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Results: 1-17 |
Results: 17
Destruction of Escherichia coli O157 : H7 and Salmonella Enteritidis in cow manure composting
Authors: Lung, AJ Lin, CM Kim, JM Marshall, MR Nordstedt, R Thompson, NP Wei, CI
Citation: Aj. Lung et al., Destruction of Escherichia coli O157 : H7 and Salmonella Enteritidis in cow manure composting, J FOOD PROT, 64(9), 2001, pp. 1309-1314
Source and identification of histamine-producing bacteria from fresh and temperature-abused albacore
Authors: Kim, SH Field, KG Morrissey, MT Price, RJ Wei, CI An, HJ
Citation: Sh. Kim et al., Source and identification of histamine-producing bacteria from fresh and temperature-abused albacore, J FOOD PROT, 64(7), 2001, pp. 1035-1044
Identification of bacteria crucial to histamine accumulation in Pacific mackerel during storage
Authors: Kim, SH Field, KG Chang, DS Wei, CI An, HJ
Citation: Sh. Kim et al., Identification of bacteria crucial to histamine accumulation in Pacific mackerel during storage, J FOOD PROT, 64(10), 2001, pp. 1556-1564
The effect of crawfish proteases on inactivation and the hydrolytic cleavage of pectic enzymes
Authors: Jeong, Y Wei, CI Preston, JF Marshall, MR
Citation: Y. Jeong et al., The effect of crawfish proteases on inactivation and the hydrolytic cleavage of pectic enzymes, J FOOD BIOC, 25(4), 2001, pp. 323-341
Metal residues in farm-raised channel catfish, rainbow trout, and red swamp crayfish from the southern US
Authors: Santerre, CR Bush, PB Xu, DH Lewis, GW Davis, JT Grodner, RM Ingram, R Wei, CI Hinshaw, JM
Citation: Cr. Santerre et al., Metal residues in farm-raised channel catfish, rainbow trout, and red swamp crayfish from the southern US, J FOOD SCI, 66(2), 2001, pp. 270-273
Free amino acids in dark- and white-muscle fish as determined by O-phthaldialdehyde precolumn derivatization
Authors: Antoine, FR Wei, CI Littell, RC Quinn, BP Hogle, AD Marshall, MR
Citation: Fr. Antoine et al., Free amino acids in dark- and white-muscle fish as determined by O-phthaldialdehyde precolumn derivatization, J FOOD SCI, 66(1), 2001, pp. 72-77
Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions
Authors: Du, WX Huang, TS Kim, J Marshall, MR Wei, CI
Citation: Wx. Du et al., Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions, J AGR FOOD, 49(1), 2001, pp. 527-534
Mutagenicity studies of benzidine and its analogs: Structure-activity relationships
Authors: Chung, KT Chen, SC Wong, TY Li, YS Wei, CI Chou, MW
Citation: Kt. Chung et al., Mutagenicity studies of benzidine and its analogs: Structure-activity relationships, TOXICOL SCI, 56(2), 2000, pp. 351-356
Antibacterial mechanism of allyl isothiocyanate
Authors: Lin, CM Preston, JF Wei, CI
Citation: Cm. Lin et al., Antibacterial mechanism of allyl isothiocyanate, J FOOD PROT, 63(6), 2000, pp. 727-734
Bactericidal activity of isothiocyanate against pathogens on fresh produce
Authors: Lin, CM Kim, J Du, WX Wei, CI
Citation: Cm. Lin et al., Bactericidal activity of isothiocyanate against pathogens on fresh produce, J FOOD PROT, 63(1), 2000, pp. 25-30
Purification and characterization of proteases from hepatopancreas of crawfish (Procambarus clarkii)
Authors: Jeong, YW Wei, CI Preston, JF Marshall, MR
Citation: Yw. Jeong et al., Purification and characterization of proteases from hepatopancreas of crawfish (Procambarus clarkii), J FOOD BIOC, 24(4), 2000, pp. 311-332
Cultivar, maturity, and heat treatment on lycopene content in tomatoes
Authors: Thompson, KA Marshall, MR Sims, CA Wei, CI Sargent, SA Scott, JW
Citation: Ka. Thompson et al., Cultivar, maturity, and heat treatment on lycopene content in tomatoes, J FOOD SCI, 65(5), 2000, pp. 791-795
Organochlorines, organophosphates, and pyrethroids in channel catfish, rainbow trout, and red swamp crayfish from aquaculture facilities
Authors: Santerre, CR Ingram, R Lewis, GW Davis, JT Lane, LG Grodner, RM Wei, CI Bush, PB Xu, DH Shelton, J Alley, EG Hinshaw, JM
Citation: Cr. Santerre et al., Organochlorines, organophosphates, and pyrethroids in channel catfish, rainbow trout, and red swamp crayfish from aquaculture facilities, J FOOD SCI, 65(2), 2000, pp. 231-235
Retention and changes of soy isoflavones and carotenoids in immature soybean seeds (Edamame) during processing
Authors: Simonne, AH Smith, M Weaver, DB Vail, T Barnes, S Wei, CI
Citation: Ah. Simonne et al., Retention and changes of soy isoflavones and carotenoids in immature soybean seeds (Edamame) during processing, J AGR FOOD, 48(12), 2000, pp. 6061-6069
Chlorine dioxide treatment of seafoods to reduce bacterial loads
Authors: Kim, JM Huang, TS Marshall, MR Wei, CI
Citation: Jm. Kim et al., Chlorine dioxide treatment of seafoods to reduce bacterial loads, J FOOD SCI, 64(6), 1999, pp. 1089-1093
Determination of chlorate and chlorite and mutagenicity of seafood treatedwith aqueous chlorine dioxide
Authors: Kim, KM Marshall, MR Du, WX Otwell, WS Wei, CI
Citation: Km. Kim et al., Determination of chlorate and chlorite and mutagenicity of seafood treatedwith aqueous chlorine dioxide, J AGR FOOD, 47(9), 1999, pp. 3586-3591
HPLC method for analysis of free amino acids in fish using o-phthaldialdehyde precolumn derivatization
Authors: Antoine, FR Wei, CI Littell, RC Marshall, MR
Citation: Fr. Antoine et al., HPLC method for analysis of free amino acids in fish using o-phthaldialdehyde precolumn derivatization, J AGR FOOD, 47(12), 1999, pp. 5100-5107
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