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/2021/04/S-096.pdf | A Comparison of Dogfish and Porcine Pancreatic Lipases | By-Product | Dogfish | University of Massachusetts | 1987 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-206.pdf | Allergenic Potential of Recombinant Food Proteins | Allergens | Fish (General) | Tulane University | 1998 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-132.pdf | Allergic Reactions to Seafood: Identification of Allergens | Allergens | Fish (General) | Tulane University | N/A | ||
| 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-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-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-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-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-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-284.pdf | Applications of Molecular Biology in Food Allergy Allergens of Animal Origin | Allergens | Shellfish | Tulane University | N/A | ||
| 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/2021/09/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/2021/04/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-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-008.pdf | Bacteriological Profiles - Processed Freshwater Catfish - Normal Flora and Salmonella | Pathogen | Catfish | Texas A&M University | N/A | ||
| 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-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-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-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-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-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-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-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-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-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-145.pdf | Catfish Quality Assurance | Quality of Seafood | Catfish | Mississippi State University | 1993 | ||
| 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-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-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-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-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-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-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-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-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-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-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-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-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-247.pdf | Chlorpyrifos in Catfish (Ictalarus punctatus) Tissue | Nutrition & Composition | Catfish | Purdue University | 2000 | ||
| 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-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-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-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-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-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-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-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-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-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-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-062.pdf | Considerations of Tempering with Microwave Technology | Products & Processing | Fish (General) | Cornell University | 1982 | ||
| 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-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-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-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-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-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-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-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-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-163.pdf | Crustacea Allergy | Allergens | Shellfish | Tulane University | 1993 | ||
| 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-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-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/2021/09/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-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-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-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-224.pdf | Determination of Ozone Produced Oxidants Artificial Seawater | Aquaculture | Shellfish | University of Florida | 1990 | ||
| 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-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-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-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-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-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-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-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-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-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-209.pdf | Domestication and Selective Breeding of Penaeus monodon in Thailand | Aquaculture | Shrimp | Mahidol University, Thailand | 1998 | ||
| 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-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-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-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-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-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-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-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 | N/A | ||
| 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-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-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-021.pdf | Effect of Washing on the Nutritional and Quality Characteristics of Dried Minced Rockfish Flesh | Products & Processing | Rockfish | Oregon State University | N/A | ||
| 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-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-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-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-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-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-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-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/2021/04/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-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-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-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/2021/09/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/2021/04/S-198.pdf | Emerging Crustacean Diseases | Pathogen | Shellfish | University of Arizona | 1998 | ||
| 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-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-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-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-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-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-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-168.pdf | Fetal Methylmercury Study in a Peruvian Fish-Eating Population | Nutrition & Composition | Fish (General) | University of Rochester | 1995 | ||
| 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://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-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-040.pdf | Fish Bone Detection | Products & Processing | Fish (General) | N/A | N/A | ||
| 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-033.pdf | Fisheries Food Service Survey | Products & Processing | Fish (General) | Ohio State University | 1980 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-264.pdf | Food Allergens | Allergens | Fish (General) | Tulane University | N/A | ||
| 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-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-253.pdf | Freezing Technology | Quality of Seafood | Surimi | Oregon State University | 2005 | ||
| 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-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-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-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-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-399.pdf | Global Food Traceability Center Concept | Traceability | Fish (General) | Institute of Food Technologists | 2013 | ||
| 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://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-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-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-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-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-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-161.pdf | Hypersensitivity Reactions to Crustacea and Mollusks | Allergens | Shellfish | Tulane University | 1993 | ||
| 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-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-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-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-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-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-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-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-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-102.pdf | Immunologic Evaluation of Shrimp-allergic Individuals | Allergens | Shrimp | Tulane University | 1987 | ||
| 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-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-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-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-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://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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-059.pdf | Isolation of Organisms of Public Health Significance From Clams and Oysters | Pathogen | Clams | University of Florida | N/A | ||
| 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-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-133.pdf | Lipid Oxidation in Fish Muscle | Quality of Seafood | Fish (General) | University of Massachusetts | N/A | ||
| 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-328.pdf | Listeria monocytogenes in an Atlantic salmon (Salmo salar) Processing Environment | Pathogen | Salmon | University of Maine | 2005 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/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/2021/04/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 | N/A | ||
| 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-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-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-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-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-252.pdf | Maturation and Fecundity of Pond-reared Penaeus monodon Fed with Omega-3 Fatty Acids | Aquaculture | Shrimp | Rangsit University | 1999 | ||
| 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/2021/04/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-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-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-121.pdf | Microbiology of Surimi-Based Products | Pathogen | Surimi | University of Washington | 1986 | ||
| 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-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-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-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-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-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-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-350.pdf | Narragansett Bay Oyster Restoration Project | Aquaculture | Oysters | Roger Williams University | 2005 | ||
| 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-036.pdf | NFI Fish Parasite Project Progress Report | Products & Processing | Marlin | NFI | 1977 | ||
| 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-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-319.pdf | Nonsusceptibility of Primate Cells to Taura Syndrome Virus | Pathogen | Fish (General) | University of Arizona | 2004 | ||
| 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-141.pdf | Occupational Reactions in the Food Industry | Allergens | Fish (General) | Tulane University | 1992 | ||
| 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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-026.pdf | Phosphorous Levels in Peeled and Deveined Shrimp Treated with Sodium Tripolyphosphate | Nutrition & Composition | Shrimp | Texas A&M University | 1981 | ||
| 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-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-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-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-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-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-024.pdf | Preparation of Fish Pates Utilizing Mechanically Separated Fish Flesh | Products & Processing | Sole | University of California | N/A | ||
| 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/2021/09/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/2021/04/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-259.pdf | Problems of Food Allergen Extracts | Allergens | Fish (General) | Tulane University | 1999 | ||
| 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-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-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-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-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-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-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-140.pdf | Provocation-Challenge Studies in Shrimp-Sensitive Individuals | Allergens | Shrimp | Tulane University | 1989 | ||
| 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-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-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-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-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-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-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-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-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-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-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-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-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-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-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-051.pdf | Rearing of Lake Whitefish to Fingering Size | Aquaculture | Whitefish | Lake Superior State College | N/A | ||
| 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-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-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/2021/09/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/2021/04/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-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-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-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-048.pdf | Rhealogical Properties of Whiting Flesh | Quality of Seafood | Whiting | Rutgers University | 1979 | ||
| 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-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 | N/A | ||
| 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-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-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-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-260.pdf | Seafood Allergy and Allergens: A Review | Allergens | Fish (General) | Tulane University | 1995 | ||
| 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-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-342.pdf | Seafood Traceability: A Practical Guide for the U.S. Industry | Quality of Seafood | Fish (General) | North Carolina State University | N/A | ||
| 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/2021/09/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/2021/04/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-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-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-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-200.pdf | Shrimp Diseases and Current Diagnostic Methods | Pathogen | Shrimp | University of Arizona | 1998 | ||
| 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/2021/04/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-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/2021/09/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-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-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-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-191.pdf | Statistical Classification of Seafood Quality | Pathogen | Fish (General) | University of Rhode Island | 1997 | ||
| 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-050.pdf | Sterols in Mollusks and Crustacea of the Pacific Northwest | Nutrition & Composition | Shellfish | Oregon State University | 1982 | ||
| https://aboutseafood.com/wp-content/uploads/2021/09/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/2021/04/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-020.pdf | Sublethal Heat Stress of Vibrio parahaemolyticus | Pathogen | Fish (General) | Virginia Polytechnic Institute | 1976 | ||
| 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-175.pdf | Surimi: Something Fishy | Products & Processing | Surimi | Tulane University | 1996 | ||
| https://aboutseafood.com/wp-content/uploads/2021/04/S-019.pdf | Survival of Vibrio parahaemolyticus in Various Diluents | Pathogen | Fish (General) | Virginia Polytechnic Institute | N/A | ||
| 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-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-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-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-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-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-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-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-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-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-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-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-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-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/2021/04/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-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-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-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-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-134.pdf | The Implications of Omega-3 Fatty Acids in Human Health | Nutrition & Composition | Omega-3 | University of Missouri | N/A | ||
| 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-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-125.pdf | The Natural History of Shrimp Hypersensitivity | Allergens | Shrimp | Tulane University | 1990 | ||
| 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-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-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-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/2021/09/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 | ||
| 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/2021/04/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-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-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-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-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-228.pdf | Time, Temperature, Travel -----a Quality Balancing Act | Quality of Seafood | Fish (General) | University of Florida | N/A | ||
| 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-230.pdf | Toxicants in Foods: Food Allergens | Allergens | Shellfish | Tulane University | 1998 | ||
| 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-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-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-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-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-185.pdf | Use of Phosphates with Penaeid Shrimp | Products & Processing | Shrimp | University of Florida | N/A | ||
| 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-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/2021/09/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/2021/04/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-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-279.pdf | Viral Load in Heads & Tails | Pathogen | Shrimp | University of Arizona | 2000 | ||
| 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-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-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-049.pdf | Zooplankton Preference of Larval Lake Whitefish | Aquaculture | Whitefish | Lake Superior State College | 1981 | ||
| 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 |
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