Archive Projects

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

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

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

LinkTitleKeywordSpeciesInstitutionPubl. Year  
https://aboutseafood.com/wp-content/uploads/2021/12/Controlling-risk-of-SARS-CoC-2-infection-in-essential-workers.pdfControlling 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 University2022
https://aboutseafood.com/wp-content/uploads/2021/04/S-001.pdfRapid Analytical Procedures and Varying Preservation Conditions for Assessing the Bacterial Quality of OystersPathogenOystersSouthern Louisiana University1977
https://aboutseafood.com/wp-content/uploads/2021/04/S-002.pdfAbstracts of Methods Used to Assess Fish QualityQuality of SeafoodFish (General)University of Rhode Island1977
https://aboutseafood.com/wp-content/uploads/2021/04/S-003.pdfA Rapid Visual Enzyme Test to Assess Fish FreshnessQuality of SeafoodFish (General)University of Rhode Island1976
https://aboutseafood.com/wp-content/uploads/2021/04/S-004.pdfSeasonal Effect on Yield, Proximate Composition, and Quality of Blue Mussel, Mytilus edulis, Meats Obtained from Cultivated and Natural StockQuality of SeafoodMusselUniversity of Maine1978
https://aboutseafood.com/wp-content/uploads/2021/04/S-005.pdfTwenty-four Hour Methods for Bacteriological Analyses in Frozen Raw Breaded Shrimp ProcessingPathogenShrimpLouisiana State University1977
https://aboutseafood.com/wp-content/uploads/2021/04/S-006.pdfWater Mitigation and Dehydration in Frozen Breaded ShrimpQuality of SeafoodShrimpLouisiana State University1975
https://aboutseafood.com/wp-content/uploads/2021/04/S-007.pdfEffects of Sampling Procedures on Salmonella Recovery from Fresh Water CatfishPathogenCatfishTexas A&M University1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-008.pdfBacteriological Profiles - Processed Freshwater Catfish - Normal Flora and SalmonellaPathogenCatfishTexas A&M UniversityN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-009.pdfEdwardsiella tarda in Freshwater Catfish and Their EnvironmentPathogenCatfishTexas A&M University1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-010.pdfThe Microflora of Unpasteurized and Pasteurized CrabmeatPathogenBlue CrabVirginia Polytechnic Institute1977
https://aboutseafood.com/wp-content/uploads/2021/04/S-011.pdfChanges in Nitrogen Components and Peroxidase Activity of Processed Blue CrabQuality of SeafoodBlue CrabClemson University1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-012.pdfComparison of Composition and Selected Enzyme Activities in Crassostrea virginica and Crassostrea gigas, Eastern and Korean OystersNutrition & CompositionOystersVirginia Polytechnic Institute1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-013.pdfThiamin, Riboflavin, and Niacin Content and Stability in Pacific Coast SeafoodsNutrition & CompositionFish (General)Oregon State University1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-014.pdfCan It Protect Against Breast Cancer?Nutrition & CompositionFish (General)University of California1978
https://aboutseafood.com/wp-content/uploads/2021/04/S-015.pdfArsenic and Cancer: Effects of Joint Administration of Arsenite and Selenite on the Genesis of Mammary adenocarcinoma in Inbred Female C3H/St MiceNutrition & CompositionFish (General)University of California, San Diego1978
https://aboutseafood.com/wp-content/uploads/2021/04/S-016.pdfSelenium in Human Nutrition: Dietary Intakes and Effects of SupplementationNutrition & CompositionFish (General)University of California, San Diego1978
https://aboutseafood.com/wp-content/uploads/2021/04/S-017.pdfComposition, Nutritive Value, and Sensory Attributes of Fish Sticks Prepared from Minced Fish Flesh Fortified with Textured Soy ProteinsNutrition & CompositionFish (General)Texas A&M University1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-018.pdfNutritive Value of Fillets and Minced Flesh from Alaska Pollock and Some Underutilized Finfish Species from the Gulf of MexicoNutrition & CompositionPollockTexas A&M University1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-019.pdfSurvival of Vibrio parahaemolyticus in Various DiluentsPathogenFish (General)Virginia Polytechnic InstituteN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-020.pdfSublethal Heat Stress of Vibrio parahaemolyticusPathogenFish (General)Virginia Polytechnic Institute1976
https://aboutseafood.com/wp-content/uploads/2021/04/S-021.pdfEffect of Washing on the Nutritional and Quality Characteristics of Dried Minced Rockfish FleshProducts & ProcessingRockfishOregon State UniversityN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-022.pdfThe Washing of Fish: A Literature AssessmentProducts & ProcessingFish (General)University of North Carolina1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdfFish Freshness Assessment for Quality Control - Using TorrymeterQuality of SeafoodYellowtail founderUniversity of Rhode Island1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdfFish Freshness Assessment for Quality Control - Using TorrymeterQuality of SeafoodWhitingUniversity of Rhode Island1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdfFish Freshness Assessment for Quality Control - Using TorrymeterQuality of SeafoodScupUniversity of Rhode Island1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdfFish Freshness Assessment for Quality Control - Using TorrymeterQuality of SeafoodButterfishUniversity of Rhode Island1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-023.pdfFish Freshness Assessment for Quality Control Using the TorrymeterQuality of SeafoodWhitingUniversity of Rhode Island1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-024.pdfPreparation of Fish Pates Utilizing Mechanically Separated Fish FleshProducts & ProcessingSoleUniversity of CaliforniaN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-025.pdfPenetration Mechanism and Distribution Gradients of Sodium Triphosphate in Peeled and Deveined ShrimpProducts & ProcessingShrimpTexas A&M University1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-026.pdfPhosphorous Levels in Peeled and Deveined Shrimp Treated with Sodium TripolyphosphateNutrition & CompositionShrimpTexas A&M University1981
https://aboutseafood.com/wp-content/uploads/2021/04/S-027.pdfModified Colorimetric Method for Determining Indole in ShrimpQuality of SeafoodShrimpTexas A&M University1981
https://aboutseafood.com/wp-content/uploads/2021/04/S-028.pdfThiamine Assay on FishNutrition & CompositionFish (General)
https://aboutseafood.com/wp-content/uploads/2021/04/S-028.pdfThiamine Assay on FishNutrition & CompositionShellfish
https://aboutseafood.com/wp-content/uploads/2021/04/S-029.pdfReproducibility of Microbiological Counts on Frozen Cod: A Collaborative StudyPathogenCodUniversity of Maine1981
https://aboutseafood.com/wp-content/uploads/2021/04/S-030.pdfCadmium Determination of Frozen Cod: An Interlaboratory ComparisonNutrition & CompositionCodUniversity of Maine1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-031.pdfSupplemental Feeds for Maximizing Steelhead Trout Smolt Production in a Wastewater Aquaculture SystemAquacultureTroutHumboldt State University1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-033.pdfFisheries Food Service SurveyProducts & ProcessingFish (General)Ohio State University1980
https://aboutseafood.com/wp-content/uploads/2021/04/S-036.pdfNFI Fish Parasite Project Progress ReportProducts & ProcessingMarlinNFI1977
https://aboutseafood.com/wp-content/uploads/2021/04/S-040.pdfFish Bone DetectionProducts & ProcessingFish (General)N/AN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-041.pdfDistribution and Survival of Genus Propionibacterium in the Estuarine Environment and the Effects of Chlorine on Improving Shellfish QualityQuality of SeafoodShellfishUniversity of New Hampshire1974
https://aboutseafood.com/wp-content/uploads/2021/04/S-041.pdfThe Distribution of Survival of the Genus Propiionibacterium in the Estuarine EnvironmentAquacultureFish (General)Bethany College1974
https://aboutseafood.com/wp-content/uploads/2021/04/S-045.pdfInfluence of Fish in the Bioavailability of Iron in the Anemic RatNutrition & CompositionOmega-3Oregon State University1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-046.pdfQualitative Evaluation of the Proteolytic Activity in the Muscle of Pacific Whiting (Merluccius products)Quality of SeafoodWhitingOregon State University1981
https://aboutseafood.com/wp-content/uploads/2021/04/S-047.pdfMarine Mammal-Fishery Interactions in the Northeast PacificQuality of SeafoodShellfishUniversity of Washington1980
https://aboutseafood.com/wp-content/uploads/2021/04/S-048.pdfRhealogical Properties of Whiting FleshQuality of SeafoodWhitingRutgers University1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-049.pdfZooplankton Preference of Larval Lake WhitefishAquacultureWhitefishLake Superior State College1981
https://aboutseafood.com/wp-content/uploads/2021/04/S-050.pdfSterols in Mollusks and Crustacea of the Pacific NorthwestNutrition & CompositionShellfishOregon State University1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-051.pdfRearing of Lake Whitefish to Fingering SizeAquacultureWhitefishLake Superior State CollegeN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-052.pdfAssessment of Seafood Processing and Packing Plant Discharges and Their Impacts on Georgia's EstuariesProducts & ProcessingShrimpUniversity of Georgia1979
https://aboutseafood.com/wp-content/uploads/2021/04/S-054.pdfInhibition of Clostridium botulinum Types A and E Toxin Production by Liquid Smoke and NaCl in Hot-Process Smoke-Flavored FishPathogenFish (General)Northwest and Alaska Fisheries Center1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-055.pdfAn Evaluation of Potential Export Markets for Selected U.S. Fish ProductsProducts & ProcessingWhitingUniversity of Maryland1981
https://aboutseafood.com/wp-content/uploads/2021/04/S-057.pdfImpact of Shrimp Imports into U.S. - An AnalysisProducts & ProcessingShrimpNFI1975
https://aboutseafood.com/wp-content/uploads/2021/04/S-058.pdfChemical Composition of Seafood Breading and Batter MixesNutrition & CompositionFish (General)Louisiana State University1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-059.pdfIsolation of Organisms of Public Health Significance From Clams and OystersPathogenClamsUniversity of FloridaN/A
https://aboutseafood.com/wp-content/uploads/2021/09/S060-Shau-Su-Chia.pdfA Comparison of the Chemical, Physical, and Sensory Properties a Rainbow Trout, Pollock, and Shrimp Processed in Cans and Retortable PouchesProducts & Processing
Rainbow TroutCornell University1983
https://aboutseafood.com/wp-content/uploads/2021/09/S060-Shau-Su-Chia.pdfA Comparison of the Chemical, Physical, and Sensory Properties a Rainbow Trout, Pollock, and Shrimp Processed in Cans and Retortable PouchesProducts & Processing
PollockCornell University1983
https://aboutseafood.com/wp-content/uploads/2021/09/S060-Shau-Su-Chia.pdfA Comparison of the Chemical, Physical, and Sensory Properties a Rainbow Trout, Pollock, and Shrimp Processed in Cans and Retortable PouchesProducts & Processing
ShrimpCornell University1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-061.pdfSeafood Processing and Marketing in the Costal Plains AreaProducts & ProcessingFish (General)North Carolina State University1975
https://aboutseafood.com/wp-content/uploads/2021/04/S-062.pdfConsiderations of Tempering with Microwave TechnologyProducts & ProcessingFish (General)Cornell University1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-063.pdfThe Cholesterol Content of SeafoodNutrition & CompositionFish (General)Massachusetts Institute of Technology1974
https://aboutseafood.com/wp-content/uploads/2021/04/S-064.pdfAnatomical Distribution of Sterols in Oysters (Crassostrea gigas)Nutrition & CompositionOystersUniversity of Missouri1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-067.pdfQuality Comparison of Thermoprocessed Fishery Products in Cans and Retortable PouchesQuality of SeafoodTroutCornell University1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-068.pdfIndole in Shrimp: Effect of Fresh Storage Temperature, Freezing and BoilingQuality of SeafoodShrimpTexas A&M University1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-069.pdfRuminant Utilization of Chitin and Other Components of Tanner Crab MealProducts & ProcessingCrabUniversity of Alaska1981
https://aboutseafood.com/wp-content/uploads/2021/04/S-070.pdfUtilization of Minced Sucker FleshProducts & ProcessingSucker FishMichigan State University1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-071.pdfThe Effect of Vacuum Packaging on the Keeping Quality of Cod Fillets (Gadus Morhua) During Frozen StorageProducts & ProcessingCodUniversity of Maine1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-072.pdfIncidence of Salmonellae in Clams, Oysters, Crabs and MulletPathogenShellfishUniversity of Florida1984
https://aboutseafood.com/wp-content/uploads/2021/04/S-073.pdfEvaluation of Direct Enrichment at Elevated Temperature for Recovery of Salmonellae from OystersPathogenOystersUniversity of Florida1984
https://aboutseafood.com/wp-content/uploads/2021/04/S-074.pdfChitin and Chitosan: Influence on Element Absorption in RatsBy-ProductFish (General)American Chemical Society1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-075.pdfInhibition of Clostridium botulinum Types A and E Toxin Formation by Sodium Nitrite and Sodium Chloride in Hot-Process (Smoked) SalmonPathogenSalmonNorthwest and Alaska Fisheries Center1982
https://aboutseafood.com/wp-content/uploads/2021/04/S-077.pdfDistribution of Soluble Filth in Shrimp During ProcessingQuality of SeafoodShrimpTexas A&M University1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-078.pdfBacteriology of Indole Production in Shrimp Homogenates Held at Different TemperaturesPathogenShrimpTexas A&M University1984
https://aboutseafood.com/wp-content/uploads/2021/04/S-080.pdfUltrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout MuscleQuality of SeafoodSalmonUniversity of Washington1984
https://aboutseafood.com/wp-content/uploads/2021/04/S-080.pdfUltrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout MuscleQuality of SeafoodSteelheadUniversity of Washington1984
https://aboutseafood.com/wp-content/uploads/2021/04/S-081.pdfIncidence of Salmonellae in Clams, Oysters, Crabs, and Mullet Harvested from Two Locations in FloridaPathogenMulletUniversity of Florida
https://aboutseafood.com/wp-content/uploads/2021/04/S-081.pdfIncidence of Salmonellae in Clams, Oysters, Crabs, and Mullet Harvested from Two Locations in FloridaPathogenCrabUniversity of Florida
https://aboutseafood.com/wp-content/uploads/2021/04/S-081.pdfIncidence of Salmonellae in Clams, Oysters, Crabs, and Mullet Harvested from Two Locations in FloridaPathogenOysterUniversity of Florida
https://aboutseafood.com/wp-content/uploads/2021/04/S-081.pdfIncidence of Salmonellae in Clams, Oysters, Crabs, and Mullet Harvested from Two Locations in FloridaPathogenClamUniversity of Florida
https://aboutseafood.com/wp-content/uploads/2021/04/S-082.pdfProteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus)Nutrition & CompositionWhitingOregon State University1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-082.pdfProteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus)Nutrition & CompositionCodOregon State University1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-083.pdfInhibition of Clostridium botulinum Type E Toxin Formation by Potassium Chloride and Sodium Chloride in Hot-Process (Smoked) Whitefish (Coregonus clupeaformis)PathogenWhitefishNational Marine Fisheries Service1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-084.pdfQuality and Nutritional Changes in Frozen Breaded Shrimp Stored in Wholesale and Retail FreezersQuality of SeafoodShrimpUniversity of Maine1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-085.pdfThe Impact of Discharges from Seafood Processing on Southeastern EstuariesProducts & ProcessingFish (General)Estuarine Research Federation1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-086.pdfProstaglandins in Aquatic Fauna: A Comprehensive ReviewNutrition & CompositionFish (General)University of Delaware1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-087.pdfThe Indentification of Several Prostaglandin Moleties in Crassostrea Virginica and Mytilus Edulis by Radioimmunoassay and High Performance Liquid ChromatographyNutrition & CompositionOystersUniversity of Delaware1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-088.pdfSelenium in the Blood of Japanese and American Women with and without Breast Cancer and Fibrocystic DiseaseNutrition & CompositionFish (General)University of California at San Diego1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-089.pdfEffect of Treatment, Ice Storage and Freezing on Residual Sulfite in ShrimpProducts & ProcessingShrimpDepartment of Animal Science1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-090.pdfOxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring MuscleQuality of SeafoodHerringUniversity of Maine1984
https://aboutseafood.com/wp-content/uploads/2021/04/S-091.pdfEffect of Age of Winter Flounder on Some Properties of the Sacroplasmic ReticulumQuality of SeafoodFlounderUniversity of Massachusetts1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-092.pdfIn Vitro Lipid Oxidation Modifies Proteins and Functional Properties of Sacroplasmic ReticulumQuality of SeafoodFlounderUniversity of Massachusetts1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-093.pdfSome Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal MuscleQuality of SeafoodFlounderUniversity of Massachusetts1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-094.pdfPrediction of Shelf-Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS NumberQuality of SeafoodFish (General)University of Hawaii1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-095.pdfInfluence of Frozen Storage and Phosphate Predips on Coating Adhesion in Breaded Fish PortionsProducts & ProcessingFish (General)Louisiana State University1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-096.pdfA Comparison of Dogfish and Porcine Pancreatic LipasesBy-ProductDogfishUniversity of Massachusetts1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-097.pdfVariation in the Levels of Sodium and Other Minerals of Nutritional Importance in Louisiana Oysters (Crassostrea Virginica)Nutrition & CompositionOystersVirginia Polytechnic Institute1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-098.pdfEffects of Cysteine on Growth, Protease Production, and Catalase Activity of Pseudomonas fluorescensPathogenFish (General)North Carolina State University1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-099.pdfOptimization of the Hide Power Azure Assay for Quantitating the Protease of Pseudomonas fluorescensPathogenFish (General)North Carolina State University1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-100.pdfFeasibility of a Heat-Pasteurization Process for the Inactivation of Nonproteolyitc Clostridium botulinum types B and E in Vacuum-Packaged, Hot-Process (Smoked) FishPathogenFish (General)Northwest and Alaska Fisheries Center1988
https://aboutseafood.com/wp-content/uploads/2021/04/S-101.pdfCrawfish and Lobster Allergens: Identification and Structural Similarities with other CrustaceaAllergensShellfishTulane University1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-102.pdfImmunologic Evaluation of Shrimp-allergic IndividualsAllergensShrimpTulane University1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-103.pdfReactivity of IgE Antibodies with Crustacea and Oyster Allergens: Evidence for Common Antigenic StructuresAllergensOystersTulane University1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-104.pdfThe Development of Shrimp Aquaculture in Mexico: Implication for U.S.- Mexico Fishing RelationsAquacultureShrimpStanford University1988
https://aboutseafood.com/wp-content/uploads/2021/04/S-105.pdfA critical evaluation of clinical trials in reactions to sulfitesAllergensFish (General)1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-106.pdfSensitivity to Sulfited Foods Among Sulfite-sensitive Subjects with AsthmaAllergensShrimpUniversity of Wisconsin1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-108.pdfPrevalence of Sensitivity to Sulfiting Agents in Asthmatic PatientsAllergensFish (General)University of Wisconsin1987
https://aboutseafood.com/wp-content/uploads/2021/04/S-109.pdfPerspectives in Diabetes: Omega-3 Fatty Acids in Diabetes Mellitus Gift from the Sea?Nutrition & CompositionOmega-3Massachusetts General Hospital: Diabetes Unit1989
https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodFlounderUniversity of Rhode Island1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodScupUniversity of Rhode Island1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodButterfishUniversity of Rhode Island1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodMackerelUniversity of Rhode Island1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodHerringUniversity of Rhode Island1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-110.pdfFreshness Assessment of Six New England Fish Species Using the TorrymeterQuality of SeafoodWhitingUniversity of Rhode Island1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-111.pdfOmega-3 Fatty Acids in Lake Superior FishNutrition & CompositionOmega-3University of Minnesota1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-112.pdfEffects of Cooking Conditions and Post-Preparation Procedures on the Quality of Battered Fish PortionsQuality of SeafoodFish (General)Virginia Polytechnic Institute1989
https://aboutseafood.com/wp-content/uploads/2021/04/S-113.pdfOrganoleptic and Chemical Changes in Frozen Fish Held Under Simulated Retail ConditionsQuality of SeafoodWhitefishUniversity of Wisconsin1983
https://aboutseafood.com/wp-content/uploads/2021/04/S-115.pdfReduced Sodium Fish ProductsNutrition & Composition
https://aboutseafood.com/wp-content/uploads/2021/04/S-117.pdfThe Effects of Salinity and Temperature on Selected Elements in Oysters (Crassostrea virginica)Quality of SeafoodOystersNorth Carolina State University1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-118.pdfIsolation and Partial Characterization of a Natural Antioxidant from Shrimp (Pandalus jordani)By-ProductShrimpInstitute of Food Technologists1991
https://aboutseafood.com/wp-content/uploads/2021/04/S-119.pdfSix Northwest Atlantic Finfish Species as a Potential Fish Oil SourceBy-ProductOmega-3Massachusetts Institute of Technology1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-120.pdfGlazing Practices in the United States Seafood IndustryProducts & ProcessingFish (General)University of Maryland1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-121.pdfMicrobiology of Surimi-Based ProductsPathogenSurimiUniversity of Washington1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-122.pdfCharacterization of Water-Soluble Shrimp Allergens Released During BoilingAllergensShrimpTulane University1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-124.pdfSpecies-Specific Shrimp Allergens: RAST and RAST-Inhibition StudiesAllergensShrimpTulane University1989
https://aboutseafood.com/wp-content/uploads/2021/04/S-125.pdfThe Natural History of Shrimp HypersensitivityAllergensShrimpTulane University1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-126.pdfChemical Composition of Seafood Breading and Batter MixesNutrition & CompositionFish (General)Louisiana State University1991
https://aboutseafood.com/wp-content/uploads/2021/04/S-127.pdfEffect of Postmortem Age of Flounder Sarcoplasmic Reticulum on Inhibition of Enzymic Lipid Peroxidation by CytosolQuality of SeafoodFish (General)University of Massachusetts1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-128.pdfEffect of Vacuum Packaging on Changes Associated with Frozen Cod FilletsProducts & ProcessingCodUniversity of Maine1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-129.pdfA Simple Procedure to Monitor Fecal Coliforms in Seafood Processing PlantsPathogenFish (General)University of Maine1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-130.pdfFate of Listeria monocytogeneson Packaged, Refrigerated, and Frozen SeafoodPathogenFish (General)University of Georgia1991
https://aboutseafood.com/wp-content/uploads/2021/04/S-132.pdfAllergic Reactions to Seafood: Identification of AllergensAllergensFish (General)Tulane UniversityN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-133.pdfLipid Oxidation in Fish MuscleQuality of SeafoodFish (General)University of MassachusettsN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-134.pdfThe Implications of Omega-3 Fatty Acids in Human HealthNutrition & CompositionOmega-3University of MissouriN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-135.pdfAquacultured Hybrid Striped Bass Fillet Quality Resulting from Post-Harvest Cooling or CO2 TreatmentsAquacultureBassVirginia Polytechnic Institute1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-136.pdfLipid Oxidation in Muscle Foods via Redox IronQuality of SeafoodFish (General)University of Kentucky1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-137.pdfHandling, Scheduling and Containerization of Live ShellfishProducts & ProcessingShellfishColorado State University1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-138.pdfFeeding Ecology of the Loggerhead Sea Turtle Caretta caretta in the Northwestern Gulf of MexicoNutrition & CompositionFish (General)The University of Texas at Austin1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-139.pdfThe Relationships Among Shrimp-Specific IgG Subclass Antibodies and Immediate Adverse Reactions to Shrimp ChallengeAllergensShrimpTulane University1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-140.pdfProvocation-Challenge Studies in Shrimp-Sensitive IndividualsAllergensShrimpTulane University1989
https://aboutseafood.com/wp-content/uploads/2021/04/S-141.pdfOccupational Reactions in the Food IndustryAllergensFish (General)Tulane University1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-142.pdfProcessing and Frozen Storage Effects on the Iron Content of Cod and MackerelProducts & ProcessingCodCornell University1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-142.pdfProcessing and Frozen Storage Effects on the Iron Content of Cod and MackerelProducts & ProcessingMackerelCornell University1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-143.pdfVacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of MackerelProducts & ProcessingCodCornell University1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-143.pdfVacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of MackerelProducts & ProcessingMackerelCornell University1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-144.pdfInhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Nitrite and Packaging MethodPathogenSalmonNational Fisheries Science Center1994
https://aboutseafood.com/wp-content/uploads/2021/04/S-145.pdfCatfish Quality AssuranceQuality of SeafoodCatfishMississippi State University1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-146.pdfRaw Oyster-Associated Vibrio Infections: Linking Epidemiologic Data with Laboratory Testing of Oysters Obtained from a Retail OutletPathogenOystersFlorida Department of Health and Rehabilitative Services1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-147.pdfFood From the Sea and Environmental PolicyProducts & ProcessingFish (General)University of Maryland1991
https://aboutseafood.com/wp-content/uploads/2021/04/S-148.pdfEffects of a Small Quantity of Omega-3 Fatty Acids on Cardiovascular Risk Factors in NIDDMNutrition & CompositionOmega-3Massachusetts General Hospital: Diabetes Unit1994
https://aboutseafood.com/wp-content/uploads/2021/04/S-149.pdfParameters for Control of Listeria monocytogenes in Smoked Fishery Products: Sodium Chloride and Packaging MethodPathogenFish (General)Northwest Fisheries Science Center1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-150.pdfInhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium LactatePathogenSalmonNorthwest Fisheries Science Center1994
https://aboutseafood.com/wp-content/uploads/2021/04/S-151.pdfGelation of Surimi by High Hydrostatic PressureProducts & ProcessingSurimiOregon State University1994
https://aboutseafood.com/wp-content/uploads/2021/04/S-152.pdfActivation Mechanisms of Pro-Phenoloxidase on Melanosis Development in Florida Spiny Lobster (Panulirus argus) CuticleQuality of SeafoodLobsterUniversity of Florida1994
https://aboutseafood.com/wp-content/uploads/2021/04/S-153.pdfFish Allergy: Is It a Real Problem with Surimi-Based Products?AllergensSurimiTulane University1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-154.pdfThermal Resistance of Vibrio parahaemolyticus in Gulf OystersPathogenOystersColorado State University1976
https://aboutseafood.com/wp-content/uploads/2021/04/S-155.pdfThawed Lobster Tails: Some Quality ChangesQuality of SeafoodLobsterUniversity of Florida1985
https://aboutseafood.com/wp-content/uploads/2021/04/S-156.pdfThe Development of Baby Foods Using Surimi as the Primary IngredientsProducts & ProcessingSurimiNorth Carolina State University1984
https://aboutseafood.com/wp-content/uploads/2021/04/S-157.pdfIncidence and Sources of Listeria monocytogenes in Cold-Smoked Fishery Products and Processing PlantsPathogenFish (General)Northwest Fisheries Science Center1994
https://aboutseafood.com/wp-content/uploads/2021/04/S-158.pdfCharacterization of Vibrio Parahaemolyticusin Starvation at Low TemperaturePathogenRockfishUniversity of Maryland1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-160.pdfSeafood Allergy: Prevalence and TreatmentAllergensShrimpTulane University1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-161.pdfHypersensitivity Reactions to Crustacea and MollusksAllergensShellfishTulane University1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-163.pdfCrustacea AllergyAllergensShellfishTulane University1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-164.pdfIdentification of the Major Brown Shrimp (Penaeus Aztecus) Allergen as the Muscle Protein TropomyosinAllergensShrimpTulane University1994
https://aboutseafood.com/wp-content/uploads/2021/04/S-165.pdfCommon Crustacea Allergens: Identification of B Cell Epitopes with The Shrimp Specific Monoclonal AntibodiesAllergensShellfishTulane University1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-166.pdfAntigenic Analysis (IgE and Monoclonal Antibodies) of the Major Shrimp Allergen Pen a 1 (Tropomyosin) from Penaeus aztecusAllergensShrimpTulane University1995
https://aboutseafood.com/wp-content/uploads/2021/04/S-167.pdfA Simple and Rapid Solvent Extraction Method for Determining Total Lipids in Fish TissueNutrition & CompositionFish (General)University of Rhode Island1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-168.pdfFetal Methylmercury Study in a Peruvian Fish-Eating PopulationNutrition & CompositionFish (General)University of Rochester1995
https://aboutseafood.com/wp-content/uploads/2021/04/S-169.pdfSeafood Allergy and Allergens: A ReviewAllergensFish (General)Institute of Food Technologists1995
https://aboutseafood.com/wp-content/uploads/2021/04/S-170.pdfRisk of Clostridium botulinum Type E Toxin Production in Blue Crab Meat Packaged in Four Commercial-Type ContainersPathogenBlue CrabUniversity of Georgia1995
https://aboutseafood.com/wp-content/uploads/2021/04/S-171.pdfQuality of Characteristics of Fresh Blue Crab Meat Held at 0 and 4 Degrees Celsius in Tamper-Evident ContainersQuality of SeafoodBlue CrabUniversity of Georgia1995
https://aboutseafood.com/wp-content/uploads/2021/04/S-172.pdfBiogenic Amines in Fish and ShellfishQuality of SeafoodShellfishVirginia Polytechnic Institute1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-173.pdfThe North Pacific Universities Marine Mammal Research Consortium: Annual ReportQuality of SeafoodFish (General)The North Pacific Universities Marine Mammal Research Consortium1993
https://aboutseafood.com/wp-content/uploads/2021/04/S-174.pdfComparison of Crabmeat Protein Patterns by Isoelectric FocusingNutrition & CompositionCrabUniversity of Florida1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-175.pdfSurimi: Something FishyProducts & ProcessingSurimiTulane University1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-176.pdfWhy are Some Proteins Allergenic? Implications for BiotechnologyAllergensFish (General)Tulane University1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-177.pdfImmunopathogenesis of Fish Allergy: Identification of Fish-Allergic Adults by Skin Test and Radioallergosorbent TestAllergensFish (General)Tulane University1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-178.pdfIgE and Monoclonal Antibody Reactivities to the Major Shrimp Allergen Pen a 1 (Tropomyosin) and Vertebrate TropomyosinsAllergensShrimpTulane University1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-179.pdfOccupational Reactions to Food AllergensAllergensFish (General)Tulane University1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-180.pdfInactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid SmokeAllergensSalmonNorthwest Fisheries Science Center1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-181.pdfRapid Methods for Identifying Seafood Microbial Pathogens and ToxinsPathogenFish (General)Food Science & Technology1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-182.pdfCovalent Bonding in Pressure-Induced Fish Protein GelsProducts & ProcessingSurimiNorth Carolina State University1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-183.pdfInfluence of Washing and Cooking on Sulfite Residuals on Treated ShrimpProducts & ProcessingShrimpUniversity of Florida1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-184.pdfUse of Compositional Ratios to Determine Phosphate-Treated ShrimpProducts & ProcessingShrimpUniversity of Florida1991
https://aboutseafood.com/wp-content/uploads/2021/04/S-185.pdfUse of Phosphates with Penaeid ShrimpProducts & ProcessingShrimpUniversity of FloridaN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-186.pdfA New RNA-friendly Fixative for the Preservation of Penaeid Shrimp Samples for Virological Detection Using cDNA Genomic ProbesPathogenShrimpUniversity of Arizona1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-187.pdfDemonstration of Infectious Taura Syndrome Virus in the Feces of Seagulls Collected During an Epizootic in TexasPathogenShrimpUniversity of Arizona1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-188.pdfNew Approaches to Viral Diseases of Aquatic AnimalsPathogenShrimpUniversity of Arizona1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-189.pdfHair Methylmercury Levels in U.S. WomenNutrition & CompositionFish (General)On Site Therapeutics1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-190.pdfDetection of Illegal Egg Removal in the American Lobster, Homarus americanusQuality of SeafoodLobsterUniversity of Pennsylvania1996
https://aboutseafood.com/wp-content/uploads/2021/04/S-191.pdfStatistical Classification of Seafood QualityPathogenFish (General)University of Rhode Island1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-192.pdfEffect of Trisodium Phosphate on Listeria Monocytogenes Attached to Rainbow Trout (Oncorhynchus Mykiss) and shrimp (Penaeus SPP.) during refrigerated storageNutrition & CompositionShrimpUniversity of Georgia1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-192.pdfEffect of Trisodium Phosphate on Listeria Monocytogenes Attached to Rainbow Trout (Oncorhynchus Mykiss) and shrimp (Penaeus SPP.) during refrigerated storageNutrition & CompositionTroutUniversity of Georgia1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-193.pdfMangrove Management and Shrimp AquacultureAquacultureShrimpAuburn University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-194.pdfCatalase Activity as An Index of Microbial Load and End-Point Cooking Temperature of FishPathogenFish (General)Kansas State University1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-195.pdfTaura Syndrome: Etiology, Pathology, Hosts and Geographic Distribution, and Detection MethodsPathogenShrimpUniversity of Arizona1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-196.pdfViral Disease of Shrimp in the Americas: Diagnosis, Distribution, and Control StrategiesPathogenShrimpUniversity of Arizona1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-197.pdfLymphoid Organ Spheroid Development: A Possible Immune Response to Chronic Phase Taura Syndrome Virus (TSV) Infection Litopenaeas vaunameiPathogenShrimpUniversity of ArizonaN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-198.pdfEmerging Crustacean DiseasesPathogenShellfishUniversity of Arizona1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-199.pdfStrategies for the Control of Viral Diseases of Shrimp in the AmericasPathogenShrimpUniversity of Arizona1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-200.pdfShrimp Diseases and Current Diagnostic MethodsPathogenShrimpUniversity of Arizona1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-201.pdfThe Detection of White Spot Syndrome Virus (WSSV) and Yellow Head Virus (YHV) in Imported Commodity ShrimpPathogenShrimpUniversity of Arizona1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-202.pdfTaura Syndrome of Penaeid Shrimp: Cloning of Viral Genome Fragments and Development of Specific Gene ProbesPathogenShrimpUniversity Montpellier1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-203.pdfRisk of Spread of Penaeid Shrimp Viruses in the Americas by the International Movement of Live and Frozen ShrimpPathogenShrimpUniversity of ArizonaN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-205.pdfComparison of Pediatric and Adult IgE Antibody Binding to Fish ProteinsAllergensFish (General)Tulane University1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-206.pdfAllergenic Potential of Recombinant Food ProteinsAllergensFish (General)Tulane University1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-207.pdfDielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel CatfishProducts & ProcessingShrimpUniversity of Georgia1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-207.pdfDielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel CatfishProducts & ProcessingCatfishUniversity of Georgia1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-209.pdfDomestication and Selective Breeding of Penaeus monodon in ThailandAquacultureShrimpMahidol University, Thailand1998
http://www.aboutseafood.com/sites/all/files/S-221.pdfPhysical Characteristics of Surimi Seafood as Affected by Thermal Processing ConditionsProducts & ProcessingSurimiOregon State University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-222.pdfSodium Bisulfate Analyses in Shrimp by Ion Selective Electrode, Sulfite Oxidase, and Modified Monier-WilliamsNutrition & CompositionShrimpUniversity of Houston1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-223.pdfHigh Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial TransglutaminaseProducts & ProcessingSurimiNorth Carolina State University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-224.pdfDetermination of Ozone Produced Oxidants Artificial SeawaterAquacultureShellfishUniversity of Florida1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-225.pdfOzone Depuration of Vibro vulnificus from the Southern Quahog Clam, Mercenaria campechiensisPathogenClamsUniversity of Florida1990
https://aboutseafood.com/wp-content/uploads/2021/04/S-226.pdfOzone Disinfection of Vibrin vulniflcus in Artificial SeawaterPathogenFish (General)University of Florida1992
https://aboutseafood.com/wp-content/uploads/2021/04/S-227.pdfWhat is Overfishing?Quality of SeafoodFish (General)University of Massachusetts at Dartmouth1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-228.pdfTime, Temperature, Travel -----a Quality Balancing ActQuality of SeafoodFish (General)University of FloridaN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-229.pdfPressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and PolyolsProducts & ProcessingPollockNorth Carolina University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-229.pdfPressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and PolyolsProducts & ProcessingSurimiNorth Carolina University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-230.pdfToxicants in Foods: Food AllergensAllergensShellfishTulane University1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-231.pdfFood Allergens: Implications for BiotechnologyAllergensFish (General)Tulane University1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-232.pdfCross-reactivity Between Cockroach Allergens and Arthropod, Nematode and Mammalian AllergensAllergensFish (General)Tulane University1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-233.pdfIgE-Binding Epitopes of Shrimp Tropomyosin, the Major Allergen Pen a IAllergensShrimpTulane University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-234.pdfImmunotherapy for Food Allergies: Past, Present, FutureAllergensFish (General)Tulane University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-235.pdfImmunotherapy for Food HypersensitivityAllergensFish (General)Tulane University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-236.pdfTropomyosin: An Invertebrate Pan-AllergenAllergensShellfishTulane University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-237.pdfIgE Antibody Response to Vertebrate Meat Proteins Including TropomyosinAllergensFish (General)Tulane University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-238.pdfRole of Lymphoid Organ Spheroids in Chronic Taura Syndrome Virus (TSV) Infections in Penaeus vannameiPathogenShrimpUniversity of Arizona1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-239.pdfTarua Syndrome Virus (TSV) Lesion Development and the Disease Cycle in the Pacific White Shrimp Penaeus vannameiPathogenShrimpUniversity of Arizona1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-240.pdfThe Geographic Distribution of Taura Syndrome Virus (TSV) in the Americas: Determination by Histopathology and in situ Hybridization Using TSV-specific cDNA ProbesPathogenShrimpUniversity of Arizona1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-241.pdfReverse Transcription Polymerase Chain Reaction (RT-PCR) Used for the Detection of Taura Syndrome Virus (TSV) in Experimentally Infected ShrimpPathogenShrimpUniversity of Arizona1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-242.pdfSpecific Genomic DNA Fragment Analysis of Different Geographical Clinical Samples of Shrimp White Spot Syndrome VirusPathogenShrimpUniversity of Arizona1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-243.pdfPer os Challenge of Liopenaeus vannamei Postlarvae and Farfantepenaeus duorarum Juveniles with Six Geographic Isolates of White Spot Syndrome VirusPathogenShrimpUniversity of Arizona1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-244.pdfA Yellow Head Virus Gene Probe: Nucleotide Sequence and Application for in situ HybridizationPathogenShrimpUniversity of Arizona1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-245.pdfOrganochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture FacilitiesAquacultureCatfishInstitute of Food Technologists2000
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https://aboutseafood.com/wp-content/uploads/2021/04/S-246.pdfResults of Pop-up Satellite Tagging of Spawning Size Class Fish in the Gulf of Maine: Do North Atlantic Blue fin Tuna Spawn in the Mid-Atlantic?AquacultureTunaNew England Aquarium1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-247.pdfChlorpyrifos in Catfish (Ictalarus punctatus) TissueNutrition & CompositionCatfishPurdue University2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-248.pdfMetabolic Effects of Low-Energy Diet on Steller Sea Lions, Eumetopias jubatusNutrition & CompositionHerringUniversity of British Columbia1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-249.pdfDigestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and SalmonNutrition & CompositionHerringUniversity of British Columbia2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-249.pdfDigestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and SalmonNutrition & CompositionPollockUniversity of British Columbia2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-249.pdfDigestive Efficiency and Dry-matter Digestibility in Steller Sea Lions Fed Herring, Pollock, Squid, and SalmonNutrition & CompositionSalmonUniversity of British Columbia2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-250.pdfA Forage Fish Is What? Summary of the SymposiumNutrition & CompositionFish (General)University of Alaska1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-251.pdfModeling of Heat Conduction in Elliptical Cross Section: II. Adaptation to Thermal Processing of ShrimpProducts & ProcessingShrimpUniversity of Florida1998
https://aboutseafood.com/wp-content/uploads/2021/04/S-252.pdfMaturation and Fecundity of Pond-reared Penaeus monodon Fed with Omega-3 Fatty AcidsAquacultureShrimpRangsit University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-253.pdfFreezing TechnologyQuality of SeafoodSurimiOregon State University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-254.pdfThermal Processing Effects on the Textural Attributes of Previously Frozen ShrimpProducts & ProcessingShrimpUniversity of Florida2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-255.pdfQuantification of White Spot Syndrome Virus DNA Through a Competitive Polymerase Chain ReactionPathogenShrimpUniversity of Arizona2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-256.pdfFrozen Commodity Shrimp: Potential Avenue for Introduction of White Spot Syndrome Virus and Yellow Head VirusPathogenShrimpUniversity of Arizona2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-257.pdfThe Penaeid Shrimp Viruses TSV, IHHNV, WSSV, and YHV: Current Status in the Americas, Available Diagnostic Methods, and Management StrategiesPathogenShrimpUniversity of Arizona1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-258.pdfProtein Analysis of Geographic Isolates of Shrimp White Spot Syndrome VirusPathogenShrimpUniversity of Arizona2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-259.pdfProblems of Food Allergen ExtractsAllergensFish (General)Tulane University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-260.pdfSeafood Allergy and Allergens: A ReviewAllergensFish (General)Tulane University1995
https://aboutseafood.com/wp-content/uploads/2021/04/S-261.pdfIdentification of Bovine IgG as a Major Cross-Reactive Vertebrate Meat AllergenAllergensFish (General)Tulane University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-263.pdfFish Allergy: Is Cross-Reactivity Among Fish Species Relevant? Double-Blind Placebo-Controlled Food Challenge Studies of Fish Allergic AdultsAllergensFish (General)Tulane University1999
https://aboutseafood.com/wp-content/uploads/2021/04/S-264.pdfFood AllergensAllergensFish (General)Tulane UniversityN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-265.pdfExperimental Attempts to Reduce Predation by Harbor Seals on Out-Migrating Juvenile SalmonidsQuality of SeafoodSalmonUniversity of British Columbia2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-266.pdfMorphometric Measurements and Body Condition of Healthy and Starveling Steller Sea Lion Pups (Eumetopias jubatus)Nutrition & CompositionFish (General)University of British Columbia2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-267.pdfThe Reliability of Skinfold-Calipers for Measuring Blubber Thickness of Stellar Sea Lion Pups (Eumetopias jubatus)Nutrition & CompositionFish (General)University of British Columbia2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-268.pdfLinking Solid Phase Extraction and Enzyme-Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish TissueNutrition & CompositionFish (General)Purdue University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-269.pdfMetal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.AquacultureCatfishPurdue University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-269.pdfMetal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.AquacultureTroutPurdue University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-269.pdfMetal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.AquacultureCrawfishPurdue University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-270.pdfA Predictive Model of Moisture and Yield Loss in Phosphate-Treated, Cooked Tiger Shrimp (Penaeus monodon)Products & ProcessingShrimpUniversity of California, Davis2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-271.pdfDetection of Sodium Chloride in Cured Salmon Roe by SW-NIR SpectroscopyNutrition & CompositionRoeWashington State University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-272.pdfOptimizing Waterless Shipping Conditions for Macrobrachium rosenbergiiProducts & ProcessingShrimpUniversity of Puerto Rico2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-273.pdfModified Atmosphere Packaging Systems for Refrigerated Fresh Fish Providing Shelflife Extension and Safety from Clostridium botulinum ToxigenesisProducts & ProcessingFish (General)University of Wisconsin1981
https://aboutseafood.com/wp-content/uploads/2021/04/S-274.pdfChemical and Biochemical Indices for Assessing the Quality of Fish Packaged in Controlled AtmospheresQuality of SeafoodFish (General)University of Wisconsin1986
https://aboutseafood.com/wp-content/uploads/2021/04/S-275.pdfThe IgE-Binding Regions of the Major Allergen Pen a 1: Multiple Epitopes or Intramolecular Cross-ReactivityAllergensFish (General)Tulane University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-276.pdfCharacterization and Identification of Allergen Epitopes: Recombinant Peptide Libraries and Synthetic, Overlapping PeptidesAllergensShrimpTulane University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-277.pdfIdentification of genomic variations among geographic isolates of white spot syndrome virus using restriction analysis and Southern blot hybridizationPathogenShrimpUniversity of Arizona2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-278.pdfQualitative and Quantitative Studies on the Relative Virus Load of Tails and Heads of Shrimp Acutely Infected with WSSV: Implications for Risk AssessmentPathogenShrimpUniversity of Arizona2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-279.pdfViral Load in Heads & TailsPathogenShrimpUniversity of Arizona2000
https://aboutseafood.com/wp-content/uploads/2021/04/S-280.pdfGrowth Rate and Reproductive Performance of Domesticated Penaeus monodon BroodstockAquacultureShrimpMahidol University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-281.pdfCharacteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products during the Fermentation StageProducts & ProcessingSurimiOregon State University2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-281.pdfCharacteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products during the Fermentation StageProducts & ProcessingWhitingOregon State University2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-282.pdfChlorine Dioxide Wash of Shrimp and Crawfish an Alternative to Aqueous ChlorineProducts & ProcessingCrawfishMississippi State University2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-282.pdfChlorine Dioxide Wash of Shrimp and Crawfish an Alternative to Aqueous ChlorineProducts & ProcessingShrimpMississippi State University2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-283.pdfNondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar)Nutrition & CompositionSalmonWashington State University2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-284.pdfApplications of Molecular Biology in Food Allergy Allergens of Animal OriginAllergensShellfishTulane UniversityN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-285.pdfIdentification of Continuous Allergenic, Regions of the Major Shrimp Allergen Pen a 1 (Tropomyosin)AllergensShrimpTulane University2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-286.pdfCurrent Understanding of Food AllergensAllergensShrimpTulane University2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-287.pdfPerformance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh FoodsPathogenFish (General)University of Florida2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-288.pdfQuantitative Real Time PCR for the Measurement of White Spot Syndrome Virus in ShrimpPathogenShrimpUniversity of Arizona2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-289.pdfMolecular Basis of Arthropod Cross-Reactivity: IgE-Binding Cross-Reactive Epitopes of Shrimp, House Dust Mite and Cockroach TropomyosinsAllergensShrimpTulane University2002
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https://aboutseafood.com/wp-content/uploads/2021/04/S-291.pdfBiochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceProducts & ProcessingWhitingOregon State University2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-292.pdfCaviars and Fish Roe ProductsProducts & ProcessingRoeWashington State University2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-293.pdfReducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chloritePathogenSalmonOregon State University2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-294.pdfA New Method for Accelerated Shelf-Life Prediction for Frozen FoodsQuality of SeafoodFish (General)University of California2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-295.pdfPhysicochemical Properties of Surimi Seafood as Affected by Electron Beam and HeatProducts & ProcessingSurimiOregon State University2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-296.pdfMicrobial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam ProcessingProducts & ProcessingSurimiOregon State University2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-300.pdfEFA Supplementation in Children with Inattention, Hyperactivity, and Other Disruptive BehaviorsNutrition & CompositionFish (General)Purdue University2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-301.pdfQuantification of the Major Brown Shrimp Allergen Pen a 1 (Tropomyosin) by a Monoclonal Antibody-based Sandwich ELISAAllergensShellfishTulane University1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-302.pdfCharacterization of Recombinant Shrimp Allergen Pen a 1 (Tropomyosin)AllergensShrimpTulane University1997
https://aboutseafood.com/wp-content/uploads/2021/04/S-304.pdfPredicting Sodium Chloride Content in Commercial King (Oncorhynchus tshawytscha) and Chum (O. keta) Hot Smoked Salmon Fillet Portios by Short-wavelength Near Infrared (SW-NIR) SpectroscopyProducts & ProcessingSalmonWashington State University2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-305.pdfBruise Detection in Pacific Pink Salmon (Oncorhynchus gorbuscha) By Visible and Short-wavelength Near-infrared (SW-NIR) Spectroscopy (600-1100nm)Products & ProcessingSalmonWashington State University2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-306.pdfStereochemistry of the Core Structure of the MycolactonesNutrition & CompositionFish (General)Harvard University2001
https://aboutseafood.com/wp-content/uploads/2021/04/S-307.pdfTotal Synthesis of the MycolactonesNutrition & CompositionFish (General)Harvard University2002
https://aboutseafood.com/wp-content/uploads/2021/04/S-308.pdfA Randomized, Placebo-controlled Clinical Trial of Docosahexaenoic Acid Supplementation for X-linked Retinitis PigmentosaNutrition & CompositionFish (General)Retina Foundation of the Southwest2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-309.pdfKinetic Parameters Estimation of Time/Temperature Integrations Intended for Use with Packaged Fresh SeafoodProducts & ProcessingFish (General)University of Florida2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-310.pdfOptimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish MuscleProducts & ProcessingTroutNorth Carolina State University2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-311.pdfIdentification of Bacterial Pathogens in Biofilms of Recirculating Aquaculture SystemsAquacultureFish (General)Virginia Polytechnic Institute2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-312.pdfElectron Beam Irradiation for Reducing Listeria monocytogenes Contamination on Cold-Smoked SalmonPathogenSalmonOregon State University2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-313.pdfDevelopment of Monoclonal Antibodies for Detection of Necrotizing Heptalopancreatitis in Penaeid ShrimpPathogenShrimpUniversity of Arizona2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-314.pdfQuantitation of Taura Syndrome Virus by real-time RT-PCR with a Taqman assayPathogenShrimpUniversity of Arizona2003
https://aboutseafood.com/wp-content/uploads/2021/04/S-315.pdfRapid and Quantitative Detection of the Microbial Spoilage in Chicken Meat by Diffuse Reflectance Spectroscopy (600-1100 nm)Quality of SeafoodFish (General)Washington State University2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-316.pdfDiscrimination of Intact and Injured Listeria monocytogenes by Fourier Transform Infrared Spectroscopy and Principal Component AnalysisPathogenFish (General)Washington State University2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-317.pdfInactivation of Listeria innocua in Nisin-Treated Salmon (Oncorhynchus keta) and Sturgeon (Acipenser transmontanus) Caviar Heated by Radio FrequencyPathogenSalmonWashington State University2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-317.pdfInactivation of Listeria innocua in Nisin-Treated Salmon (Oncorhynchus keta) and Sturgeon (Acipenser transmontanus) Caviar Heated by Radio FrequencyPathogenSturgeonWashington State University2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-318.pdfSeabirds as Potential Vectors of Penaid Shrimp Virus and the Development of as Surrogate Lab Model Utilizing Domestic ChickensPathogenShrimpUniversity of Arizona2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-319.pdfNonsusceptibility of Primate Cells to Taura Syndrome VirusPathogenFish (General)University of Arizona2004
https://aboutseafood.com/wp-content/uploads/2021/09/S320.pdfPrevalence and Growth of Listeria Naturally Contaminated Smoked Salmon over 28 days of Storage at 4 o cPathogenSalmonCornell University2004
https://aboutseafood.com/wp-content/uploads/2021/09/S321.pdfLongtitudinal Studies of Listeria Smoked Fish Plants: Impact of Intervention Strategies on Contamination PatternsPathogenSalmonCornell University2004
https://aboutseafood.com/wp-content/uploads/2021/09/S323.pdfThe use of Fourier transform infrared spectroscopy to differentiate Escherichia coli O157:H7 from other bacteria inoculated into apple juicePathogenFoodsWashington State University2003
https://aboutseafood.com/wp-content/uploads/2021/09/S324.pdfDestruction of Listeria monocytogenes in Sturgeon (Acipenser transmontanus) Caviar by a Combination of Nicin with Chemical Antimicrobial or Moderate HeatPathogenCaviarWashington State University2005
https://aboutseafood.com/wp-content/uploads/2021/09/S324.pdfDestruction of Listeria monocytogenes in Sturgeon (Acipenser transmontanus) Caviar by a Combination of Nicin with Chemical Antimicrobial or Moderate HeatPathogenSturgeonWashington State University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-325.pdfMicrosatellite Variation Indicates Population Genetic Structure of BocaccioProducts & ProcessingRockfishUniversity of Alaska2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-326.pdfCleaning Effectiveness and Hand Washing Procedures in the Removal of Listeria spp. In Blue Crab ( Callinectes sapidus )Products & ProcessingBlue CrabVirginia Polytechnic Institute2005
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https://aboutseafood.com/wp-content/uploads/2021/04/S-328.pdfListeria monocytogenes in an Atlantic salmon (Salmo salar) Processing EnvironmentPathogenSalmonUniversity of Maine2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-329.pdfA Quantitative Risk-benefit Analysis of Changes in Population Fish ConsumptionNutrition & CompositionFish (General)Harvard University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-330.pdfA Quantitative Analysis of Fish Consumption and Coronary Heart Disease MortalityNutrition & CompositionFish (General)Harvard University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-331.pdfA Quantitative Analysis of Fish Consumption and Stroke RiskNutrition & CompositionFish (General)Harvard University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-332.pdfA Quantitative Analysis of Prenatal Methyl Mercury Exposure and Cognitive DevelopmentNutrition & CompositionFish (General)Harvard University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-333.pdfRapid Near Infrared Spectroscopic Method for the Detection of Spoilage in Rainbow Trout (Oncorhynchus mykiss) FilletQuality of SeafoodTroutWashington State University2006
https://aboutseafood.com/wp-content/uploads/2021/04/S-334.pdfThe Effect of High-pressure Processing on Infectivity of Cryptosporidium Parvum oocysts Recovered from Experimentally Exposed Eastern OystersProducts & ProcessingOystersVirginia Polytechnic Institute2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-335.pdfEffects of Rosemary and Green Tea Extracts on Frozen Surimi Gels Fortified with Omega-3 fatty AcidsProducts & ProcessingSurimiNorth Carolina State University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-335.pdfEffects of Rosemary and Green Tea Extracts on Frozen Surimi Gels Fortified with Omega-3 fatty AcidsNutrition & CompositionOmega-3North Carolina State University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-336.pdfInfluence of Oxygen Transmission Rate of Packaging Film on Outgrowth of Anaerobic Bacterial SporesPathogenFish (General)University of Florida2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-337.pdfComparison of Bacterial Presence on Biofilms on Different Materials Commonly Found in Recirculating Aquaculture SystemsAquacultureFish (General)Virginia Polytechnic Institute2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-338.pdfEffects of Electrolyzed Oxidizing Water on Reducing Listeria monocytogenes Contamination on Seafood Processing SurfacesPathogenFish (General)Oregon State University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-339.pdfEffect of X-ray Irradiation on Reducing the Risk of Listeriosis in Ready-to-eat Vacuum-packaged Smoked MulletPathogenMulletMississippi State University2006
https://aboutseafood.com/wp-content/uploads/2021/04/S-340.pdfOmega-3 Fatty Acid Status in Attention-deficit/hyperactivity DisorderNutrition & CompositionOmega-3Purdue University2006
https://aboutseafood.com/wp-content/uploads/2021/04/S-341.pdfEvaluation of Various Infused Cryoprotective Ingredients for Their Freeze-thaw Stabilizing and Texture Improving Properties in Frozen Red Hake MuscleQuality of SeafoodHakeUniversity of Rhode Island2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-342.pdfSeafood Traceability: A Practical Guide for the U.S. IndustryQuality of SeafoodFish (General)North Carolina State UniversityN/A
https://aboutseafood.com/wp-content/uploads/2021/04/S-343.pdfThe Effectiveness and Stability of Plastic Films Coated with Nisin for Inhibition of Listeria monocytogenesPathogenFish (General)University of Delaware2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-344.pdfFunctional Characterization of Parvalumin from the Artic Cod (Boreogadus said): Similarity in Calcium Affinity Among Paravalbumins from Polar teleostsNutrition & CompositionCodFlorida State University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-345.pdfImprovement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-releasing IngredientsQuality of SeafoodOmega-3University of Rhode Island2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-346.pdfA Docosahexaenoic Acid-functional Food During Pregnancy Benefits Infant Visual Acuity at Four but Not Six Months of AgeNutrition & CompositionFish (General)Louisiana State University2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-347.pdfMaternal Consumption of a Docosahexaenoic Acid-containing Functional Food During Pregnancy: Benefit for Infant Performance on Problem-solving but Not on Recognition Memory Tasks at Age 9-moNutrition & CompositionFish (General)Louisiana State University2007
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https://aboutseafood.com/wp-content/uploads/2021/04/S-349.pdfCombined Effect of Packaging Atmosphere and Storage Temperature on Growth of Listeria monocytogenes on Ready-to-eat ShrimpPathogenShrimpMississippi State University2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-350.pdfNarragansett Bay Oyster Restoration ProjectAquacultureOystersRoger Williams University2005
https://aboutseafood.com/wp-content/uploads/2021/04/S-351.pdfOptimization of Ozonated Water Treatment of Wide-caught and Mechanically Peeled Shrimp MeatProducts & ProcessingShrimpLouisiana State University2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-352.pdfComparison of the effects of fish and fish-oil capsules on the n-3 fatty acid content of blood cells and plasma phospholipidsNutrition & CompositionOmega-3University of South Dakota2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-353.pdfControl of Listeria monocytogenes on Ham Steak by Antimicrobials Incorporated into Chitosan-coated Plastic FilmsPathogenFish (General)University of Delaware2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-354.pdfUse of Nisin-coated Plastic Films to Control Listeria monocytogenes on Vacuum-packaged Cold-smoked SalmonProducts & ProcessingSalmonUniversity of Delaware2007
https://aboutseafood.com/wp-content/uploads/2021/04/S-355.pdfFate of Staphylococcus aureus, Salmonella enterica, Serova Typhimurium, and Vibrio vulnifucus in Raw Oysters Treated with ChitosanPathogenOystersUniversity of Georgia2006
https://aboutseafood.com/wp-content/uploads/2021/04/S-356.pdfConsumer Perceptions about Seafood - an Internet SurveyNutrition & CompositionFish (General)University of Delaware2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-357.pdfEffect of Different Packaging Methods and Storage Temperatures on the Growth of Listeria monocytogenes in Raw and Hot Smoked Rainbow TroutProducts & ProcessingTroutWashington State University2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-358.pdfResponse of Bacterial Biofilms in Recirculating Aquaculture Systems to Various SanitizersAquacultureFish (General)Virginia Polytechnic Institute2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-359.pdfComprehensive Profiling of the Human Circulating Endocannabinoid Metabolome: Clinical Sample and Sample Storage ParametersNutrition & CompositionFish (General)Northeastern University2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-360.pdfOmega-3 Fatty Acid Concentrates in the Treatment of Moderate HypertriglyceridemiaNutrition & CompositionOmega-3Pennsylvania State University2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-361.pdfDietary and Tissue Selenium in Relation to Methylmercuty ToxicityNutrition & CompositionFish (General)University of North Dakota2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-362.pdfDetermination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-tube AnalysisQuality of SeafoodBlue CrabVirginia Polytechnic Institute2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-363.pdfImpact of Intervention Strategies on Listeria contamination Patterns in Crawfish Processing Plants: A longitudinal StudyPathogenCrawfishCornell University2004
https://aboutseafood.com/wp-content/uploads/2021/04/S-364.pdfEffects of Flash Freezing, Followed by Frozen Storage, on Reducing Vibrio parahaemolyticus in Pacific Raw OystersPathogenOystersOregon State University2009
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https://aboutseafood.com/wp-content/uploads/2021/04/S-366.pdfPlasma or red blood celll phospholipids can be used to assess docosahexaenoic acid status in women during pregnancyNutrition & CompositionFish (General)Louisiana State University2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-367.pdfComparison of Taura Syndrome Virus (TSV) Detection Methods During Chronic-phase Infection in Penaeus vannameiPathogenShrimpUniversity of Arizona2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-368.pdfDetection of Gram-negative Histamine-producing Bacteria in Fish: A Comparative StudyPathogenFish (General)North Carolina State University2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-369.pdfPlasma Phospholipid Fatty Acids and CHD in Order Men: Whitehall Study of London Civil ServantsNutrition & CompositionFish (General)University of South Dakota2008
https://aboutseafood.com/wp-content/uploads/2021/04/S-370.pdfCarpal Tunnel Expansion by Palmarly Directed Forces to the Transverse Carpal LigamentNutrition & CompositionFish (General)University of Pittsburgh2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-371.pdfEffects of Electrolyzed Oxidizing Water and Ice Treatments on Reducing Histamine-producing Bacteria on Fish Skin and Food Contact SurfacePathogenFish (General)Oregon State University2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-372.pdfChanges in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing StrategiesProducts & ProcessingHakeUniversity of Florida2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-373.pdfCase Reports of Melamine-induced Pathology in Penaeid Shrimp Fed Adulterated FeedsPathogenShrimpUniversity of Arizona2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-374.pdfA Quick Fuse and the Emergence of Taura Syndrome VirusPathogenShrimpUniversity of Arizona2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-375.pdfProper Cooking, Storage Yield Safe Seafood: Thermal Treatments Inactivate Salmonella in Salmon, ShrimpFood SafetyShrimpVirginia Polytechnic Institute2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-375.pdfProper Cooking, Storage Yield Safe Seafood: Thermal Treatments Inactivate Salmonella in Salmon, ShrimpFood SafetySalmonVirginia Polytechnic Institute2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-376.pdfContribution of Seafood to Total Vitamin B12 Intake and Status of Young Adult Men and WomenNutrition & CompositionFish (General)University of Florida2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-377.pdfDaily Intake of 4 to 7 µg Dietary Vitamin B-12 is Associated with Steady Concentrations of Vitamin B-12-Related Biomarkers in a Healthy Young PopulationNutrition & CompositionShellfishUniversity of Florida2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-378.pdfDevelopment of Molecular-based Methods for Determination of High Histamine Producing Bacteria in FishPathogenFish (General)North Carolina State University2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-379.pdfAnalysis of Crab Meat Volatiles as Possible Spoilage Indicators for Blue Crab (Callinectes sapidus) Meat by Gas Chromatography-mass SpectrometryQuality of SeafoodBlue CrabVirginia Polytechnic Institute2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-380.pdfDietary docosahexaenoic acid supplementation alters select physiological endocannabinoid-system metabolites in brain and plasmaNutrition & CompositionFish (General)Louisiana State University2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-381.pdfRefrigerated Seawater Depuration for Reducing Vibrio parahaemolyticus Contamination in Pacific Oyster (Crassostrea gigas)PathogenOystersOregon State University2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-382.pdfAntimicrobial Activity of 1% Cetylpyridinium Chloride Against Listeria spp. On FishPathogenFish (General)University of Rhode Island2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-383.pdfHyperthermia Does Not Protect Kona Stock Penaeus vannamei Against Infection by a Taura Syndrome Virus Isolate from BelizePathogenShrimpUniversity of Arizona2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-384.pdfCase Reports of Melamine-induced Pathology in Penaeid Shrimp Fed Adulterated FeedsPathogenShrimpUniversity of Arizona2009
https://aboutseafood.com/wp-content/uploads/2021/04/S-385.pdfMilky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and CrabsPathogenLobsterUniversity of Arizona2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-385.pdfMilky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and CrabsPathogenCrabUniversity of Arizona2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-385.pdfMilky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and CrabsPathogenShrimpUniversity of Arizona2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-386.pdfDose-response Effects of Omega-3 Fatty Acids on Triglycerides, Inflammation, and Endothelial Function in Healthy Persons with Moderate Hypertriglyceridemia 1-3Nutrition & CompositionOmega-3Pennsylvania State University2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-387.pdfControl of Listeria Monocytogenes Cold-Smoked Salmon Using Chitosan-Antimicrobial Coatings and FilmsProducts & ProcessingSalmonUniversity of Delaware2011
https://aboutseafood.com/wp-content/uploads/2021/04/S-388.pdfMarinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish PortionsProducts & ProcessingHalibutNorth Carolina State University2011
https://aboutseafood.com/wp-content/uploads/2021/04/S-389.pdfConsumption of a DHA-containing Functional Food During Pregnancy is Associated with Lower Infant Ponderal Index and Cord Plasma Insulin ConcentrationNutrition & CompositionFish (General)Louisiana State University2011
https://aboutseafood.com/wp-content/uploads/2021/04/S-390.pdfHistopathological Characterization and in situ Detection of Callinectes sapidusPathogenCrabUniversity of Arizona2011
https://aboutseafood.com/wp-content/uploads/2021/04/S-391.pdfDuplex Real-Time PCR for Detection and Quantification of Monodon Baculovirus (MBV) and Hepatopancreatic Parvovirus (HPV) in Penaeus monodonPathogenShrimpUniversity of Arizona2011
https://aboutseafood.com/wp-content/uploads/2021/04/S-392.pdfProtection from yellow Head Virus (YHV) infection in Penaeus vannamei pre-infected with Taura Syndrome virus (TSV)PathogenShrimpUniversity of Arizona2012
https://aboutseafood.com/wp-content/uploads/2021/04/S-393.pdfHistoric Emergence, Impact, and Current Status of Shrimp Pathogens in the AmericasPathogenShrimpUniversity of Arizona2012
https://aboutseafood.com/wp-content/uploads/2021/04/S-394.pdfThe Global Status of Significant Infectious Diseases of Farmed ShrimpPathogenShrimpUniversity of Arizona2010
https://aboutseafood.com/wp-content/uploads/2021/04/S-395.pdfAntioxidant Properties of Chitosan Coatings on Frozen Atlantic Salmon Fillet PortionsQuality of SeafoodSalmonUniversity of Maine2012
https://aboutseafood.com/wp-content/uploads/2021/04/S-396.pdfEffects of Marine-Derived Omega-3 Fatty Acids on Systemic Hemodynamics at Rest and During Stress: A Dose-Response StudyNutrition & CompositionFish (General)Pennsylvania State University2012
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https://aboutseafood.com/wp-content/uploads/2021/04/S-399.pdfGlobal Food Traceability Center ConceptTraceabilityFish (General)Institute of Food Technologists2013
https://aboutseafood.com/wp-content/uploads/2021/04/S-400.pdfMaternal Consumption of a DHA-containing functional food benefits infant sleep patterning: An Early Neurodevelopmental MeasureNutrition & CompositionFish (General)University of Connecticut2012
https://aboutseafood.com/wp-content/uploads/2021/04/S-401.pdfControl of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium PhosphateAllergensTuna; Mahi-mahi; Mackerel; Marlin; Bluefish;North Carolina State University2015
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https://aboutseafood.com/wp-content/uploads/2021/04/S-403.pdfSelenium Health Benefit Values: Updated Criteria for Mercury Risk AssessmentNutrition & CompositionFish (General)University of North Dakota2015
https://aboutseafood.com/wp-content/uploads/2021/04/S-404-Hiborn-et-al.pdfThe Environmental Cost of Producing Animal Source FoodsEnvironmental ImpactFish (General)University of Washington2017
https://aboutseafood.com/wp-content/uploads/2021/04/S-405.pdfGrowth of Listeria monocytogenes in Thawed Frozen SeafoodPathogenFish (General)Grocery Manufacturers Association2017
https://www.nap.edu/catalog/23658/finding-a-path-to-safety-in-food-allergy-assessment-of?utm_source=NAP+Newsletter&utm_campaign=41244b626b-NAP_mail_new_2016-12-05&utm_medium=email&utm_term=0_96101de015-41244b626b-101933705&goal=0_96101de015-41244b626b-101933705&mc_cid=41244b626b&mc_eid=9e32ed3c7bFind a Path to Safety in Food AllergyAllergensFish (General)Institute of Medicine of the National Academies of Sciences2017
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foods
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https://aboutseafood.com/wp-content/uploads/2021/09/S-409-Sarnoski-et-al.pdfAroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass SpectrometryQuality of SeafoodTuna, Mahi-MahiUniversity of Florida2019
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Quality of SeafoodFish (General)Brandeis University 2021
https://aboutseafood.com/wp-content/uploads/2021/09/S411-Hilborn-et-al.pdfThe trade-off between biodiversity and sustainable fish haravest with area-based managementSustainabilityFish (General)University of Washington2020
http://sirfonline.org/wp-content/uploads/2020/10/Measuring-Fisheries-Management-Performance-Hilborn.pdfMeasuring fisheries management performanceSustainabilityFish (General)University of Washington2020
https://aboutseafood.com/wp-content/uploads/2021/09/S413-Sarnoski-et-al.pdfSimultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid ChromatographyQuality of SeafoodTuna, Mahi-MahiUniversity of Florida2019
https://aboutseafood.com/wp-content/uploads/2021/09/S414-Ralston-et-al.pdfSelenium health benefit values provide a reliable index of seafood benefits
vs. risks
Nutrition & CompositionFish (General)University of North Dakota2019
https://aboutseafood.com/wp-content/uploads/2021/09/S415-Hines-et-al.pdfStock Enhancement: Strategic Approach for the Blue Swimmer Crab in SE AsiaSustainabilityCrabSmithsonian Institute, University of Maryland, Baltimore County2018
https://aboutseafood.com/wp-content/uploads/2021/09/S416-Mercer-Barnes.pdfRelationship Among Temperature, Depth and Abundance of Commercially Important Fishes Captured by Trawled Vessels in Kodiak Area in the Gulf of AlaskaFishery ManagementFish (General)University of Alaska Fairbanks2005
https://aboutseafood.com/wp-content/uploads/2021/09/S417-Gangar.pdfElectrophoretic Identification of Blue Crab (Callinectes sapidus) MeatQuality of SeafoodBlue CrabUniversity of Florida1992
https://aboutseafood.com/wp-content/uploads/2022/03/S418-Ferreiraa-et-al.pdfThe economic contributions of U.S.
seafood imports – a value chain
perspective
Economic ImpactFish (General)University of Florida2022
https://aboutseafood.com/wp-content/uploads/2022/03/S419-Ferreiraa-et-al.pdfEconomic Contributions of U.S. Seafood ImportsEconomic ImpactFish (General)University of Florida2022
https://aboutseafood.com/wp-content/uploads/2022/03/S-420-Connellyet-al.pdfCommunicating Dietary Seafood Advice to Pregnant WomenNutrition & Communication Fish (General)Cornell University 2022
https://aboutseafood.com/wp-content/uploads/2022/04/S-421-Judge-et-al.pdfFeasibility of Investigational Procedures and Efficacy of a Personalized Omega-3 Dietary Intervention in Alleviating Pain and Psychoneurological Symptoms in Breast Cancer SurvivorsNutrition & Composition Fish (General)
Omega-3
University of Connecticut 2022

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