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Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets

Journal of food science, 2008-06, Vol.73 (5), p.C390-C399

2008

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Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage

Journal of food protection, 2004-10, Vol.67 (10), p.2255-2262

2004

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Cook-related yield loss for pacific white ( Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution

Journal of food engineering, 2004-09, Vol.64 (3), p.297-300

2004

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Putrescine, cadaverine, and indole production by bacteria isolated from wild and aquacultured penaeid shrimp stored at 0, 12, 24, and 36°C

Journal of food protection, 2004, Vol.67 (1), p.124-133

2004

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Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp

Journal of food science, 2003-09, Vol.68 (7), p.2178-2185

2003

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Construction of shrimp cooking charts using previously developed mathematical models for heat transfer and yield loss predictions

Journal of food engineering, 2003-11, Vol.60 (1), p.107-110

2003

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Species identification of raw and boiled shrimp by a urea gel isoelectric focusing technique

Journal of food science, 1989-03, Vol.54 (2), p.233-236

1989

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Inhibitory effect of kojic acid on some plant and crustacean polyphenol oxidases

Journal of agricultural and food chemistry, 1991-08, Vol.39 (8), p.1396-1401

1991

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Evaluation of color parameters in a machine vision analysis of carbon monoxide-treated fish. I. Fresh tuna

Journal of aquatic food product technology, 2005, Vol.14 (2), p.5-24

2005

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TVB-N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi-Mahi (Coryphaena hippurus)

Journal of food science, 2002-11, Vol.67 (9), p.3210-3214

2002

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Muscle quality of yellowfin tuna (Thunnus albacares) steaks after treatment with carbon monoxide gases and filtered wood smoke

Journal of aquatic food product technology, 2006-10, Vol.15 (3), p.49-67

2006

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Evaluation of scallop viscera silage as a high-protein feedstuff for growing-finishing swine

Animal feed science and technology, 1990, Vol.31 (1), p.43-53

1990

Volltextzugriff (PDF)

Liquid loss in shucked oyster (Crassostrea virginica) meats during ice storage

Journal of food science, 1988-11, Vol.53 (6), p.1671-1673

1988

Volltextzugriff (PDF)

Development of Monoclonal Antibodies for Red Snapper (Lutjanus campechanus) Identification Using Enzyme-Linked Immunosorbent Assay

Journal of agricultural and food chemistry, 1995-08, Vol.43 (8), p.2301-2307

1995

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Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat

Applied and Environmental Microbiology, 1994-09, Vol.60 (9), p.3198-3203

1994

Volltextzugriff (PDF)

ANALYSIS OF BIOGENIC AMINES AND THEIR PRECURSOR FREE AMINO ACIDS IN MAHI-MAHI (CORYPHAENA HIPPURUS)

Journal of food biochemistry, 2002-05, Vol.26 (2), p.131-152

2002

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Nutrients in salmon and red grouper fillets as affected by chlorine dioxide (CIO2) treatment

Journal of food science, 1998-07, Vol.63 (4), p.629-633

1998

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Influence of oxygen transmission rate of packaging film on outgrowth of anaerobic bacterial spores

Journal of aquatic food product technology, 2005, Vol.14 (4), p.51-69

2005

Volltextzugriff (PDF)

Phenoloxidase from shrimp (Penaeus setiferus): purification and some properties

Journal of agricultural and food chemistry, 1987-11, Vol.35 (6), p.918-921

1987

Volltextzugriff (PDF)

TWO DECADES OF MINERAL RESOURCES DEVELOPMENT: THE ROLE OF THE UNITED NATIONS

Natural resources forum, 1981-01, Vol.5 (1), p.15-30

1981

Volltextzugriff (PDF)

Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets

Journal of food science, 1983-07, Vol.48 (4), p.1068-1074

1983

Volltextzugriff (PDF)

Electrophoretic Identification of Raw and Cooked Shrimp using Various Protein Extraction Systems

Journal of food science, 1988-03, Vol.53 (2), p.313-318

1988

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Bacterial growth and histamine production on vacuum packaged tuna

Journal of food science, 1990-01, Vol.55 (1), p.59-63

1990

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Development of monoclonal antibody for rock shrimp identification using enzyme-linked immunosorbent assay

Journal of agricultural and food chemistry, 1990-11, Vol.38 (11), p.2094-2100

1990

Volltextzugriff (PDF)

Inhibition of shrimp melanosis by 4-hexylresorcinol

Journal of aquatic food product technology, 1992-01, Vol.1 (1), p.53-65

1992

Volltextzugriff (PDF)

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Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets

Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage

Cook-related yield loss for pacific white ( Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution

Putrescine, cadaverine, and indole production by bacteria isolated from wild and aquacultured penaeid shrimp stored at 0, 12, 24, and 36°C

Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp

Construction of shrimp cooking charts using previously developed mathematical models for heat transfer and yield loss predictions

Species identification of raw and boiled shrimp by a urea gel isoelectric focusing technique

Inhibitory effect of kojic acid on some plant and crustacean polyphenol oxidases

Evaluation of color parameters in a machine vision analysis of carbon monoxide-treated fish. I. Fresh tuna

TVB-N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi-Mahi (Coryphaena hippurus)

Muscle quality of yellowfin tuna (Thunnus albacares) steaks after treatment with carbon monoxide gases and filtered wood smoke

Evaluation of scallop viscera silage as a high-protein feedstuff for growing-finishing swine

Liquid loss in shucked oyster (Crassostrea virginica) meats during ice storage

Development of Monoclonal Antibodies for Red Snapper (Lutjanus campechanus) Identification Using Enzyme-Linked Immunosorbent Assay

Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat

ANALYSIS OF BIOGENIC AMINES AND THEIR PRECURSOR FREE AMINO ACIDS IN MAHI-MAHI (CORYPHAENA HIPPURUS)

Nutrients in salmon and red grouper fillets as affected by chlorine dioxide (CIO2) treatment

Influence of oxygen transmission rate of packaging film on outgrowth of anaerobic bacterial spores

Phenoloxidase from shrimp (Penaeus setiferus): purification and some properties

TWO DECADES OF MINERAL RESOURCES DEVELOPMENT: THE ROLE OF THE UNITED NATIONS

Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets

Electrophoretic Identification of Raw and Cooked Shrimp using Various Protein Extraction Systems

Bacterial growth and histamine production on vacuum packaged tuna

Development of monoclonal antibody for rock shrimp identification using enzyme-linked immunosorbent assay

Inhibition of shrimp melanosis by 4-hexylresorcinol

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