Biblio
Found 23 results
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“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.
, “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.
, “Risk-benefit analysis of seafood consumption: A review”, Comprehensive reviews in food science and food safety, vol. 11, pp. 490–517, 2012.
, “Rethinking technology transfer”, Journal of food engineering, vol. 67, pp. 135–145, 2005.
, “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.
, “Recovery and characterization of sardine oil extracted by pH adjustment.”, J Agric Food Chem, vol. 55, no. 5, pp. 1808-13, 2007.
, “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.
, “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.
, “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.
, “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.
, “Global resources and market impacts on US Pacific Northwest fisheries”, Globalizations, vol. 5, pp. 195–210, 2008.
, “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.
, “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.
, “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.
, “Biotechnology in aquaculture: transgenics and polyploidy”, Comprehensive Reviews in Food Science and Food Safety, vol. 6, pp. 2–16, 2007.
, “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.
, “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.
, “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.
, “Quality Control and Quality Assurance for Seafood”, Oregon Sea Grant Program. Newport, Oregon, 1993.
, “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.
, “Value-added Seafood”, in Seafood Processing: Technology, Quality and Safety, 2014, pp. 343-358.
, “Determination of quality parameters for Pacific whiting (M. productus)”, in Hake fisheries, ecology and markets, 1st ed. ed., London : Chapman & Hall, 1995.
, 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. :.
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