1. Chemical and nutritional properties of channel and hybrid catfish byproducts. Issue 5 (17th May 2017) Authors: Bechtel, Peter J.; Bland, John M.; Bett‐Garber, Karen L.; Grimm, Casey C.; Brashear, Suzanne S.; Lloyd, Steven W.; Watson, Michael A.; Lea, Jeanne M. Journal: Food science & nutrition Issue: Volume 5:Issue 5(2017) Page Start: 981 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chemical Composition of Spiny Dogfish (Squalus suckleyi) Harvested in Alaska. Issue 1 (25th September 2012) Authors: Oliveira, Alexandra C.M.; Bechtel, Peter J.; Morey, Amit; Brenner, Kathryn; Lapis, Trina J. Journal: Journal of food processing and preservation Issue: Volume 38:Issue 1(2014:Feb.) Page Start: 600 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemical composition of the giant red sea cucumber, Parastichopus californicus, commercially harvested in Alaska. Issue 1 (11th December 2012) Authors: Bechtel, Peter J.; Oliveira, Alexandra C. M.; Demir, Necla; Smiley, Scott Journal: Food science & nutrition Issue: Volume 1:Issue 1(2013:Jan.) Page Start: 63 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality. (October 2019) Authors: Bonilla, Franklin; Chouljenko, Alexander; Lin, Andy; Young, Britt M.; Goribidanur, Tanishq Sai; Blake, James C.; Bechtel, Peter J.; Sathivel, Subramaniam Journal: Food bioscience Issue: Volume 31(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. (30th January 2019) Authors: Tan, Yuqing; Gao, Haoran; Chang, Sam K.C.; Bechtel, Peter J.; Mahmoud, Barakat S.M. Journal: Food chemistry Issue: Volume 272(2019) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh‐frozen catfish fillets. Issue 6 (27th July 2018) Authors: Bland, John M.; Bett‐Garber, Karen L.; Li, Carissa H.; Brashear, Suzanne S.; Lea, Jeanne M.; Bechtel, Peter J. Journal: Food science & nutrition Issue: Volume 6:Issue 6(2018) Page Start: 1692 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Consumers' willingness-to-pay for convenient catfish products: Results from experimental auctions in Arkansas. Issue 2 (3rd April 2021) Authors: Adhikari, Saroj; Deb, Uttam; Dey, Madan Mohan; Xie, Lin; Khanal, Nabin Babu; Grimm, Casey C.; Bland, John M.; Bechtel, Peter J. Journal: Aquaculture economics & management Issue: Volume 25:Issue 2(2021) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Development and characterization of emulsions containing purple rice bran and brown rice oils1. Issue 5 (18th November 2016) Authors: Alfaro, Luis; Zhang, Jie; Chouljenko, Alexander; Scott, Ronson; Xu, Zhimin; Bankston, David; Bechtel, Peter J.; Sathivel, Subramaniam Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of Blueberry Extract From Blueberry Pomace on the Microencapsulated Fish Oil. Issue 2 (28th February 2014) Authors: Li, Juan; Solval, Kevin Mis; Alfaro, Luis; Zhang, Jie; Chotiko, Arranee; Delgado, Jose Luis Brandao; Chouljenko, Alexander; Bankston, David; Bechtel, Peter J.; Sathivel, Subramaniam Journal: Journal of food processing and preservation Issue: Volume 39:Issue 2(2015:Apr.) Page Start: 199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water. (15th May 2017) Authors: Li, Carissa H.; Bland, John M.; Bechtel, Peter J. Journal: International journal of food science & technology Issue: Volume 52:Number 8(2017) Page Start: 1844 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗