Biblio
“Fish and Shellfish-Derived Anti-Inflammatory Protein Products: Properties and Mechanisms.”, Molecules, vol. 26, no. 11, 2021.
, “Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.
, “Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas).”, J Food Prot, vol. 72, no. 1, pp. 174-7, 2009.
, “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.
, “Vibrio parahaemolyticus: a concern of seafood safety.”, Food Microbiol, vol. 24, no. 6, pp. 549-58, 2007.
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