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:
| Link | Title | Keyword | Species | Institution | Publ. Year | ||
|---|---|---|---|---|---|---|---|
| https://aboutseafood.com/wp-content/uploads/2021/12/Controlling-risk-of-SARS-CoC-2-infection-in-essential-workers.pdf | Controlling Risk of SARS-CoV-2 infection in essential workers of enclosed food manufacturing facilities | COVID-19, Risk Assessment | Fish (General) | Emory University and North Carolina State University | 2022 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-001.pdf | Rapid Analytical Procedures and Varying Preservation Conditions for Assessing the Bacterial Quality of Oysters | Pathogen | Oysters | Southern Louisiana University | 1977 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-002.pdf | Abstracts of Methods Used to Assess Fish Quality | Quality of Seafood | Fish (General) | University of Rhode Island | 1977 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-003.pdf | A Rapid Visual Enzyme Test to Assess Fish Freshness | Quality of Seafood | Fish (General) | University of Rhode Island | 1976 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-004.pdf | Seasonal Effect on Yield, Proximate Composition, and Quality of Blue Mussel, Mytilus edulis, Meats Obtained from Cultivated and Natural Stock | Quality of Seafood | Mussel | University of Maine | 1978 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-005.pdf | Twenty-four Hour Methods for Bacteriological Analyses in Frozen Raw Breaded Shrimp Processing | Pathogen | Shrimp | Louisiana State University | 1977 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-006.pdf | Water Mitigation and Dehydration in Frozen Breaded Shrimp | Quality of Seafood | Shrimp | Louisiana State University | 1975 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-007.pdf | Effects of Sampling Procedures on Salmonella Recovery from Fresh Water Catfish | Pathogen | Catfish | Texas A&M University | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-008.pdf | Bacteriological Profiles - Processed Freshwater Catfish - Normal Flora and Salmonella | Pathogen | Catfish | Texas A&M University | 1977 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-009.pdf | Edwardsiella tarda in Freshwater Catfish and Their Environment | Pathogen | Catfish | Texas A&M University | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-010.pdf | The Microflora of Unpasteurized and Pasteurized Crabmeat | Pathogen | Blue Crab | Virginia Polytechnic Institute | 1977 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-011.pdf | Changes in Nitrogen Components and Peroxidase Activity of Processed Blue Crab | Quality of Seafood | Blue Crab | Clemson University | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-012.pdf | Comparison of Composition and Selected Enzyme Activities in Crassostrea virginica and Crassostrea gigas, Eastern and Korean Oysters | Nutrition & Composition | Oysters | Virginia Polytechnic Institute | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-013.pdf | Thiamin, Riboflavin, and Niacin Content and Stability in Pacific Coast Seafoods | Nutrition & Composition | Fish (General) | Oregon State University | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-014.pdf | Can It Protect Against Breast Cancer? | Nutrition & Composition | Fish (General) | University of California | 1978 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-015.pdf | 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 | 1978 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-016.pdf | Selenium in Human Nutrition: Dietary Intakes and Effects of Supplementation | Nutrition & Composition | Fish (General) | University of California, San Diego | 1978 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-017.pdf | Composition, Nutritive Value, and Sensory Attributes of Fish Sticks Prepared from Minced Fish Flesh Fortified with Textured Soy Proteins | Nutrition & Composition | Fish (General) | Texas A&M University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-018.pdf | Nutritive Value of Fillets and Minced Flesh from Alaska Pollock and Some Underutilized Finfish Species from the Gulf of Mexico | Nutrition & Composition | Pollock | Texas A&M University | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-019.pdf | Survival of Vibrio parahaemolyticus in Various Diluents | Pathogen | Fish (General) | Virginia Polytechnic Institute | 1977 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-020.pdf | Sublethal Heat Stress of Vibrio parahaemolyticus | Pathogen | Fish (General) | Virginia Polytechnic Institute | 1976 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-021.pdf | Effect of Washing on the Nutritional and Quality Characteristics of Dried Minced Rockfish Flesh | Products & Processing | Rockfish | Oregon State University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-022.pdf | The Washing of Fish: A Literature Assessment | Products & Processing | Fish (General) | University of North Carolina | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdf | Fish Freshness Assessment for Quality Control - Using Torrymeter | Quality of Seafood | Yellowtail founder | University of Rhode Island | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdf | Fish Freshness Assessment for Quality Control - Using Torrymeter | Quality of Seafood | Whiting | University of Rhode Island | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdf | Fish Freshness Assessment for Quality Control - Using Torrymeter | Quality of Seafood | Scup | University of Rhode Island | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdf | Fish Freshness Assessment for Quality Control - Using Torrymeter | Quality of Seafood | Butterfish | University of Rhode Island | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdf | Fish Freshness Assessment for Quality Control Using the Torrymeter | Quality of Seafood | Whiting | University of Rhode Island | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-024.pdf | Preparation of Fish Pates Utilizing Mechanically Separated Fish Flesh | Products & Processing | Sole | University of California | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-025.pdf | Penetration Mechanism and Distribution Gradients of Sodium Triphosphate in Peeled and Deveined Shrimp | Products & Processing | Shrimp | Texas A&M University | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-026.pdf | Phosphorous Levels in Peeled and Deveined Shrimp Treated with Sodium Tripolyphosphate | Nutrition & Composition | Shrimp | Texas A&M University | 1981 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-027.pdf | Modified Colorimetric Method for Determining Indole in Shrimp | Quality of Seafood | Shrimp | Texas A&M University | 1981 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-028.pdf | Thiamine Assay on Fish | Nutrition & Composition | Fish (General) | ||||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-028.pdf | Thiamine Assay on Fish | Nutrition & Composition | Shellfish | ||||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-029.pdf | Reproducibility of Microbiological Counts on Frozen Cod: A Collaborative Study | Pathogen | Cod | University of Maine | 1981 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-030.pdf | Cadmium Determination of Frozen Cod: An Interlaboratory Comparison | Nutrition & Composition | Cod | University of Maine | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-031.pdf | Supplemental Feeds for Maximizing Steelhead Trout Smolt Production in a Wastewater Aquaculture System | Aquaculture | Trout | Humboldt State University | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-033.pdf | Fisheries Food Service Survey | Products & Processing | Fish (General) | Ohio State University | 1980 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-036.pdf | NFI Fish Parasite Project Progress Report | Products & Processing | Marlin | NFI | 1977 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-040.pdf | Fish Bone Detection | Products & Processing | Fish (General) | N/A | N/A | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-041.pdf | Distribution and Survival of Genus Propionibacterium in the Estuarine Environment and the Effects of Chlorine on Improving Shellfish Quality | Quality of Seafood | Shellfish | University of New Hampshire | 1974 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-041.pdf | The Distribution of Survival of the Genus Propiionibacterium in the Estuarine Environment | Aquaculture | Fish (General) | Bethany College | 1974 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-045.pdf | Influence of Fish in the Bioavailability of Iron in the Anemic Rat | Nutrition & Composition | Omega-3 | Oregon State University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-046.pdf | Qualitative Evaluation of the Proteolytic Activity in the Muscle of Pacific Whiting (Merluccius products) | Quality of Seafood | Whiting | Oregon State University | 1981 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-047.pdf | Marine Mammal-Fishery Interactions in the Northeast Pacific | Quality of Seafood | Shellfish | University of Washington | 1980 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-048.pdf | Rhealogical Properties of Whiting Flesh | Quality of Seafood | Whiting | Rutgers University | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-049.pdf | Zooplankton Preference of Larval Lake Whitefish | Aquaculture | Whitefish | Lake Superior State College | 1981 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-050.pdf | Sterols in Mollusks and Crustacea of the Pacific Northwest | Nutrition & Composition | Shellfish | Oregon State University | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-051.pdf | Rearing of Lake Whitefish to Fingering Size | Aquaculture | Whitefish | Lake Superior State College | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-052.pdf | Assessment of Seafood Processing and Packing Plant Discharges and Their Impacts on Georgia's Estuaries | Products & Processing | Shrimp | University of Georgia | 1979 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-054.pdf | Inhibition of Clostridium botulinum Types A and E Toxin Production by Liquid Smoke and NaCl in Hot-Process Smoke-Flavored Fish | Pathogen | Fish (General) | Northwest and Alaska Fisheries Center | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-055.pdf | An Evaluation of Potential Export Markets for Selected U.S. Fish Products | Products & Processing | Whiting | University of Maryland | 1981 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-057.pdf | Impact of Shrimp Imports into U.S. - An Analysis | Products & Processing | Shrimp | NFI | 1975 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-058.pdf | Chemical Composition of Seafood Breading and Batter Mixes | Nutrition & Composition | Fish (General) | Louisiana State University | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-059.pdf | Isolation of Organisms of Public Health Significance From Clams and Oysters | Pathogen | Clams | University of Florida | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S060-Shau-Su-Chia.pdf | A Comparison of the Chemical, Physical, and Sensory Properties a Rainbow Trout, Pollock, and Shrimp Processed in Cans and Retortable Pouches | Products & Processing | Rainbow Trout | Cornell University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S060-Shau-Su-Chia.pdf | A Comparison of the Chemical, Physical, and Sensory Properties a Rainbow Trout, Pollock, and Shrimp Processed in Cans and Retortable Pouches | Products & Processing | Pollock | Cornell University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S060-Shau-Su-Chia.pdf | A Comparison of the Chemical, Physical, and Sensory Properties a Rainbow Trout, Pollock, and Shrimp Processed in Cans and Retortable Pouches | Products & Processing | Shrimp | Cornell University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-061.pdf | Seafood Processing and Marketing in the Costal Plains Area | Products & Processing | Fish (General) | North Carolina State University | 1975 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-062.pdf | Considerations of Tempering with Microwave Technology | Products & Processing | Fish (General) | Cornell University | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-063.pdf | The Cholesterol Content of Seafood | Nutrition & Composition | Fish (General) | Massachusetts Institute of Technology | 1974 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-064.pdf | Anatomical Distribution of Sterols in Oysters (Crassostrea gigas) | Nutrition & Composition | Oysters | University of Missouri | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-067.pdf | Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches | Quality of Seafood | Trout | Cornell University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-068.pdf | Indole in Shrimp: Effect of Fresh Storage Temperature, Freezing and Boiling | Quality of Seafood | Shrimp | Texas A&M University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-069.pdf | Ruminant Utilization of Chitin and Other Components of Tanner Crab Meal | Products & Processing | Crab | University of Alaska | 1981 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-070.pdf | Utilization of Minced Sucker Flesh | Products & Processing | Sucker Fish | Michigan State University | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-071.pdf | The Effect of Vacuum Packaging on the Keeping Quality of Cod Fillets (Gadus Morhua) During Frozen Storage | Products & Processing | Cod | University of Maine | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-072.pdf | Incidence of Salmonellae in Clams, Oysters, Crabs and Mullet | Pathogen | Shellfish | University of Florida | 1984 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-073.pdf | Evaluation of Direct Enrichment at Elevated Temperature for Recovery of Salmonellae from Oysters | Pathogen | Oysters | University of Florida | 1984 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-074.pdf | Chitin and Chitosan: Influence on Element Absorption in Rats | By-Product | Fish (General) | American Chemical Society | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-075.pdf | Inhibition of Clostridium botulinum Types A and E Toxin Formation by Sodium Nitrite and Sodium Chloride in Hot-Process (Smoked) Salmon | Pathogen | Salmon | Northwest and Alaska Fisheries Center | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-077.pdf | Distribution of Soluble Filth in Shrimp During Processing | Quality of Seafood | Shrimp | Texas A&M University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-078.pdf | Bacteriology of Indole Production in Shrimp Homogenates Held at Different Temperatures | Pathogen | Shrimp | Texas A&M University | 1984 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-080.pdf | Ultrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout Muscle | Quality of Seafood | Salmon | University of Washington | 1984 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-080.pdf | Ultrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout Muscle | Quality of Seafood | Steelhead | University of Washington | 1984 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-081.pdf | Incidence of Salmonellae in Clams, Oysters, Crabs, and Mullet Harvested from Two Locations in Florida | Pathogen | Mullet | University of Florida | |||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-081.pdf | Incidence of Salmonellae in Clams, Oysters, Crabs, and Mullet Harvested from Two Locations in Florida | Pathogen | Crab | University of Florida | |||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-081.pdf | Incidence of Salmonellae in Clams, Oysters, Crabs, and Mullet Harvested from Two Locations in Florida | Pathogen | Oyster | University of Florida | |||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-081.pdf | Incidence of Salmonellae in Clams, Oysters, Crabs, and Mullet Harvested from Two Locations in Florida | Pathogen | Clam | University of Florida | |||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-082.pdf | Proteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus) | Nutrition & Composition | Whiting | Oregon State University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-082.pdf | Proteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus) | Nutrition & Composition | Cod | Oregon State University | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-083.pdf | Inhibition of Clostridium botulinum Type E Toxin Formation by Potassium Chloride and Sodium Chloride in Hot-Process (Smoked) Whitefish (Coregonus clupeaformis) | Pathogen | Whitefish | National Marine Fisheries Service | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-084.pdf | Quality and Nutritional Changes in Frozen Breaded Shrimp Stored in Wholesale and Retail Freezers | Quality of Seafood | Shrimp | University of Maine | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-085.pdf | The Impact of Discharges from Seafood Processing on Southeastern Estuaries | Products & Processing | Fish (General) | Estuarine Research Federation | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-086.pdf | Prostaglandins in Aquatic Fauna: A Comprehensive Review | Nutrition & Composition | Fish (General) | University of Delaware | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-087.pdf | The Indentification of Several Prostaglandin Moleties in Crassostrea Virginica and Mytilus Edulis by Radioimmunoassay and High Performance Liquid Chromatography | Nutrition & Composition | Oysters | University of Delaware | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-088.pdf | Selenium in the Blood of Japanese and American Women with and without Breast Cancer and Fibrocystic Disease | Nutrition & Composition | Fish (General) | University of California at San Diego | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-089.pdf | Effect of Treatment, Ice Storage and Freezing on Residual Sulfite in Shrimp | Products & Processing | Shrimp | Department of Animal Science | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-090.pdf | Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring Muscle | Quality of Seafood | Herring | University of Maine | 1984 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-091.pdf | Effect of Age of Winter Flounder on Some Properties of the Sacroplasmic Reticulum | Quality of Seafood | Flounder | University of Massachusetts | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-092.pdf | In Vitro Lipid Oxidation Modifies Proteins and Functional Properties of Sacroplasmic Reticulum | Quality of Seafood | Flounder | University of Massachusetts | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-093.pdf | Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle | Quality of Seafood | Flounder | University of Massachusetts | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-094.pdf | Prediction of Shelf-Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS Number | Quality of Seafood | Fish (General) | University of Hawaii | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-095.pdf | Influence of Frozen Storage and Phosphate Predips on Coating Adhesion in Breaded Fish Portions | Products & Processing | Fish (General) | Louisiana State University | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-096.pdf | A Comparison of Dogfish and Porcine Pancreatic Lipases | By-Product | Dogfish | University of Massachusetts | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-097.pdf | Variation in the Levels of Sodium and Other Minerals of Nutritional Importance in Louisiana Oysters (Crassostrea Virginica) | Nutrition & Composition | Oysters | Virginia Polytechnic Institute | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-098.pdf | Effects of Cysteine on Growth, Protease Production, and Catalase Activity of Pseudomonas fluorescens | Pathogen | Fish (General) | North Carolina State University | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-099.pdf | Optimization of the Hide Power Azure Assay for Quantitating the Protease of Pseudomonas fluorescens | Pathogen | Fish (General) | North Carolina State University | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-100.pdf | Feasibility of a Heat-Pasteurization Process for the Inactivation of Nonproteolyitc Clostridium botulinum types B and E in Vacuum-Packaged, Hot-Process (Smoked) Fish | Pathogen | Fish (General) | Northwest and Alaska Fisheries Center | 1988 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-101.pdf | Crawfish and Lobster Allergens: Identification and Structural Similarities with other Crustacea | Allergens | Shellfish | Tulane University | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-102.pdf | Immunologic Evaluation of Shrimp-allergic Individuals | Allergens | Shrimp | Tulane University | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-103.pdf | Reactivity of IgE Antibodies with Crustacea and Oyster Allergens: Evidence for Common Antigenic Structures | Allergens | Oysters | Tulane University | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-104.pdf | The Development of Shrimp Aquaculture in Mexico: Implication for U.S.- Mexico Fishing Relations | Aquaculture | Shrimp | Stanford University | 1988 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-105.pdf | A critical evaluation of clinical trials in reactions to sulfites | Allergens | Fish (General) | 1986 | |||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-106.pdf | Sensitivity to Sulfited Foods Among Sulfite-sensitive Subjects with Asthma | Allergens | Shrimp | University of Wisconsin | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-108.pdf | Prevalence of Sensitivity to Sulfiting Agents in Asthmatic Patients | Allergens | Fish (General) | University of Wisconsin | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-109.pdf | Perspectives in Diabetes: Omega-3 Fatty Acids in Diabetes Mellitus Gift from the Sea? | Nutrition & Composition | Omega-3 | Massachusetts General Hospital: Diabetes Unit | 1989 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdf | Freshness Assessment of Six New England Fish Species Using the Torrymeter | Quality of Seafood | Flounder | University of Rhode Island | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdf | Freshness Assessment of Six New England Fish Species Using the Torrymeter | Quality of Seafood | Scup | University of Rhode Island | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdf | Freshness Assessment of Six New England Fish Species Using the Torrymeter | Quality of Seafood | Butterfish | University of Rhode Island | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdf | Freshness Assessment of Six New England Fish Species Using the Torrymeter | Quality of Seafood | Mackerel | University of Rhode Island | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdf | Freshness Assessment of Six New England Fish Species Using the Torrymeter | Quality of Seafood | Herring | University of Rhode Island | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdf | Freshness Assessment of Six New England Fish Species Using the Torrymeter | Quality of Seafood | Whiting | University of Rhode Island | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-111.pdf | Omega-3 Fatty Acids in Lake Superior Fish | Nutrition & Composition | Omega-3 | University of Minnesota | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-112.pdf | Effects of Cooking Conditions and Post-Preparation Procedures on the Quality of Battered Fish Portions | Quality of Seafood | Fish (General) | Virginia Polytechnic Institute | 1989 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-113.pdf | Organoleptic and Chemical Changes in Frozen Fish Held Under Simulated Retail Conditions | Quality of Seafood | Whitefish | University of Wisconsin | 1983 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-115.pdf | Reduced Sodium Fish Products | Nutrition & Composition | |||||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-117.pdf | The Effects of Salinity and Temperature on Selected Elements in Oysters (Crassostrea virginica) | Quality of Seafood | Oysters | North Carolina State University | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-118.pdf | Isolation and Partial Characterization of a Natural Antioxidant from Shrimp (Pandalus jordani) | By-Product | Shrimp | Institute of Food Technologists | 1991 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-119.pdf | Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source | By-Product | Omega-3 | Massachusetts Institute of Technology | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-120.pdf | Glazing Practices in the United States Seafood Industry | Products & Processing | Fish (General) | University of Maryland | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-121.pdf | Microbiology of Surimi-Based Products | Pathogen | Surimi | University of Washington | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-122.pdf | Characterization of Water-Soluble Shrimp Allergens Released During Boiling | Allergens | Shrimp | Tulane University | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-124.pdf | Species-Specific Shrimp Allergens: RAST and RAST-Inhibition Studies | Allergens | Shrimp | Tulane University | 1989 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-125.pdf | The Natural History of Shrimp Hypersensitivity | Allergens | Shrimp | Tulane University | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-126.pdf | Chemical Composition of Seafood Breading and Batter Mixes | Nutrition & Composition | Fish (General) | Louisiana State University | 1991 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-127.pdf | Effect of Postmortem Age of Flounder Sarcoplasmic Reticulum on Inhibition of Enzymic Lipid Peroxidation by Cytosol | Quality of Seafood | Fish (General) | University of Massachusetts | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-128.pdf | Effect of Vacuum Packaging on Changes Associated with Frozen Cod Fillets | Products & Processing | Cod | University of Maine | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-129.pdf | A Simple Procedure to Monitor Fecal Coliforms in Seafood Processing Plants | Pathogen | Fish (General) | University of Maine | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-130.pdf | Fate of Listeria monocytogeneson Packaged, Refrigerated, and Frozen Seafood | Pathogen | Fish (General) | University of Georgia | 1991 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-132.pdf | Allergic Reactions to Seafood: Identification of Allergens | Allergens | Fish (General) | Tulane University | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-133.pdf | Lipid Oxidation in Fish Muscle | Quality of Seafood | Fish (General) | University of Massachusetts | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-134.pdf | The Implications of Omega-3 Fatty Acids in Human Health | Nutrition & Composition | Omega-3 | University of Missouri | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-135.pdf | Aquacultured Hybrid Striped Bass Fillet Quality Resulting from Post-Harvest Cooling or CO2 Treatments | Aquaculture | Bass | Virginia Polytechnic Institute | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-136.pdf | Lipid Oxidation in Muscle Foods via Redox Iron | Quality of Seafood | Fish (General) | University of Kentucky | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-137.pdf | Handling, Scheduling and Containerization of Live Shellfish | Products & Processing | Shellfish | Colorado State University | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-138.pdf | Feeding Ecology of the Loggerhead Sea Turtle Caretta caretta in the Northwestern Gulf of Mexico | Nutrition & Composition | Fish (General) | The University of Texas at Austin | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-139.pdf | The Relationships Among Shrimp-Specific IgG Subclass Antibodies and Immediate Adverse Reactions to Shrimp Challenge | Allergens | Shrimp | Tulane University | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-140.pdf | Provocation-Challenge Studies in Shrimp-Sensitive Individuals | Allergens | Shrimp | Tulane University | 1989 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-141.pdf | Occupational Reactions in the Food Industry | Allergens | Fish (General) | Tulane University | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-142.pdf | Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel | Products & Processing | Cod | Cornell University | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-142.pdf | Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel | Products & Processing | Mackerel | Cornell University | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-143.pdf | Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel | Products & Processing | Cod | Cornell University | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-143.pdf | Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel | Products & Processing | Mackerel | Cornell University | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-144.pdf | Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Nitrite and Packaging Method | Pathogen | Salmon | National Fisheries Science Center | 1994 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-145.pdf | Catfish Quality Assurance | Quality of Seafood | Catfish | Mississippi State University | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-146.pdf | Raw Oyster-Associated Vibrio Infections: Linking Epidemiologic Data with Laboratory Testing of Oysters Obtained from a Retail Outlet | Pathogen | Oysters | Florida Department of Health and Rehabilitative Services | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-147.pdf | Food From the Sea and Environmental Policy | Products & Processing | Fish (General) | University of Maryland | 1991 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-148.pdf | Effects of a Small Quantity of Omega-3 Fatty Acids on Cardiovascular Risk Factors in NIDDM | Nutrition & Composition | Omega-3 | Massachusetts General Hospital: Diabetes Unit | 1994 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-149.pdf | Parameters for Control of Listeria monocytogenes in Smoked Fishery Products: Sodium Chloride and Packaging Method | Pathogen | Fish (General) | Northwest Fisheries Science Center | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-150.pdf | Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Lactate | Pathogen | Salmon | Northwest Fisheries Science Center | 1994 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-151.pdf | Gelation of Surimi by High Hydrostatic Pressure | Products & Processing | Surimi | Oregon State University | 1994 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-152.pdf | Activation Mechanisms of Pro-Phenoloxidase on Melanosis Development in Florida Spiny Lobster (Panulirus argus) Cuticle | Quality of Seafood | Lobster | University of Florida | 1994 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-153.pdf | Fish Allergy: Is It a Real Problem with Surimi-Based Products? | Allergens | Surimi | Tulane University | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-154.pdf | Thermal Resistance of Vibrio parahaemolyticus in Gulf Oysters | Pathogen | Oysters | Colorado State University | 1976 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-155.pdf | Thawed Lobster Tails: Some Quality Changes | Quality of Seafood | Lobster | University of Florida | 1985 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-156.pdf | The Development of Baby Foods Using Surimi as the Primary Ingredients | Products & Processing | Surimi | North Carolina State University | 1984 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-157.pdf | Incidence and Sources of Listeria monocytogenes in Cold-Smoked Fishery Products and Processing Plants | Pathogen | Fish (General) | Northwest Fisheries Science Center | 1994 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-158.pdf | Characterization of Vibrio Parahaemolyticusin Starvation at Low Temperature | Pathogen | Rockfish | University of Maryland | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-160.pdf | Seafood Allergy: Prevalence and Treatment | Allergens | Shrimp | Tulane University | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-161.pdf | Hypersensitivity Reactions to Crustacea and Mollusks | Allergens | Shellfish | Tulane University | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-163.pdf | Crustacea Allergy | Allergens | Shellfish | Tulane University | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-164.pdf | Identification of the Major Brown Shrimp (Penaeus Aztecus) Allergen as the Muscle Protein Tropomyosin | Allergens | Shrimp | Tulane University | 1994 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-165.pdf | Common Crustacea Allergens: Identification of B Cell Epitopes with The Shrimp Specific Monoclonal Antibodies | Allergens | Shellfish | Tulane University | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-166.pdf | Antigenic Analysis (IgE and Monoclonal Antibodies) of the Major Shrimp Allergen Pen a 1 (Tropomyosin) from Penaeus aztecus | Allergens | Shrimp | Tulane University | 1995 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-167.pdf | A Simple and Rapid Solvent Extraction Method for Determining Total Lipids in Fish Tissue | Nutrition & Composition | Fish (General) | University of Rhode Island | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-168.pdf | Fetal Methylmercury Study in a Peruvian Fish-Eating Population | Nutrition & Composition | Fish (General) | University of Rochester | 1995 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-169.pdf | Seafood Allergy and Allergens: A Review | Allergens | Fish (General) | Institute of Food Technologists | 1995 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-170.pdf | Risk of Clostridium botulinum Type E Toxin Production in Blue Crab Meat Packaged in Four Commercial-Type Containers | Pathogen | Blue Crab | University of Georgia | 1995 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-171.pdf | Quality of Characteristics of Fresh Blue Crab Meat Held at 0 and 4 Degrees Celsius in Tamper-Evident Containers | Quality of Seafood | Blue Crab | University of Georgia | 1995 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-172.pdf | Biogenic Amines in Fish and Shellfish | Quality of Seafood | Shellfish | Virginia Polytechnic Institute | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-173.pdf | The North Pacific Universities Marine Mammal Research Consortium: Annual Report | Quality of Seafood | Fish (General) | The North Pacific Universities Marine Mammal Research Consortium | 1993 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-174.pdf | Comparison of Crabmeat Protein Patterns by Isoelectric Focusing | Nutrition & Composition | Crab | University of Florida | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-175.pdf | Surimi: Something Fishy | Products & Processing | Surimi | Tulane University | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-176.pdf | Why are Some Proteins Allergenic? Implications for Biotechnology | Allergens | Fish (General) | Tulane University | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-177.pdf | Immunopathogenesis of Fish Allergy: Identification of Fish-Allergic Adults by Skin Test and Radioallergosorbent Test | Allergens | Fish (General) | Tulane University | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-178.pdf | IgE and Monoclonal Antibody Reactivities to the Major Shrimp Allergen Pen a 1 (Tropomyosin) and Vertebrate Tropomyosins | Allergens | Shrimp | Tulane University | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-179.pdf | Occupational Reactions to Food Allergens | Allergens | Fish (General) | Tulane University | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-180.pdf | Inactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid Smoke | Allergens | Salmon | Northwest Fisheries Science Center | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-181.pdf | Rapid Methods for Identifying Seafood Microbial Pathogens and Toxins | Pathogen | Fish (General) | Food Science & Technology | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-182.pdf | Covalent Bonding in Pressure-Induced Fish Protein Gels | Products & Processing | Surimi | North Carolina State University | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-183.pdf | Influence of Washing and Cooking on Sulfite Residuals on Treated Shrimp | Products & Processing | Shrimp | University of Florida | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-184.pdf | Use of Compositional Ratios to Determine Phosphate-Treated Shrimp | Products & Processing | Shrimp | University of Florida | 1991 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-185.pdf | Use of Phosphates with Penaeid Shrimp | Products & Processing | Shrimp | University of Florida | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-186.pdf | A New RNA-friendly Fixative for the Preservation of Penaeid Shrimp Samples for Virological Detection Using cDNA Genomic Probes | Pathogen | Shrimp | University of Arizona | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-187.pdf | Demonstration of Infectious Taura Syndrome Virus in the Feces of Seagulls Collected During an Epizootic in Texas | Pathogen | Shrimp | University of Arizona | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-188.pdf | New Approaches to Viral Diseases of Aquatic Animals | Pathogen | Shrimp | University of Arizona | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-189.pdf | Hair Methylmercury Levels in U.S. Women | Nutrition & Composition | Fish (General) | On Site Therapeutics | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-190.pdf | Detection of Illegal Egg Removal in the American Lobster, Homarus americanus | Quality of Seafood | Lobster | University of Pennsylvania | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-191.pdf | Statistical Classification of Seafood Quality | Pathogen | Fish (General) | University of Rhode Island | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-192.pdf | Effect of Trisodium Phosphate on Listeria Monocytogenes Attached to Rainbow Trout (Oncorhynchus Mykiss) and shrimp (Penaeus SPP.) during refrigerated storage | Nutrition & Composition | Shrimp | University of Georgia | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-192.pdf | Effect of Trisodium Phosphate on Listeria Monocytogenes Attached to Rainbow Trout (Oncorhynchus Mykiss) and shrimp (Penaeus SPP.) during refrigerated storage | Nutrition & Composition | Trout | University of Georgia | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-193.pdf | Mangrove Management and Shrimp Aquaculture | Aquaculture | Shrimp | Auburn University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-194.pdf | Catalase Activity as An Index of Microbial Load and End-Point Cooking Temperature of Fish | Pathogen | Fish (General) | Kansas State University | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-195.pdf | Taura Syndrome: Etiology, Pathology, Hosts and Geographic Distribution, and Detection Methods | Pathogen | Shrimp | University of Arizona | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-196.pdf | Viral Disease of Shrimp in the Americas: Diagnosis, Distribution, and Control Strategies | Pathogen | Shrimp | University of Arizona | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-197.pdf | Lymphoid Organ Spheroid Development: A Possible Immune Response to Chronic Phase Taura Syndrome Virus (TSV) Infection Litopenaeas vaunamei | Pathogen | Shrimp | University of Arizona | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-198.pdf | Emerging Crustacean Diseases | Pathogen | Shellfish | University of Arizona | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-199.pdf | Strategies for the Control of Viral Diseases of Shrimp in the Americas | Pathogen | Shrimp | University of Arizona | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-200.pdf | Shrimp Diseases and Current Diagnostic Methods | Pathogen | Shrimp | University of Arizona | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-201.pdf | The Detection of White Spot Syndrome Virus (WSSV) and Yellow Head Virus (YHV) in Imported Commodity Shrimp | Pathogen | Shrimp | University of Arizona | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-202.pdf | Taura Syndrome of Penaeid Shrimp: Cloning of Viral Genome Fragments and Development of Specific Gene Probes | Pathogen | Shrimp | University Montpellier | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-203.pdf | Risk of Spread of Penaeid Shrimp Viruses in the Americas by the International Movement of Live and Frozen Shrimp | Pathogen | Shrimp | University of Arizona | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-205.pdf | Comparison of Pediatric and Adult IgE Antibody Binding to Fish Proteins | Allergens | Fish (General) | Tulane University | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-206.pdf | Allergenic Potential of Recombinant Food Proteins | Allergens | Fish (General) | Tulane University | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-207.pdf | Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish | Products & Processing | Shrimp | University of Georgia | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-207.pdf | Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish | Products & Processing | Catfish | University of Georgia | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-209.pdf | Domestication and Selective Breeding of Penaeus monodon in Thailand | Aquaculture | Shrimp | Mahidol University, Thailand | 1998 | ||
| http://www.aboutseafood.com/sites/all/files/S-221.pdf | Physical Characteristics of Surimi Seafood as Affected by Thermal Processing Conditions | Products & Processing | Surimi | Oregon State University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-222.pdf | Sodium Bisulfate Analyses in Shrimp by Ion Selective Electrode, Sulfite Oxidase, and Modified Monier-Williams | Nutrition & Composition | Shrimp | University of Houston | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-223.pdf | High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase | Products & Processing | Surimi | North Carolina State University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-224.pdf | Determination of Ozone Produced Oxidants Artificial Seawater | Aquaculture | Shellfish | University of Florida | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-225.pdf | Ozone Depuration of Vibro vulnificus from the Southern Quahog Clam, Mercenaria campechiensis | Pathogen | Clams | University of Florida | 1990 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-226.pdf | Ozone Disinfection of Vibrin vulniflcus in Artificial Seawater | Pathogen | Fish (General) | University of Florida | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-227.pdf | What is Overfishing? | Quality of Seafood | Fish (General) | University of Massachusetts at Dartmouth | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-228.pdf | Time, Temperature, Travel -----a Quality Balancing Act | Quality of Seafood | Fish (General) | University of Florida | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-229.pdf | Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols | Products & Processing | Pollock | North Carolina University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-229.pdf | Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols | Products & Processing | Surimi | North Carolina University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-230.pdf | Toxicants in Foods: Food Allergens | Allergens | Shellfish | Tulane University | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-231.pdf | Food Allergens: Implications for Biotechnology | Allergens | Fish (General) | Tulane University | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-232.pdf | Cross-reactivity Between Cockroach Allergens and Arthropod, Nematode and Mammalian Allergens | Allergens | Fish (General) | Tulane University | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-233.pdf | IgE-Binding Epitopes of Shrimp Tropomyosin, the Major Allergen Pen a I | Allergens | Shrimp | Tulane University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-234.pdf | Immunotherapy for Food Allergies: Past, Present, Future | Allergens | Fish (General) | Tulane University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-235.pdf | Immunotherapy for Food Hypersensitivity | Allergens | Fish (General) | Tulane University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-236.pdf | Tropomyosin: An Invertebrate Pan-Allergen | Allergens | Shellfish | Tulane University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-237.pdf | IgE Antibody Response to Vertebrate Meat Proteins Including Tropomyosin | Allergens | Fish (General) | Tulane University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-238.pdf | Role of Lymphoid Organ Spheroids in Chronic Taura Syndrome Virus (TSV) Infections in Penaeus vannamei | Pathogen | Shrimp | University of Arizona | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-239.pdf | Tarua Syndrome Virus (TSV) Lesion Development and the Disease Cycle in the Pacific White Shrimp Penaeus vannamei | Pathogen | Shrimp | University of Arizona | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-240.pdf | The Geographic Distribution of Taura Syndrome Virus (TSV) in the Americas: Determination by Histopathology and in situ Hybridization Using TSV-specific cDNA Probes | Pathogen | Shrimp | University of Arizona | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-241.pdf | Reverse Transcription Polymerase Chain Reaction (RT-PCR) Used for the Detection of Taura Syndrome Virus (TSV) in Experimentally Infected Shrimp | Pathogen | Shrimp | University of Arizona | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-242.pdf | Specific Genomic DNA Fragment Analysis of Different Geographical Clinical Samples of Shrimp White Spot Syndrome Virus | Pathogen | Shrimp | University of Arizona | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-243.pdf | Per os Challenge of Liopenaeus vannamei Postlarvae and Farfantepenaeus duorarum Juveniles with Six Geographic Isolates of White Spot Syndrome Virus | Pathogen | Shrimp | University of Arizona | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-244.pdf | A Yellow Head Virus Gene Probe: Nucleotide Sequence and Application for in situ Hybridization | Pathogen | Shrimp | University of Arizona | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-245.pdf | Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities | Aquaculture | Catfish | Institute of Food Technologists | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-245.pdf | Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities | Aquaculture | Trout | Institute of Food Technologists | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-245.pdf | Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities | Aquaculture | Crawfish | Institute of Food Technologists | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-246.pdf | Results 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? | Aquaculture | Tuna | New England Aquarium | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-247.pdf | Chlorpyrifos in Catfish (Ictalarus punctatus) Tissue | Nutrition & Composition | Catfish | Purdue University | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-248.pdf | Metabolic Effects of Low-Energy Diet on Steller Sea Lions, Eumetopias jubatus | Nutrition & Composition | Herring | University of British Columbia | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-249.pdf | Digestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and Salmon | Nutrition & Composition | Herring | University of British Columbia | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-249.pdf | Digestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and Salmon | Nutrition & Composition | Pollock | University of British Columbia | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-249.pdf | Digestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and Salmon | Nutrition & Composition | Salmon | University of British Columbia | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-250.pdf | A Forage Fish Is What? Summary of the Symposium | Nutrition & Composition | Fish (General) | University of Alaska | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-251.pdf | Modeling of Heat Conduction in Elliptical Cross Section: II. Adaptation to Thermal Processing of Shrimp | Products & Processing | Shrimp | University of Florida | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-252.pdf | Maturation and Fecundity of Pond-reared Penaeus monodon Fed with Omega-3 Fatty Acids | Aquaculture | Shrimp | Rangsit University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-253.pdf | Freezing Technology | Quality of Seafood | Surimi | Oregon State University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-254.pdf | Thermal Processing Effects on the Textural Attributes of Previously Frozen Shrimp | Products & Processing | Shrimp | University of Florida | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-255.pdf | Quantification of White Spot Syndrome Virus DNA Through a Competitive Polymerase Chain Reaction | Pathogen | Shrimp | University of Arizona | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-256.pdf | Frozen Commodity Shrimp: Potential Avenue for Introduction of White Spot Syndrome Virus and Yellow Head Virus | Pathogen | Shrimp | University of Arizona | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-257.pdf | The Penaeid Shrimp Viruses TSV, IHHNV, WSSV, and YHV: Current Status in the Americas, Available Diagnostic Methods, and Management Strategies | Pathogen | Shrimp | University of Arizona | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-258.pdf | Protein Analysis of Geographic Isolates of Shrimp White Spot Syndrome Virus | Pathogen | Shrimp | University of Arizona | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-259.pdf | Problems of Food Allergen Extracts | Allergens | Fish (General) | Tulane University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-260.pdf | Seafood Allergy and Allergens: A Review | Allergens | Fish (General) | Tulane University | 1995 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-261.pdf | Identification of Bovine IgG as a Major Cross-Reactive Vertebrate Meat Allergen | Allergens | Fish (General) | Tulane University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-263.pdf | Fish Allergy: Is Cross-Reactivity Among Fish Species Relevant? Double-Blind Placebo-Controlled Food Challenge Studies of Fish Allergic Adults | Allergens | Fish (General) | Tulane University | 1999 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-264.pdf | Food Allergens | Allergens | Fish (General) | Tulane University | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-265.pdf | Experimental Attempts to Reduce Predation by Harbor Seals on Out-Migrating Juvenile Salmonids | Quality of Seafood | Salmon | University of British Columbia | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-266.pdf | Morphometric Measurements and Body Condition of Healthy and Starveling Steller Sea Lion Pups (Eumetopias jubatus) | Nutrition & Composition | Fish (General) | University of British Columbia | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-267.pdf | The Reliability of Skinfold-Calipers for Measuring Blubber Thickness of Stellar Sea Lion Pups (Eumetopias jubatus) | Nutrition & Composition | Fish (General) | University of British Columbia | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-268.pdf | Linking Solid Phase Extraction and Enzyme-Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish Tissue | Nutrition & Composition | Fish (General) | Purdue University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-269.pdf | Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S. | Aquaculture | Catfish | Purdue University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-269.pdf | Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S. | Aquaculture | Trout | Purdue University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-269.pdf | Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S. | Aquaculture | Crawfish | Purdue University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-270.pdf | A Predictive Model of Moisture and Yield Loss in Phosphate-Treated, Cooked Tiger Shrimp (Penaeus monodon) | Products & Processing | Shrimp | University of California, Davis | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-271.pdf | Detection of Sodium Chloride in Cured Salmon Roe by SW-NIR Spectroscopy | Nutrition & Composition | Roe | Washington State University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-272.pdf | Optimizing Waterless Shipping Conditions for Macrobrachium rosenbergii | Products & Processing | Shrimp | University of Puerto Rico | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-273.pdf | Modified Atmosphere Packaging Systems for Refrigerated Fresh Fish Providing Shelflife Extension and Safety from Clostridium botulinum Toxigenesis | Products & Processing | Fish (General) | University of Wisconsin | 1981 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-274.pdf | Chemical and Biochemical Indices for Assessing the Quality of Fish Packaged in Controlled Atmospheres | Quality of Seafood | Fish (General) | University of Wisconsin | 1986 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-275.pdf | The IgE-Binding Regions of the Major Allergen Pen a 1: Multiple Epitopes or Intramolecular Cross-Reactivity | Allergens | Fish (General) | Tulane University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-276.pdf | Characterization and Identification of Allergen Epitopes: Recombinant Peptide Libraries and Synthetic, Overlapping Peptides | Allergens | Shrimp | Tulane University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-277.pdf | Identification of genomic variations among geographic isolates of white spot syndrome virus using restriction analysis and Southern blot hybridization | Pathogen | Shrimp | University of Arizona | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-278.pdf | Qualitative and Quantitative Studies on the Relative Virus Load of Tails and Heads of Shrimp Acutely Infected with WSSV: Implications for Risk Assessment | Pathogen | Shrimp | University of Arizona | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-279.pdf | Viral Load in Heads & Tails | Pathogen | Shrimp | University of Arizona | 2000 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-280.pdf | Growth Rate and Reproductive Performance of Domesticated Penaeus monodon Broodstock | Aquaculture | Shrimp | Mahidol University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-281.pdf | Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products during the Fermentation Stage | Products & Processing | Surimi | Oregon State University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-281.pdf | Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products during the Fermentation Stage | Products & Processing | Whiting | Oregon State University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-282.pdf | Chlorine Dioxide Wash of Shrimp and Crawfish an Alternative to Aqueous Chlorine | Products & Processing | Crawfish | Mississippi State University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-282.pdf | Chlorine Dioxide Wash of Shrimp and Crawfish an Alternative to Aqueous Chlorine | Products & Processing | Shrimp | Mississippi State University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-283.pdf | Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar) | Nutrition & Composition | Salmon | Washington State University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-284.pdf | Applications of Molecular Biology in Food Allergy Allergens of Animal Origin | Allergens | Shellfish | Tulane University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-285.pdf | Identification of Continuous Allergenic, Regions of the Major Shrimp Allergen Pen a 1 (Tropomyosin) | Allergens | Shrimp | Tulane University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-286.pdf | Current Understanding of Food Allergens | Allergens | Shrimp | Tulane University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-287.pdf | Performance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh Foods | Pathogen | Fish (General) | University of Florida | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-288.pdf | Quantitative Real Time PCR for the Measurement of White Spot Syndrome Virus in Shrimp | Pathogen | Shrimp | University of Arizona | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-289.pdf | Molecular Basis of Arthropod Cross-Reactivity: IgE-Binding Cross-Reactive Epitopes of Shrimp, House Dust Mite and Cockroach Tropomyosins | Allergens | Shrimp | Tulane University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-290.pdf | Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short-wavelength Near-infrared Spectroscopy (SW-NIR) | Nutrition & Composition | Salmon | Washington State University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-291.pdf | Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce | Products & Processing | Whiting | Oregon State University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-292.pdf | Caviars and Fish Roe Products | Products & Processing | Roe | Washington State University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-293.pdf | Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite | Pathogen | Salmon | Oregon State University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-294.pdf | A New Method for Accelerated Shelf-Life Prediction for Frozen Foods | Quality of Seafood | Fish (General) | University of California | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-295.pdf | Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat | Products & Processing | Surimi | Oregon State University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-296.pdf | Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing | Products & Processing | Surimi | Oregon State University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-300.pdf | EFA Supplementation in Children with Inattention, Hyperactivity, and Other Disruptive Behaviors | Nutrition & Composition | Fish (General) | Purdue University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-301.pdf | Quantification of the Major Brown Shrimp Allergen Pen a 1 (Tropomyosin) by a Monoclonal Antibody-based Sandwich ELISA | Allergens | Shellfish | Tulane University | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-302.pdf | Characterization of Recombinant Shrimp Allergen Pen a 1 (Tropomyosin) | Allergens | Shrimp | Tulane University | 1997 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-304.pdf | Predicting Sodium Chloride Content in Commercial King (Oncorhynchus tshawytscha) and Chum (O. keta) Hot Smoked Salmon Fillet Portios by Short-wavelength Near Infrared (SW-NIR) Spectroscopy | Products & Processing | Salmon | Washington State University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-305.pdf | 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 | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-306.pdf | Stereochemistry of the Core Structure of the Mycolactones | Nutrition & Composition | Fish (General) | Harvard University | 2001 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-307.pdf | Total Synthesis of the Mycolactones | Nutrition & Composition | Fish (General) | Harvard University | 2002 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-308.pdf | A Randomized, Placebo-controlled Clinical Trial of Docosahexaenoic Acid Supplementation for X-linked Retinitis Pigmentosa | Nutrition & Composition | Fish (General) | Retina Foundation of the Southwest | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-309.pdf | Kinetic Parameters Estimation of Time/Temperature Integrations Intended for Use with Packaged Fresh Seafood | Products & Processing | Fish (General) | University of Florida | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-310.pdf | Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish Muscle | Products & Processing | Trout | North Carolina State University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-311.pdf | Identification of Bacterial Pathogens in Biofilms of Recirculating Aquaculture Systems | Aquaculture | Fish (General) | Virginia Polytechnic Institute | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-312.pdf | Electron Beam Irradiation for Reducing Listeria monocytogenes Contamination on Cold-Smoked Salmon | Pathogen | Salmon | Oregon State University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-313.pdf | Development of Monoclonal Antibodies for Detection of Necrotizing Heptalopancreatitis in Penaeid Shrimp | Pathogen | Shrimp | University of Arizona | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-314.pdf | Quantitation of Taura Syndrome Virus by real-time RT-PCR with a Taqman assay | Pathogen | Shrimp | University of Arizona | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-315.pdf | Rapid and Quantitative Detection of the Microbial Spoilage in Chicken Meat by Diffuse Reflectance Spectroscopy (600-1100 nm) | Quality of Seafood | Fish (General) | Washington State University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-316.pdf | Discrimination of Intact and Injured Listeria monocytogenes by Fourier Transform Infrared Spectroscopy and Principal Component Analysis | Pathogen | Fish (General) | Washington State University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-317.pdf | Inactivation of Listeria innocua in Nisin-Treated Salmon (Oncorhynchus keta) and Sturgeon (Acipenser transmontanus) Caviar Heated by Radio Frequency | Pathogen | Salmon | Washington State University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-317.pdf | Inactivation of Listeria innocua in Nisin-Treated Salmon (Oncorhynchus keta) and Sturgeon (Acipenser transmontanus) Caviar Heated by Radio Frequency | Pathogen | Sturgeon | Washington State University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-318.pdf | Seabirds as Potential Vectors of Penaid Shrimp Virus and the Development of as Surrogate Lab Model Utilizing Domestic Chickens | Pathogen | Shrimp | University of Arizona | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-319.pdf | Nonsusceptibility of Primate Cells to Taura Syndrome Virus | Pathogen | Fish (General) | University of Arizona | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S320.pdf | Prevalence and Growth of Listeria Naturally Contaminated Smoked Salmon over 28 days of Storage at 4 o c | Pathogen | Salmon | Cornell University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S321.pdf | Longtitudinal Studies of Listeria Smoked Fish Plants: Impact of Intervention Strategies on Contamination Patterns | Pathogen | Salmon | Cornell University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S323.pdf | The use of Fourier transform infrared spectroscopy to differentiate Escherichia coli O157:H7 from other bacteria inoculated into apple juice | Pathogen | Foods | Washington State University | 2003 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S324.pdf | Destruction of Listeria monocytogenes in Sturgeon (Acipenser transmontanus) Caviar by a Combination of Nicin with Chemical Antimicrobial or Moderate Heat | Pathogen | Caviar | Washington State University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S324.pdf | Destruction of Listeria monocytogenes in Sturgeon (Acipenser transmontanus) Caviar by a Combination of Nicin with Chemical Antimicrobial or Moderate Heat | Pathogen | Sturgeon | Washington State University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-325.pdf | Microsatellite Variation Indicates Population Genetic Structure of Bocaccio | Products & Processing | Rockfish | University of Alaska | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-326.pdf | Cleaning Effectiveness and Hand Washing Procedures in the Removal of Listeria spp. In Blue Crab ( Callinectes sapidus ) | Products & Processing | Blue Crab | Virginia Polytechnic Institute | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-327.pdf | Effect of Temperature on Viability or Infectivity of the North American Strain of Viral Hemorrhagic Septicemia virus (VHSV) | Pathogen | Sardine | Bodega Marine Laboratory | 2006 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-328.pdf | Listeria monocytogenes in an Atlantic salmon (Salmo salar) Processing Environment | Pathogen | Salmon | University of Maine | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-329.pdf | A Quantitative Risk-benefit Analysis of Changes in Population Fish Consumption | Nutrition & Composition | Fish (General) | Harvard University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-330.pdf | A Quantitative Analysis of Fish Consumption and Coronary Heart Disease Mortality | Nutrition & Composition | Fish (General) | Harvard University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-331.pdf | A Quantitative Analysis of Fish Consumption and Stroke Risk | Nutrition & Composition | Fish (General) | Harvard University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-332.pdf | A Quantitative Analysis of Prenatal Methyl Mercury Exposure and Cognitive Development | Nutrition & Composition | Fish (General) | Harvard University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-333.pdf | Rapid Near Infrared Spectroscopic Method for the Detection of Spoilage in Rainbow Trout (Oncorhynchus mykiss) Fillet | Quality of Seafood | Trout | Washington State University | 2006 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-334.pdf | The Effect of High-pressure Processing on Infectivity of Cryptosporidium Parvum oocysts Recovered from Experimentally Exposed Eastern Oysters | Products & Processing | Oysters | Virginia Polytechnic Institute | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-335.pdf | Effects of Rosemary and Green Tea Extracts on Frozen Surimi Gels Fortified with Omega-3 fatty Acids | Products & Processing | Surimi | North Carolina State University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-335.pdf | Effects of Rosemary and Green Tea Extracts on Frozen Surimi Gels Fortified with Omega-3 fatty Acids | Nutrition & Composition | Omega-3 | North Carolina State University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-336.pdf | Influence of Oxygen Transmission Rate of Packaging Film on Outgrowth of Anaerobic Bacterial Spores | Pathogen | Fish (General) | University of Florida | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-337.pdf | Comparison of Bacterial Presence on Biofilms on Different Materials Commonly Found in Recirculating Aquaculture Systems | Aquaculture | Fish (General) | Virginia Polytechnic Institute | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-338.pdf | Effects of Electrolyzed Oxidizing Water on Reducing Listeria monocytogenes Contamination on Seafood Processing Surfaces | Pathogen | Fish (General) | Oregon State University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-339.pdf | Effect of X-ray Irradiation on Reducing the Risk of Listeriosis in Ready-to-eat Vacuum-packaged Smoked Mullet | Pathogen | Mullet | Mississippi State University | 2006 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-340.pdf | Omega-3 Fatty Acid Status in Attention-deficit/hyperactivity Disorder | Nutrition & Composition | Omega-3 | Purdue University | 2006 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-341.pdf | Evaluation of Various Infused Cryoprotective Ingredients for Their Freeze-thaw Stabilizing and Texture Improving Properties in Frozen Red Hake Muscle | Quality of Seafood | Hake | University of Rhode Island | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-342.pdf | Seafood Traceability: A Practical Guide for the U.S. Industry | Quality of Seafood | Fish (General) | North Carolina State University | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-343.pdf | The Effectiveness and Stability of Plastic Films Coated with Nisin for Inhibition of Listeria monocytogenes | Pathogen | Fish (General) | University of Delaware | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-344.pdf | Functional Characterization of Parvalumin from the Artic Cod (Boreogadus said): Similarity in Calcium Affinity Among Paravalbumins from Polar teleosts | Nutrition & Composition | Cod | Florida State University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-345.pdf | Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-releasing Ingredients | Quality of Seafood | Omega-3 | University of Rhode Island | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-346.pdf | 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 | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-347.pdf | Maternal 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-mo | Nutrition & Composition | Fish (General) | Louisiana State University | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-348.pdf | Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Filltes (Paralichtys dentatus) | Products & Processing | Flounder | Virginia Polytechnic Institute | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-349.pdf | Combined Effect of Packaging Atmosphere and Storage Temperature on Growth of Listeria monocytogenes on Ready-to-eat Shrimp | Pathogen | Shrimp | Mississippi State University | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-350.pdf | Narragansett Bay Oyster Restoration Project | Aquaculture | Oysters | Roger Williams University | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-351.pdf | Optimization of Ozonated Water Treatment of Wide-caught and Mechanically Peeled Shrimp Meat | Products & Processing | Shrimp | Louisiana State University | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-352.pdf | Comparison of the effects of fish and fish-oil capsules on the n-3 fatty acid content of blood cells and plasma phospholipids | Nutrition & Composition | Omega-3 | University of South Dakota | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-353.pdf | Control of Listeria monocytogenes on Ham Steak by Antimicrobials Incorporated into Chitosan-coated Plastic Films | Pathogen | Fish (General) | University of Delaware | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-354.pdf | Use of Nisin-coated Plastic Films to Control Listeria monocytogenes on Vacuum-packaged Cold-smoked Salmon | Products & Processing | Salmon | University of Delaware | 2007 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-355.pdf | Fate of Staphylococcus aureus, Salmonella enterica, Serova Typhimurium, and Vibrio vulnifucus in Raw Oysters Treated with Chitosan | Pathogen | Oysters | University of Georgia | 2006 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-356.pdf | Consumer Perceptions about Seafood - an Internet Survey | Nutrition & Composition | Fish (General) | University of Delaware | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-357.pdf | Effect of Different Packaging Methods and Storage Temperatures on the Growth of Listeria monocytogenes in Raw and Hot Smoked Rainbow Trout | Products & Processing | Trout | Washington State University | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-358.pdf | Response of Bacterial Biofilms in Recirculating Aquaculture Systems to Various Sanitizers | Aquaculture | Fish (General) | Virginia Polytechnic Institute | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-359.pdf | Comprehensive Profiling of the Human Circulating Endocannabinoid Metabolome: Clinical Sample and Sample Storage Parameters | Nutrition & Composition | Fish (General) | Northeastern University | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-360.pdf | Omega-3 Fatty Acid Concentrates in the Treatment of Moderate Hypertriglyceridemia | Nutrition & Composition | Omega-3 | Pennsylvania State University | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-361.pdf | Dietary and Tissue Selenium in Relation to Methylmercuty Toxicity | Nutrition & Composition | Fish (General) | University of North Dakota | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-362.pdf | Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-tube Analysis | Quality of Seafood | Blue Crab | Virginia Polytechnic Institute | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-363.pdf | Impact of Intervention Strategies on Listeria contamination Patterns in Crawfish Processing Plants: A longitudinal Study | Pathogen | Crawfish | Cornell University | 2004 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-364.pdf | Effects of Flash Freezing, Followed by Frozen Storage, on Reducing Vibrio parahaemolyticus in Pacific Raw Oysters | Pathogen | Oysters | Oregon State University | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-365.pdf | Production of Biofilm and Quorum Sensing by Escherichia coli O157:H7 and Its Transfer from Contact Surfaces to Meat, Poultry, Ready-to-eat Deli, and Produce | Pathogen | Fish (General) | University of Maryland | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-366.pdf | Plasma or red blood celll phospholipids can be used to assess docosahexaenoic acid status in women during pregnancy | Nutrition & Composition | Fish (General) | Louisiana State University | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-367.pdf | Comparison of Taura Syndrome Virus (TSV) Detection Methods During Chronic-phase Infection in Penaeus vannamei | Pathogen | Shrimp | University of Arizona | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-368.pdf | Detection of Gram-negative Histamine-producing Bacteria in Fish: A Comparative Study | Pathogen | Fish (General) | North Carolina State University | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-369.pdf | Plasma Phospholipid Fatty Acids and CHD in Order Men: Whitehall Study of London Civil Servants | Nutrition & Composition | Fish (General) | University of South Dakota | 2008 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-370.pdf | Carpal Tunnel Expansion by Palmarly Directed Forces to the Transverse Carpal Ligament | Nutrition & Composition | Fish (General) | University of Pittsburgh | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-371.pdf | Effects of Electrolyzed Oxidizing Water and Ice Treatments on Reducing Histamine-producing Bacteria on Fish Skin and Food Contact Surface | Pathogen | Fish (General) | Oregon State University | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-372.pdf | Changes in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing Strategies | Products & Processing | Hake | University of Florida | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-373.pdf | Case Reports of Melamine-induced Pathology in Penaeid Shrimp Fed Adulterated Feeds | Pathogen | Shrimp | University of Arizona | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-374.pdf | A Quick Fuse and the Emergence of Taura Syndrome Virus | Pathogen | Shrimp | University of Arizona | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-375.pdf | Proper Cooking, Storage Yield Safe Seafood: Thermal Treatments Inactivate Salmonella in Salmon, Shrimp | Food Safety | Shrimp | Virginia Polytechnic Institute | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-375.pdf | Proper Cooking, Storage Yield Safe Seafood: Thermal Treatments Inactivate Salmonella in Salmon, Shrimp | Food Safety | Salmon | Virginia Polytechnic Institute | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-376.pdf | Contribution of Seafood to Total Vitamin B12 Intake and Status of Young Adult Men and Women | Nutrition & Composition | Fish (General) | University of Florida | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-377.pdf | Daily 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 Population | Nutrition & Composition | Shellfish | University of Florida | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-378.pdf | Development of Molecular-based Methods for Determination of High Histamine Producing Bacteria in Fish | Pathogen | Fish (General) | North Carolina State University | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-379.pdf | 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 | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-380.pdf | Dietary docosahexaenoic acid supplementation alters select physiological endocannabinoid-system metabolites in brain and plasma | Nutrition & Composition | Fish (General) | Louisiana State University | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-381.pdf | Refrigerated Seawater Depuration for Reducing Vibrio parahaemolyticus Contamination in Pacific Oyster (Crassostrea gigas) | Pathogen | Oysters | Oregon State University | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-382.pdf | Antimicrobial Activity of 1% Cetylpyridinium Chloride Against Listeria spp. On Fish | Pathogen | Fish (General) | University of Rhode Island | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-383.pdf | Hyperthermia Does Not Protect Kona Stock Penaeus vannamei Against Infection by a Taura Syndrome Virus Isolate from Belize | Pathogen | Shrimp | University of Arizona | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-384.pdf | Case Reports of Melamine-induced Pathology in Penaeid Shrimp Fed Adulterated Feeds | Pathogen | Shrimp | University of Arizona | 2009 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-385.pdf | Milky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and Crabs | Pathogen | Lobster | University of Arizona | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-385.pdf | Milky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and Crabs | Pathogen | Crab | University of Arizona | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-385.pdf | Milky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and Crabs | Pathogen | Shrimp | University of Arizona | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-386.pdf | Dose-response Effects of Omega-3 Fatty Acids on Triglycerides, Inflammation, and Endothelial Function in Healthy Persons with Moderate Hypertriglyceridemia 1-3 | Nutrition & Composition | Omega-3 | Pennsylvania State University | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-387.pdf | Control of Listeria Monocytogenes Cold-Smoked Salmon Using Chitosan-Antimicrobial Coatings and Films | Products & Processing | Salmon | University of Delaware | 2011 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-388.pdf | Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions | Products & Processing | Halibut | North Carolina State University | 2011 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-389.pdf | Consumption of a DHA-containing Functional Food During Pregnancy is Associated with Lower Infant Ponderal Index and Cord Plasma Insulin Concentration | Nutrition & Composition | Fish (General) | Louisiana State University | 2011 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-390.pdf | Histopathological Characterization and in situ Detection of Callinectes sapidus | Pathogen | Crab | University of Arizona | 2011 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-391.pdf | Duplex Real-Time PCR for Detection and Quantification of Monodon Baculovirus (MBV) and Hepatopancreatic Parvovirus (HPV) in Penaeus monodon | Pathogen | Shrimp | University of Arizona | 2011 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-392.pdf | Protection from yellow Head Virus (YHV) infection in Penaeus vannamei pre-infected with Taura Syndrome virus (TSV) | Pathogen | Shrimp | University of Arizona | 2012 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-393.pdf | Historic Emergence, Impact, and Current Status of Shrimp Pathogens in the Americas | Pathogen | Shrimp | University of Arizona | 2012 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-394.pdf | The Global Status of Significant Infectious Diseases of Farmed Shrimp | Pathogen | Shrimp | University of Arizona | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-395.pdf | Antioxidant Properties of Chitosan Coatings on Frozen Atlantic Salmon Fillet Portions | Quality of Seafood | Salmon | University of Maine | 2012 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-396.pdf | Effects of Marine-Derived Omega-3 Fatty Acids on Systemic Hemodynamics at Rest and During Stress: A Dose-Response Study | Nutrition & Composition | Fish (General) | Pennsylvania State University | 2012 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S398.pdf | Sodium Intake Among Persons Age ≥2 Years – United States, 2013-2014 | Nutrition & Composition | Foods | 2017 | |||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-399.pdf | Global Food Traceability Center Concept | Traceability | Fish (General) | Institute of Food Technologists | 2013 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-400.pdf | Maternal Consumption of a DHA-containing functional food benefits infant sleep patterning: An Early Neurodevelopmental Measure | Nutrition & Composition | Fish (General) | University of Connecticut | 2012 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-401.pdf | Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate | Allergens | Tuna; Mahi-mahi; Mackerel; Marlin; Bluefish; | North Carolina State University | 2015 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-402.pdf | Incorporation 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 capsules | Nutrition & Composition | Fish (General) | The Ohio State University | 2015 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-403.pdf | Selenium Health Benefit Values: Updated Criteria for Mercury Risk Assessment | Nutrition & Composition | Fish (General) | University of North Dakota | 2015 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-404-Hiborn-et-al.pdf | The Environmental Cost of Producing Animal Source Foods | Environmental Impact | Fish (General) | University of Washington | 2017 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-405.pdf | Growth of Listeria monocytogenes in Thawed Frozen Seafood | Pathogen | Fish (General) | Grocery Manufacturers Association | 2017 | ||
| 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=9e32ed3c7b | Find a Path to Safety in Food Allergy | Allergens | Fish (General) | Institute of Medicine of the National Academies of Sciences | 2017 | ||
| https://www.aboutseafood.com/wp-content/uploads/2017/12/S-407.pdf | Improving the Economic Integrity of the U.S. Seafood Industry: Analysis of the Costs of Short Weighting | Economic Integrity | Fish (General) | University of Rhode Island | 2010 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-408-Hilborn-et-al.pdf | The environmental cost of animal source foods | Sustainability | Fish (General) | University of Washington | 2018 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S-409-Sarnoski-et-al.pdf | Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry | Quality of Seafood | Tuna, Mahi-Mahi | University of Florida | 2019 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S410-Elliott-et-al.pdf | Validation of FASTFISH-ID: A new commercial platform for rapid fish species authentication via universal closed-tube barcoding | Quality of Seafood | Fish (General) | Brandeis University | 2021 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S411-Hilborn-et-al.pdf | The trade-off between biodiversity and sustainable fish haravest with area-based management | Sustainability | Fish (General) | University of Washington | 2020 | ||
| http://sirfonline.org/wp-content/uploads/2020/10/Measuring-Fisheries-Management-Performance-Hilborn.pdf | Measuring fisheries management performance | Sustainability | Fish (General) | University of Washington | 2020 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S413-Sarnoski-et-al.pdf | Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography | Quality of Seafood | Tuna, Mahi-Mahi | University of Florida | 2019 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S414-Ralston-et-al.pdf | Selenium health benefit values provide a reliable index of seafood benefits vs. risks | Nutrition & Composition | Fish (General) | University of North Dakota | 2019 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S415-Hines-et-al.pdf | Stock Enhancement: Strategic Approach for the Blue Swimmer Crab in SE Asia | Sustainability | Crab | Smithsonian Institute, University of Maryland, Baltimore County | 2018 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S416-Mercer-Barnes.pdf | Relationship Among Temperature, Depth and Abundance of Commercially Important Fishes Captured by Trawled Vessels in Kodiak Area in the Gulf of Alaska | Fishery Management | Fish (General) | University of Alaska Fairbanks | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/S417-Gangar.pdf | Electrophoretic Identification of Blue Crab (Callinectes sapidus) Meat | Quality of Seafood | Blue Crab | University of Florida | 1992 | ||
| https://aboutseafood.com/wp-content/uploads/2022/03/S418-Ferreiraa-et-al.pdf | The economic contributions of U.S. seafood imports – a value chain perspective | Economic Impact | Fish (General) | University of Florida | 2022 | ||
| https://aboutseafood.com/wp-content/uploads/2022/03/S419-Ferreiraa-et-al.pdf | Economic Contributions of U.S. Seafood Imports | Economic Impact | Fish (General) | University of Florida | 2022 | ||
| https://aboutseafood.com/wp-content/uploads/2022/03/S-420-Connellyet-al.pdf | Communicating Dietary Seafood Advice to Pregnant Women | Nutrition & Communication | Fish (General) | Cornell University | 2022 | ||
| https://aboutseafood.com/wp-content/uploads/2022/04/S-421-Judge-et-al.pdf | Feasibility of Investigational Procedures and Efficacy of a Personalized Omega-3 Dietary Intervention in Alleviating Pain and Psychoneurological Symptoms in Breast Cancer Survivors | Nutrition & Composition | Fish (General) Omega-3 | University of Connecticut | 2022 | ||
| https://aboutseafood.com/wp-content/uploads/2022/09/S-422-Lauber-et-al.pdf | Preferences for Seafood Consumption Advice in Pregnant American Women | Nutrition & Composition Pregnant Women | Fish (General) | Cornell University | 2022 | ||
| http://sirfonline.org/wp-content/uploads/2024/01/S423-Aronson-et-al-Effects-of-Omega-3-Acid-Diet-Mice-2023-1.pdf | Effect of Omega-3 Fatty Acid Diet on Prostate Cancer Progression and Cholesterol Efflux in Tumor Associated Macrophages – Dependence on GPR120 | Benefits of Seafood & Placing Risks in Context | Omega-3 Prostate Cancer | University of California in Los Angeles (Urology) | 2023 | ||
| http://sirfonline.org/wp-content/uploads/2024/10/Judge-U-Conn-1-s2.0-S1462388924001765-main.pdf | Dietary Consumption Patterns in Breast Cancer Survivors: Pilot evaluation of diet, supplements and clinical factors | Nutrition & Composition | Fish (General) | University of Connecticut | 2024 |
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