Al-Holy, M, J. Ruiter, M. Lin, D.H. Kang, and B.A. Rasco. 2004. “Inactivation Of Listeria innocua In Nisin Treated Salmon (Oncorhynchus keta) And Sturgeon (Acipenser transmontanus) In Caviar Treated By Radio Frequency (RF).” J. Food Protection. 67(9):1848-8154.
Al-Holy, M., Y. Wang, J. Tang, and B.A. Rasco. 2004. “Dielectric Properties Of Salmon (Oncorhynchus keta) And Sturgeon (Acipenser transmontanus) Caviar At 27 MHz And 915 MHz As A Function Of Temperature." Food Research International. In press.
Al-Holy, M., A. Quinde, D. Guan, J. Tang, and B.A. Rasco. 2004. “Thermal Inactivation Of Listeria innocua In Salmon (Oncorhynchus keta) Caviar Using Conventional Glass And Novel Aluminum TDT Tubes." J. Food Protection. 67(2):383-386.
Al-Holy, M., M.Lin, and B.A. Rasco. 2004. “Destruction Of Listeria Monocytogenes In Sturgeon (Acipenser transmontanus) Caviar Using A Combination Of Nisin With Chemical Antimicrobials Or Moderate Heat.” J. Food Protection. In press.
Bledsoe, GE. and B.A. Rasco. 2004. Food Processing. Principles and Applications. Ch 27: Frozen aquatic food products. Iowa State Press: Ames, IA and Blackwell Publishing, UK. . 447-458.
Lin, M, M. Al-Holy, H. Al-Qadiri, D.H. Kang, A.G. Cavinato, and B.A. Rasco. 2004. “Discrimination Of Intact And Injured Species Of Listeria Spp. By Fourier Transform Infrared Spectroscopy And Principal Component Analysis.” J. Agric. Food Chem. 52:5769-5772.
Lin, M., M. Al-Holy, M. Mousavi-Hesary, H. Al-Qidiri, A.G. Cavinato, and B.A. Rasco. 2004. “Rapid And Quantitative Detection Of The Microbial Spoilage In Chicken Breast Muscle By Short-Wavelength Near-Infrared (SW-NIR) Spectroscopy.” J. Applied and Environmental Micro. 39:148-155.
Bledsoe, GE, C.D. Bledsoe, and B.A. Rasco. 2003. “Caviar and Fish Roe Products.” Critical Reviews in Food Science and Nutrition. 43(2):233-271.
Hampton, K.A., J. L. Wutzke, A.G. Cavinato, D.M. Mayes, M. Lin, and B.A. Rasco. 2003. “Characterization Of Light Penetration Depth Of Two Optical Probes For Non-Invasive Analysis Of Pacific Coho Salmon (Oncorhynchus Kisutch) Tissue.” Eastern Oregon Science J. XVII:35-38.
Huang, Y., J.Tang, B.G. Swanson, A.G. Cavinato, M. Lin, and B.A. Rasco. 2003. “Near Infrared Spectroscopy: A Tool For Studying Physical And Chemical Properties Of Polysaccharide Gels." Carbohydrate Polymers. 54:281-288.
Huang, Y., J. Tang, B.G. Swanson, and B.A. Rasco. 2003. “Effect Of Calcium Concentration On Textural Properties Of High And Low Acyl Mixed Gellan Gels. Carbohydrate Polymers. 54:517-522.
Huang, Y., A.G. Cavinato, D.D. Mayes, L.J. Kangas, G.E. Bledsoe, and B.A. Rasco. 2003. “Non-Destructive Prediction Of Moisture And Sodium Chloride In Cured Atlantic Salmon (Salmo salar) (teijin) By Short Wavelength Near Infrared Spectroscopy (SW-NIR). J. Food Science. 68(2):482-486.
Lin, M., A.G. Cavinato, D.M. Mayes, S. Smiley, Y. Huang, M. Al-Holy, and B.A. Rasco. 2003. “Bruise Detection In Pacific Pink Salmon (Oncorhynchus gorbuscha) by Short-Wavelength Near-Infrared (SW-NIR) Spectroscopy And Image Analysis.” J. Agricultural and Food Chemistry. 51:6404-6408.
Lin, M., A.G. Cavinato, Y. Huang, and B.A. Rasco. 2003. “Predicting Sodium Chloride Content In Commercially Produced King (Oncorhynchus tshawytscha) And Chum (O. keta) Smoked Salmon Fillet Portions By Short-Wavelength Near-Infrared (SW-NIR) Spectroscopy.” Food Research International. 36(8):761-766.
Rasco, B.A., W.A. Girard, and G.E. Bledsoe. 2002. “Frozen Aquatic Food Products.” Chapter 11. Food Chemistry Workbook II . J.S. Smith and G.L. Christen (eds). Science Technology Systems:West Sacramento, CA. pp. 105-116.
Raviyan, P., J. Tang, L. Orellana, and B.A. Rasco. 2003. “Physiochemical Properties Of A TTI Based Upon Immobilization Of Aspergillus Oryzae--amylase In Polyacrylamide Gel As Affected By Degree Of Cross-Linking Agent And Salt Content.” J. Food Science. 68(7):2302-2308.
Raviyan, P., J. Tang, and B.A. Rasco. 2003. “Thermal Stability Of Amylase From Aspergillus oryzae Entrapped In Polyacrylamide Gel.” J. Ag. Food Chem. 51:5462-5466.
Wutzke, J.L., C.A. Fahlstrom, A.G. Cavinato, Z. Wang, M. Lin, and B.A. Rasco. 2003. “Investigation Of Near-Infrared Optical Parameters In Fish Tissue By Photon Time-Of-Flight Analysis.” Eastern Oregon Science J. XVII:23-26.
Huang, Y., A.G. Cavinato, D.D. Mayes, G.E. Bledsoe, and B.A. Rasco. 2002. “Non-Destructive Prediction Of Moisture And Sodium Chloride In Cold Smoked Atlantic Salmon (Salmo salar).” J. Food Science. 67(7):2543-2547.
Nord, S.P., R. DuBreuil, A.G. Cavinato, D.M. Mayes, M. Lin, and B.A. Rasco. 2002. “Penetration Depth Studies In Cod Tissue Using Short-Wavelength Near Infrared Spectroscopy. Eastern Oregon Science J. 17:73-41.
Huang, Y, T.M. Rogers, M.A.Wenz, A.G. Cavinato, D.M. Mayes, G.E. Bledsoe, and B.A. Rasco. 2001. “Detection Of Sodium Chloride In Cured Salmon Roe By SW-IR Spectroscopy.” J. Agricultural and Food Chemistry. 49:4161-4167. |
