Archive Projects

SIRF is pleased to make available full-text copies of all of its sponsored research projects. Find here SIRF’s work in the areas of nutrition, aquaculture, quality assurance along with many other industry-focused topics.

The table can be sorted by clicking on any of the column headings and an excel version of the table can be found here.

SIRF is always interested in hearing from you. If there is a topic you think SIRF should research, please submit your proposal here:

LinkTitleKeywordSpeciesInstitution
http://www.aboutseafood.com/sites/all/files/S-096.pdfA Comparison of Dogfish and Porcine Pancreatic LipasesBy-ProductDogfishUniversity of Massachusetts
http://www.aboutseafood.com/sites/all/files/S-346.pdfA Docosahexaenoic Acid-functional Food During Pregnancy Benefits Infant Visual Acuity at Four but Not Six Months of AgeNutrition & CompositionFish (General)Louisiana State University
http://www.aboutseafood.com/sites/all/files/S-038.pdfA Fisheries Management in The European Community--A Study of the Recent ProposalsProducts & ProcessingFish (General)Columbia University
http://www.aboutseafood.com/sites/all/files/S-250.pdfA Forage Fish Is What? Summary of the SymposiumNutrition & CompositionFish (General)University of Alaska
http://www.aboutseafood.com/sites/all/files/S-294.pdfA New Method for Accelerated Shelf-Life Prediction for Frozen FoodsQuality of SeafoodFish (General)University of California
http://www.aboutseafood.com/sites/all/files/S-186.pdfA New RNA-friendly Fixative for the Preservation of Penaeid Shrimp Samples for Virological Detection Using cDNA Genomic ProbesVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-270.pdfA Predictive Model of Moisture and Yield Loss in Phosphate-Treated, Cooked Tiger Shrimp (Penaeus monodon)Products & ProcessingShrimpUniversity of California, Davis
http://www.aboutseafood.com/sites/all/files/S-330.pdfA Quantitative Analysis of Fish Consumption and Coronary Heart Disease MortalityNutrition & CompositionFish (General)Harvard University
http://www.aboutseafood.com/sites/all/files/S-331.pdfA Quantitative Analysis of Fish Consumption and Stroke RiskNutrition & CompositionFish (General)Harvard University
http://www.aboutseafood.com/sites/all/files/S-332.pdfA Quantitative Analysis of Prenatal Methyl Mercury Exposure and Cognitive DevelopmentNutrition & CompositionFish (General)Harvard University
http://www.aboutseafood.com/sites/all/files/S-329.pdfA Quantitative Risk-benefit Analysis of Changes in Population Fish ConsumptionNutrition & CompositionFish (General)Harvard University
http://www.aboutseafood.com/sites/all/files/S-374.PDFA Quick Fuse and the Emergence of Taura Syndrome VirusVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-308.pdfA Randomized, Placebo-controlled Clinical Trial of Docosahexaenoic Acid Supplementation for X-linked Retinitis PigmentosaNutrition & CompositionFish (General)Retina Foundation of the Southwest
http://www.aboutseafood.com/sites/all/files/S-003.pdfA Rapid Visual Enzyme Test to Assess Fish FreshnessQuality of SeafoodFish (General)University of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-167.pdfA Simple and Rapid Solvent Extraction Method for Determining Total Lipids in Fish TissueNutrition & CompositionFish (General)University of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-129.pdfA Simple Procedure to Monitor Fecal Coliforms in Seafood Processing PlantsBacterial ConcernsFish (General)University of Maine
http://www.aboutseafood.com/sites/all/files/S-244.pdfA Yellow Head Virus Gene Probe: Nucleotide Sequence and Application for in situ HybridizationVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-002.pdfAbstracts of Methods Used to Assess Fish QualityQuality of SeafoodFish (General)University of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-152.pdfActive Mechanisms of Pro-Phenoloxidase on Melanosis Development in Florida Spiny Lobster (Panulirus argus) CuticleQuality of SeafoodLobsterUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-206.pdfAllergenic Potential of Recombinant Food ProteinsAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-132.pdfAllergic Reactions to Seafood: Identification of AllergensAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-055.pdfAn Evaluation of Potential Export Markets for Selected U.S. Fish ProductsProducts & ProcessingWhitingUniversity of Maryland
http://www.aboutseafood.com/sites/all/files/S-379.pdfAnalysis of Crab Meat Volatiles as Possible Spoilage Indicators for Blue Crab (Callinectes sapidus) Meat by Gas Chromatography-mass SpectrometryQuality of SeafoodBlue CrabVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-064.pdfAnatomical Distribution of Sterols in Oysters (Crassostrea gigas)Nutrition & CompositionOystersUniversity of Missouri
http://www.aboutseafood.com/sites/all/files/S-166.pdfAntigeni Analysis (IgE and Monoclonal Antibodies) of the Major Shrimp Allergen Pen a 1 (Tropomyosin) from Penaeus aztecusAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-382.pdfAntimicrobial Activity of 1% Cetylpyridinium Chloride Against Listeria spp. On FishBacterial ConcernsFish (General)University of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-284.pdfApplications of Molecular Biology in Food Allergy Allergens of Animal OriginAllergensShellfishTulane University
http://www.aboutseafood.com/sites/all/files/S-135.pdfAquacultured Hybrid Striped Bass Fillet Quality Resulting from Post-Harvest Cooling or CO2 TreatmentsAquacultureBassVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-015.pdfArsenic and Cancer: Effects of Joint Administration of Arsenite and Selenite on the Genesis of Mammary adenocarcinoma in Inbred Female C3H/St MiceNutrition & CompositionFish (General)University of California, San Diego
http://www.aboutseafood.com/sites/all/files/S-052_0.pdfAssessment of Seafood Processing and Packing Plant Discharges and Their Impacts on Georgia's EstuariesProducts & ProcessingShrimpUniversity of Georgia
http://www.aboutseafood.com/sites/all/files/S-008.pdfBacteriological Profiles - Processed Freshwater Catfish - Normal Flora and SalmonellaBacterial ConcernsCatfishTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-078.pdfBacteriology of Indole Production in Shrimp Homogenates Held at Different TemperaturesBacterial ConcernsShrimpTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-291.pdfBiochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceProducts & ProcessingWhitingOregon State University
http://www.aboutseafood.com/sites/all/files/S-172.pdfBiogenic Amines in Fish and ShellfishQuality of SeafoodShellfishVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-305.pdfBruise Detection in Pacific Pink Salmon (Oncorhynchus gorbuscha) By Visible and Short-wavelength Near-infrared (SW-NIR) Spectroscopy (600-1100nm)Products & ProcessingSalmonWashington State University
http://www.aboutseafood.com/sites/all/files/S-030.pdfCadmium Determination of Frozen Cod: An Interlaboratory ComparisonNutrition & CompositionCodUniversity of Maine
http://www.aboutseafood.com/sites/all/files/S-014.pdfCan It Protect Against Breast Cancer?Nutrition & CompositionFish (General)University of California
http://www.aboutseafood.com/sites/all/files/S-370.pdfCarpal Tunnel Expansion by Palmarly Directed Forces to the Transverse Carpal LigamentNutrition & CompositionFish (General)University of Pittsburgh
http://www.aboutseafood.com/sites/all/files/S-373.PDFCase Reports of Melamine-induced Pathology in Penaeid Shrimp Fed Adulterated FeedsAquacultureShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-384.pdfCase Reports of Melamine-induced Pathology in Penaeid Shrimp Fed Adulterated FeedsVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-194.pdfCatalase Activity as An Index of Microbial Load and End-Point Cooking Temperature of FishBacterial ConcernsFish (General)Kansas State University
http://www.aboutseafood.com/sites/all/files/S-145.pdfCatfish Quality AssuranceQuality of SeafoodCatfishMississippi State University
http://www.aboutseafood.com/sites/all/files/S-006.pdfCauses and Prevention of Moisture Migration and Dehydration in Stored Frozen Breaded ShrimpQuality of SeafoodShrimpLouisiana State University
http://www.aboutseafood.com/sites/all/files/S-292.pdfCaviars and Fish Roe ProductsProducts & ProcessingRoeWashington State University
http://www.aboutseafood.com/sites/all/files/S-011.pdfChanges in Nitrogen Components and Peroxidase Activity of Processed Blue CrabQuality of SeafoodBlue CrabClemson University
http://www.aboutseafood.com/sites/all/files/S-372.PDFChanges in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing StrategiesProducts & ProcessingHakeUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-281.pdfCharacteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products during the Fermentation StageProducts & ProcessingWhitingOregon State University
http://www.aboutseafood.com/sites/all/files/S-281.pdfCharacteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products during the Fermentation StageProducts & ProcessingSurimiOregon State University
http://www.aboutseafood.com/sites/all/files/S-276.pdfCharacterization and Identification of Allergen Epitopes: Recombinant Peptide Libraries and Synthetic, Overlapping PeptidesAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-302.pdfCharacterization of Recombinant Shrimp Allergen Pen a 1 (Tropomyosin)AllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-158.pdfCharacterization of Vibrio Parahaemolyticusin Starvation at Low TemperatureBacterial ConcernsRockfishUniversity of Maryland
http://www.aboutseafood.com/sites/all/files/S-122.pdfCharacterization of Water-Soluble Shrimp Allergens Released During BoilingAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-274.pdfChemical and Biochemical Indices for Assessing the Quality of Fish Packaged in Controlled AtmospheresQuality of SeafoodFish (General)University of Wisconsin
http://www.aboutseafood.com/sites/all/files/S-126.pdfChemical Composition of Seafood Breading and Batter MixesNutrition & CompositionFish (General)Louisiana State University
http://www.aboutseafood.com/sites/all/files/S-074.pdfChitin and Chitosan: Influence on Element Absorption in RatsBy-ProductFish (General)American Chemical Society
http://www.aboutseafood.com/sites/all/files/S-282.pdfChlorine Dioxide Wash of Shrimp and Crawfish an Alternative to Aqueous ChlorineProducts & ProcessingCrawfishMississippi State University
http://www.aboutseafood.com/sites/all/files/S-282.pdfChlorine Dioxide Wash of Shrimp and Crawfish an Alternative to Aqueous ChlorineProducts & ProcessingShrimpMississippi State University
http://www.aboutseafood.com/sites/all/files/S-247.pdfChlorpyrifos in Catfish (Ictalarus punctatus) TissueNutrition & CompositionCatfishPurdue University
http://www.aboutseafood.com/sites/all/files/S-326.pdfCleaning Effectiveness and Hand Washing Procedures Blue Crab Processing PlantBacterial ConcernsBlue CrabVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-349.pdfCombined Effect of Packaging Atmosphere and Storage Temperature on Growth of Listeria monocytogenes on Ready-to-eat ShrimpBacterial ConcernsShrimpMississippi State University
http://www.aboutseafood.com/sites/all/files/S-165.pdfCommon Crustacea Allergens: Identification of B Cell Epitopes with The Shrimp Specific Monoclonal AntibodiesAllergensShellfishTulane University
http://www.aboutseafood.com/sites/all/files/S-337.pdfComparison of Bacterial Presence on Biofilms on Different Materials Commonly Found in Recirculating Aquaculture SystemsAquacultureFish (General)Virginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-012.pdfComparison of Composition and Selected Enzyme Activities in Crassostrea virginica and Crassostrea gigas, Eastern and Korean OystersNutrition & CompositionOystersVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-174.pdfComparison of Crabmeat Protein Patterns by Isoelectric FocusingNutrition & CompositionCrabUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-205.pdfComparison of Pediatric and Adult IgE Antibody Binding to Fish ProteinsAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-367.pdfComparison of Taura Syndrome Virus (TSV) Detection Methods During Chronic-phase Infection in Penaeus vannameiVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-369_0.pdfComparison of the effects of fish and fish-oil capsules on the n-3 fatty acid content of blood cells and plasma phospholipidsNutrition & CompositionOmega-3University of South Dakota
http://www.aboutseafood.com/sites/all/files/S-017.pdfComposition, Nutritive Value, and Sensory Attributes of Fish Sticks Prepared from Minced Fish Flesh Fortified with Textured Soy ProteinsNutrition & CompositionFish (General)Texas A&M University
http://www.aboutseafood.com/sites/all/files/S-359.pdfComprehensive Profiling of the Human Circulating Endocannabinoid Metabolome: Clinical Sample and Sample Storage ParametersNutrition & CompositionFish (General)Northeastern University
http://www.aboutseafood.com/sites/all/files/S-062.pdfConsiderations of Tempering with Microwave TechnologyProducts & ProcessingFish (General)Cornell University
http://www.aboutseafood.com/sites/all/files/S-356.pdfConsumer Perceptions about Seafood - an Internet SurveyNutrition & CompositionFish (General)University of Delaware
http://www.aboutseafood.com/sites/all/files/S-389.PDFConsumption of a DHA-containing Functional Food During Pregnancy is Associated with Lower Infant Ponderal Index and Cord Plasma Insulin ConcentrationNutrition & CompositionFish (General)Louisiana State University
http://www.aboutseafood.com/sites/all/files/S-376.pdfContribution of Seafood to Total Vitamin B12 Intake and Status of Young Adult Men and WomenNutrition & CompositionFish (General)University of Florida
http://www.aboutseafood.com/sites/all/files/S-387.pdfControl of Listeria Monocytogenes Cold-Smoked Salmon Using Chitosan-Antimicrobial Coatings and FilmsProducts & ProcessingSalmonUniversity of Delaware
http://www.aboutseafood.com/sites/all/files/S-353.pdfControl of Listeria monocytogenes on Ham Steak by Antimicrobials Incorporated into Chitosan-coated Plastic FilmsBacterial ConcernsFish (General)University of Delaware
http://www.aboutseafood.com/sites/all/files/S-182.pdfCovalent Bonding in Pressure-Induced Fish Protein GelsProducts & ProcessingSurimiNorth Carolina State University
http://www.aboutseafood.com/sites/all/files/S-101.pdfCrawfish and Lobster Allergens: Identification and Structural Similarities with other CrustaceaAllergensShellfishTulane University
http://www.aboutseafood.com/sites/all/files/S-232.pdfCross-reactivity Between Cockroach Allergens and Arthropod, Nematode and Mammalian AllergensAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-163.pdfCrustacea AllergyAllergensShellfishTulane University
http://www.aboutseafood.com/sites/all/files/S-286.pdfCurrent Understanding of Food AllergensAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-377.pdfDaily Intake of 4 to 7 µg Dietary Vitamin B-12 is Associated with Steady Concentrations of Vitamin B-12-Related Biomarkers in a Healthy Young PopulationNutrition & CompositionShellfishUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-187.pdfDemonstration of Infectious Taura Syndrome Virus in the Feces of Seagulls Collected During an Epizootic in TexasVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-368.pdfDetection of Gram-negative Histamine-producing Bacteria in Fish: A Comparative StudyBacterial ConcernsFish (General)North Carolina State University
http://www.aboutseafood.com/sites/all/files/S-190.pdfDetection of Illegal Egg Removal in the American Lobster, Homarus americanusQuality of SeafoodLobsterUniversity of Pennsylvania
http://www.aboutseafood.com/sites/all/files/S-271.pdfDetection of Sodium Chloride in Cured Salmon Roe by SW-NIR SpectroscopyNutrition & CompositionRoeWashington State University
http://www.aboutseafood.com/sites/all/files/S-224.pdfDetermination of Ozone Produced Oxidants Artificial SeawaterAquacultureShellfishUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-362.pdfDetermination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-tube AnalysisQuality of SeafoodBlue CrabVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-378.pdfDevelopment of Molecular-based Methods for Determination of High Histamine Producing Bacteria in FishBacterial ConcernsFish (General)North Carolina State University
http://www.aboutseafood.com/sites/all/files/S-313.pdfDevelopment of Monoclonal Antibodies for Detection of Necrotizing Heptalopancreatitis in Penaeid ShrimpVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-207.pdfDielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel CatfishProducts & ProcessingShrimpUniversity of Georgia
http://www.aboutseafood.com/sites/all/files/S-207.pdfDielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel CatfishProducts & ProcessingCatfishUniversity of Georgia
http://www.aboutseafood.com/sites/all/files/S-361.pdfDietary and Tissue Selenium in Relation to Methylmercuty ToxicityNutrition & CompositionFish (General)University of North Dakota
http://www.aboutseafood.com/sites/all/files/S-380.pdfDietary Docosahexaenoic Acid Supplementation Alters Select Physiological Endocannabinoid-system Metabolites in Brain and PlasmaNutrition & CompositionFish (General)Louisiana State University
http://www.aboutseafood.com/sites/all/files/S-249.pdfDigestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and SalmonNutrition & CompositionHerringUniversity of British Columbia
http://www.aboutseafood.com/sites/all/files/S-249.pdfDigestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and SalmonNutrition & CompositionPollockUniversity of British Columbia
http://www.aboutseafood.com/sites/all/files/S-249.pdfDigestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and SalmonNutrition & CompositionSalmonUniversity of British Columbia
http://www.aboutseafood.com/sites/all/files/S-316.pdfDiscrimination of Intact and Injured Listeria monocytogenes by Fourier Transform Infrared Spectroscopy and Principal Component AnalysisVirus ResearchFish (General)Washington State University
http://www.aboutseafood.com/sites/all/files/S-041.pdfDistribution and Survival of Genus Propionibacterium in the Estuarine Environment and the Effects of Chlorine on Improving Shellfish QualityQuality of SeafoodShellfishUniversity of New Hampshire
http://www.aboutseafood.com/sites/all/files/S-077.pdfDistribution of Soluble Filth in Shrimp During ProcessingQuality of SeafoodShrimpTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-386.pdfDose-response Effects of Omega-3 Fatty Acids on Triglycerides, Inflammation, and Endothelial Function in Healthy Persons with Moderate Hypertriglyceridemia 1-3Nutrition & CompositionOmega-3Pennsylvania State University
http://www.aboutseafood.com/sites/all/files/S-009.pdfEdwardsiella tarda in Freshwater Catfish and Their EnvironmentBacterial ConcernsCatfishTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-300.pdfEFA Supplementation in Children with Inattention, Hyperactivity, and Other Disruptive BehaviorsNutrition & CompositionFish (General)Purdue University
http://www.aboutseafood.com/sites/all/files/S-091.pdfEffect of Age of Winter Flounder on Some Properties of the Sacroplasmic ReticulumQuality of SeafoodFlounderUniversity of Massachusetts
http://www.aboutseafood.com/sites/all/files/S-357.pdfEffect of Different Packaging Methods and Storage Temperatures on the Growth of Listeria monocytogenes in Raw and Hot Smoked Rainbow TroutProducts & ProcessingTroutWashington State University
http://www.aboutseafood.com/sites/all/files/S-127.pdfEffect of Postmortem Age of Flounder Sarcoplasmic Reticulum on Inhibition of Enzymic Lipid Peroxidation by CytosolQuality of SeafoodFish (General)University of Massachusetts
http://www.aboutseafood.com/sites/all/files/S-327.pdfEffect of Temperature on Viability or Infectivity of the North American Strain of Viral Hemorrhagic Septicemia virus (VHSV)Virus ResearchSardineBodega Marine Laboratory
http://www.aboutseafood.com/sites/all/files/S-089.pdfEffect of Treatment, Ice Storage and Freezing on Residual Sulfite in ShrimpProducts & ProcessingShrimpDepartment of Animal Science
http://www.aboutseafood.com/sites/all/files/S-192.pdfEffect of Trisodium Phosphate on Listeria Monocytogenes Attached to Rainbow Trout (Oncorhynchus Mykiss) and shrimp (Penaeus SPP.) during refrigerated storageNutrition & CompositionShrimpUniversity of Georgia
http://www.aboutseafood.com/sites/all/files/S-192.pdfEffect of Trisodium Phosphate on Listeria Monocytogenes Attached to Rainbow Trout (Oncorhynchus Mykiss) and shrimp (Penaeus SPP.) during refrigerated storageNutrition & CompositionTroutUniversity of Georgia
http://www.aboutseafood.com/sites/all/files/S-128.pdfEffect of Vacuum Packaging on Changes Associated with Frozen Cod FilletsProducts & ProcessingCodUniversity of Maine
http://www.aboutseafood.com/sites/all/files/S-021.pdfEffect of Washing on the Nutritional and Quality Characteristics of Dried Minced Rockfish FleshProducts & ProcessingRockfishOregon State University
http://www.aboutseafood.com/sites/all/files/S-339.pdfEffect of X-ray Irradiation on Reducing the Risk of Listeriosis in Ready-to-eat Vacuum-packaged Smoked MulletBacterial ConcernsMulletMississippi State University
http://www.aboutseafood.com/sites/all/files/S-148.pdfEffects of a Small Quantity of Omega-3 Fatty Acids on Cardiovascular Risk Factors in NIDDMNutrition & CompositionOmega-3Massachusetts General Hospital: Diabetes Unit
http://www.aboutseafood.com/sites/all/files/S-112.pdfEffects of Cooking Conditions and Post-Preparation Procedures on the Quality of Battered Fish PortionsQuality of SeafoodFish (General)Virginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-098.pdfEffects of Cysteine on Growth, Protease Production, and Catalase Activity of Pseudomonas fluorescensBacterial ConcernsFish (General)North Carolina State University
http://www.aboutseafood.com/sites/all/files/S-371.PDFEffects of Electrolyzed Oxidizing Water and Ice Treatments on Reducing Histamine-producing Bacteria on Fish Skin and Food Contact SurfaceBacterial ConcernsFish (General)Oregon State University
http://www.aboutseafood.com/sites/all/files/S-338.pdfEffects of Electrolyzed Oxidizing Water on Reducing Listeria monocytogenes Contamination on Seafood Processing SurfacesBacterial ConcernsFish (General)Oregon State University
http://www.aboutseafood.com/sites/all/files/S-364.pdfEffects of Flash Freezing, Followed by Frozen Storage, on Reducing Vibrio parahaemolyticus in Pacific Raw OystersBacterial ConcernsOystersOregon State University
http://www.aboutseafood.com/sites/all/files/S-348.pdfEffects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Filltes (Paralichtys dentatus)Products & ProcessingFlounderVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-335.pdfEffects of Rosemary and Green Tea Extracts on Frozen Surimi Gels Fortified with Omega-3 fatty AcidsProducts & ProcessingSurimiNorth Carolina State University
http://www.aboutseafood.com/sites/all/files/S-335.pdfEffects of Rosemary and Green Tea Extracts on Frozen Surimi Gels Fortified with Omega-3 fatty AcidsProducts & ProcessingOmega-3North Carolina State University
http://www.aboutseafood.com/sites/all/files/S-007_0.pdfEffects of Sampling Procedures on Salmonella Recovery from Fresh Water CatfishBacterial ConcernsCatfishTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-312.pdfElectron Beam Irradiation for Reducing Listeria monocytogenes Contamination on Cold-Smoked SalmonBacterial ConcernsSalmonOregon State University
http://www.aboutseafood.com/sites/all/files/S-198.pdfEmerging Crustacean DiseasesVirus ResearchShellfishUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-073.pdfEvaluation of Direct Enrichment at Elevated Temperature for Recovery of Salmonellae from OystersBacterial ConcernsOystersUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-039.pdfEvaluation of the textural attributes of minced fish patties made from fish (Turbot and Pollock), Soy Flour, Soy Protein Concentrate and Sodium AlginateProducts & ProcessingPollockUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-341.pdfEvaluation of Various Infused Cryoprotective Ingredients for Their Freeze-thaw Stabilizing and Texture Improving Properties in Frozen Red Hake MuscleQuality of SeafoodHakeUniversity of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-265.pdfExperimental Attempts to Reduce Predation by Harbor Seals on Out-Migrating Juvenile SalmonidsQuality of SeafoodSalmonUniversity of British Columbia
http://www.aboutseafood.com/sites/all/files/S-130.pdfFate of Listeria monocytogeneson Packaged, Refrigerated, and Frozen SeafoodBacterial ConcernsFish (General)University of Georgia
http://www.aboutseafood.com/sites/all/files/S-355.pdfFate of Staphylococcus aureus, Salmonella enterica, Serova Typhimurium, and Vibrio vulnifucus in Raw Oysters Treated with ChitosanBacterial ConcernsOystersUniversity of Georgia
http://www.aboutseafood.com/sites/all/files/S-100.pdfFeasibility of a Heat-Pasteurization Process for the Inactivation of Nonproteolyitc Clostridium botulinum types B and E in Vacuum-Packaged, Hot-Process (Smoked) FishBacterial ConcernsFish (General)Northwest and Alaska Fisheries Center
http://www.aboutseafood.com/sites/all/files/S-138.pdfFeeding Ecology of the Loggerhead Sea Turtle Caretta caretta in the Northwestern Gulf of MexicoNutrition & CompositionFish (General)The University of Texas at Austin
http://www.aboutseafood.com/sites/all/files/S-168.pdfFetal Methylmercury Study in a Peruvian Fish-Eating PopulationNutrition & CompositionFish (General)University of Rochester
http://www.aboutseafood.com/sites/all/files/S-263.pdfFish Allergy: Is Cross-Reactivity Among Fish Species Relevant? Double-Blind Placebo-Controlled Food Challenge Studies of Fish Allergic AdultsAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-153.pdfFish Allergy: Is It a Real Problem with Surimi-Based Products?AllergensSurimiTulane University
http://www.aboutseafood.com/sites/all/files/S-040.pdfFish Bone DetectionProducts & ProcessingFish (General)N/A
http://www.aboutseafood.com/sites/all/files/S-023.pdfFish Freshness Assessment for Quality Control Using the TorrymeterQuality of SeafoodWhitingUniversity of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-033.pdfFisheries Food Service SurveyProducts & ProcessingFish (General)Ohio State University
http://www.aboutseafood.com/sites/all/files/S-264.pdfFood AllergensAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-147.pdfFood From the Sea and Environmental PolicyProducts & ProcessingFish (General)University of Maryland
http://www.aboutseafood.com/sites/all/files/S-253.pdfFreezing TechnologyQuality of SeafoodSurimiOregon State University
http://www.aboutseafood.com/sites/all/files/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodFlounderUniversity of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodWhitingUniversity of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodScupUniversity of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodButterfishUniversity of Rhode Island
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http://www.aboutseafood.com/sites/all/files/S-189.pdfHair Methylmercury Levels in U.S. WomenNutrition & CompositionFish (General)On Site Therapeutics
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http://www.aboutseafood.com/sites/all/files/S-223.pdfHigh Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial TransglutaminaseProducts & ProcessingSurimiNorth Carolina State University
http://www.aboutseafood.com/sites/all/files/S-161.pdfHypersensitivity Reactions to Crustacea and MollusksAllergensShellfishTulane University
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http://www.aboutseafood.com/sites/all/files/S-261.pdfIdentification of Bovine IgG as a Major Cross-Reactive Vertebrate Meat AllergenAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-285_0.pdfIdentification of Continuous Allergenic, Regions of the Major Shrimp Allergen Pen a 1 (Tropomyosin)AllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-277.pdfIdentification of Genomic Variations Among Geographic Isolates of White Spot Syndrome Virus Using Restriction Analysis and Southern Bolt HybridizationVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-164.pdfIdentification of the Major Brown Shrimp (Penaeus Aztecus) Allergen as the Muscle Protein TropomyosinAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-178.pdfIgE and Monoclonal Antibody Reactivities to the Major Shrimp Allergen Pen a 1 (Tropomyosin) and Vertebrate TropomyosinsAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-237.pdfIgE Antibody Response to Vertebrate Meat Proteins Including TropomyosinAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-233.pdfIgE-Binding Epitopes of Shrimp Tropomyosin, the Major Allergen Pen a IAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-102.pdfImmunologic Evaluation of Shrimp-allergic IndividualsAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-177.pdfImmunopathogenesis of Fish Allergy: Identification of Fish-Allergic Adults by Skin Test and Radioallergosorbent TestAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-234.pdfImmunotherapy for Food Allergies: Past, Present, FutureAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-235.pdfImmunotherapy for Food HypersensitivityAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-363.pdfImpact of Intervention Strategies on Listeria contamination Patterns in Crawfish Processing Plants: A longitudinal StudyBacterial ConcernsCrawfishCornell University
http://www.aboutseafood.com/sites/all/files/S-057.pdfImpact of Shrimp Imports into U.S.Products & ProcessingShrimpNFI
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http://www.aboutseafood.com/sites/all/files/S-317.pdfInactivation of Listeria innocua in Nisin-Treated Salmon (Oncorhynchus keta) and Sturgeon (Acipenser transmontanus) Caviar Heated by Radio FrequencyVirus ResearchSturgeonWashington State University
http://www.aboutseafood.com/sites/all/files/S-180.pdfInactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid SmokeAllergensSalmonNorthwest Fisheries Science Center
http://www.aboutseafood.com/sites/all/files/S-157.pdfIncidence and Sources of Listeria monocytogenes in Cold-Smoked Fishery Products and Processing PlantsBacterial ConcernsFish (General)Northwest Fisheries Science Center
http://www.aboutseafood.com/sites/all/files/S-072.pdfIncidence of Salmonellae in Clams, Oysters, Crabs and MulletBacterial ConcernsShellfishUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-068.pdfIndole in Shrimp: Effect of Fresh Storage Temperature, Freezing and BoilingQuality of SeafoodShrimpTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-045.pdfInfluence of Fish in the Bioavailability of Iron in the Anemic RatNutrition & CompositionOmega-3Oregon State University
http://www.aboutseafood.com/sites/all/files/S-095.pdfInfluence of Frozen Storage and Phosphate Predips on Coating Adhesion in Breaded Fish PortionsProducts & ProcessingFish (General)Louisiana State University
http://www.aboutseafood.com/sites/all/files/S-336.pdfInfluence of Oxygen Transmission Rate of Packaging Film on Outgrowth of Anaerobic Bacterial SporesBacterial ConcernsFish (General)University of Florida
http://www.aboutseafood.com/sites/all/files/S-183.pdfInfluence of Washing and Cooking on Sulfite Residuals on Treated ShrimpProducts & ProcessingShrimpUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-083.pdfInhibition of Clostridium botulinum Type E Toxin Formation by Potassium Chloride and Sodium Chloride in Hot-Process (Smoked) Whitefish (Coregonus clupeaformis)Bacterial ConcernsWhitefishNational Marine Fisheries Service
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http://www.aboutseafood.com/sites/all/files/S-309.pdfKinetic Parameters Estimation of Time/Temperature Integrations Intended for Use with Packaged Fresh SeafoodProducts & ProcessingFish (General)University of Florida
http://www.aboutseafood.com/sites/all/files/S-268.pdfLinking Solid Phase Extraction and Enzyme-Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish TissueNutrition & CompositionFish (General)Purdue University
http://www.aboutseafood.com/sites/all/files/S-133.pdfLipid Oxidation in Fish MuscleQuality of SeafoodFish (General)University of Massachusetts
http://www.aboutseafood.com/sites/all/files/S-136.pdfLipid Oxidation in Muscle Foods via Redox IronQuality of SeafoodFish (General)University of Kentucky
http://www.aboutseafood.com/sites/all/files/S-328.pdfListeria monocytogenes in an Atlantic salmon (Salmo salar) Processing EnvironmentBacterial ConcernsSalmonUniversity of Maine
http://www.aboutseafood.com/sites/all/files/S-197.pdfLymphoid Organ Spheroid Development: A Possible Immune Response to Chronic Phase Taura Syndrome Virus (TSV) Infection Litopenaeas vaunameiVirus ResearchShrimpUniversity of Arizona
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http://www.aboutseafood.com/sites/all/files/S-388.PDFMarinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish PortionsProducts & ProcessingHalibutNorth Carolina State University
http://www.aboutseafood.com/sites/all/files/S-047.pdfMarine Mammal-Fishery Interactions in the Northeast PacificQuality of SeafoodShellfishUniversity of Washington
http://www.aboutseafood.com/sites/all/files/S-347.pdfMaternal Consumption of a Docosahexaenoic Acid-containing Functional Food During Pregnancy: Benefit for Infant Performance on Problem-solving but Not on Recognition Memory Tasks at Age 9-moNutrition & CompositionFish (General)Louisiana State University
http://www.aboutseafood.com/sites/all/files/S-252.pdfMaturation and Fecundity of Pond-reared Penaeus monodon Fed with Omega-3 Fatty AcidsAquacultureShrimpRangsit University
http://www.aboutseafood.com/sites/all/files/S-248.pdfMetabolic Effects of Low-Energy Diet on Steller Sea Lions, Eumetopias jubatusNutrition & CompositionHerringUniversity of British Columbia
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http://www.aboutseafood.com/sites/all/files/S-269.pdfMetal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.AquacultureTroutPurdue University
http://www.aboutseafood.com/sites/all/files/S-269.pdfMetal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.AquacultureCrawfishPurdue University
http://www.aboutseafood.com/sites/all/files/S-296.pdfMicrobial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam ProcessingProducts & ProcessingSurimiOregon State University
http://www.aboutseafood.com/sites/all/files/S-121.pdfMicrobiology of Surimi-Based ProductsBacterial ConcernsSurimiUniversity of Washington
http://www.aboutseafood.com/sites/all/files/S-325.pdfMicrosatellite Variation Indicates Population Genetic Structure of BocaccioProducts & ProcessingRockfishUniversity of Alaska
http://www.aboutseafood.com/sites/all/files/S-385.pdfMilky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and CrabsVirus ResearchLobsterUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-385.pdfMilky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and CrabsVirus ResearchCrabUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-385.pdfMilky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and CrabsVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-273.pdfModified Atmosphere Packaging Systems for Refrigerated Fresh Fish Providing Shelflife Extension and Safety from Clostridium botulinum ToxigenesisProducts & ProcessingFish (General)University of Wisconsin
http://www.aboutseafood.com/sites/all/files/S-027.pdfModified Colorimetric Method for Determining Indole in ShrimpQuality of SeafoodShrimpTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-289.pdfMolecular Basis of Arthropod Cross-Reactivity: IgE-Binding Cross-Reactive Epitopes of Shrimp, House Dust Mite and Cockroach TropomyosinsAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-266.pdfMorphometric Measurements and Body Condition of Healthy and Starveling Steller Sea Lion Pups (Eumetopias jubatus)Nutrition & CompositionFish (General)University of British Columbia
http://www.aboutseafood.com/sites/all/files/S-350.pdfNarragansett Bay Oyster Restoration ProjectAquacultureOystersRoger Williams University
http://www.aboutseafood.com/sites/all/files/S-188.pdfNew Approaches to Viral Diseases of Aquatic AnimalsVirus ResearchShrimpUniversity of Arizona
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http://www.aboutseafood.com/sites/all/files/S-283.pdfNondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar)Nutrition & CompositionSalmonWashington State University
http://www.aboutseafood.com/sites/all/files/S-319.pdfNonsusceptibility of Primate Cells to Taura Syndrome VirusVirus ResearchFish (General)University of Arizona
http://www.aboutseafood.com/sites/all/files/S-018.pdfNutritive Value of Fillets and Minced Flesh from Alaska Pollock and Some Underutilized Finfish Species from the Gulf of MexicoNutrition & CompositionPollockTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-141.pdfOccupational Reactions in the Food IndustryAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-179.pdfOccupational Reactions to Food AllergensAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-360.pdfOmega-3 Fatty Acid Concentrates in the Treatment of Moderate HypertriglyceridemiaNutrition & CompositionOmega-3Pennsylvania State University
http://www.aboutseafood.com/sites/all/files/S-340.pdfOmega-3 Fatty Acid Status in Attention-deficit/hyperactivity DisorderNutrition & CompositionOmega-3Purdue University
http://www.aboutseafood.com/sites/all/files/S-111.pdfOmega-3 Fatty Acids in Lake Superior FishNutrition & CompositionOmega-3University of Minnesota
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http://www.aboutseafood.com/sites/all/files/S-351.pdfOptimization of Ozonated Water Treatment of Wide-caught and Mechanically Peeled Shrimp MeatProducts & ProcessingShrimpLouisiana State University
http://www.aboutseafood.com/sites/all/files/S-099.pdfOptimization of the Hide Power Azure Assay for Quantitating the Protease of Pseudomonas fluorescensBacterial ConcernsFish (General)North Carolina State University
http://www.aboutseafood.com/sites/all/files/S-272.pdfOptimizing Waterless Shipping Conditions for Macrobrachium rosenbergiiProducts & ProcessingShrimpUniversity of Puerto Rico
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http://www.aboutseafood.com/sites/all/files/S-090.pdfOxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring MuscleQuality of SeafoodHerringUniversity of Maine
http://www.aboutseafood.com/sites/all/files/S-225.pdfOzone Depuration of Vibro vulnificus from the Southern Quahog Clam, Mercenaria campechiensisBacterial ConcernsClamsUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-226.pdfOzone Disinfection of Vibrin vulniflcus in Artificial SeawaterBacterial ConcernsFish (General)University of Florida
http://www.aboutseafood.com/sites/all/files/S-149.pdfParameters for Control of Listeria monocytogenes in Smoked Fishery Products: Sodium Chloride and Packaging MethodBacterial ConcernsFish (General)Northwest Fisheries Science Center
http://www.aboutseafood.com/sites/all/files/S-025.pdfPenetration Mechanism and Distribution Gradients of Sodium Triphosphate in Peeled and Deveined ShrimpProducts & ProcessingShrimpTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-243.pdfPer os Challenge of Liopenaeus vannamei Postlarvae and Farfantepenaeus duorarum Juveniles with Six Geographic Isolates of White Spot Syndrome VirusVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-287.pdfPerformance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh FoodsBacterial ConcernsFish (General)University of Florida
http://www.aboutseafood.com/sites/all/files/S-109.pdfPerspectives in Diabetes: Omega-3 Fatty Acids in Diabetes Mellitus Gift from the Sea?Nutrition & CompositionOmega-3Massachusetts General Hospital: Diabetes Unit
http://www.aboutseafood.com/sites/all/files/S-026.pdfPhosphorous Levels in Peeled and Deveined Shrimp Treated with Sodium TripolyphosphateNutrition & CompositionShrimpTexas A&M University
http://www.aboutseafood.com/sites/all/files/S-221.pdfPhysical Characteristics of Surimi Seafood as Affected by Thermal Processing ConditionsProducts & ProcessingSurimiOregon State University
http://www.aboutseafood.com/sites/all/files/S-295.pdfPhysiochemical Properties of Surimi Seafood as Affected by Electron Beam and HeatProducts & ProcessingSurimiOregon State University
http://www.aboutseafood.com/sites/all/files/S-366.pdfPlasma or Red Blood Cell Phospholipids Can Be Used to Assess Docosahexaenoic Acid Status in Women During PregnancyNutrition & CompositionFish (General)Louisiana State University
http://www.aboutseafood.com/sites/all/files/S-369.pdfPlasma Phospholipid Fatty Acids and CHD in Order Men: Whitehall Study of London Civil ServantsNutrition & CompositionFish (General)University of South Dakota
http://www.aboutseafood.com/sites/all/files/S-304.pdfPredicting Sodium Chloride Content in Commercial King (Oncorhynchus tshawytscha) and Chum (O. keta) Hot Smoked Salmon Fillet Portios by Short-wavelength Near Infrared (SW-NIR) SpectroscopyProducts & ProcessingSalmonWashington State University
http://www.aboutseafood.com/sites/all/files/S-094.pdfPrediction of Shelf-Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS NumberQuality of SeafoodFish (General)University of Hawaii
http://www.aboutseafood.com/sites/all/files/S-024.pdfPreparation of Fish Pates Utilizing Mechanically Separated Fish FleshProducts & ProcessingSoleUniversity of California
http://www.aboutseafood.com/sites/all/files/S-229.pdfPressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and PolyolsProducts & ProcessingPollockNorth Carolina University
http://www.aboutseafood.com/sites/all/files/S-229.pdfPressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and PolyolsProducts & ProcessingSurimiNorth Carolina University
http://www.aboutseafood.com/sites/all/files/S-108.pdfPrevalence of Sensitivity to Sulfiting Agents in Asthmatic PatientsAllergensFish (General)University of Wisconsin
http://www.aboutseafood.com/sites/all/files/S-259.pdfProblems of Food Allergen ExtractsAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-142.pdfProcessing and Frozen Storage Effects on the Iron Content of Cod and MackerelProducts & ProcessingCodCornell University
http://www.aboutseafood.com/sites/all/files/S-142.pdfProcessing and Frozen Storage Effects on the Iron Content of Cod and MackerelProducts & ProcessingMackerelCornell University
http://www.aboutseafood.com/sites/all/files/S-365.pdfProduction of Biofilm and Quorum Sensing by Escherichia coli O157:H7 and Its Transfer from Contact Surfaces to Meat, Poultry, Ready-to-eat Deli, and ProduceBacterial ConcernsFish (General)University of Maryland
http://www.aboutseafood.com/sites/all/files/S-375.PDFProper Cooking, Storage Yield Safe Seafood: Thermal Treatments Inactivate Salmonella in Salmon, ShrimpBacterial ConcernsShrimpVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-375.PDFProper Cooking, Storage Yield Safe Seafood: Thermal Treatments Inactivate Salmonella in Salmon, ShrimpBacterial ConcernsSalmonVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-086.pdfProstaglandins in Aquatic Fauna: A Comprehensive ReviewNutrition & CompositionFish (General)University of Delaware
http://www.aboutseafood.com/sites/all/files/S-258.pdfProtein Analysis of Geographic Isolates of Shrimp White Spot Syndrome VirusVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-082.pdfProteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus)Nutrition & CompositionWhitingOregon State University
http://www.aboutseafood.com/sites/all/files/S-082.pdfProteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus)Nutrition & CompositionCodOregon State University
http://www.aboutseafood.com/sites/all/files/S-140.pdfProvocation-Challenge Studies in Shrimp-Sensitive IndividualsAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-278.pdfQualitative and Quantitative Studies on the Relative Virus Load of Tails and Heads of Shrimp Acutely Infected with WSSV: Implications for Risk AssessmentVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-046.pdfQualitative Evaluation of the Proteolytic Activity in the Muscle of Pacific Whiting (Merluccius products)Quality of SeafoodWhitingOregon State University
http://www.aboutseafood.com/sites/all/files/S-084.pdfQuality and Nutritional Changes in Frozen Breaded Shrimp Stored in Wholesale and Retail FreezersQuality of SeafoodShrimpUniversity of Maine
http://www.aboutseafood.com/sites/all/files/S-067.pdfQuality Comparison of Thermoprocessed Fishery Products in Cans and Retortable PouchesQuality of SeafoodTroutCornell University
http://www.aboutseafood.com/sites/all/files/S-171.pdfQuality of Characteristics of Fresh Blue Crab Meat Held at 0 and 4 Degrees Celsius in Tamper-Evident ContainersQuality of SeafoodBlue CrabUniversity of Georgia
http://www.aboutseafood.com/sites/all/files/S-301.pdfQuantification of the Major Brown Shrimp Allergen Pen a 1 (Tropomyosin) by a Monoclonal Antibody-based Sandwich ELISAAllergensShellfishTulane University
http://www.aboutseafood.com/sites/all/files/S-255.pdfQuantification of White Spot Syndrome Virus DNA Through a Competitive Polymerase Chain ReactionVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-314.pdfQuantitation of Taura Syndrome Virus by real-time RT-PCR with a Taqman assayVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-288.pdfQuantitative Real Time PCR for the Measurement of White Spot Syndrome Virus in ShrimpVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-001.pdfRapid Analytical Procedures and Varying Preservation Conditions for Assessing the Bacterial Quality of OystersBacterial ConcernsOystersSouthern Louisiana University
http://www.aboutseafood.com/sites/all/files/S-315.pdfRapid and Quantitative Detection of the Microbial Spoilage in Chicken Meat by Diffuse Reflectance Spectroscopy (600-1100 nm)Quality of SeafoodFish (General)Washington State University
http://www.aboutseafood.com/sites/all/files/S-181.pdfRapid Methods for Identifying Seafood Microbial Pathogens and ToxinsBacterial ConcernsFish (General)Food Science & Technology
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http://www.aboutseafood.com/sites/all/files/S-146.pdfRaw Oyster-Associated Vibrio Infections: Linking Epidemiologic Data with Laboratory Testing of Oysters Obtained from a Retail OutletBacterial ConcernsOystersFlorida Department of Health and Rehabilitative Services
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http://www.aboutseafood.com/sites/all/files/S-051.pdfRearing of Lake Whitefish to Fingering SizeAquacultureWhitefishLake Superior State College
http://www.aboutseafood.com/sites/all/files/S-293.pdfReducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chloriteBacterial ConcernsSalmonOregon State University
http://www.aboutseafood.com/sites/all/files/S-381.pdfRefrigerated Seawater Depuration for Reducing Vibrio parahaemolyticus Contamination in Pacific Oyster (Crassostrea gigas)Bacterial ConcernsOystersOregon State University
http://www.aboutseafood.com/sites/all/files/S-029.pdfReproducibility of Microbiological Counts on Frozen Cod: A Collaborative StudyBacterial ConcernsCodUniversity of Maine
http://www.aboutseafood.com/sites/all/files/S-358.pdfResponse of Bacterial Biofilms in Recirculating Aquaculture Systems to Various SanitizersAquacultureFish (General)Virginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-246.pdfResults of Pop-up Satellite Tagging of Spawning Size Class Fish in the Gulf of Maine: Do North Atlantic Blue fin Tuna Spawn in the Mid-Atlantic?AquacultureTunaNew England Aquarium
http://www.aboutseafood.com/sites/all/files/S-241.pdfReverse Transcription Polymerase Chain Reaction (RT-PCR) Used for the Detection of Taura Syndrome Virus (TSV) in Experimentally Infected ShrimpVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-048.pdfRhealogical Properties of Whiting FleshQuality of SeafoodWhitingRutgers University
http://www.aboutseafood.com/sites/all/files/S-170.pdfRisk of Clostridium botulinum Type E Toxin Production in Blue Crab Meat Packaged in Four Commercial-Type ContainersBacterial ConcernsBlue CrabUniversity of Georgia
http://www.aboutseafood.com/sites/all/files/S-203.pdfRisk of Spread of Penaeid Shrimp Viruses in the Americas by the International Movement of Live and Frozen ShrimpVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-238.pdfRole of Lymphoid Organ Spheroids in Chronic Taura Syndrome Virus (TSV) Infections in Penaeus vannameiVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-069.pdfRuminant Utilization of Chitin and Other Components of Tanner Crab MealProducts & ProcessingCrabUniversity of Alaska
http://www.aboutseafood.com/sites/all/files/S-318.pdfSeabirds as Potential Vectors of Penaid Shrimp Virus and the Development of as Surrogate Lab Model Utilizing Domestic ChickensVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-169.pdfSeafood Allergy and Allergens: A ReviewAllergensFish (General)Institute of Food Technologists
http://www.aboutseafood.com/sites/all/files/S-160.pdfSeafood Allergy: Prevalence and TreatmentAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-061.pdfSeafood Processing and Marketing in the Costal Plains AreaProducts & ProcessingFish (General)North Carolina State University
http://www.aboutseafood.com/sites/all/files/S-342.pdfSeafood Traceability: A Practical Guide for the U.S. IndustryQuality of SeafoodFish (General)North Carolina State University
http://www.aboutseafood.com/sites/all/files/S-004.pdfSeasonal Effect on Yield, Proximate Composition, and Quality of Blue Mussel, Mytilus edulis, Meats Obtained from Cultivated and Natural StockQuality of SeafoodMusselUniversity of Maine
http://www.aboutseafood.com/sites/all/files/S-016.pdfSelenium in Human Nutrition: Dietary Intakes and Effects of SupplementationNutrition & CompositionFish (General)University of California, San Diego
http://www.aboutseafood.com/sites/all/files/S-088.pdfSelenium in the Blood of Japanese and American Women with and without Breast Cancer and Fibrocystic DiseaseNutrition & CompositionFish (General)University of California at San Diego
http://www.aboutseafood.com/sites/all/files/S-106.pdfSensitivity to Sulfited Foods Among Sulfite-sensitive Subjects with AsthmaAllergensShrimpUniversity of Wisconsin
http://www.aboutseafood.com/sites/all/files/S-200.pdfShrimp Diseases and Current Diagnostic MethodsVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-119.pdfSix Northwest Atlantic Finfish Species as a Potential Fish Oil SourceBy-ProductOmega-3Massachusetts Institute of Technology
http://www.aboutseafood.com/sites/all/files/S-222.pdfSodium Bisulfate Analyses in Shrimp by Ion Selective Electrode, Sulfite Oxidase, and Modified Monier-WilliamsNutrition & CompositionShrimpUniversity of Houston
http://www.aboutseafood.com/sites/all/files/S-093.pdfSome Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal MuscleQuality of SeafoodFlounderUniversity of Massachusetts
http://www.aboutseafood.com/sites/all/files/S-124.pdfSpecies-Specific Shrimp Allergens: RAST and RAST-Inhibition StudiesAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-242.pdfSpecific Genomic DNA Fragment Analysis of Different Geographical Clinical Samples of Shrimp White Spot Syndrome VirusVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-191.pdfStatistical Classification of Seafood QualityBacterial ConcernsFish (General)University of Rhode Island
http://www.aboutseafood.com/sites/all/files/S-306.pdfStereochemistry of the Core Structure of the MycolactonesNutrition & CompositionFish (General)Harvard University
http://www.aboutseafood.com/sites/all/files/S-050.pdfSterols in Mollusks and Crustacea of the Pacific NorthwestNutrition & CompositionShellfishOregon State University
http://www.aboutseafood.com/sites/all/files/S-199.pdfStrategies for the Control of Viral Diseases of Shrimp in the AmericasVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-020.pdfSublethal Heat Stress of Vibrio parahaemolyticusBacterial ConcernsFish (General)Virginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-031.pdfSupplemental Feeds for Maximizing Steelhead Trout Smolt Production in a Wastewater Aquaculture SystemAquacultureTroutHumboldt State University
http://www.aboutseafood.com/sites/all/files/S-175.pdfSurimi: Something FishyProducts & ProcessingSurimiTulane University
http://www.aboutseafood.com/sites/all/files/S-019.pdfSurvival of Vibrio parahaemolyticus in Various DiluentsBacterial ConcernsFish (General)Virginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-239.pdfTarua Syndrome Virus (TSV) Lesion Development and the Disease Cycle in the Pacific White Shrimp Penaeus vannameiVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-202.pdfTaura Syndrome of Penaeid Shrimp: Cloning of Viral Genome Fragments and Development of Specific Gene ProbesVirus ResearchShrimpUniversity Montpellier
http://www.aboutseafood.com/sites/all/files/S-195.pdfTaura Syndrome: Etiology, Pathology, Hosts and Geographic Distribution, and Detection MethodsVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-155.pdfThawed Lobster Tails: Some Quality ChangesQuality of SeafoodLobsterUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-063.pdfThe Cholesterol Content of SeafoodNutrition & CompositionFish (General)Massachusetts Institute of Technology
http://www.aboutseafood.com/sites/all/files/S-201.pdfThe Detection of White Spot Syndrome Virus (WSSV) and Yellow Head Virus (YHV) in Imported Commodity ShrimpVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-156.pdfThe Development of Baby Foods Using Surimi as the Primary IngredientsProducts & ProcessingSurimiNorth Carolina State University
http://www.aboutseafood.com/sites/all/files/S-104.pdfThe Development of Shrimp Aquaculture in Mexico: Implication for U.S.- Mexico Fishing RelationsAquacultureShrimpStanford University
http://www.aboutseafood.com/sites/all/files/S-334.pdfThe Effect of High-pressure Processing on Infectivity of Cryptosporidium Parvum oocysts Recovered from Experimentally Exposed Eastern OystersProducts & ProcessingOystersVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-071.pdfThe Effect of Vacuum Packaging on the Keeping Quality of Cod Fillets (Gadus Morhua) During Frozen StorageProducts & ProcessingCodUniversity of Maine
http://www.aboutseafood.com/sites/all/files/S-343.pdfThe Effectiveness and Stability of Plastic Films Coated with Nisin for Inhibition of Listeria monocytogenesBacterial ConcernsFish (General)University of Delaware
http://www.aboutseafood.com/sites/all/files/S-117.pdfThe Effects of Salinity and Temperature on Selected Elements in Oysters (Crassostrea virginica)Quality of SeafoodOystersNorth Carolina State University
http://www.aboutseafood.com/sites/all/files/S-240.pdfThe Geographic Distribution of Taura Syndrome Virus (TSV) in the Americas: Determination by Histopathology and in situ Hybridization Using TSV-specific cDNA ProbesVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-275.pdfThe IgE-Binding Regions of the Major Allergen Pen a 1: Multiple Epitopes or Intramolecular Cross-ReactivityAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-085.pdfThe Impact of Discharges from Seafood Processing on Southeastern EstuariesProducts & ProcessingFish (General)Estuarine Research Federation
http://www.aboutseafood.com/sites/all/files/S-134.pdfThe Implications of Omega-3 Fatty Acids in Human HealthNutrition & CompositionOmega-3University of Missouri
http://www.aboutseafood.com/sites/all/files/S-087.pdfThe Indentification of Several Prostaglandin Moleties in Crassostrea Virginica and Mytilus Edulis by Radioimmunoassay and High Performance Liquid ChromatographyNutrition & CompositionOystersUniversity of Delaware
http://www.aboutseafood.com/sites/all/files/S-010.pdfThe Microflora of Unpasteurized and Pasteurized CrabmeatBacterial ConcernsBlue CrabVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-125.pdfThe Natural History of Shrimp HypersensitivityAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-173.pdfThe North Pacific Universities Marine Mammal Research Consortium: Annual ReportQuality of SeafoodFish (General)The North Pacific Universities Marine Mammal Research Consortium
http://www.aboutseafood.com/sites/all/files/S-257.pdfThe Penaeid Shrimp Viruses TSV, IHHNV, WSSV, and YHV: Current Status in the Americas, Available Diagnostic Methods, and Management StrategiesVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-139.pdfThe Relationships Among Shrimp-Specific IgG Subclass Antibodies and Immediate Adverse Reactions to Shrimp ChallengeAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-267.pdfThe Reliability of Skinfold-Calipers for Measuring Blubber Thickness of Stellar Sea Lion Pups (Eumetopias jubatus)Nutrition & CompositionFish (General)University of British Columbia
http://www.aboutseafood.com/sites/all/files/S-254.pdfThermal Processing Effects on the Textural Attributes of Previously Frozen ShrimpProducts & ProcessingShrimpUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-154.pdfThermal Resistance of Vibrio parahaemolyticus in Gulf OystersBacterial ConcernsOystersColorado State University
http://www.aboutseafood.com/sites/all/files/S-013.pdfThiamin, Riboflavin, and Niacin Content and Stability in Pacific Coast SeafoodsNutrition & CompositionFish (General)Oregon State University
http://www.aboutseafood.com/sites/all/files/S-028.pdfThiamine and Vitamin A Analysis of Selected SeafoodsNutrition & CompositionShellfishUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-228_0.pdfTime, Temperature, Travel -----a Quality Balancing ActQuality of SeafoodFish (General)University of Florida
http://www.aboutseafood.com/sites/all/files/S-307.pdfTotal Synthesis of the MycolactonesNutrition & CompositionFish (General)Harvard University
http://www.aboutseafood.com/sites/all/files/S-230.pdfToxicants in Foods: Food AllergensAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-236.pdfTropomyosin: An Invertebrate Pan-AllergenAllergensShellfishTulane University
http://www.aboutseafood.com/sites/all/files/S-005.pdfTwenty-four Hour Methods for Bacteriological Analyses in Frozen Raw Breaded Shrimp ProcessingBacterial ConcernsShrimpLouisiana State University
http://www.aboutseafood.com/sites/all/files/S-080.pdfUltrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout MuscleQuality of SeafoodSalmonUniversity of Washington
http://www.aboutseafood.com/sites/all/files/S-080.pdfUltrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout MuscleQuality of SeafoodSteelheadUniversity of Washington
http://www.aboutseafood.com/sites/all/files/Unintended Exposure to Shrimp Allergen.pdfUnintended Exposure to Shrimp Allergen: Studies of Cooking Oil Used to Deep Fry Breaded ShrimpAllergensShrimpTulane University
http://www.aboutseafood.com/sites/all/files/S-184.pdfUse of Compositional Ratios to Determine Phosphate-Treated ShrimpProducts & ProcessingShrimpUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-035.pdfUse of Hydrocyclones to Treat Seafood-processing WastewatersProducts & ProcessingFish (General)University of Alaska
http://www.aboutseafood.com/sites/all/files/S-354.pdfUse of Nisin-coated Plastic Films to Control Listeria monocytogenes on Vacuum-packaged Cold-smoked SalmonProducts & ProcessingSalmonUniversity of Delaware
http://www.aboutseafood.com/sites/all/files/S-185.pdfUse of Phosphates with Penaeid ShrimpProducts & ProcessingShrimpUniversity of Florida
http://www.aboutseafood.com/sites/all/files/S-070.pdfUtilization of Minced Sucker FleshProducts & ProcessingSucker FishMichigan State University
http://www.aboutseafood.com/sites/all/files/S-034.pdfUtilization of Shellfish Meal in Domestic FeedsBy-ProductShellfishUniversity of Alaska
http://www.aboutseafood.com/sites/all/files/S-143.pdfVacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of MackerelProducts & ProcessingCodCornell University
http://www.aboutseafood.com/sites/all/files/S-143.pdfVacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of MackerelProducts & ProcessingMackerelCornell University
http://www.aboutseafood.com/sites/all/files/S-097.pdfVariation in the Levels of Sodium and Other Minerals of Nutritional Importance in Louisiana Oysters (Crassostrea Virginica)Nutrition & CompositionOystersVirginia Polytechnic Institute
http://www.aboutseafood.com/sites/all/files/S-196.pdfViral Disease of Shrimp in the Americas: Diagnosis, Distribution, and Control StrategiesVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-279.pdfViral Load in Heads & TailsVirus ResearchShrimpUniversity of Arizona
http://www.aboutseafood.com/sites/all/files/S-227.pdfWhat is Overfishing?Quality of SeafoodFish (General)University of Massachusetts at Dartmouth
http://www.aboutseafood.com/sites/all/files/S-176.pdfWhy are Some Proteins Allergenic? Implications for BiotechnologyAllergensFish (General)Tulane University
http://www.aboutseafood.com/sites/all/files/S-049.pdfZooplankton Preference of Larval Lake WhitefishAquacultureWhitefishLake Superior State College
/wp-content/uploads/2017/07/S-390.pdfHistopathological Characterization and in situ Detection of Callinectes sapidusVirus ResearchBlue CrabUniversity of Arizona
/wp-content/uploads/2017/07/S-391.pdfDuplex Real-Time PCR for Detection and Quantification of Monodon Baculovirus (MBV) and Hepatopancreatic Parvovirus (HPV) in Penaeus monodonVirus ResearchShrimpUniversity of Arizona
/wp-content/uploads/2017/07/S-392.pdfProtection from yellow Head Virus (YHV) infection in Penaeus vannamei pre-infected with Taura Syndrome virus (TSV)Virus ResearchShrimpUniversity of Arizona
/wp-content/uploads/2017/07/S-393.pdfHistoric Emergence, Impact, and Current Status of Shrimp Pathogens in the AmericasVirus ResearchShrimpUniversity of Arizona
/wp-content/uploads/2017/07/S-394.pdfThe Global Status of Significant Infectious Diseases of Farmed ShrimpVirus ResearchShrimpUniversity of Arizona
/wp-content/uploads/2017/07/S-395-1.pdfAntioxidant Properties of Chitosan Coatings on Frozen Atlantic Salmon Fillet PortionsQuality of SeafoodSalmonUniversity of Maine
/wp-content/uploads/2017/07/S-396.pdfEffects of Marine-Derived Omega-3 Fatty Acids on Systemic Hemodynamics at Rest and During Stress: A Dose-Response StudyNutrition & CompositionFish (General)Pennsylvania State University
/wp-content/uploads/2017/07/S-399.pdfGlobal Food Traceability Center ConceptTraceabilityFish (General)Institute of Food Technologists
/wp-content/uploads/2017/07/S-400.pdfMaternal Consumption of a DHA-containing functional food benefits infant sleep patterning: An Early Neurodevelopmental MeasureNutrition & CompositionFish (General)University of Connecticut
/wp-content/uploads/2017/07/S-401.pdfControl of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium PhosphateAllergenTuna; Mahi-mahi; Mackerel; Marlin; Bluefish;North Carolina State University
/wp-content/uploads/2017/07/S-402.pdfIncorporation of Eicosapentaenioic and Docosahexaenoic Acids intro Breast Adipose Tissue of Women at High Risk of Breast Cancer: A Randomized Clinical Trial of Dietary Fish and n-3 Fatty Acid capsulesNutrition & CompositionFish (General)The Ohio State University
/wp-content/uploads/2017/07/S-403.pdfSelenium Health Benefit Values: Updated Criteria for Mercury Risk AssessmentNutrition & CompositionFish (General)University of North Dakota
/wp-content/uploads/2017/07/S-404.pdfThe Environmental Cost of Producing Animal Source FoodsEnvironmental ImpactFish (General)University of Washington,
/wp-content/uploads/2017/07/S-405.pdfGrowth of Listeria monocytogenes in Thawed Frozen SeafoodPathogenFish (General)Grocery Manufacturers Association
https://www.nap.edu/catalog/23658/finding-a-path-to-safety-in-food-allergy-assessment-of?utm_source=NAP+Newsletter&utm_campaign=41244b626b-NAP_mail_new_2016-12-05&utm_medium=email&utm_term=0_96101de015-41244b626b-101933705&goal=0_96101de015-41244b626b-101933705&mc_cid=41244b626b&mc_eid=9e32ed3c7bFind a Path to Safety in Food AllergyAllergenFish (General)Institute of Medicine of the National Academies of Sciences

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