| Expanding the utilization of sustainable plant products in aquafeeds: a review DM Gatlin III, FT Barrows, P Brown, K Dabrowski, TG Gaylord, RW Hardy, ... Aquaculture research 38 (6), 551-579, 2007 | 2492 | 2007 |
| Metabolic response to dietary phosphorus intake in rainbow trout (Oncorhynchus mykiss) DI Skonberg, L Yogev, RW Hardy, FM Dong Aquaculture 157 (1-2), 11-24, 1997 | 236 | 1997 |
| Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat DI Skonberg, BL Perkins Food chemistry 77 (4), 401-404, 2002 | 209 | 2002 |
| J Souza DM Gatlin, FT Barrows, P Brown, K Dabrowski, TG Gaylord, RW Hardy, ... E., Stone, D., Wilson, R., Wurtele, E, 551-579, 2007 | 118 | 2007 |
| Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets KM Crowe, D Skonberg, A Bushway, S Baxter Food Control 25 (2), 464-468, 2012 | 109 | 2012 |
| Color and flavor analyses of fillets from farm-raised rainbow trout (Oncorhynchus mykiss) fed low-phosphorus feeds containing corn or wheat gluten DI Skonberg, RW Hardy, FT Barrows, FM Dong Aquaculture 166 (3-4), 269-277, 1998 | 106 | 1998 |
| J Souza, E., Stone, D., Wilson, R. & Wurtele, E.(2007) Expanding the utilization of sustainable plant products in aquafeeds: a review DM Gatlin, FT Barrows, P Brown, K Dabrowski, TG Gaylord, RW Hardy, ... Aquaculture research 38 (6), 551-579, 0 | 96 | |
| Fatty acid composition of salmonid muscle changes in response to a high oleic acid diet DI Skonberg, BA Rasco, FM Dong The Journal of nutrition 124 (9), 1628-1638, 1994 | 95 | 1994 |
| Preparation and nutrient analyses of lactic acid bacterial ensiled salmon viscera FM Dong, WT Fairgrieve, DI Skonberg, BA Rasco Aquaculture 109 (3-4), 351-366, 1993 | 64 | 1993 |
| Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration SR Baxter, DI Skonberg Food Chemistry 109 (2), 332-339, 2008 | 56 | 2008 |
| Effect of preparation method on the capture and release of biologically active molecules in chitosan gel beads A Ghanem, D Skonberg Journal of applied polymer science 84 (2), 405-413, 2002 | 54 | 2002 |
| The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh‐cut potatoes BL Calder, DI Skonberg, K Davis‐Dentici, BH Hughes, JC Bolton Journal of food science 76 (8), S492-S498, 2011 | 52 | 2011 |
| Effects of feeding high monounsaturated sunflower oil diets on sensory attributes of salmonid fillets DI Skonberg, BA Rasco, FM Dong Journal of Aquatic Food Product Technology 2 (1), 117-133, 1993 | 50 | 1993 |
| Chemical composition and physical properties of extruded snacks containing crab‐processing by‐product MG Murphy, DI Skonberg, ME Camire, MP Dougherty, RC Bayer, ... Journal of the Science of Food and Agriculture 83 (11), 1163-1167, 2003 | 47 | 2003 |
| Application of chitosan‐entrapped β‐galactosidase in a packed‐bed reactor system DS Wentworth, D Skonberg, DW Donahue, A Ghanem Journal of Applied Polymer Science 91 (2), 1294-1299, 2004 | 45 | 2004 |
| Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens) BH Hughes, LB Perkins, TC Yang, DI Skonberg Food chemistry 194, 487-494, 2016 | 39 | 2016 |
| Effect of moisture content and screw speed on the physical chemical properties of an extruded crab-based snack VA Obatolu, DI Skonberg, ME Camire, MP Dougherty Food science and technology international 11 (2), 121-127, 2005 | 37 | 2005 |
| Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima) S Akomea-Frempong, DI Skonberg, ME Camire, JJ Perry Foods 10 (10), 2258, 2021 | 36 | 2021 |
| Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster S Humaid, D Nayyar, J Bolton, B Perkins, DI Skonberg High Pressure Research 40 (3), 444-463, 2020 | 35 | 2020 |
| Physicochemical properties and consumer acceptance of high‐pressure processed, sous vide‐cooked lobster tails S Humaid, D Nayyar, J Bolton, DI Skonberg Journal of food science 84 (12), 3454-3462, 2019 | 33 | 2019 |
