W. Steve Otwell - Concepedia

Author

W. Steve Otwell

University of Florida

Also Known As

W S Otwell, W Steve Otwell, W. S. OTWELL, W. S. Otwell, W. Steve Otwell, W.S. OTWELL, W.S. Otwell

Publications

694

Citations

H-Index

Concepts

All Affiliations

University of Florida United States Food and Drug Administration

About

W. Steve Otwell is an author at University of Florida specializing in medicine, engineering, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	9	9	269
2	Engineering	7	7	207
3	Health Sciences	6	6	302
4	Public Health	2	2	66
5	Natural Sciences	1	1	23

W. Steve Otwell

Publications

619

Citations

H-Index

Page 1

	Year	Citations
Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets Ken Gall, W. Steve Otwell, J. A. KOBURGIER, Journal of Food Science Lipid AnalysisNutritionFood AnalysisLow Fat SpeciesMeat Quality	1983	165
Determination of Chlorate and Chlorite and Mutagenicity of Seafood Treated with Aqueous Chlorine Dioxide Jeong‐Mok Kim, Maurice R. Marshall, Wen‐Xian Du, Journal of Agricultural and Food Chemistry Ppm ChlorineEngineeringAqueous Chlorine DioxideFood ContaminantChemical Contaminant	1999	47
Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat Alan J. Degnan, Charles W. Kaspar, W. Steve Otwell, Applied and Environmental Microbiology	1994	47
Bacterial Growth and Histamine Production on Vacuum Packaged Tuna Cheng–I Wei, C.‐M. CHEN, John A. Koburger, Journal of Food Science Anaerobic CulturingMicrobial ContaminationAquacultureFoodborne PathogensVacuum Packaging	1990	46
Electrophoretic Identification of Raw and Cooked Shrimp using Various Protein Extraction Systems H. An, M.R. Marshall, W. Steve Otwell, Journal of Food Science EngineeringElectrophoretic IdentificationCooked ShrimpAquatic Food SystemFood Authentication	1988	43
Gas Chromatographic Analysis of Histamine in Mahi-mahi (<i>Coryphaena hippurus</i>) F.R. Antoine, Cheng–I Wei, W. Steve Otwell, Journal of Agricultural and Food Chemistry Food AnalysisFood ContaminantFood ToxicologyFood ChemistryGas Chromatography	2002	40
Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets David Mantilla, Hörður G. Kristinsson, Murat Ö. Balaban, Journal of Food Science	2008	40
Species Identification of Raw and Boiled Shrimp by a Urea Gel Isoelectric Focusing Technique H. An, M.R. Marshall, W. Steve Otwell, Journal of Food Science BiologyPolyacrylamide GelAbstract Isoelectric FocusingEngineeringAquaculture	1989	33
Putrescine, Cadaverine, and Indole Production by Bacteria Isolated from Wild and Aquacultured Penaeid Shrimp Stored at 0,12, 24, and 36°C Ronald Benner, Walter F Staruszkiewicz, W. Steve Otwell Journal of Food Protection BiologyMarine BiotechnologyEngineeringMedicineAquaculture	2004	31
Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp Ronald Benner, Walter F Staruszkiewicz, Patricia L. Rogers, Journal of Food Science EngineeringFood ContaminantFood PreservationBiomagnificationFood Chemistry	2003	26

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