Found 19 results
Author Title [ Type(Desc)] Year
Filters: Keyword is Seafood  [Clear All Filters]
Journal Article
R. S. Rasmusse Hellberg and Morrissey, M. T., Advances in DNA-based techniques for the detection of seafood species substitution on the commercial market., J Lab Autom, vol. 16, no. 4, pp. 308-21, 2011.
S. Poowakanjana and Park, J. W., Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions., Food Chem, vol. 138, no. 1, pp. 200-7, 2013.
Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets., Food Chem, vol. 171, pp. 168-76, 2015.
Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus)., J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
C. Liu, Duan, J., and Su, Y. - C., Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces., Int J Food Microbiol, vol. 106, no. 3, pp. 248-53, 2006.
C. Liu and Su, Y. - C., Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves., Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.
T. M. Brown, Cerruto-Noya, C. A., Schrader, K. K., Kleinholz, C. W., and DeWitt, C. A. Mireles, Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product., J Food Sci, vol. 77, no. 10, pp. S377-83, 2012.
R. S. Rasmusse Hellberg, Naaum, A. M., Handy, S. M., Hanner, R. H., Deeds, J. R., Yancy, H. F., and Morrissey, M. T., Interlaboratory evaluation of a real-time multiplex polymerase chain reaction method for identification of salmon and trout species in commercial products., J Agric Food Chem, vol. 59, no. 3, pp. 876-84, 2011.
R. S. Rasmusse Hellberg, Morrissey, M. T., and Hanner, R. H., A multiplex PCR method for the identification of commercially important salmon and trout species (Oncorhynchus and Salmo) in North America., J Food Sci, vol. 75, no. 7, pp. C595-606, 2010.
J. Lee and Park, J. W., Pacific whiting frozen fillets as affected by postharvest processing and storage conditions., Food Chem, vol. 201, pp. 177-84, 2016.
S. Thawornchinsombut, Park, J. W., Meng, G., and C Y Li-Chan, E., Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH., J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.
Y. - C. Su and Morrissey, M. T., Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite., J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.
Z. H. Reed and Park, J. W., Rheological and biochemical characterization of salmon myosin as affected by constant heating rate., J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.
M. R. Fowler and Park, J. W., Salmon blood plasma: effective inhibitor of protease-laden Pacific whiting surimi and salmon mince., Food Chem, vol. 176, pp. 448-54, 2015.
Y. - C. Su, Duan, J., and Wu, W. - H., Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust., J Food Prot, vol. 68, no. 7, pp. 1454-6, 2005.
M. J. Chae, Cheney, D., and Su, Y. - C., Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica)., J Food Sci, vol. 74, no. 2, pp. M62-6, 2009.
T. Yin and Park, J. W., Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates., Food Chem, vol. 180, pp. 42-7, 2015.
S. Rowland, Bower, C. K., Patil, K. N., and DeWitt, C. A. Mireles, Updraft gasification of salmon processing waste., J Food Sci, vol. 74, no. 8, pp. E426-31, 2009.
Y. - C. Su and Liu, C., Vibrio parahaemolyticus: a concern of seafood safety., Food Microbiol, vol. 24, no. 6, pp. 549-58, 2007.