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Juan L. Silva

Affiliations: 
Mississippi State University, Starkville, MS, United States 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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"Juan Silva"
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Children

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Roberto S. Chamul grad student 2000 Mississippi State University
Taejo Kim grad student 2003 Mississippi State University
Pramuk Parakulsuksatid grad student 2003 Mississippi State University
Min-Sheng Su grad student 2003 Mississippi State University
Somsamorn Gawborisut grad student 2005 Mississippi State University
Youkai Lu grad student 2008 Mississippi State University
Jelena Stojanovic grad student 2008 Mississippi State University
Wei-Lien Weng grad student 2008 Mississippi State University

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Publications

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Abdallah-Ruiz A, Wood LS, Kim T, et al. (2022) Microbial Indicators and Possible Focal Points of Contamination during Production and Processing of Catfish. Foods (Basel, Switzerland). 11
Liao YC, Kim T, Silva JL, et al. (2022) A New Approach for Quantifying Purpurogallin in Brewed Beverages Using LC-MS in Combination with Solid Phase Extraction. Foods (Basel, Switzerland). 11
Jinnoros J, Innawong B, Udomkun P, et al. (2021) The Feasibility of Using Pulsed-Vacuum in Stimulating Calcium-Alginate Hydrogel Balls. Foods (Basel, Switzerland). 10
Sheibani E, Kim T, Wang DS, et al. (2014) Optimization of Hot Water Treatment for Sprout and Spoilage Inhibition of Cured Sweet Potato Journal of Food Processing and Preservation. 38: 493-498
Kim T, Silva JL, Parakulsuksatid P, et al. (2014) Optimization of enzymatic treatments for deskinning of catfish nuggets Journal of Aquatic Food Product Technology. 23: 385-393
Pham⁎ A, Williams J, Tolentino A, et al. (2014) Changes in the physicochemical, microbial and sensory characteristics of fresh pork sausage containing varying combinations of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during retail display Meat Science. 96: 453
Desai MA, Joseph P, Suman SP, et al. (2014) Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets Lwt - Food Science and Technology. 57: 141-148
Ciaramella MA, Allen PJ, Joseph P, et al. (2014) Effect of salt treatments on survival and consumer acceptability of freshwater prawn, Macrobranchium rosenbergii Aquaculture. 428: 184-188
Oladunjoye A, Soni KA, Nannapaneni R, et al. (2013) Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey. Poultry Science. 92: 1357-65
Kin S, Morrison R, Tolentino AC, et al. (2013) Sensory and physicochemical properties of smoked catfish sausages Journal of Aquatic Food Product Technology. 22: 496-507
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