D. Skonberg

发表

Soybean antinutritional factors and their relative importance in limiting the use of soybean meal in salmonid diets

R. Hardy, J. Malison, F. Barrows, 2008 .

Metabolic response to dietary phosphorus intake in rainbow trout (Oncorhynchus mykiss)

R. Hardy, D. Skonberg, Leon Yogev, 1997 .

The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh-cut potatoes.

Beth L. Calder, J. Bolton, D. Skonberg, 2011, Journal of food science.

Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat

B. Perkins, D. Skonberg, 2002 .

Effect of Moisture Content and Screw Speed on the Physical Chemical Properties of an Extruded Crab-based Snack

M. Camire, D. Skonberg, V. Obatolu, 2005 .

Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment

L. B. Perkins, J. Perry, D. Skonberg, 2021, Foods.

Effect of soybean meal-based diets on the product quality of rainbow trout fillets

D. A. Stone, P. Brown, D. Skonberg, 2006 .

Effects of pre-freezing blanching procedures on the physicochemical properties and microbial quality of frozen sugar kelp

J. Perry, D. Skonberg, Samuel Akomea-Frempong, 2021, Journal of Applied Phycology.

Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails

J. Bolton, D. Skonberg, S. Humaid, 2022, Journal of Culinary Science & Technology.

Potential of recovered proteins from invasive green crabs (Carcinus maenas) as a functional food ingredient.

D. Skonberg, A. Myracle, Bouhee Kang, 2018, Journal of the science of food and agriculture.

Effect of preparation method on the capture and release of biologically active molecules in chitosan gel beads

A. Ghanem, D. Skonberg, 2002 .

Expanding the utilization of sustainable plant products in aquafeeds: a review

K. Dąbrowski, R. Nelson, E. Herman, 2007 .

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)

M. Camire, J. Perry, D. Skonberg, 2021, Foods.

Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation.

L. B. Perkins, J. Perry, D. Skonberg, 2021, Journal of food science.

Chemical composition and physical properties of extruded snacks containing crab‐processing by‐product

M. Camire, D. Skonberg, J. Briggs, 2003 .

Antioxidant and antimicrobial modified cellulose nanofibers for food applications

A. Patel, SuriyaPrakaash Lakshmibalasubramaniam, Balunkeswar Nayak, 2021, Food Bioscience.

Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration.

D. Skonberg, S. Baxter, 2008, Food chemistry.

Thermal Gelation of Previously Cooked Minced Meat from Jonah Crab (Cancer borealis)

D. Skonberg, S. Baxter, 2006 .

Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster

B. Perkins, J. Bolton, D. Skonberg, 2020, High Pressure Research.

Mechanical Separation of Green Crab (Carcinus maenas) Meat and Consumer Acceptability of a Value-Added Food Product

Beth L. Calder, D. Skonberg, Joseph A. Galetti, 2017 .

Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens).

L. B. Perkins, T. Yang, Brianna H Hughes, 2016, Food chemistry.

Effects of rigor status during high-pressure processing on the physical qualities of farm-raised abalone (Haliotis rufescens).

T. Yang, D. Skonberg, Brianna H. Hughes, 2015, Journal of food science.

Antioxidant Properties of Chitosan Coatings on Frozen Atlantic Salmon Fillet Portions

D. Skonberg, M. Hammond, 2012 .

Contrasting effects of two storage temperatures on the microbial, physicochemical, and sensory properties of two fresh red seaweeds, Palmaria palmata and Gracilaria tikvahiae

D. Skonberg, D. Nayyar, 2018, Journal of Applied Phycology.

Color and flavor analyses of fillets from farm-raised rainbow trout (Oncorhynchus mykiss) fed low-phosphorus feeds containing corn or wheat gluten

R. Hardy, F. Barrows, D. Skonberg, 1998 .

Effects of Feeding High Monounsaturated Sunflower Oil Diets on Sensory Attributes of Salmonid Fillets

B. Rasco, D. Skonberg, F. Dong, 1993 .

Fatty acid composition of salmonid muscle changes in response to a high oleic acid diet.

B. Rasco, D. Skonberg, F. Dong, 1994, The Journal of nutrition.

Preparation and nutrient analyses of lactic acid bacterial ensiled salmon viscera

B. Rasco, D. Skonberg, W. Fairgrieve, 1993 .

EFFECTS OF ADDITIVES ON QUALITY OF MECHANICALLY EXTRACTED JONAH CRAB (CANCER BOREALIS) MINCE DURING REFRIGERATED STORAGE

D. Skonberg, B. Gillman, 2002 .

Quality Evaluation of American Lobsters Fed Diets Containing Crab Processing Waste

Darrell W. Donahue, D. Skonberg, R. Bayer, 2001 .

Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets

Denise I. Skonberg, A. Bushway, Al Bushway, 2012 .

Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails.

J. Bolton, D. Skonberg, S. Humaid, 2019, Journal of food science.

Influence of dry salting on quality attributes of farmed kelp (Alaria esculenta) during long-term refrigerated storage

J. Perry, D. Skonberg, Alison Brodt, 2019, LWT.

Characterization of novel cellulose nanofibril and phenolic acid-based active and hydrophobic packaging films.

SuriyaPrakaash Lakshmibalasubramaniam, M. Tajvidi, D. Skonberg, 2021, Food chemistry.

Application of chitosan‐entrapped β‐galactosidase in a packed‐bed reactor system

Darrell W. Donahue, Danielle S. Wentworth, Denise I. Skonberg, 2004 .

Fish oil fortification of soft goat cheese.

Beth L. Calder, D. Skonberg, Brianna H. Hughes, 2012, Journal of food science.

Influence of dietary genistein levels on tissue genistein deposition and on the physical, chemical, and sensory quality of rainbow trout, Oncorhynchus mykiss.

M. Camire, J. Malison, D. Skonberg, 2005, Journal of agricultural and food chemistry.

Effects of pre-freezing blanching procedures on the physicochemical properties and microbial quality of frozen sugar kelp

J. Perry, D. Skonberg, Samuel Akomea-Frempong, 2021, Journal of Applied Phycology.

Oxidative stability and consumer acceptance of fish oil fortified nutrition bars.

L. B. Perkins, D. Skonberg, Brianna H. Hughes, 2012, Journal of food science.

Anti-Hyperglycemic Effects of Green Crab Hydrolysates Derived by Commercially Available Enzymes

D. Skonberg, A. Myracle, Bouhee Kang, 2020, Foods.

Biodegradable Cellulose Nanofibril Films with Active Functionality for Food Packaging Applications

A. Patel, SuriyaPrakaash Lakshmibalasubramaniam, M. Tajvidi, 2023, ACS Food Science & Technology.