Journal Article
J. Kovacevic, Sagert, J., Wozniak, A., Gilmour, M. W., and Allen, K. J.,
“Antimicrobial resistance and co-selection phenomenon in Listeria spp. recovered from food and food production environments.”,
Food Microbiol, vol. 34, no. 2, pp. 319-27, 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.
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.
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, 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.
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.