@article{wang_yuan_hale_2016, title={Three-Dimensional Simulation of Ultrasound-Induced Microalgal Cell Disruption}, volume={178}, ISSN={["1559-0291"]}, DOI={10.1007/s12010-015-1937-z}, abstractNote={The three-dimensional distribution (x, y, and z) of ultrasound-induced microalgal cell disruption in a sonochemical reactor was predicted by solving the Helmholtz equation using a three-dimensional acoustic module in the COMSOL Multiphysics software. The simulated local ultrasound pressure at any given location (x, y, and z) was found to correlate with cell disruption of a freshwater alga, Scenedesmus dimorphus, represented by the change of algal cell particle/debris concentration, chlorophyll-a fluorescence density (CAFD), and Nile red stained lipid fluorescence density (LFD), which was also validated by the model reaction of potassium iodide oxidation (the Weissler reaction). Furthermore, the effect of ultrasound power intensity and processing duration on algal cell disruption was examined to address the limitation of the model.}, number={6}, journal={APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY}, author={Wang, M. and Yuan, W. and Hale, Andy}, year={2016}, month={Mar}, pages={1184–1195} }
 @article{gayo_hale_2007, title={Detection and quantification of species authenticity and adulteration in crabmeat using visible and near-infrared spectroscopy}, volume={55}, ISSN={["1520-5118"]}, DOI={10.1021/jf061801+}, abstractNote={Seafood processing often removes morphological properties of seafood species that enable the consumer to distinguish one type of organism from another. For this reason, species substitution is the most common form of economic adulteration in the seafood industry. Visible and near-infrared spectroscopy (Vis/NIR) has been used to detect and quantify species authenticity and adulteration in crabmeat samples. Atlantic blue crabmeat was adulterated with blue swimmer crabmeat in 10% increments. Water absorption bands dominated the main features in the crabmeat spectra, with a decrease in sample absorbance with increasing adulteration percentage. Several data pretreatments, i.e., moving average, combing, first and second derivatives, and multiplicative scatter correction, in addition to the raw data, were investigated for prediction and quantitative data analysis using partial least-squares. In addition, quantitative analysis was done using the full spectrum and a sequential approach in which 50 wavelengths were added sequentially to determine a new model and find an optimal solution. The results suggest that Vis/NIR spectroscopy is a suitable technology that can be applied to detect and quantify species authenticity and adulteration in crabmeat.}, number={3}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Gayo, Javier and Hale, Scott A.}, year={2007}, month={Feb}, pages={585–592} }
 @article{fischer_2006, title={VIS/NIR spectroscopy spots adulterated crabmeat}, volume={40}, ISSN={["0731-1230"]}, DOI={10.1021/jf051636i}, abstractNote={Visible and near-infrared spectroscopy (VIS/NIR) has been used to detect economic adulteration of crab meat samples. Atlantic blue and blue swimmer crab meat samples were adulterated with surimi-based imitation crab meat in 10% increments. Waveform evaluation revealed that the main features seen in the spectral data arise from water absorptions with a decrease in sample absorbance with increasing adulteration level. Prediction and quantitative analysis was done using raw data, a 15-point smoothing average, a first derivative, a second derivative, and 150 wavelength spectral data gathered from a correlogram. Regression analysis included partial least squares (PLS) and principal component analysis (PCR). Both models were able to perform similarly in predicting crab meat adulteration. The best model for both PLS and PCR used the first derivative spectral data gathered from the correlogram, with a standard error of prediction (SEP) of 0.252 and 0.244, respectively. The results suggest that VIS/NIR technology can be successfully used to detect adulteration in crab meat samples adulterated with surimi-based imitation crab meat.}, number={3}, journal={PHOTONICS SPECTRA}, author={Fischer, AL}, year={2006}, month={Mar}, pages={118–118} }
 @article{dodd_hale_blanchard_2004, title={Electronic nose analysis of tilapia storage}, volume={47}, DOI={10.13031/2013.15840}, abstractNote={An electronic nose (e-nose), containing 16 tin metal oxide sensors with various sensitivities, was used to classify 
decay times in an 18 h accelerated decay study of tilapia (Oreochromis niloticus). Data collected were split into three 6 h 
base classes for training. Principal component analysis was tested for feature extraction to be used in classification but was 
found to be inadequate. Linear discriminate analysis was also used and found adequate for feature extraction. Both least 
squares and K-nearest neighbor classifiers were explored. Least squares and K-nearest neighbor produced classification 
rates of 86.4% and 87.0%, respectively. Data combing techniques were used to increase classification rates from 87.0% to 
97.8% for K-nearest neighbor. Optimum classification performance was achieved with classes corresponding to 0-1.9 h, 
6-7.9 h, and 12-13.9 h. The dataset was also classified into six 3 h classes. Data classifications for the 3 h classes followed 
trends expected for decaying freshwater fish. Data combing was again employed to increase the classification that was 
possible. A final classification was achieved of 78.8% for least squares and 83.8% for K-nearest neighbor.}, number={1}, journal={Transactions of the ASAE}, author={Dodd, T. H. and Hale, S. A. and Blanchard, S. M.}, year={2004}, pages={135–140} }
 @article{bell_farkas_hale_lanier_2002, title={Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle}, volume={26}, ISSN={["1745-4549"]}, DOI={10.1111/j.1745-4549.2002.tb00484.x}, abstractNote={Mass loss of precooked tuna muscle during retorting and storage in cans impacts cannery yield and throughput. Changes in moisture content and mass of frozen, thawed, precooked tuna muscle chunks, canned in water, were determined after retorting and through five weeks of subsequent storage. Canned tuna pieces were retorted to equivalent lethality (F o -value of four) for different time and temperature processes. Retorting at a lower temperature, longer time resulted in less mass loss than higher temperature, shorter time processes. Canned storage of up to five weeks had no effect on muscle mass or moisture content.}, number={4}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Bell, JW and Farkas, BE and Hale, SA and Lanier, TC}, year={2002}, month={Oct}, pages={267–278} }
 @article{zhang_farkas_hale_2002, title={Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation}, volume={35}, ISBN={0023-6438}, DOI={10.1006/fstl.2002.0912}, abstractNote={Abstract A numerical simulation of the commercial tuna precooking and cooling process was developed as an aid to improving these critical thermal processing steps. Using the finite element method, a two-dimensional model of a tuna consisting of three regions, muscle, backbone, and viscera, was developed. Results from previous research on thermal properties of skipjack tuna were applied in the model. Preprocessor software, GAMBIT 1.1, and commercial finite element software, FIDAP 8.52, were used. The model was tested via comparison with experimental data collected in a commercial processing facility and a pilot plant. Good agreement between the simulation and experimental results was obtained.}, number={7}, journal={Lebensmittel-Wissenchaft + Technologie = Food Science + Technology}, author={Zhang, J. and Farkas, B. E. and Hale, S. A.}, year={2002}, pages={607} }
 @article{zhang_farkas_hale_2001, title={Thermal properties of skipjack tuna (Katsuwonus pelamis)}, volume={4}, ISSN={["1094-2912"]}, DOI={10.1081/JFP-100000345}, abstractNote={Differential Scanning Calorimetry (DSC) was used to obtain specific heat, heat of fusion, and protein denaturation temperatures of raw skipjack tuna. Thermal conductivity values of raw skipjack tuna over a range of temperatures were determined by the line heat source probe method. Statistical analysis showed that there was no significant difference between the specific heat of loin meat (3.536 kJ/kg K), red meat (3.505 kJ/kg K), and viscera (2.263 kJ/kg K). There were significant differences between the backbone and loin meat, backbone and red meat, and backbone and viscera on specific heat values. The protein denaturation temperature of loin meat was higher than that of red meat. There was no significant difference between thermal conductivity of raw loin meat (0.57 W/m K) and viscera (0.56 W/m K). In general, thermal conductivity increased with temperature.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Zhang, JR and Farkas, BE and Hale, SA}, year={2001}, pages={81–90} }
 @article{requena_hale_green_mcclure_farkas_1999, title={Detection of discoloration in thermally processed blue crab meat}, volume={79}, ISSN={["0022-5142"]}, DOI={10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6}, abstractNote={This study objectively and quantifiably examined the effect of a series of factors on blue crab meat discoloration. Factors explored include heating process, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reflectance spectra between 380 and 720 nm. Meat degree of coloration was characterised objectively and rapidly by using lightness (L), red–green (a) and yellow–blue (b) colour values. Results showed that meat became darker with increasing heating process; crab harvest location had significant effect on the lightness of the flesh; and meat that is located in the bottom of a can was darker than that in the top. This study will serve as a baseline for the development of a coloration quality control system. 
 
 
 
© 1999 Society of Chemical Industry}, number={5}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Requena, DD and Hale, SA and Green, DP and McClure, WF and Farkas, BE}, year={1999}, month={Apr}, pages={786–791} }
 @article{kyereme_hale_farkas_1999, title={Modeling the temperature effect on the flow behavior of sweet potato puree}, volume={22}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1999.tb00483.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Kyereme, M and Hale, SA and Farkas, BE}, year={1999}, month={Aug}, pages={235–247} }
 @article{adelberg_desamero_hale_young_1997, title={Long-term nutrient land water utilization during micropropagation of Cattleya on a liquid/membrane system}, volume={48}, ISSN={["0167-6857"]}, DOI={10.1023/A:1005751030212}, number={1}, journal={PLANT CELL TISSUE AND ORGAN CULTURE}, author={Adelberg, JW and Desamero, NV and Hale, SA and Young, RE}, year={1997}, pages={1–7} }