College of Agricultural Sciences

M. T. Morrissey and Sylvia, G., Pacific whiting value-added product report: Spring, 1995 : summary of product development research 1993-1994. [Newport, Or.] : Coastal Oregon Marine Experiment Station, Oregon State University, 1995, p. 26 p. :.

G. J. Peters, Sylvia, G., and Morrissey, M. T., “Determination of quality parameters for Pacific whiting (M. productus)”, in Hake fisheries, ecology and markets, 1st ed.st ed., J. Alheit and Pitcher, T. J., Eds. London : Chapman & Hall, 1995.

M. T. Morrissey and DeWitt, C. A., “Value-added Seafood”, in Seafood Processing: Technology, Quality and Safety, 2014, pp. 343-358.

G. Sylvia and Morrissey, M. T., “Pacific whiting : harvesting, processing, marketing, and quality assurance”. Oregon Sea Grant, Oregon State UniversityCoastal Oregon Marine Experiment Station, Oregon State University, Newport, Or. :, p. vii, 112 p. :, 1992.

G. Sylvia, Shriver, A. L., and Morrissey, M. T., “Quality Control and Quality Assurance for Seafood”, Oregon Sea Grant Program. Newport, Oregon, 1993.

G. Sylvia, Shriver, A. L., and Morrissey, M. T., “Quality control & quality assurance for seafood : a conference, May 16-18, 1993, Newport, Oregon Understanding seafood markets [videorecording] : improving private and public fisheries management / Gil Sylvia”. Oregon Sea Grant, Oregon State University, Newport, OR, p. xii, 169 p. :, 1994.

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.

D. T. Hicks, Pivarnik, L. F., Richard, N. Leydon, Gable, R. K., and Morrissey, M. T., “Assessing knowledge and attitudes of US healthcare providers about benefits and risks of consuming seafood”, Journal of Food Science Education, vol. 12, pp. 75–80, 2013.

R. S. Rasmussen and Morrissey, M. T., “Biotechnology in aquaculture: transgenics and polyploidy”, Comprehensive Reviews in Food Science and Food Safety, vol. 6, pp. 2–16, 2007.

R. S. Rasmussen, Morrissey, M. T., and Hebert, P. D. N., “DNA barcoding of commercially important salmon and trout species (Oncorhynchus and Salmo) from North America.”, J Agric Food Chem, vol. 57, no. 18, pp. 8379-85, 2009.

T. Fujimaru, Ling, Q., and Morrissey, M. T., “Effects of carbon dioxide (CO2) laser perforation as skin pretreatment to improve sugar infusion process of frozen blueberries.”, J Food Sci, vol. 77, no. 2, pp. E45-51, 2012.

P. Noitup, Garnjanagoonchorn, W., and Morrissey, M. T., “Fish skin type I collagen: Characteristic comparison of albacore tuna (Thunnus alalunga) and silver-line grunt (Pomadasys kaakan)”, Journal of aquatic food product technology, vol. 14, pp. 17–28, 2005.

M. T. Morrissey, “Global resources and market impacts on US Pacific Northwest fisheries”, Globalizations, vol. 5, pp. 195–210, 2008.

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. Rasmuss 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”, Journal of Food Science, vol. 7565204182746853229341137270231396818328166516553862102757232202315548501562537417334141, no. 713-4953962121931246512626, pp. C595 - C606, 2010.

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.

T. Okada and Morrissey, M. T., “Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by immobilized Candida rugosa lipase.”, J Food Sci, vol. 73, no. 3, pp. C146-50, 2008.

T. Okada and Morrissey, M. T., “Recovery and characterization of sardine oil extracted by pH adjustment.”, J Agric Food Chem, vol. 55, no. 5, pp. 1808-13, 2007.

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.

M. T. Morrissey and Almonacid, S., “Rethinking technology transfer”, Journal of food engineering, vol. 67, pp. 135–145, 2005.

R. S. Hellberg, DeWitt, C. A. Mireles, and Morrissey, M. T., “Risk-benefit analysis of seafood consumption: A review”, Comprehensive reviews in food science and food safety, vol. 11, pp. 490–517, 2012.

R. S. Hellberg, DeWitt, C. A. Mireles, and Morrissey, M. T., “Risk-Benefit Analysis of Seafood Consumption: A Review”, Comprehensive Reviews in Food Science and Food Safety, vol. 11(5), no. 5651741-33551444264815282-32-335552461414956123024121191231169370431010541541-3135251522831211108384361Suppl 2965, pp. 490 - 517, 2012.

M. Thompson, Sylvia, G., and Morrissey, M. T., “Seafood traceability in the United States: Current trends, system design, and potential applications”, Comprehensive reviews in food science and food safety, vol. 4, pp. 1–7, 2005.