College of Agricultural Sciences

C. Levard, Hotze, E. M., Colman, B. P., Dale, A. L., Truong, L., Yang, X. Y., Bone, A. J., Brown, G. E., Tanguay, R. L., Di Giulio, R. T., Bernhardt, E. S., Meyer, J. N., Wiesner, M. R., and Lowry, G. V., “Sulfidation of silver nanoparticles: natural antidote to their toxicity.”, Environ Sci Technol, vol. 47, no. 23, pp. 13440-8, 2013.

H. Zhang, Jin, Y., Deng, Y., Wang, D., and Zhao, Y., “Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.”, Carbohydr Res, vol. 362, pp. 13-20, 2012.

J. Duan, Jiang, Y., and Zhao, Y., “Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.”, J Food Sci, vol. 76, no. 1, pp. C133-41, 2011.

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.