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A
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.
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.
B
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.
E
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.
I
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.
M
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.
P
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.
R
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.
S
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.
T
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.
U
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.
V
Y. - C. Su
and
Liu, C.
,
“
Vibrio parahaemolyticus: a concern of seafood safety.
”
,
Food Microbiol
, vol. 24, no. 6, pp. 549-58, 2007.