selected publications
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academic article
- Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions. Food Control. 53:117-123. 2015
- Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions. Journal of Food Protection. 78:691-697. 2015
- Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference. Journal of Food Science. 79:S2533-S2541. 2014
- Seasonality Of The Thermal Kinetics Of Color Changes In Whole Spinach (Spinacia Oleracea) Leaves Under Pasteurization Conditions. International Journal of Food Properties. 17:2012-2024. 2014
- Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Research International. 53:141-148. 2013
- Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. Journal of the Science of Food and Agriculture. 93:1718-1726. 2013
- Engineered Nanoparticle Adhesion and Removal from Tomato Surfaces. Journal of Agricultural and Food Chemistry. 61:10183-10190. 2013
- Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria. Food and Bioprocess Technology. 5:73-79. 2012
- Optimization of Protein Recovery During Hydrolysis of Yellowfin Tuna (Thunnus albacares) Visceral Proteins. Journal of Aquatic Food Product Technology. 20:148-159. 2011
- The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera. Food Chemistry. 115:238-242. 2009