David Green

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

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

Drake, S. L., Elhanafi, D., Bang, W., Drake, M. A., Green, D. P., & Jaykus, L. A. (2006). Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(11), 7205–7211. https://doi.org/10.1128/AEM.01091-06

Goeller, L. M., Amato, P. M., Farkas, B. E., Green, D. P., Lanier, T. C., & Kong, C. S. (2004). Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle. JOURNAL OF FOOD SCIENCE, 69(4), E164–E171. https://doi.org/10.1111/j.1365-2621.2004.tb06342.x

Grabowski, J. H., Powers, S. P., Peterson, C. H., Powers, M. J., & Green, D. P. (2003). Consumer ratings of non-native (Crassostrea gigas and Crassostrea ariakensis) vs. native (Crassostrea virginica) oysters. Journal of Shellfish Research, 22(1), 21–30.

Ellis, P. C., Pivarnik, L. F., Thiam, M., Berger, L., Field, S., Green, D., … Soper, K. (2000). Determination of volatile bases in seafood using the ammonia ion selective electrode: Collaborative study. Journal of AOAC International, 83(4), 933–943.

Requena, D. D., Hale, S. A., Green, D. P., McClure, W. F., & Farkas, B. E. (1999). Detection of discoloration in thermally processed blue crab meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 79(5), 786–791. https://doi.org/10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6

Dombroski, C. S., Jaykus, L. A., Green, D. P., & Farkas, B. E. (1999). Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters. JOURNAL OF FOOD PROTECTION, 62(6), 592–600. https://doi.org/10.4315/0362-028X-62.6.592

Johnson, J. A., Green, D. P., & Martin, R. E. (1998). Industry perspectives: The hard blue crab fishery - Atlantic and gulf. Journal of Shellfish Research, 17(2), 371–374.

Green, D. P. (1998). Wrong affiliation in excellent article.