Biblio
Found 14 results
Author Title Type [ Year] Filters: Author is Michael T Morrissey [Clear All Filters]
“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.
, “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.
, “Risk-benefit analysis of seafood consumption: A review”, Comprehensive reviews in food science and food safety, vol. 11, pp. 490–517, 2012.
, “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.
, “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.
, “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.
, “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.
, “Global resources and market impacts on US Pacific Northwest fisheries”, Globalizations, vol. 5, pp. 195–210, 2008.
, “Biotechnology in aquaculture: transgenics and polyploidy”, Comprehensive Reviews in Food Science and Food Safety, vol. 6, pp. 2–16, 2007.
, “Recovery and characterization of sardine oil extracted by pH adjustment.”, J Agric Food Chem, vol. 55, no. 5, pp. 1808-13, 2007.
, “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.
, “Rethinking technology transfer”, Journal of food engineering, vol. 67, pp. 135–145, 2005.
, “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.
, “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.
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