Publications - Journal Articles

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2010

Hunt, A., Getty, KJ, Park J.W. 2010. Screening of special starches for use in temperature tolerant fish protein gels. Journal of Food Quality. 33:100-118

Hunt, A., Getty, KJ, Park, J.W. 2010. Development of temperature tolerant surimi gels using starch-protein interactions. Journal of Food Quality. 33:119-137

Liu, W., Shen, X., Liu, C., Su, Y-C. 2010. Vibrio parahaemolyticus in Granulated Ark Shell Clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process. Int. J. Food Sci. Technol. 45:670-675

Liu, Z., Oliveira, A.C.M., Su, Y-C. 2010. Purification and Characterization of Pepsin-solubilized Collagen from Skin and Connective Tissue of Giant Red Sea Cucumber (Parastichopus californicus). J. Agri. Food Chem. 58:1270-1274

Phuvasate, S., Su, Y-C. 2010. Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface. Food Control 21(3):286-291

Phuvasate, S., Su, Y-C. 2010. Comparison of lactic acid bacteria fermentation with acid treatments for Chitosan production from shrimp waste. Journal of Aquatic Food Product Technology. 19:170-179

Rasmussen Hellberg, R.S., Morrissey, M.T., Hanner, R.H. 2010. A multiplex PCR method for the identification of commercially important salmon and trout species (Oncorhynchus and Salmo) in North America. Journal of Food Science 75:C595-C606

Reed, Z.H., Park, J.W. 2010. Quantification of Alaska Pollock surimi in prepared crabstick by competitive ELISA using a myosin light chain 1 specific peptide. Food Chemistry 123:196-201

Su, Y-C., Yang, Q., Hase, C. 2010. Refrigerated-Seawater Depuration for Reducing Vibrio parahaemolyticus contamination in Pacific oyster (Crassostrea gigas). J. Food Prot. 73:1111-1115

Tadpitchayangkoon, P., Park, J.W., Yongsawatdigul, J. 2010. Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs. Food Chemistry 121:1046-1052

2009

Chae, M.J., Cheney, D. and Su, Y-C. 2009. Termperature Effects on the Depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American Oyster (Crassostrea virginica). J. of Food Sci. 74(2):M62-M66

Choi, Y.J., Hur, S., Choi B.D., Konno K. and Park, J.W. 2009. Enzymatic Hydrolysis of Recovered Protein From Frozen Small Croaker and Functional Properties of its Hydrolysates. J. Food Sci 74(1):C17-C24

Heu, M.S., Park, C.H., Kim, H.J., Park, J.W., Kim, J.S. 2009. Partial purification of antioxidative peptides from gelatin hydrolysates of Alaska Pollock surimi refiner discharge. Fish Aqua Sci 12(4):249-257

Hunt, A., Handa, A. and Park, J.W. 2009. Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins. J.Food Sci 74(9): C666-673

Kim, J.S., Schnee, R. and Park, J.W. 2009. Chemical and functional properties of various blends of phosphates. Food Quality 32:504-521

Liu, C., Liu, J. and Su, Y-C. 2009. Effects of Flash Freezing, Followed by Frozen Storage, on Reducing Vibrio parahaemolyticus in Pacific Raw Oysters (Crassostrea gigas). J. of Food Protection. 72(1):174-177

Liu, C., Zhou, H., Su, Y.-C., Li, Y. and Li, J. 2009. Chemical compositions and functional properties of protein isolated from byproduct of Triangle Shell Pearl Mussel (Hyriopsis cumingii). J. Aquatic Food Prod. Technol. 18(2):193-208

Lu, J., Su, Y.-C. and Liu, C. 2009. Antibacterial effect of the salmine against pathogenic Vibrio species. Natural Product Research and Development 21(3):461-464

Park, C.H., Kim, H.J., Kang, K.T., Park, J.W., Kim, J.S. 2009. Fractionation and agiotensin I-conversion enzyme (ACE) inhibitory activity of gelatin hydrolysates from by-products of Alaska Pollock surimi. Fish Aqua Sci 12(2):79-85

Park, C.H., Kim H.J., Kang, K.T., Park, J.D., Heu, M.S., Park, J.W., Kim, J.S. 2009. Fractionation of gelatin hydrolysates with antioxidative activity from Alaska Pollock surimi refiner discharge. Fish Aqua Sci 12(3):163-170

Poowakanjana, S. and Park, J.W. 2009. Controlling the Bleeding of Carmine Colorant in Crabstick. J. Food Sci. 74(9):C707-712

Rasmussen, R.S., Morrissey, M.T., and Hebert, P.D.N. 2009. DNA Barcoding of Commercially Important Salmon and Trout Species (Oncorhynchus and Salmo) from North America. J. of Agricultural and Food Chemistry. 57:8379-8385

Reed, Z.H. and Park, J.W. 2009. Estimating the Quantity of Egg White and Whey Protein Concentrate in Prepared Crabstick Using ELISA. Food Chemistry. Food Chemistry 118(2010) 575-581

Shen, X., Liu, W., Cai, Y., Hui, Y., Su, Y-C. 2009. Effect of temperatures on accumulation and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula). Int. J. Food Microbiol. 136(1):129-132

2008

Choi, Y.J.; Lin, T.M.; Tomlinson, K., and Park, J.W. 2008. Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins. LWT-Food Science and Technology. 41(3):460-468

Kang, E.J., Hunt, A.L., Park, J.W. 2008. Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi After Repeated Freeze-thaw Cycles. J. Food Sci. 73(5):C347-355

Kim, B.Y. and Park, J.W. 2008. Capillary Extrusion Viscometer for Viscosity Measurement of Fish Protein Paste. J. Food Quality 31:536-548

Kim, Y.S. Park, J.W. 2008. Negative Roles of Salt in Gelation Properties of Fish Protein Isolate. J. of Food Science 73(8):C585-C588

Morrissey, M.T. 2008. Global Resources and Market Impacts on US Pacific Northwest Fisheries. Globalizations, June 2008, Vol. 5, No. 2, pp. 195-210

Okada, T. and Morrissey, M.T. 2008. Production of n-3 Polyunsaturated Fatty Acid Concentrate from Sardine Oil by Immobilized Candida rugosa Lipase. J. of Food Sci., Vol. 73(3):146-150

Park, J.D., Yongsawatdigul, J., Choi, Y.J., Park, J.W. 2008. Biochemical and Conformational changes of Myosin Purified from Pacific sardine at Various pH. J. Food Sci 73(3):C191-197

Rasmussen, R.S., Morrissey, M.T., and Roblero, J. 2008. Fatty Acid Composition of U.S. West Coast Albacore Tuna (Thunnus alalunga) and the Effects of Canning and Short-Term Storage. Journal of Aquatic Food Product Technology. 17 (4):441-458

Rasmussen, R.S., and Morrissey, M.T. 2008. The Effects of Processing Methods on Cadmium Levels in Pacific Oysters (Crassostrea gigas). J. of Shellfish Research. 27(2):461-462

Reed, Z.H., Park, J.W. 2008. Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick. J. Food Sci. 73 (5): C329-C334

Reed, Z.H. and Park, J.W. 2008. Quantification of Dried Egg White and Whey Protein Concentrates in Prepared Crabstick Using ELISA. J. Food Sci. Submitted Oct. 2008. JFS 2008-0802

Zhu, Y., Yin, L., Cheng, Y., Yamaki, K., Mori, Y., and Su, Y-C. 2008. Effects of Sources of Carbon and Nitrogen on Production of x-glucosidase Inhibitor by a Newly Isolated Strain of Bacillus Subtilis B2. Food Chemistry. 109(4):737-742

2007

Choi, Y.J., Lin, T.M., Tomlinson, K., and Park, J.W. 2007. Effect of Salt Concentration and Temperature of Storage Water on the Physicochemical Properties of Fish Proteins. LWT 41(2008):460-468

Hjalmarsson, G.H.; Park, J.W.; and Kristbergsson, K. 2007. Seasonal effects on Physicochemical Characteristics of Fish Sauce Made from Capelin (Mallotus villosus). Food Chemistry 103(2007) 495-504

Kok, T.N., Park, J.D., Lin, T.M., Park, J.W. 2007. Multidisciplinary Approaches for Early Determination of Gelation Properties of Fish Proteins. J. of Aquatic Food Product Tech., Vol. 16(1):5-18

Kok, T.N. and Park, J.W. 2007. Extending the Shelf Life of Set Fish Ball. J. Food Quality 30:1-27

Okada, T., and Morrissey, M.T. 2007. Seasonal Changes in Intrinsic Characteristics of Pacific Sardine (Sardinops sagax). J. of Aquatic Food Product Tech. 16(1):51-71

Okada, T., and Morrissey, M.T. 2007. Recovery and Characterization of Sardine Oil Extracted by pH Adjustment. J. of Agri. & Food Chem. 55:1808-1813

Okada, T., and Morrissey, M.T. 2007. Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by lipase-catalyzed hydrolysis. Food Chem. 103:1411-1419

Park, J.D. and Park, J.W. 2007. Extraction of Sardine Myoglobin and its Effect on Gelation Properties of Pacific Whiting Surimi. J. Food Science 72(4):C202-C207

Park, CH, Lee JH, Kang, KT, Park, J.W., Kim J.S. 2007. Characterization of Acid-soluble Collagen from Alaska Pollock Surimi Processing By-products (refiner discharge). Food Sci Biotechnol. 16(4):549-556

Pongviratchai, P. and Park, J.W. 2007. Physical Properties of Fish Proteins Cooked with Starches or Protein Additives Under Ohmic Heating. J. Food Quality 30:783-796

Pongviratchai, P. and Park, J.W. 2007. Electrical Conductivity and Physical Properties of Surimi-potato Starch Paste Under Ohmic Heating. J. Food Sci 72(9):E503-E507

Rasmussen, R.S., and Morrissey, M.T. 2007. Effects of canning on total mercury, protein, lipid, and moisture content in troll-caught albacore tuna (Thunnus alalunga). Food Chem. 101: 1130-1135.

Rasmussen, R.S.; and Morrissey, M.T. 2007. Marine Biotechnology for Production of Food Ingredients. Adv. In Food & Nutrition Research. 52:237-292

Rasmussen, R.S. and Morrissey, M.T. and Cheney, D. 2007. Effect of Age and Tissue Weight on the Cadmium Concentration in Pacific Oysters (Crassostrea Gigas). J. of Shellfish Research, Vol. 26(1):1-7

Rasmussen, R.S. and Morrissey, M.T. 2007. The Effects of Processing Methods and Storage on Cadmium Levels in Pacific Oysters (Crassostrea gigas). J. of Aquatic Food Product Tech., Vol. 16(3):3-17

Shen X., Lu J., Shu, Y. and Su, Y-C. 2007. Antibacterial effects of electrolyzed water against harmful bacteria in suspensions and on food processing surfaces. Microbiology 34(3): 90-93

Su, Y.-C., and Liu, C. 2007. Vibrio parahaemolyticus: A concern of seafood safety. Food Microbiology. 24:549-558

Thawornchinsombut, S. and Park, J.W. 2007. Effect of NaCl on Gelation Characteristics of Acid-and Alkaline-treated Pacific Whiting Fish Protein Isolates. J. Food Biochem. 31(4):427-455

2006

Duan, J., Liu, C., and Su, Y.-C. 2006. Evaluation of a Double Layer Agar Plate for direct Enumeration of Vibrio parahaemolyticus. J. of Food Sci. Vol. 71(2):M77-M82.

Liu, C., Chen, R., Su, Y.-C. 2006. Bactericidal Effects of Wine on em>Vibrio parahaemolyticus in Oysters. 2006. J. of Food Protection, Vol. 69 (8):1823-1828.

Liu, C., Duan, J., Su, Y.-C. 2006. Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. Int. J. of Food Microbiology 106:248-253.

Liu, C., and Su, Y.-C. 2006. Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. Int. J. Food Microbiology, 110:149-154.

Ramirez-Suarez, J.C. and Morrissey, M.T. 2006. Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innovative Food Science and Emerging Technologies. 7(1-2): 19-27.

Rasmussen, R.S., Morrissey, M.T., and Carroll, S. 2006. Effect of Seasonality, Location, and Size on Lipid Content in North Pacific Troll-Caught Albacore Tuna (Thunnus alalunga). J. of Aquatic Food Product Technology, Vol. 15(2):73-86.

Ren, T., and Su, Y.-C. 2006. Effects of Electrolyzed Oxidizing Water Treatment on Reducing Vibrio parahaemolyticus and Vibrio vulnificus in Raw Oysters, J. Food Protection, Vol. 69(8):1829-1834.

Thawornchinsombut, S., Park, J.W., Meng, G., and Li-Chan, E.C. 2006. Raman Spectroscopy Determines Structural Changes Associated with Gelation Properties of Fish Proteins Recovered at Alkaline pH. J. Agric. Food Chem, 54:2178-2187.

2005

Duan, J., and Su, Y.-C. 2005. Comparison of a chromogenic medium with thiosulfate-citrate-bile salts-sucrose agar for detecting Vibrio parahaemolyticus. J. Food Sci. 70:M125-128.

Duan, J. and Su, Y.-C. 2005. Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster-growing Bays. J. Food Sci. 70:M58-63.

Kim, J.S., Park, J.W. 2005. Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing. J. of Food Sci. Vol. 7 (8):C511-C516.

Kim, Y.S., Yongsawatdigul, J., Park, J.W., Thawornchinsombut, S. 2005. Characteristics of sarcoplasmic proteins and their interaction with myofibrillar proteins. J. Food Biochem. 29:517-532.

Morrissey, M.T. and Almonacid, S. 2005. Rethinking technology transfer. J. Food Engineering 67: 135-145.

Noitup, P., Garnjanagoonchorn, W., and Morrissey, M.T. 2005. Fish Skin Type I Collagen: Characteristic Comparison of Albacore Tuna (Thunnus alalunga) and Silver-Line Grunt (Pomadasys kaakan). J. Aquatic Food Prod. Technol. 14 (1): 17-28.

Rasmussen, R. S., Nettleton, J., Morrissey, M.T. 2005. A Review of Mercury in Seafood: Special Focus on Tuna. J. of Aquatic Food Product Technology, Vol. 14(4): 71-100.

Su, Y.-C, Duan, J., Wu, W-H. 2005. Selectivity and sensitivity of a chromogenic medium for detecting Vibrio parahaemolyticus. J. Food Prot. 68:1454-1456.

Thawornchinsombut, S. and Park, J.W. 2005. Role of Ionic Strength in Biochemical Properties of Soluble Fish Proteins Isolated From Cryoprotected Pacific Whiting Mince. J. of food Biochem. 29:132-151.

Thompson, M., Sylvia, G., and Morrissey, M.T., 2005. Seafood Traceability in the United States: Current Trends, System Design and Potential Applications. Comprehensive Reviews in Food Sci. and Food Safety 1:1-7.

2004

Esturk, O., Park, J.W., and Thawornchinsombut, S. 2004. Effects of Thermal sensitivity of fish proteins from various species on rheological properties of gels. J. Food Sci. 69 (7): E412-416.

Jaczynski, J. and Park, J.W. 2004. Physicochemical changes of Alaska pollock surimi and surimi gels as affected by electron beam. J. Food Sci. 69(1): FCT53-57.

Kim, J.S., and Park, J.W. 2004. Characterization of acid-soluble collagen from Pacific whiting surimi processing by-products. J. Food Sci. 69 (8): C367-442.

Morrissey, M.T., Rasmussen, R., and Okada, T. 2004. Mercury content in Pacific troll-caught albacore tuna. J. Aquatic Food Product Technology, 13(4): 41-52.

Su, Y.-C., J. Duan and M.T. Morrissey. 2004. Electron beam irradiation for reducing Listeria monocytogenes contamination on cold-smoked salmon. J. Aquatic Fd. Prod. Technol. 13(1):3-11.

Thawornchinsombut, S. and Park, J.W. 2004. Roles of pH in solubility and conformational changes of Pacific whiting muscle proteins. J. Food Biochem. 28: 135-154.

Yongsawatdigul, J., and Park, J.W. 2004. Effects of alkali and acid solubilization on gelation characteristics of rockfish and muscle proteins. J. Food Sci 69 (7): C499-C505.

Yoon, W.B., Gunasakeran, S., and Park, J.W. 2004. Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi. J. Food Sci. 69 (7): E1-5.

Yoon, W.B., Gunasekaran, S., and Park, J.W. 2004. Evaluating viscosity of surimi paste at different moisture contents. Applied Rheology 14 (3): 133-139.

2003

Jaczynski, J. and Park, J.W. 2003. Microbial inactivation and electron penetration in surimi seafood during electron beam processing. J. Food Sci. 68(5): 1788-1792.

Jaczynski, J. and Park, J.W. 2003. Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat. J. Food Sci. 68(5): 1626-1630.

Jaczynski, J. and Park, J.W. 2003. Predictive models for microbial inactivation and texture degradation in surimi seafood during thermal processing. J. Food Sci. 68(3): 1025-1030.

Kim, S.H., An H., Field, K.G., Wei, C-I., Velazquez, J.B., Ben-Gigirey, B.A., Morrissey, M.T., Price, R.J., Pitta, T.P. 2003. Detection of Morganella morganii by the polymerase chain reaction assay with 16S rDNA-targeted primers. J. Food Protection. 66 (8):1385-1392.

Kim, S.-H., An, H., Wei, C.-I, Visessanguan, W., Benjakul, S., Morrissey, M.T., Su, Y.-C., and Pitta, T.P. 2003. Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing Plant. J. of Food Sci. Vol. 68 (2):453-457.

Kim, Y.S., Park, J.W., and Choi, Y.J. 2003. New approaches for the effective recovery of fish proteins and their physicochemical characteristics. J.Fisheries Sci. 69:1231-1239.

Ramirez, J.C. and Morrissey, M.T. 2003. Marine Biotechnology. Proceedings of the Trans Atlantic Fisheries Technology (TAFT) Conference, June 10-14, Reykjavik, Iceland. Published by the Icelandic Fisheries Laboratories, Reykjavik, Iceland, pp. 334-346.

Su, Y.-C. & Morrissey, M.T. 2003. Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. J. Food Protection 66(5): 812-818.

Tungkawachara, S., Park, J.W. and Choi, Y.J. 2003. Biochemical properties and consumer acceptance of Pacific whiting fish sauce. J. Food Sci. 68(3): 855-860.

Wheeler, S. and Morrissey, M.T. 2003. Quantification and distribution of lipid, moisture and fatty acids in West Coast albacore tuna ( Thunnus alalunga ). J. Aquatic Fd. Prod. Technol. 12(2): 3-16.

Yongsawatdigul, J. and Park, J.W. 2003. Thermal denaturation and aggregation of threadfin bream actomyosin. Food Chemistry 83(3): 409-416

2002

Calik, H., Morrissey, M.T., Reno, P.W. and An, H. 2002. Effect of high-pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters. J. Food Sci. 67(4): 1506-1510.

Choi, Y.J. and Park, J.W. 2002. Acid-aided protein recovery from enzyme-rich Pacific whiting. J. Food Sci. 67(8): 2962-2967.

DeWitt, Christina A. Mireles, and Morrissey, M.T. 2002. Pilot plant recovery of catheptic proteases from surimi wash water. Bioresource Technol. 81: 295-301.

DeWitt, Christina A. Mireles, and Morrissey, M.T. 2002. Parameters for the recovery of proteases from surimi wash water. Bioresource Technol. 81: 241-247

Grobe, D., Sylvia, G., and Morrissey, M.T. 2002. Designing a Culinology Based Research and Development Framework for Seafood Products. J. Aquatic Food Product Technol. 11(2): 61-71.

He, H., Adams, R.M., Farkas, D.F. and Morrissey, M.T. 2002. Use of high pressure processing for oyster shucking and shelf-life extension. J. Food Sci. 67(2): 640-645.

Jaczynski, J. and Park, J.W. 2002. Temperature prediction during thermal processing of surimi seafood. J. Food Sci. 67(8):3053-3057.

Kim, S.H., Price, R.J., Morrissey, M.T., Field, K.G., Wei, C.I. and An, H. 2002. Occurrence of histamine-forming bacteria in albacore and histamine accumulation in muscle at ambient temperature. J. Food Sci. 67(4): 1515-1521.

Kim, S.H., Price, R.J., Morrissey, M.T., Field, K.G., Wei, C.I. and An, H. 2002. Histamine production by Morganella morganii in mackerel, albacore, mahi-mahi and salmon at various storage temperatures. J. Food Sci. 67(4): 1522-1528.

Lopetcharat, K. and Park, J.W. 2002. Characteristics of fish sauce made from Pacific whiting and surimi by-products during fermentation stage. J. Food Sci. 67: 511-516.

Reynolds, J., Park, J.W. and Choi, Y.J. 2002. Physical properties of Pacific whiting surimi as affected by various freezing and storage conditions. J. Food Sci. In press.

Wendel, A., Park, J.W. and Kristbergsson, K. 2002. Recovered meat from Pacific whiting frames. J. Aqua. Food Prod. Tech. 11(1): 5-18.

Yongsawatdigul, J. and Park, J.W. 2002. Biochemical and conformational changes of actomyosin from threadfin bream stored in ice. J. Food Sci. In press.

Yongsawatdigul, J., Worrato, A., and Park, J.W. 2002. Effect of endogenous transglutaminase on threadfin bream surimi gelation, J. Food Sci. 67(9): 3258-3263

2001

Hoffman, J. and Park, J.W. 2001. Improved torsion testing using molded surimi gels. J. Aqua. Food Prod. Tech. 10(2):75-84.

Kim, S-H., Field, K.A., Morrissey, M.T., Price, R.J., Wei, C-I., and An, H. 2001. Source and identification of histamine-producing bacteria from fresh and temperature-abused albacore. J Food Prot. 64(7):1035-1044.

Kim, S.-H., Field, K.G., Chang, D.-S., Wei, C.-I., An, H. 2001. Identification of Bacteria Crucial to Histamine Accumulation in Pacific Mackerel during Storage. J. of Food Protect. Vol. 64 (10):1556-1564.

Lopetcharat, K., Choi, Y.J., Park, J.W., and Daeschel, M.D. 2001. Fish sauce products and manufacturing - a review. Food Reviews International 17(1):65-88.

Visessanguan, W., Menino, A.R., Kim, S.M., An, H. 2001. Cathepsin L: A Predominant Heat-Activated Proteinase in Arrowtooth Flounder Muscle. J. Agric. Food Chem. 49:2633-2640.

Yoon, W.B. and Park, J.W. 2001. Development of linear heating rates using conventional baths and computer simulation. J. Food Sci. 66(1):132-136.

2000

Choi, Y.J., Cho, M.S., and Park, J.W. 2000. Effect of hydration time and salt addition on gelation properties of major protein additives. J. Food Sci. 65(8):1338-1342.

Kim, S.H., Ben-Gigirey, B., Barros-Velazquez, J.B., Price, R.J. and An, H. 2000. Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore. J. Food Prot. 63(2):244-251.

Klesk, K., Yongsawatdigul, J., Park, J.W., Viratchakul, S. and Virulhakul, P. 2000. Gel forming ability of tropical tilapia surimi as compared with Alaska pollock and Pacific whiting surimi. J. Aquat Food Product Tech. 9(3):91-104.

Li, F., An, H., Seymour, T.A., and Barnes, D.W. 2000. Rainbow trout (Oncorhynchus mykiss) cystatin C: expression in Escherichia coli and properties of the recombinant protease inhibitor. Comp. Biochem. And Physiology Part B, 125:493-502.

Ramírez, J.A., Santos, I.A., Morales, O.G., Morrissey, M.T., and Vázquea, M. 2000. Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp. Cienc. Tecnol. Aliment. 3 (1): 21-28.

Visessanguan, W. and An, H. 2000. Effects of proteolysis and mechanism of gel weakening in heat-induced gelation of fish myosin. J. Ag & Food Chem 48(4): 1024-1032.

Visessanguan, W., Ogawa, M., Nakai, S. and An, H. 2000. Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin. J. Ag & Food Chem 48(4): 1016-1023.

Yongsawatdigul, J., Park, J.W., Virulhakul, P. and Viratchakul, S. 2000. Proteolytic degradation of tropical tilapia surimi. J. Food Sci. 65(1):129-133.

Zhao, Y., Flugstad, B., Kolbe, E., Wells, J.H., and Park, J.W. 2000. Using capacitive (Radio Frequency) dielectric heating in food processing and preservation - a review. J. Food Process Eng. 23:25-55.

1999

DeWitt, C.D. and Morrissey, M.T. span class="style2">1999. HACCP implementation and research issues. J. Aquatic Food Prod. Tech. 8(3):5-22.

Huang, L., and Morrissey, M.T. 1999. Finite element analysis as a tool for crossflow membrane filter simulation. J. of Membrane Sci. 155:19-30

Hurtado, J.L., Borderias, J., Montero, P. and An, H. 1999. Characterization of proteolytic activity in octopus ( Octopus vulgaris ) arm muscle. J. Food Biochem. 23:469-483.

Kim, S.H., An, H., and Price, R.J. 1999. Histamine formation and bacterial spoilage of albacore harvested off the U.S. northwest coast. J. Food Sci. 64(2):340-343.

Kim, S.H., Ben-Gigirey, B., Barros-Velazquez, J.B., Price, R.J. and An, H. 1999. Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore. J. Food Prot. 63(2):244-251.

Shie, J.S. and Park, J.W. 1999. Physical characteristics of surimi seafood as affected by thermal processing conditions. J. Food Sci. 64(2):287-290.

Su, A., Kolbe, E. and Park, J.W. 1999. A model of heat transfer coefficients over steam-cooked surimi paste. J. Aquatic Food Prod. Tech. 8(3):39-53.

Yongsawatdigul, J. and Park, J.W. 1999. Thermal aggregation and dynamic rheological properties of Pacific whiting and cod myosins as affected by heating rate. J. Food Sci. 64(4):679-683.

Yoon, W.B., Kim, B.Y. and Park, J.W. 1999. Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels. J. Food Sci. 64(2):291-294.

1998

Ben-Gigirey, B., Craven, C. and An, H. 1998. Histamine formation in albacore muscle analyzed by AOAC and enzymatic methods. J. Food Sci. 63(2):210-214.

Benjakul, S., Seymour, T.A., Morrissey, M.T. and An, H. 1998. Characterization of proteinase recovered from Pacific whiting surimi wash water. J. Food Biochem. 22:1-16.

Huang, L. and Morrissey, M.T. 1998. Fouling of membranes during microfiltration of surimi wash water: Roles of pore blocking and surface cake formation. J. Membrane Sci. 144:113-123.

Lee, N.G. and Park, J.W. 1998. Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi. J. Food Sci. 63:969-974.

Li, F., An, H., Seymour, T.S., Bradford, C.S., Morrissey, M.T., Bailey, G.S., Helmrich, A. and Barnes, D.W. 1998. Molecular cloning, sequence analysis and expression distribution of rainbow trout ( Oncorhynchus mykiss ) cystatin C 1 . Comparative Biochem. And Physio. Part B 121:135-143.

Lin, T.M. and Park, J.W. 1998. Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH. J. Food Sci. 63(2):215-218.

Wu, H., Kolbe, E., Flugstad, B., Park, J.W. and Yongsawatdigul, J. 1998. Electrical properties of fish mince during multi-frequency ohmic heating. J. Food Sci. 63(6):1028-1032.

Yang, H. and Park, J.W. 1998. Effects of starch properties and thermal-processing conditions on surimi-starch gels. Lebensmittel Wissenschaft & Technologie 31(4):344-353.

Yoon, W.B., Park, J.W. and Kim, B.Y. 1998. Dynamic properties of surimi-based seafood product as a function of moisture content. Food Eng. Progress 2(1):23-29.

1997

Benjakul, S., Seymour, T.A., Morrissey, M.T. and An, H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. J. Food Sci. 62(4):729-733.

Benjakul, S., Morrissey, M.T., Seymour, T.A. and An, H. 1997. Recovery of proteinase from Pacific whiting surimi wash water. J. Food Biochem. 21:431-443.

Benjakul, S. and Morrissey, M.T. 1997. Protein hydrolysates from Pacific whiting solid wastes. J. Ag & Food Chem. 45:3423-3430.

Huang, L., Chen, Y., and Morrissey, M.T. 1997. Coagulation of fish proteins from frozen fish mince washwater by ohmic heating. J. Food Processing Eng. 20:285-300.

Li, F., Seymour, T.A., An, H., Morrissey, M.T. and Barnes, D.W. 1997. Generation of cystatin cDNA probe of rainbow trout ( Oncorhynchus mykiss ) using mixed primer PCR with highly degenerate codons corresponding to conserved amino acid sequences. J. Marine Biotech 5:37-30.

Lin, T.M. and Park, J.S. 1997. Effective washing conditions reduce water usage for surimi processing. J. Aquatic Food Prod. Tech. 6(2):65-79.

Park, J.W. 1997. New developments in manufacturing of surimi and surimi seafood. Food Rev. Int. 13(4):577-610.

Seymour, T., Peters, M., Morrissey, M.T. and An, H. 1997. Surimi gel enhancement by bovine plasma proteins. J Ag & Food Chem. 45(8):2919-2923.

Yongsawatdigul, J., Park, J.W. and Kolbe, E. 1997. Texture degradation kinetics of gels made from Pacific whiting surimi. J. Food Eng. 20:433-452.

Yongsawatdigul, J., Park, J.W. and Kolbe, E. 1997. Degradation kinetics of myosin heavy chain of Pacific whiting surimi. J. Food Sci. 62(4):724-728.

Yoon, W.B., Park, J.W. and Kim, B.Y. 1997.Linear programming in blending various components in surimi seafood. J. Food Sci. 62(3):561-564 & 567.

Yoon, W.B., Park, J.W. and Kim, B.Y. 1997. Surimi-starch interactions based on mixture design and regression models. J. Food Sci. 62(3):555-560.

1996

An, H., Peters, M.Y. and Seymour, T.S. 1996. Roles of endogenous enzymes on surimi gelation. A review. Trends Food Sci. and Technol. 7:321-327.

Benjakul, S., Seymour, T., Morrissey, M.T. and An, H. 1996. Proteinase in Pacific whiting surimi wash water: Identification and characterization. J. Food Sci. 61(6):1165-1170.

Kim, J.M., Liu, C.H., Eun, J.B., Park, J.W., Oshimi, R., Hayashi, K., Ott, B., Aramaki, T., Sekine, M., Horikita, Y., Fugimoto, K., Aikawa, T., Welch, L. and Long, R. 1996. Surimi from fillet frames of channel catfish. J. Food Sci. 61:428-431.

Lin, T.M. and Park, J.W. 1996. Extraction of proteins from Pacific whiting mince at various washing conditions. J. Food Sci. 61(2):432-438.

Lin, T.M. and Park, J.W. 1996. Protein solubility in Pacific whiting affected by proteolysis during storage. J. Food Sci. 61(3):536-539.

Park, J.W. 1996. Temperature-tolerant fish protein gels using konjac flour. J. Muscle Food 7:165-174.

Peters, G., Morrissey, M.T., Sylvia, G. and Bolte J. 1996. Linear regression, neural network and induction analysis to determine harvesting and processing effects on surimi quality. J. Food Sci. 61(5):876-880.

Seymour, T.A., Li, S.J., and Morrissey, M.T. 1996. Characterization of a Natural Antioxidant from Shrimp Shell Waste. J. Agric. Food Chem. 44:682-685.

Sylvia, G., Morrissey, M.T., Graham, T. and Garcia, S. 1996. Changing trends in seafood markets: The case of farmed and wild salmon. J Food Prod Marketing 3(2):49-63.

Weerasinghe, V., Morrissey, M.T., and An, H. 1996. Characterization of active components in food-grade proteinase inhibitors for surimi manufacture. J. Ag & Food Chem. 44(9):2584-2590.

Weerasinghe, V., Morrissey, M.T., Chung,Y.-C. and An, H. 1996. Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimi. J. Food Sci 61(2):367-371.

Yongsawatdigul, J. and Park, J.W. 1996. Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi. J. Food Sci. 61(1):149-153.

1995

An, H., Hartley, P.S., Fan, X. and Morrissey, M.T. 1995. Activity staining of Pacific whiting ( Merluccius productus ) protease. J. Food Sci. 60(6):1228-1232.

An, H., Peters, M.Y., Seymour, T.A. and Morrissey, M.T. 1995. Isolation and activation of cathepsin L-inhibitor complex from Pacific whiting ( Merluccius productus ). J. Ag & Food Chem. 43:327-330.

Lin, D.D. and Morrissey, M.T. 1995. Northern squawfish ( Ptychocheilus oregonensis ) for surimi production. J. Food Sci. 60(6):1245-1247, 1253.

Lin, T.M., Park, J.W. and Morrissey, M.T. 1995. Recovered protein and reconditioned water from surimi processing waste. J. Food Sci. 60(1):4-9.

Morrissey, M.T., Hartley, P. and An, H. 1995. Proteolytic activity in Pacific whiting and effects of surimi processing. J. Aquatic Food Prod Tech. 4(4):5-18.

Park, J.W. 1995. Surimi gel colors as affected by moisture content and physical conditions. J. Food Sci. 60(1):15-18.

Park, J.W. 1995. Effects of salt, surimi and/or starch content on fracture properties of gels at various test temperatures. J. Aquatic Food Prod Tech. 4(2):75-84.

Pipatsattayanuwong, S., Park, J.W. and Morrissey, M.T. 1995. Functional properties and shelf life of fresh surimi from Pacific whiting. J. Food Sci. 60(6):1241-1244.

Sylvia, G., Morrissey, M.T., Garcia, S. and Graham T. 1995. Organoleptic qualities of farmed and wild salmon. J. Aquatic Food Prod Tech. 4(1):51-64.

Yongsawatdigul, J., Park, J.W. and Kolbe, E. 1995. Electrical conductivity of Pacific whiting surimi paste during ohmic heating. J. Food Sci. 60(5):922-925, 935.

Yongsawatdigul, J., Park, J.W., Kolbe, E., AbuDagga, Y. and Morrissey, M.T. 1995. Ohmic heating maximizes gel functionality of Pacific whiting surimi. J. Food Sci. 60(1):10-14.

1994

An, H., Seymour, T.A., Wu, J.-W. and Morrissey, M.T. 1994. Assay systems and characterization of Pacific whiting ( Merluccius productus ) protease. J. Food Sci. 59(2):277-281.

An, H., Weerasinghe, V., Seymour, T.A. and Morrissey, M.T. 1994. Cathepsin degradation of Pacific whiting surimi proteins. J. Food Sci. 59:1013-1017, 1033.

Chung, Y.-C., Gebrehiwot, A., Farkas, D.F. and Morrissey, M.T. 1994. Gelation of surimi by high hydrostatic pressure. J. Food Sci. 59(3):523-524, 543.

Howe, J.R., Hamann, D.D., Lanier, T.C. and Park, J.W. 1994. Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperature. J. Food Sci. 59(4):777-780.

Lin, D.D. and Morrissey, M.T. 1994. Iced storage characteristics of northern squawfish ( Ptycheilus oregonesis ). J. Aquatic Food Prod. Tech. 3(2):25-43.

Park, J.W. 1994. Cryoprotection of muscle proteins by carbohydrates and polyalcohols- A review. J. Aquatic Food Product Tech. 3(3):23-41.

Park, J.W. 1994. Functional protein additives in surimi gels. J. Food Sci. 59(3):525-527.

Park, J.W., Yongsawatdigul, J. and Lin, T.M. 1994. Rheological behavior and potential cross-linking of Pacific whiting ( Merluccius productus ) surimi gel. J. Food Sci. 59(4):773-776.

Seymour, T.A., Morrissey, M.T., Peters, M.Y. and An, H. 1994. Purification and characterization of Pacific whiting protease. J. Ag & Food Chem. 42:2421-2427.

Simpson, R., Kolbe, E., MacDonald, G., Lanier, T.C. and Morrissey, M.T. 1994. Surimi production from partially processed and frozen Pacific whiting ( Merluccius productus ). J. Food Sci. 59(2):272-276.

Simpson, R., Morrissey, M.T., Kolbe, E., Lanier, T. and MacDonald G. 1994. Effects of varying sucrose concentrations in Pacific whiting ( Merluccius productus ) stabilized mince used for surimi production. J. Aquatic Food Prod Tech. 3(4):41-52.

1993

Chung, Y.-C., Richardson, L. and Morrissey, M.T. 1993. Effects of pH and NaCL on gel strength of Pacific whiting surimi. J. Aquatic Food Prod Tech. 2(3):19-35.

Hsu, C.K., Kolbe, E., Morrissey, M.T. and Chung, Y.-C. 1993. Protein denaturation of frozen Pacific whiting ( Merluccius produc tus) fillets. J. Food Sci. 58:1055-1056, 1075.

Hsu, C.K., Kolbe, E.R., Morrissey, M.T., Wang, D.Q. and MacDonald, G. 1993. Comparison of physical, thermal and chemical methods to measure protein denaturation in frozen Pacific whiting ( Merluccius productus ). J. Aquatic Food Prod Tech. 2:31-49.

Morrissey, M.T., Wu, J.-W., Lin, D. and An, H. 1993. Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi. J. Food Sci. 58(5):1050-1054.

Park, J.W., Lanier, T.C. and Pilkington, D.H. 1993. Cryostabilization of functional properties of pre-rigor and post-rigor beef by dextrose polymer and/or phosphates. J. Food Sci. 58(3):467-472.