Publications

 

Patents

  1. Patent #5,393,547 - Inactivation of Enzymes in Food with Pressurized Carbon Dioxide. - The significance of this patent is that it allows for cold pasteurization of food products. It was developed to assist the Florida Citrus Industry in providing shelf-stable cold processed fresh squeezed orange juice. Thus the products developed have no heat and retain the natural flavor of the fruit.

Books

  1. Hettiarachchy N, Sato K, Marshall M, Kannan A. 2012a. Bioactive Food Proteins and Peptides - Applications in Human Health. Boca Raton, FL: CRC Press.
  2. Hettiarachchy N, Sato K, Marshall M, Kannan A. 2012b. Food Proteins and Peptides - Chemistry, Functionality, Interactions, and Commercialization. Boca Raton, FL: CRC Press.
  3. Marshall, M.R., D.L. Archer. Your Food and Health: A Study Guide for Man's Food. 6th edition. Kendall/Hunt Publishing Comp., Dubuque, Iowa, 2004, 157 pages.
  4. Marshall, M.R., D.L. Archer. Your Food and Health: A Study Guide for Man's Food. 5th edition. Kendall/Hunt Publishing Comp., Dubuque, Iowa, 2001, 139 pages.
  5. Marshall, M.R., D.L. Archer. Your Food and Health: A Study Guide for Man's Food. 4th edition. Kendall/Hunt Publishing Comp., Dubuque, Iowa, 1998, 165 pages.
  6. Marshall, M.R., D.L. Archer. Your Food and Health: A Study Guide for Man's Food. 3rd edition. Kendall/Hunt Publishing Comp., Dubuque, Iowa, 330 pages.
  7. Marshall, M.R., D.L. Archer. Your Food and Health: A Study Guide for Man's Food. 2nd edition. Kendall/Hunt Publishing Comp., Dubuque, Iowa, 350 pages.
  8. Marshall, M.R. Your Food and Health: A Study Guide for Man's Food. 1st edition. Kendall/Hunt Publishing Comp., Dubuque, Iowa, 188 pages.

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Chapters in Books

  1. Kannan A, Hettiarachchy N, Marshall M. 2012a. Food proteins - peptides: Determination and characterization. In: Hettiarachchy N, Sato K, Marshall M, Kannan A, editors. Food Proteins and Peptides - Chemistry, Functionality, Interactions, and Commercialization. Boca Raton, FL: CRC Press. p. 25-48.
  2. Kannan A, Hettiarachchy N, Marshall M. 2012b. Food proteins and peptides as bioactive agents. In: Hettiarachchy N, Sato K, Marshall M, Kannan A, editors. Bioactive Food Proteins and Peptides - Applications in Human Health. Boca Raton, FL: CRC Press. p. 1-28.
  3. Kannan A, Hettiarachchy N, Marshall M. 2012c. Food proteins-peptides: Chemistry and structure. In: Hettiarachchy N, Sato K, Marshall M, Kannan A, editors. Food Proteins and Peptides - Chemistry, Functionality, Interactions, and Commercialization. Boca Raton, FL: CRC Press. p. 1-24.
  4. Kannan A, Hettiarachchy N, Marshall M. 2012d. Proteins and peptides as foaming agents. In: Hettiarachchy N, Sato K, Marshall M, Kannan A, editors. Food Proteins and Peptides - Chemistry, Functionality, Interactions, and Commercialization. Boca Raton, FL: CRC Press. p. 151-64.
  5. Kannan A, Hettiarachchy N, Sato K, Marshall M. 2012e. Food proteins and peptides: Structure - function relationship. In: Hettiarachchy N, Sato K, Marshall M, Kannan A, editors. Food Proteins and Peptides - Chemistry, Functionality, Interactions, and Commercialization. Boca Raton, FL: CRC Press. p. 49-94.
  6. Marshall, Maurice R. 2010. Ash Analysis. In: Food Analysis. 4th Edition. Editor: Nielsen, S. Suzanne,Springer, New York, 105-115
  7. Kim, Jeongmok , Marshall, Maurice R., Wei, Cheng I. 2000. Polyphenoloxidase. In: Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality. Editor: Haard, Norman F., Simpson, Benjamin K., Marcel Dekker, Inc., 271-315 pg.
  8. Schmidt, R.H., M.R. Marshall, S.F. O'Keefe. Methods for Total Fat Analysis. In: Analyzing Food for Nutrition Labeling and Hazardous Contaminants. (Jeon and Ikins, ed.) Marcel Dekker, Inc., New York, 28 pages.
  9. Arreola, A.G., M.O. Balaban, M.R. Marshall, C.I. Wei, A.J. Peplow, J.A. Cornell. 1994. Supercritical carbon dioxide processing of orange juice: Effects on pectinesterase, microbiology, and quality attributes. In: Supercritical Fluid Processing of Food and Biomaterials, (S.S.H. Rizvi, ed.), Blackie Academic & Professional, United Kingdom, 22 pages.
  10. Balaban, M.O., S. Pekyardimci, J.S. Chen, A. Arreola, G. Zemel, M.R. Marshall. Enzyme inactivation by pressurized carbon dioxide. In: Science for the Food Industry of the 21st Century - Biotechnology, Supercritical Fluids, Membranes and Other Advanced Technologies for Low Calorie, Healthy Food Alternatives. (M. Yalpani, ed.), ATL Press, Inc., Mount Prospect, IL, 18 pages.
  11. Marshall, M.R., R.H. Schmidt, B.L. Walker. Ion chromatography for the food industry. In: Instrumental Methods for Quality Assurance and Research in Foods, (D.Y.C. Fung and R.F. Matthews, eds.), Marcel Dekker, Inc., New York, 1991, 28 pages.
  12. Marshall, M.R., B. Walker, W.S. Otwell. Ion chromatography/sulfites, organic acids, and other applications. In: Instrumental Methods for Quality Assurance and Research, (R.F. Matthews, ed), Mead Johnson and Comp., IFT, Chicago, IL, 1986, 28 pages.
  13. Marshall, M.R. Flavor, absorption, and color change in food packaging. In: FoodPlas 85/86 - Technology Overview for Executives, Plastic Institute of America, Hoboken, NJ, 1986, 14 pages (invited).
  14. Marshall, M.R., S. Nagy, R.L. Rouseff. Factors impacting on the quality of stored citrus fruit beverages. In: The Shelf Life of Foods and Beverages, Elsevier Science Publisher, Netherlands, 1986, 18 pages (invited).
  15. Marshall, M.R., J.P. Adams, J.W. Williams. Flavor absorption by aseptic packaging materials. In: Proceedings of the 3rd International Conference and Exhibition on Aseptic Packaging - AseptiPak 85, Schotland Business Research, Inc. NJ, 1985, 14 pages (invited).

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Refereed Publications

    1. Grotheer P, Valles S, Simonne A, Kim J, Marshall M. 2012. Polyphenol oxidase inhibitor(s) from german cockroach (blattella germanica) extract. Journal of Food Biochemistry 36(3):292-300.
    2. Kannan A, Hettiarachchy N, Marshall M, Raghavan S, Kristinsson H. 2011. Shrimp shell peptide hydrolysates inhibit human cancer cell proliferation. Journal of the Science of Food and Agriculture 91(10):1920-4.
    3. Dekkers E, Raghavan S, Kristinsson H, Marshall M. 2011. Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates. Food Chemistry:640-5.Ramirez-Rodrigues M, Balaban M, Marshall M, Rouseff R. 2011a. Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried. Journal of Food Science:C212-C7.
    4. Ramirez-Rodrigues M, Plaza M, Azeredo A, Balaban M, Marshall M. 2011b. Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa. Journal of Food Science 76(3):C428-C35.
    5. Ramirez-Rodrigues MM, Plaza ML, Ferrentino G, Balaban MO, Reyes-De Corcuera JI, Marshall MR. 2011c. Effect of dense phase carbon dioxide processing on microbial stability and physicochemical attributes of Hibiscus sabdariffa beverage. Journal of Food Process Engineering:36(1):125-133.
    6. Hsu W, Simonne A, Jitareerat P, Marshall M. 2010. Low-Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality. Journal of Food Science:M222-M30.
    7. Yagiz Y, Kristinsson H, Balaban M, Welt B, Raghavan S, Marshall M. 2010. Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses. Food Chemistry:121-7.
    8. Kim K, Park S, Yoo H, Lee J, Jung H, Kim D, Lee H, Kim J, Youn Y, Marshall M, Kim S, Jeong Y. 2009. Brain Factor-7 Extracted from Bombyx mori Enhances Cognition and Attention in Normal Children. Journal of Medicinal Food 12(3):643-8.
    9. Yagiz Y, Balaban M, Kristinsson H, Welt B, Marshall M. 2009. Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon. Journal of the Science of Food and Agriculture 89(4):728-30.
    10. Lee Y-B, Raghavan S, Nam M-H, Choi M-A, Hettiarachchy N, Kristinsson H & Marshall MR. 2009. Optimization of enzymatic hydrolysis with Cryotin F on antioxidative activities for shrimp hydrolysate using response surface methodology. Journal of Food Science and Nutrition 14(4):323-328.
    11. Kim K, Park S, Yoo H, Lee J, Jung H, Kim D, Lee H, Kim J, Youn Y, Marshall M, Kim S & Jeong Y. 2009. Brain Factor-7 Extracted from Bombyx mori Enhances Cognition and Attention in Normal Children. Journal of Medicinal Food 12(3):643-648.
    12. Yoruk R & Marshall MR. 2009. Importance of pH on Antibrowning Activity of Oxalic Acid. Journal of Food Biochemistry 33(4):522-534.
    13. Yagiz Y, Kristinsson H, Balaban M, Welt B, Ralat M & Marshall M. 2009. Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon. Food Chemistry 116(4):828-835.
    14. Yagiz Y, Kristinsson H, Balaban M & Marshall M. 2007. Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus). Journal of Food Science 72(9):C509-C515.
    15. Yagiz Y, Balaban M, Kristinsson H, Welt B & Marshall M. 2009. Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon. Journal of the Science of Food and Agriculture 89(4):728-730.
    16. Simonne, A. H., Fuzere, J. M., Simonne, E. H., Hochmuth, R. C., Marshall, M. R.   Effects of Nitrogen rates on chemical composition of yellow grape tomatoes grown in a sub-tropical climate.  Journal of Plant Nutrition.  30/06 2007, 927-935.
    17. Yagiz, Y., Kristinsson, H. G., Balaban, M. O., Marshall, M. R.   Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus).  Journal of Food Science.  72(9) 2007, 509-515.
    18. Simonne, A. H., Behe, B., Marshall, M. R. Consumers prefer low-priced and high lycopene-content fresh-market tomatoes.  HortTechnology.  October-December 2006:674-680.
    19. Boynton, B. B., Welt, B. A., Sims, C. A., Balaban, M. O., Brecht, J. K., Marshall, M. R. Effects of low dose electron beam irradiation on respiration, microbiology, texture, color, and sensory characteristics of fresh-cut cantaloupe stored in modified atmosphere packages.  Journal of Food Science.  71/2 2006, 149-155.
    20. Kincal, D., Hill, N. S., Balaban, M. O., Marshall, M. R., Wei, C. I.  A continuous high pressure carbon dioxide system for cloud and quality retention in orange juice.  Journal of Food Science.  71(6) 2006, C:338-344.
    21. Boynton, B. B., Welt, B. A., Sims, C. A., Brecht, J. K., Balaban, M. O., Marshall, M. R. Effects of low dose electron beam irradiation on respiration, microbiology, color, and texture of fresh-cut cantaloupe.  HortTechnology.  15/4 2005, 802-807.
    22. Kincal, D., Hill, W. S., Balaban, M. O., Portier, K. M., Wei, C. I., Marshall, M. R. A continuous high pressure carbon dioxide system for microbial reduction in orange juice.  Journal of Food Science.  70/5 2005, 249-254.
    23. Simonne, A.H., Nille, A., Evans, K., Marshall, Maurice R. Ethenic food safety trends in the United States based on CDC foodborne illness data. Food Protection Trends. 24(8) 2004, 590-604.
    24. Chung, H-W., Hong, J-H., Kim, M-C., Marshall, M.R., Jeong, Y., Han, S-B. Detection properties of irradiated ostrich meat by DNA comet assay and radiation-induced hydrocarbons. Journal of Food Science. 69(5) 2004, 399-403.
    25. Yoruk, R., Yoruk, S., Balaban, M.O., Marshall, M.R. Machine vision analysis of antibrowning potency for oxalic acid: A comparative investigation on banana and apple. Journal of Food Science. 69(6) 2004, 281-289.
    26. Antoine, F.R., Wei, C.I., Otwell, W.S., Sims, C.A., Littell, R.C., Hogle, A.D., Marshall, M.R. Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage. Journal of Food Protection. 67(10) 2004, 2255-2262.
    27. Antoine, Francis R., Wei, Cheng I., Otwell, W. Steven, Sims, Charles A., Littell, Raymond C., Hogle, Amanda D., Marshall, Maurice R. TVB-N correlation with odor evaluation and aerobic plate count in mahi-mahi (Coryphaena hippurus). Journal of Food Science. 67(9) 2002, 3210 -3214.
    28. Yoruk, Ruhiye , Hogsette, J. A., Rolle, Rosa S., Marshall, Maurice R. Apple polyphenol oxidase inhibitor(s) from common housefly (Musca domestica L). Journal of Food Science. 68(6) 2003, 1942 -1947.
    29. Yoruk, Ruhiye , Marshall, Maurice R. A survey on the potential mode of inhibition for oxalic acid on polyphenol oxidase. Journal of Food Science. 68(8) 2003, 2479 -2485.
    30. Yoruk, Ruhiye , Marshall, Maurice R. Physicochemical properties and function of plant polyphenol oxidase: A review. Journal Food Biochemistry. 27(5) 2003, 361 -422.
    31. Du, Wen-Xian , Lin, Chow M., Huang, Tung-shi , Kim, Jeongmok , Marshall, Maurice R., Wei, Cheng I.. Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions. Journal Agicultural and Food Chemistry. 67(1) 2002, 307 -313.
    32. Du, Wen X., Lin, Chow M., Phu, An T., Cornell, John A., Marshall, Maurice R., Wei, Cheng I.. Development of biogenic amines in Yellowfin tuna (Thunnus albacares): Effect of storage and correlation with decarboxylase-positive bacterial flora. Journal of Food Science. 67(1) 2002, 292 -301.
    33. Antoine, Francis R., Wei, Cheng I., Otwell, W. Steve, Sims, Charlie A., Littell, Ramon C., Hogle, Amanda D., Marshall, Maurice R.. Gas chromatographic analysis of histamine in mahi-mahi (Coryphaena hippurus). Journal Agricultural Food Chemistry. 50(17) 2002, 4754 -4759.
    34. Du, Wen Xian, Kim, Jeongmok , Cornell, John A., Huang, Tung Shi, Marshall, Maurice R., Wei, Cheng I.. Microbiological, sensory, and electronic nose evaluation of Yellowfin tuna under various storage conditions. Journal of Food Protection. 64(12) 2001, 2027 -2036.
    35. Charest, David J., Balaban, Murat O., Marshall, Maurice R., Cornell, John A. Astaxanthin extraction from crawfish shells by supercritical CO2 with ethanol as cosolvent. Journal of Aquatic Food Products. 10(3) 2001,79 -93.
    36. Antoine, Francis R., Wei, Cheng I., Littell, Raymond C., Quinn, Brian P., Hogle, Amanda D., Marshall, Maurice R. Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn Derivatization. Journal of Food Science. 2001, 66(1):72 -77.
    37. Du, Wen-Xian , Huang, Tung-shi , Kim, Jeongmok, Marshall, Maurice R., Wei, Cheng I. Chemical, Microbiological, and AromaScan Evaluations of Mahi-mahi Fillets under Various Storage Conditions.. Journal Agicultural and Food Chemistry. 2001, 49:527 -534.
    38. Lung, Alberto J., Lin, C. M., Kim, Jeongmok , Marshall, Maurice R., Nordstedt, Rodger , Thompson, Neal , Wei, Cheng I. Destruction of Escherichia coli O157:H7 and Salmonella enteritidis in cow manure composting. Journal of Food Protection. 2001, 64/9:1309 -1314.
    39. Antoine, Francis R., Wei, Cheng I., Littell, Raymond C., Quinn, Brian P., Hogle, Amanda D., Marshall, Maurice R. Free amino acids in dark- and white-muscle fish as determined by o-phthaldialdehyde precolumn derivatization. Journal of Food Science., 2001, 66(1):72-77.
    40. Du, Wen-Xian , Huang, Tung-shi , Kim, Jeongmok, Marshall, Maurice R., Wei, Cheng I. Chemical, microbiological, and aromascan evaluations of mahi-mahi fillets under various storage conditions. Journal Agicultural and Food Chemistry., 2001, 49:527-534.
    41. Marshall, M.R., J.M. Kim, C.I. Wei. Enzymatic browning in fruits, vegetables and seafoods. FAO 2000. http://www.fao.org/ag/ags/agsi/ENZYMEFINAL/Enzymatic%20Browning.html
    42. Thompson, Karen A., Marshall, Maurice R., Sims, Charles A., Wei, Cheng I., Sargent, Steve A., Scott, Jay W. Cultivar, maturity, and heat treatment on lycopene content in tomatoes. Journal of Food Science., 2000, 65:791-795.
    43. Jeong, Yoonhwa , Wei, Cheng I., Preston, James F., Marshall, Maurice R. Purification and characterization of proteases from hepatopancreas of crawfish (Procambarus clarkii). Journal Food Biochemistry., 2001, 24:311 -322. 
    44. Antoine, Francis R., Marshall, Maurice R., Sims, Charles A., O'Keefe, Sean F., Wei, Cheng I. Phosphate pretreatment on smoke adsorption of cold smoked mullet (Mugil cephalus). Journal of Aquatic Food Products., 2000, 9(2): 69-81. 
    45. Kim, Jeongmok , Huang, Tung-Shi , Marshall, Maurice R. Chlorine dioxide treatment of seafoods to reduce bacterial loads. Journal Food Sci., 1999, 64:6:10891089-1093.
    46. Antoine, Francis R., Wei, Cheng i., Littell, Raymond C., Marshall, Maurice R. HPLC method for analysis of free amino acids in fish using o-phthaldialdehyde precolumn derivatization. Journal Agric. Food Chem., 1999, 47:12:5100-5107. 
    47. Kim, Jeongmok , Marshall, Maurice R., Du, Wen-Xan , Otwell, W. Steven, Wei, Cheng i.. Determination of chlorate and chlorite and mutagenicity of seafood treated with aqueous chlorine dioxide. Journal Agric. Food Chem., 1999, 47:9:3586-3591.
    48. Kim, J., W. -X. Du, W.S. Otwell, M. R. Marshall C.I. Wei. Nutrients in salmon and red grouper fillets as affected by chlorine dioxide (ClO2) treatment. J. Food Sci., 1998, 63:629-633.
    49. Huang, T. S., W. X. Du, M. R. Marshall, C. I. Wei. Determination of oxytetracycline in raw and cooked channel catfish by capillary electrophoresis. J. Agric. Food Chem., 1997, 45:2602-2605.
    50. Chen, J. S., D. J. Charest, M. R. Marshall, C. I. Wei. Comparison of two extraction methods on the purification of shrimp polyphenol oxidase. J. Sci. Food Agric., 1997, 75:12-18.
    51. Hou, W. N., Y. H. Jeong, B. L. Walker, C. I. Wei, M. R. Marshall. Isolation and characterization of pectinesterase from Valencia orange. J. Food Biochem., 1997, 21:309-333.
    52. Du, W. X., M. R. Marshall, D. -H. XU, C. R. Santerre, C. I. Wei. Retention of oxytetracycline residues in cooked channel catfish fillets. J. Food Sci., 1997, 62:119-122.
    53. Du, W.X., M.R. Marshall, W.B. Wheeler, M. Mathews, D. Gatlin, S.D. Rawles, D.-H Xu, W.A. Rodgers, C.I. Wei. Oxytetracycline, sulfadimethoxine, and ormetoprim residues in channel catfish by HPLC. J. Food Sci. 60, 1995, 1220-1224&1227.
    54. Kim, J.M., M.R. Marshall, C.I. Wei. Antibacterial activity of some essential oil components against five foodborne pathogens. J. Agric. Food Chem. 43, 1995, 2839-2845.
    55. Kim, J.M., M.R. Marshall, J.A. Cornell, J.F. Preston III, C.I. Wei. Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes. J. Food Sci. 60, 1995, 1364-1368&1374.
    56. Huang, T.S., M.R. Marshall, K.J. Kuo, W.S. Otwell, C.I. Wei. Development of monoclonal antibodies for Red Snapper (Lutjanus campechanus) identification using enzyme-linked immunosorbent assay. J. Agric. Food Chem. 43, 1995, 2301-2307.
    57. Huang, T.S., M.R. Marshall, C.I. Wei. Identification of Red Snapper (Lutjanus campechanus) using electrophoretic techniques. J. Food Sci. 60, 1995, 279-283.
    58. Ali, M.T., R.A. Gleeson, C.I. Wei, M.R. Marshall. Activation mechanisms of prophenoloxidase on melanosis development in Florida spiny lobster (Panulirus argus) cuticle. J. Food Sci. 59, 1994, 1024-1030.
    59. Ali, M.T., M.R. Marshall, C.I. Wei, R.A. Gleeson. Monophenol oxidase activity from the cuticle of Florida spiny lobster (Panulirus argus). J Agric. Food Chem. 42, 1994, 53-58.
    60. Yang, J.S., F.S. Perng, M.R. Marshall. Immunohistochemical localization of phenoloxidase in hepatopancreas, muscle, and epidermis of grass shrimp (Penaeus monodon F.). J. Food Biochem. 17, 1993, 115-124.
    61. Chen, J.S., M.O. Balaban, C.I. Wei, R.A. Gleeson, M.R. Marshall. Effect of carbon dioxide on the inactivation of Florida spiny lobster polyphenol oxidase. J. Sci. Food Agric. 61, 1993, 253-259.
    62. Garrido, V.M., C.A. Sims, M.R. Marshall, R.P. Bates. Factors influencing ellagic acid precipitation in muscadine grape juice during storage. J. Food Sci. 58, 1993, 193-196.
    63. Chen, J.S., M.O. Balaban, C.I. Wei, M.R. Marshall, W.Y. Hsu. Inactivation of polyphenol oxidase by high pressure carbon dioxide. J. Agric. Food Chem. 40, 1992 2345-2349.
    64. Guizani, N., M.R. Marshall, C.I. Wei. Purification and characterization of a trypsin-like enzyme from the hepatopancreas of crayfish (Procambarus clarkii). Comp. Biochem. Physiol. 103B, 1992, 809-815.
    65. Chen, J.S., J.F. Preston, C.I. Wei, P. Hooshar, R.A. Gleeson, M.R. Marshall. Structural comparison of crustacean, potato, and mushroom polyphenol oxidases. J. Agric. Food Chem. 40, 1992, 1326-1330.
    66. Charara, Z.N., J.W. Williams, R.H. Schmidt, M.R. Marshall. Orange flavor absorption into various packaging materials. J. Food Sci. 57, 1992, 963-966 & 972.
    67. Chen, J.S., C.I. Wei, M.R. Marshall. Inhibition mechanism of kojic acid on polyphenol oxidase. J. Agric. Food Chem. 39, 1991, 1897-1901.
    68. Wei, C.I., T.S. Huang, J.S. Chen, M.R. Marshall, K.T. Chung. Production of kojic acid by Aspergillus candidus in three culture media. J. Food Protection 54, 1991, 546-548.
    69. Chen, J.S., C.I. Wei, R.S. Rolle, W.S. Otwell, M.O. Balaban, M.R. Marshall. Inhibitory effect of kojic acid on some plant and crustacean polyphenol oxidases. J. Agric. Food Chem. 39, 1991, 1396-1401.
    70. Arreola, A.G., M.O. Balaban, C.I. Wei, A. Peplow, M.R. Marshall, J. Cornell. Effect of supercritical carbon dioxide on microbial populations in single strength orange juice. J. Food Quality 14, 1991, 275-284.
    71. Arreola, A.G., M.O. Balaban, M.R. Marshall, A.J. Peplow, C.I. Wei, J.A. Cornell. Supercritical carbon dioxide effects on some quality attributes of single strength orange juice. J. Food Sci. 56, 1991, 1030-1033.
    72. Balaban, M.O., A.G. Arreola, M. Marshall, A. Peplow, C.I. Wei, J. Cornell. Inactivation of pectinesterase in orange juice by supercritical carbon dioxide. J. Food Sci. 56, 1991, 743-747.
    73. Seymour, T.A., J.F. Preston, L. Wicker, J.A. Lindsay, C.I. Wei, M.R. Marshall. Stability of pectinesterases of Marsh White grapefruit pulp. J. Agric. Food Chem. 39, 1991, 1075-1079.
    74. Seymour, T.A., J.F. Preston, L. Wicker, J.A. Lindsay, M.R. Marshall. Purification and properties of pectinesterases of Marsh White grapefruit pulp. J. Agric. Food Chem. 39, 1991, 1080-1085.
    75. Rolle, R.S., N. Guizani, J.S. Chen, M.R. Marshall, J.S. Yang, C.I. Wei. Purification and characterization of phenoloxidase isoforms from Taiwanese Black Tiger shrimp (Penaeus monodon). J. Food Biochem. 15, 1991, 17-32.
    76. Guizani, N., R.S. Rolle, M.R. Marshall, C.I. Wei. Isolation, purification and characterization of a trypsin from the pyloric ceca of mullet (Mugil cephalus). Comp. Biochem. Physiol. 98B, 1991, 517-521.
    77. Chen, J.S., R.S. Rolle, M.R. Marshall, C.I. Wei. Comparison of phenoloxidase activity from Florida spiny lobster and Western Australian lobster. J. Food Sci. 56, 1991, 154-157 & 160.
    78. Samarajeewa, U., C.I. Wei, T.S. Huang, M.R. Marshall. Application of immunoassay in the food industry. Critical Reviews in Food Science and Nutrition 29, 1991, 403-434.
    79. Huang, T.S., J.S. Chen, M.R. Marshall, C.I. Wei. Quantification of shrimp in shrimp-surimi mixtures using urea gel isoelectric focusing. J. Food Sci. 55, 1990, 1206-1209.
    80. An, H., P.A. Klein, K.J. Kao, M.R. Marshall, W.S. Otwell, C.I. Wei. Development of monoclonal antibody for rock shrimp identification using enzyme-linked immunosorbent assay. J. Agric. Food Chem. 38, 1990, 2094-2100.
    81. Rolle, R.S., M.R. Marshall, C.I. Wei, J.S. Chen. Phenoloxidase forms of the Florida spiny lobster: Immunological and spectropolarimetric characterization. Comp. Biochem. Physiol. 97B, 1990, 483-489.
    82. Zemel, G.P., C.A. Sims, M.R. Marshall, M. Balaban. Low pH inactivation of polyphenoloxidase in apple juice. J. Food Sci. 55, 1990, 562-563.
    83. Wei, C.I., H. An, J.-S. Chen, M.R. Marshall. Use of modified urea gel isoelectric focusing for species identification of raw and boiled white, pink and rock shrimp. J. Food Biochem. 14, 1989, 91-102.
    84. Manlan, M., R.F. Matthews, R.L. Rouseff, R.C. Littell, M.R. Marshall, H.A. Moye, A.A. Teixeira. Evaluation of the properties of polystyrene divinylbenzene adsorbents for debittering grapefruit juice. J. Food Sci. 55, 1990, 440-445&449.
    85. Wei, C.I., C.-M. Chen, J.A. Koburger, W.S. Otwell, M.R. Marshall. Bacterial growth and histamine production on vacuum packaged tuna. J. Food Sci. 55, 1990, 59-63.
    86. Chen, C.-M., C.I. Wei, J.A. Koburger, M.R. Marshall. Comparison of four agar media for detection of histamine-producing bacteria in tuna. J. Food Protection 52, 1989, 808-813.
    87. Ferrer, O.J., J.A. Koburger, B.K. Simpson, R.A. Gleeson, M.R. Marshall. Phenoloxidase levels in Florida spiny lobster (Panulirus argus): Relationship to season and molting. Comp. Biochem. Physiol. 93B, 1989, 595-599.
    88. Ferrer, O.J., W.S. Otwell, M.R. Marshall. Effect of bisulfite on lobster shell phenoloxidase. J. Food Sci. 54, 1989, 478-480.
    89. Marrazini, R.M., R.H. Schmidt, R.A. Shireman, M.R. Marshall, J.A. Cornell. The effect of threonine and glycine concentrations on threonine aldolase activity of yogurt microorganisms during growth in a modified milk prepared by ultrafiltration. J. Dairy Sci. 72, 1989, 1142-1148.
    90. An, H., C.I. Wei, J. Zhao, M.R. Marshall, C. Lee. Electrophoretic identification of fish species used in surimi products. J. Food Sci. 54, 1989, 253-257.
    91. An, H., M.R. Marshall, W.S. Otwell, C.I. Wei. Species identification of raw and boiled shrimp by urea gel isoelectric focusing technique. J. Food Sci. 54, 1989, 233-236&257.
    92. Ferrer, O.J., J.A. Koburger, W.S. Otwell, R.A. Gleeson, B.K. Simpson, M.R. Marshall. Phenoloxidase from cuticle of Florida spiny lobster (Panulirus argus): mode of activation and characterization. J. Food Sci. 54, 1989, 63-67&176.
    93. Simpson, B.K., M.R. Marshall, W.S. Otwell. Phenoloxidases from pink and white shrimp: kinetic and other properties. J. Food Biochem. 12, 1988, 205-217.
    94. An, H., M.R. Marshall, W.S. Otwell, C.I. Wei. Electrophoretic identification of raw and cooked shrimp using various protein extraction systems. J. Food Sci. 53, 1988, 313-318.
    95. Owusu‑Yaw, J., M.R. Marshall, J.A. Koburger, C.I. Wei. Non‑thermal inactivation of pectinesterase from single strength orange juice. J. Food Sci. 53, 1988, 504‑507.
    96. Simpson, M.V., W.S. Otwell, M.R. Marshall. Analysis of sulfites in shrimp using rapid distillation followed by redox titration. J. Food Protection 51, 1988, 137‑138.
    97. Simpson, B.K., M.R. Marshall, W.S. Otwell. Phenoloxidase from shrimp (Penaeus setiferus): Purification and some properties. J. Agric. Food Chem. 35, 1987, 918-921.
    98. Kacem, B., J.A. Cornell, M.R. Marshall, R.B. Shireman, R.F. Matthews. Nonenzymatic browning in aseptically packaged orange juice and orange drinks: Effect of ascorbic acid, amino acids and oxygen. J. Food Sci. 52, 1987, 1668-1672.
    99. Moore, L.F., R.P. Bates, M.R. Marshall. A direct HPLC analysis of total sulfur dioxide in wine. Am. J. Enol. Vitc. 38, 1987, 28-34.
    100. Cooper, P.L, M.R. Marshall, J.F. Gregory III, W.S. Otwell. Ion chromatography for determining residual sulfite on shrimp. J. Food Sci. 51, 1986, 924-928.
    101. Kacem, B., M.R. Marshall, R.F. Matthews, J.F. Gregory. Simultaneous analysis of ascorbic and dehydroascorbic acid by high performance liquid chromatography with post column derivatization and UV absorbance. J. Agric. Fd. Chem. 34, 1986, 271-274.
    102. Wei, C.I., M.R. Marshall, D.P.H. Hsieh. Characterization of water-soluble glucuronide and sulfate conjugates of Aflatoxin B1. I. Urinary excretion in monkey, rat, mouse. Fd. Chem. Toxic. 23, 1985, 809-819.
    103. Marshall, M.R., J.E. Marcy, R.J. Braddock. Effect of total solids level on heat inactivation of pectinesterase in orange juice. J. Food Sci. 50, 1985, 220-222.
    104. Marshall, M.R., T.R. Graumlich, R.J. Braddock, M. Messersmith. Pectinase and cellulase treatment of orange peel. J. Food Sci. 50, 1985, 1211-1212.
    105. Nagy, S., M.R. Marshall, W.F. Wardowski, R.L. Rouseff. Postharvest creasing of Robinson Tangerines as affected by harvest date, pectinesterase activity and calcium content. J. Hort. Sci. 60, 1985, 137-140.
    106. Marcy, J.E., T.R. Graumlich, P.G. Crandall, M.R. Marshall. Factors affecting storage of orange concentrate. J. Food Sci. 49, 1984, 1628‑1629.
    107. Marshall, M.R. Non-enzymatic oxidation of linoleic acid by extracts of tangerine rag. J. Food Sci. 49, 1984, 308-309.
    108. Marshall, M.R., G.W. Chism. Conversion of exogenous cytokinins to biologically active compounds in tomato tissue. Evidence for an enzyme mediated reaction. J. Food Biochem. 6, 1982, 161-173.
    109. Marshall, M.R., G.W. Chism. A comparison of the suitability of three hydrogen donors in the determination of peroxidase activity. J. Food Sci. 44, 1979, 94.
    110. Haard, N.F., M.R. Marshall. Isoperoxidase changes in soluble fractions of sweet potato root resulting from cut injury, ethylene and black rot infection. Physiological Plant Pathol. 8, 1976, 195-205.

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