Research

SIRF is pleased to make available full-text copies of all of its research findings.

The table below can be sorted simply by clicking on any of the column headings. In addition, an Excel version of this table can be downloaded by clicking here. This spreadsheet is searchable by the following categories: Species, Keyword, Title, Author, Year of Publication, Publication, and Institution. For publications with multiple authors and institutions, the corresponding, or lead author and their affiliated institution are listed. To view a particular report, simply click on its title.

The table below can be sorted simply by clicking on any of the column headings. In addition, an Excel version of this table can be downloaded by clicking . To view a particular report, simply click on its title.

SIRF is always interested to hear from our industry partners. If there is a topic you think SIRF should research, please send your suggestion to .

Please Note

  • In some instances, the professional journals in which the research was published retain copyright to the article or report. Copyright to all other materials presented here is held by SIRF. For copyright inquiries or permission to reproduce any research findings, in whole or in part, please contact SIRF at .

  • SIRF presents these findings as a public service and does not make any claims as to the scientific accuracy of the results or conclusions reported therein. In addition, SIRF specifically disclaims any liability for investments or decisions based on the information contained in these reports.

SEARCH

Titlesort descending Keyword Species Institution
Rapid Quality Assessment of Mahi-mahi and Tuna Quality of Seafood Tuna University of Florida
Rapid Quality Assessment of Mahi-mahi and Tuna Quality of Seafood Mahi-Mahi University of Florida
A Comparison of Dogfish and Porcine Pancreatic Lipases By-Product Dogfish University of Massachusetts
A Docosahexaenoic Acid-functional Food During Pregnancy Benefits Infant Visual Acuity at Four but Not Six Months of Age Nutrition & Composition Fish (General) Louisiana State University
A Fisheries Management in The European Community--A Study of the Recent Proposals Products & Processing Fish (General) Columbia University
A Forage Fish Is What? Summary of the Symposium Nutrition & Composition Fish (General) University of Alaska
A New Method for Accelerated Shelf-Life Prediction for Frozen Foods Quality of Seafood Fish (General) University of California
A New RNA-friendly Fixative for the Preservation of Penaeid Shrimp Samples for Virological Detection Using cDNA Genomic Probes Virus Research Shrimp University of Arizona
A Predictive Model of Moisture and Yield Loss in Phosphate-Treated, Cooked Tiger Shrimp (Penaeus monodon) Products & Processing Shrimp University of California, Davis
A Quantitative Analysis of Fish Consumption and Coronary Heart Disease Mortality Nutrition & Composition Fish (General) Harvard University
A Quantitative Analysis of Fish Consumption and Stroke Risk Nutrition & Composition Fish (General) Harvard University
A Quantitative Analysis of Prenatal Methyl Mercury Exposure and Cognitive Development Nutrition & Composition Fish (General) Harvard University
A Quantitative Risk-benefit Analysis of Changes in Population Fish Consumption Nutrition & Composition Fish (General) Harvard University
A Quick Fuse and the Emergence of Taura Syndrome Virus Virus Research Shrimp University of Arizona
A Randomized, Placebo-controlled Clinical Trial of Docosahexaenoic Acid Supplementation for X-linked Retinitis Pigmentosa Nutrition & Composition Fish (General) Retina Foundation of the Southwest
A Rapid Visual Enzyme Test to Assess Fish Freshness Quality of Seafood Fish (General) University of Rhode Island
A Simple and Rapid Solvent Extraction Method for Determining Total Lipids in Fish Tissue Nutrition & Composition Fish (General) University of Rhode Island
A Simple Procedure to Monitor Fecal Coliforms in Seafood Processing Plants Bacterial Concerns Fish (General) University of Maine
A Yellow Head Virus Gene Probe: Nucleotide Sequence and Application for in situ Hybridization Virus Research Shrimp University of Arizona
Abstracts of Methods Used to Assess Fish Quality Quality of Seafood Fish (General) University of Rhode Island
Active Mechanisms of Pro-Phenoloxidase on Melanosis Development in Florida Spiny Lobster (Panulirus argus) Cuticle Quality of Seafood Lobster University of Florida
Allergenic Potential of Recombinant Food Proteins Allergens Fish (General) Tulane University
Allergic Reactions to Seafood: Identification of Allergens Allergens Fish (General) Tulane University
An Evaluation of Potential Export Markets for Selected U.S. Fish Products Products & Processing Whiting University of Maryland
Analysis of Crab Meat Volatiles as Possible Spoilage Indicators for Blue Crab (Callinectes sapidus) Meat by Gas Chromatography-mass Spectrometry Quality of Seafood Blue Crab Virginia Polytechnic Institute
Anatomical Distribution of Sterols in Oysters (Crassostrea gigas) Nutrition & Composition Oysters University of Missouri
Antigeni Analysis (IgE and Monoclonal Antibodies) of the Major Shrimp Allergen Pen a 1 (Tropomyosin) from Penaeus aztecus Allergens Shrimp Tulane University
Antimicrobial Activity of 1% Cetylpyridinium Chloride Against Listeria spp. On Fish Bacterial Concerns Fish (General) University of Rhode Island
Antioxidant Properties of Chitosan Coatings on Frozen Atlantic Salmon Fillet Portions Quality of Seafood Salmon University of Maine
Applications of Molecular Biology in Food Allergy Allergens of Animal Origin Allergens Shellfish Tulane University
Aquacultured Hybrid Striped Bass Fillet Quality Resulting from Post-Harvest Cooling or CO2 Treatments Aquaculture Bass Virginia Polytechnic Institute
Arsenic and Cancer: Effects of Joint Administration of Arsenite and Selenite on the Genesis of Mammary adenocarcinoma in Inbred Female C3H/St Mice Nutrition & Composition Fish (General) University of California, San Diego
Assessment of Seafood Processing and Packing Plant Discharges and Their Impacts on Georgia's Estuaries Products & Processing Shrimp University of Georgia
Bacteriological Profiles - Processed Freshwater Catfish - Normal Flora and Salmonella Bacterial Concerns Catfish Texas A&M University
Bacteriology of Indole Production in Shrimp Homogenates Held at Different Temperatures Bacterial Concerns Shrimp Texas A&M University
Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce Products & Processing Whiting Oregon State University
Biogenic Amines in Fish and Shellfish Quality of Seafood Shellfish Virginia Polytechnic Institute
Bruise Detection in Pacific Pink Salmon (Oncorhynchus gorbuscha) By Visible and Short-wavelength Near-infrared (SW-NIR) Spectroscopy (600-1100nm) Products & Processing Salmon Washington State University
Cadmium Determination of Frozen Cod: An Interlaboratory Comparison Nutrition & Composition Cod University of Maine
Can It Protect Against Breast Cancer? Nutrition & Composition Fish (General) University of California
Carpal Tunnel Expansion by Palmarly Directed Forces to the Transverse Carpal Ligament Nutrition & Composition Fish (General) University of Pittsburgh
Case Reports of Melamine-induced Pathology in Penaeid Shrimp Fed Adulterated Feeds Aquaculture Shrimp University of Arizona
Case Reports of Melamine-induced Pathology in Penaeid Shrimp Fed Adulterated Feeds Virus Research Shrimp University of Arizona
Catalase Activity as An Index of Microbial Load and End-Point Cooking Temperature of Fish Bacterial Concerns Fish (General) Kansas State University
Catfish Quality Assurance Quality of Seafood Catfish Mississippi State University
Causes and Prevention of Moisture Migration and Dehydration in Stored Frozen Breaded Shrimp Quality of Seafood Shrimp Louisiana State University
Caviars and Fish Roe Products Products & Processing Roe Washington State University
Changes in Nitrogen Components and Peroxidase Activity of Processed Blue Crab Quality of Seafood Blue Crab Clemson University
Changes in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing Strategies Products & Processing Hake University of Florida
Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products during the Fermentation Stage Products & Processing Whiting Oregon State University

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