the technological properties of rabbit meat. Veterinary Research Communications, 27: 643-646. (IF=0.82) PMID:14535487