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Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil.
Food Sci Nutr. 2013 Jan;1(1):15-26. doi: 10.1002/fsn3.4. Epub 2013 Jan 8.
Food Sci Nutr. 2013.
PMID: 24804010
Free PMC article.
Development of a method to produce freeze-dried cubes from 3 Pacific salmon species.
Crapo C, Oliveira AC, Nguyen D, Bechtel PJ, Fong Q.
Crapo C, et al.
J Food Sci. 2010 Jun;75(5):E269-75. doi: 10.1111/j.1750-3841.2010.01642.x.
J Food Sci. 2010.
PMID: 20629873
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Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product.
Chantarachoti J, Oliveira AC, Himelbloom BH, Crapo CA, McLachlan DG.
Chantarachoti J, et al. Among authors: crapo ca.
J Agric Food Chem. 2007 Apr 4;55(7):2517-25. doi: 10.1021/jf062245m. Epub 2007 Mar 3.
J Agric Food Chem. 2007.
PMID: 17335220
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Chemical characterization of commercial liquid smoke products.
Montazeri N, Oliveira AC, Himelbloom BH, Leigh MB, Crapo CA.
Montazeri N, et al. Among authors: crapo ca.
Food Sci Nutr. 2013 Jan;1(1):102-15. doi: 10.1002/fsn3.9. Epub 2013 Jan 8.
Food Sci Nutr. 2013.
PMID: 24804019
Free PMC article.
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Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).
Montazeri N, Himelbloom BH, Oliveira AC, Leigh MB, Crapo CA.
Montazeri N, et al. Among authors: crapo ca.
J Food Prot. 2013 May;76(5):812-9. doi: 10.4315/0362-028X.JFP-12-368.
J Food Prot. 2013.
PMID: 23643122
Free article.
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Microbial Quality of an Alaska Native Smoked Salmon Process.
Himelbloom BH, Crapo CA, Pfutzenreuter RC.
Himelbloom BH, et al. Among authors: crapo ca.
J Food Prot. 1996 Jan;59(1):56-58. doi: 10.4315/0362-028X-59.1.56.
J Food Prot. 1996.
PMID: 31158964
Free article.
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Microbial evaluation of Alaska salmon caviar.
Himelbloom BH, Crapo CA.
Himelbloom BH, et al. Among authors: crapo ca.
J Food Prot. 1998 May;61(5):626-8. doi: 10.4315/0362-028x-61.5.626.
J Food Prot. 1998.
PMID: 9709239
Free article.
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Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing.
Kong F, Tang J, Rasco B, Crapo C, Smiley S.
Kong F, et al.
J Food Sci. 2007 Mar;72(2):S103-11. doi: 10.1111/j.1750-3841.2006.00246.x.
J Food Sci. 2007.
PMID: 17995850
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