Gregory E. Bolton

Bjornsdottir-Butler, K., Green, D. P., Bolton, G. E., & McClellan-Green, P. D. (2015). Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate. JOURNAL OF FOOD SCIENCE, 80(6), M1253–M1258. https://doi.org/10.1111/1750-3841.12875

Rudershausen, P. J., Buckel, J. A., Bolton, G. E., Gregory, R. W., Averett, T. W., & Conn, P. B. (2012). A comparison between circle hook and J hook performance in the dolphinfish, yellowfish tuna, and wahoo troll fishery off the coast of North Carolina. Fishery Bulletin (Washington, D.C.), 110(2), 156–175.

Björnsdóttir-Butler, K., Bolton, G. E., Jaykus, L.-A., McClellan-Green, P. D., & Green, D. P. (2010). Development of molecular-based methods for determination of high histamine producing bacteria in fish. International Journal of Food Microbiology, 139(3), 161–167. https://doi.org/10.1016/j.ijfoodmicro.2010.03.017

Bolton, G. E., & Sanders, T. H. (2002). Effect of roasting oil composition on the stability of roasted high-oleic peanuts. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 79(2), 129–132. https://doi.org/10.1007/s11746-002-0446-1