College of Agricultural Sciences

H. Feng, Skinkis, P. A., and Qian, M. C., “Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.”, Food Chem, vol. 214, pp. 736-744, 2017.

S. P. Hardegree, Sheley, R., Duke, S. E., James, J. J., Boehm, A. R., and Flerchinger, G. N., “Temporal Variability in Microclimatic Conditions for Grass Germination and Emergence in the Sagebrush Steppe”, Rangeland Ecology & Management, vol. 69, no. 2, pp. 123 - 128, 2016.

L. M. Gilbertson, Melnikov, F., Wehmas, L. C., Anastas, P. T., Tanguay, R. L., and Zimmerman, J. B., “Toward safer multi-walled carbon nanotube design: Establishing a statistical model that relates surface charge and embryonic zebrafish mortality.”, Nanotoxicology, vol. 10, no. 1, pp. 10-9, 2016.

S. Vincenzi, Bierma, J., Wickramasekara, S. I., Curioni, A., Gazzola, D., and Bakalinsky, A. T., “Characterization of a grape class IV chitinase.”, J Agric Food Chem, vol. 62, no. 24, pp. 5660-8, 2014.

T. Yin and Park, J. W., “Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.”, Food Chem, vol. 150, pp. 463-8, 2014.

H. Zhang, Yang, S., Fang, J., Deng, Y., Wang, D., and Zhao, Y., “Optimization of the fermentation conditions of Rhizopus japonicus M193 for the production of chitin deacetylase and chitosan.”, Carbohydr Polym, vol. 101, pp. 57-67, 2014.

H. Zhang, Fang, J., Deng, Y., and Zhao, Y., “Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders.”, Int J Biol Macromol, vol. 69, pp. 319-28, 2014.

S. Poowakanjana and Park, J. W., “Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions.”, Food Chem, vol. 138, no. 1, pp. 200-7, 2013.

A. Tseng and Zhao, Y., “Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).”, J Food Sci, vol. 77, no. 9, pp. H192-201, 2012.

S. Poowakanjana, Mayer, S. G., and Park, J. W., “Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.”, J Food Sci, vol. 77, no. 4, pp. E88-97, 2012.

J. M. Warren, J Brooks, R., Dragila, M. I., and Meinzer, F. C., “In situ separation of root hydraulic redistribution of soil water from liquid and vapor transport.”, Oecologia, vol. 166, no. 4, pp. 899-911, 2011.

G. S. Murthy, Johnston, D. B., Rausch, K. D., Tumbleson, M. E., and Singh, V., “Starch hydrolysis modeling: application to fuel ethanol production.”, Bioprocess Biosyst Eng, vol. 34, no. 7, pp. 879-90, 2011.

Z. H. Reed and Park, J. W., “Thermophysical characterization of tilapia myosin and its subfragments.”, J Food Sci, vol. 76, no. 7, pp. C1050-5, 2011.

M. A. Scherr, Wooster, D. E., and Rao, S., “Effects of temperature on growth rate and behavior of Epeorus albertae (Ephemeroptera: Heptageniidae) nymphs.”, Environ Entomol, vol. 39, no. 6, pp. 2017-24, 2010.

A. Hunt, Park, J. W., and Handa, A., “Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.”, J Food Sci, vol. 74, no. 9, pp. C683-92, 2009.

S. K. Nguyen, Sophonputtanaphoca, S., Kim, E., and Penner, M. H., “Hydrolytic methods for the quantification of fructose equivalents in herbaceous biomass.”, Appl Biochem Biotechnol, vol. 158, no. 2, pp. 352-61, 2009.

A. J. Spence, Jimenez-Flores, R., Qian, M. C., and Meunier-Goddik, L., “The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder.”, J Dairy Sci, vol. 92, no. 2, pp. 458-68, 2009.

M. J. Chae, Cheney, D., and Su, Y. - C., “Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica).”, J Food Sci, vol. 74, no. 2, pp. M62-6, 2009.

T. Okada and Morrissey, M. T., “Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by immobilized Candida rugosa lipase.”, J Food Sci, vol. 73, no. 3, pp. C146-50, 2008.

J. Duan, Kim, K., Daeschel, M. A., and Zhao, Y., “Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions.”, J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.

J. D. Park and Park, J. W., “Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi.”, J Food Sci, vol. 72, no. 4, pp. C202-7, 2007.

C. Liu, Chen, R., and Su, Y. - C., “Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.

P. A. Vazquez-Landaverde, J Torres, A., and Qian, M. C., “Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.”, J Agric Food Chem, vol. 54, no. 24, pp. 9184-92, 2006.

T. Ren and Su, Y. - C., “Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.”, J Food Prot, vol. 69, no. 8, pp. 1829-34, 2006.

C. Liu and Su, Y. - C., “Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.”, Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.