1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobensenesulfonic acid;Adler-Nissen;J. Agric. Food Chem.,1979
2. Novel nonthermal methods to reduce Vibrio vulnificus in raw oysters;Borazjani;J. Food Safety,2003
3. On the action of ozone on proteins;Cataldo;Polymer Degradation and Stability,2003
4. Bivalve shellfish quality in the USA: from the hatchery to the consumer;Cheney;J. World Aquaculture Soc.,2010
5. Depuration treatment of mussels experimentally contaminated with V. parahaemolyticus and V. vulnificus;Cozzi,2009