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Food Processing and Engineering Lab

 

 

Refereed Scientific Articles

* Indicates undergraduate or M.Sc. or Ph.D. students advised by Dr. Sathivel (major advisor).

Note: the term “Accepted” or “In Press” reflects that the manuscript has been accepted by the editor of the journal for publication or is in production for publication, respectively.

The principal (corresponding) author’s name is bold

  1. Calumba, K.F.*, Reyes, V.*, Bonilla, F.*, Villasmil, E.*, and Sathivel. S. 2021. Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics. Food Production, Processing and Nutrition. 3: 8. https://doi.org/10.1186/s43014-021-00051-3
  2. Sribounoy, U., Pirarat, N., Solval, K.M., Sathivel, S., and Chotiko, A. 2021. Development of pelleted feed containing probiotic Lactobacillus rhamnosus GG and Jerusalem artichoke for Nile Tilapia and its biocompatibility studies. 3 Biotech.11: 279. https://doi.org/10.1007/s13205-021-02829-1
  3. Bueno, F.*, Chouljenko, A.*, and Sathivel, S. 2021. Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis. LWT-Food Sci. & Technol. 142. 110980. 10.1016/j.lwt.2021.110980.
  4. Kyereh, E.* and Sathivel, S. 2021. Viability of Lactobacillus plantarum NCIMB 8826 immobilized in a cereal-legume complementary food “weanimix” with simulated gastrointestinal conditions. Food Biosciences. 40: 100848. https://doi.org/10.1016/j.fbio.2020.100848.
  5. Mis Solval, K.*, Chouljenko, A.*, Theegala, C., and Sathivel, S. 2021. Physicochemical Properties of Purified Biodiesel Based on Oil Recovered from Catfish (Ictalurus punctatus) Viscera. J. Am. Oil. Chem Soc. 98: 581-591.
  6. Bonilla, F.*, Reyes, V.*, Chouljenko, A.*, Dzandu, B.*, and Sathivel, S. (2020). Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage. Food Production, Processing and Nutrition. 2: 1-8.
  7. Bradford, R*., Reyes, V.*, Bonilla, F.*, Bueno, F., Dzandu, B.*, Liu, C.*, Chouljenko, A.*, and Sathivel, S. 2019. Development of milk powder containing Lactobacillus plantarum NCIMB 8826 immobilized with prebiotic hi-maize starch and survival under simulated gastric and intestinal conditions. Food Production, Processing and Nutrition. 1: 1-8. https://doi.org/10.1186/s43014-019-0011-6
  8. Bonilla, F.*, Chouljenko, A.*, Lin, A.*, Young, B. M.*, Goribidanur, T. S.*, Blake, J. C.*, Bechtel, P.J. and Sathivel, S. 2019. Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality. Food Bioscience. 31: 100426.
  9. Taylor T.*, Chouljenko A.*, Bonilla F.*, Scott, R.*, Bueno, F.*, Reyes, V.*, Lanclos, C*, Calumba, K.F.*, and Sathivel, S. 2019. A pectin-gelatin gel containing oral rehydration solution and the release of sodium chloride under simulated gastric conditions. International journal of biological macromolecules. 136: 1112-1118.
  10. Mis Solval, K., Chouljenko, A., Chotiko, A., and Sathivel, S. 2019. Growth kinetics and lactic acid production of Lactobacillus plantarum NRRL B-4496, L. acidophilus NRRL B-4495, and L. reuteri B-14171 in media containing egg white hydrolysates. LWT-Food Sci. & Technol. 105: 393-399.
  11. Li, J.*, Chotiko, A.*, Chouljenko, A*., Gao, C., Zheng, J., and Sathivel, S. 2019. Delivery of alpha-tocopherol through soluble dietary fibre-based nanofibres for improving the life span of Caenorhabditis elegans. Int J Food Sci Nutr. 70: 172-181.
  12. Reyes, V.*, Chotiko, A.*, Chouljenko, A.*, and Sathivel, S. 2018. Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic. LWT-Food Sci. & Technol. 90: 277-282.
  13. Roberts, D.*, Reyes, V.*, Bonilla, F.*, Dzandu, B.*, Liu, C.*, Chouljenko, A.*, and Sathivel, S. 2018. Viability of Lactobacillus plantarum NCIMB 8826 in fermented apple juice under simulated gastric and intestinal conditions. 97: LWT-Food Sci. & Technol. 90: 144-150.
  14. Yeboah-Awudzi, M., Lutterodt, H. E., Kyereh, E*., Reyes, V.*, Sathivel, S., Manful, J., and King, J. M. 2018. Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers. J Food Sci. & Technol. 55(9), 3556-3563.
  15. Reyes, V.*, Chotiko, A.*, Chouljenko, A.*, Campbell, V.*, Liu, C.*, Theegala, C., and S. Sathivel. 2018. Influence of wall material on production of spray dried Lactobacillus plantarum NRRL B-4496 and its viability at different storage conditions. Drying Technol. 1-11.
  16. Alfaro, L.* Siramard, S.*, Chouljenko, A.*, and S. Sathivel. 2018. Effects of liquid nitrogen pretreatment on the osmotic dehydration and quality of cryogenically frozen blueberries (Vaccinium angustifolium Ait.). Food and Biosci. 22: 165-169.
  17. Alfaro, L.*, Chotiko, A.*, Chouljenko, A.*, Janes, M., King, J. M., and S. Sathivel. 2018. Development of water-soluble chitosan powder and its antimicrobial effect against inoculated Listeria innocua NRRL B-33016 on shrimp. Food Control. 85: 453-458.
  18. Bonilla, F.*, Chouljenko, A.*, Reyes, V.*, Bechtel, P. J., King, J. M., and S. Sathivel. 2018. Impact of chitosan application technique on refrigerated catfish fillet quality. LWT-Food Sci. & Technol. 90: 277-282.
  19. Chotiko, A.*, and S. Sathivel. 2017. Releasing characteristics of anthocyanins extract in pectin-whey protein complex microcapsules coated with zein. J. Food Sci. Technol. 54: 2059-2066.
  20. Gurdian, C.*, Chouljenko, A.*, Solval, K. M.*, Boeneke, C., King, J. M., and S. Sathivel. 2017. Application of edible films containing oregano (Origanum vulgare) essential oil on queso blanco cheese prepared with flaxseed (Linum usitatissimum) oil. J. Food Sci. 82: 1395-1401.
  21. Gurdian, C.*, Reyes, V.*, Kyereh, E.*, Bonilla, F.*, Galindo, C.*, Chouljenko, A.*, Solval, K. M.*, Boeneke, C., King, J. M., and S. Sathivel. 2017. Incorporating flaxseed (Linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process. J Food Process. & Preserv. 41: e13279.
  22. Chouljenko, A.*, Chotiko, A.*, Solval, M. J. M.*, Solval, K. M.*, and S. Sathivel, S. 2017. Chitosan nanoparticle penetration into shrimp muscle and its effects on the microbial quality. Food Bioprocess Technol. 10: 186-198.
  23. Chouljenko, A.*, Chotiko, A.*, Bonilla, F.*, Moncada, M.*, Reyes, V.*, and S. Sathivel. 2017. Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp. LWT-Food Sci. & Technol. 75: 114-123.
  24. Ahmad, U., Alfaro, L.*, Yeboah-Awudzi, M., Kyereh, E.*, Dzandu, B.*, Bonilla, F.*, Chouljenko, A.*, and S. Sathivel. 2017. Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.). LWT - Food Sci. & Technol. 75: 386-392.
  25. Alfaro, L.*, Zhang, J.*, Chouljenko, A.*, Scott, R.*, Xu, Z., Bankston, J. D., Bechtel, P. J., and S. Sathivel. 2017. Development and characterization of emulsion containing purple rice bran and brown rice oils. Food Process. & Preserve. 41: e13149.
  26. Li, J.*, Chotiko, A.*, Kyereh, E.*, Zhang, J.*, Liu, C.*, Ortega, V.*, Bankston, D., and S. Sathivel. 2017. Development of a combined osmotic dehydration and cryogenic freezing process for minimizing quality changes during freezing with application to fruits and vegetables. J. Food Process. & Preserve. 41: e12926
  27. Chotiko, A.*, and Sathivel, S. 2016. Three protective agents for pectin-rice bran capsules for encapsulating Lactobacillus plantarum. Food Biosci. 16: 56-65.
  28. Chouljenko, A.*, Chotiko, A.*, Reyes, V.*, Alfaro, L.*, Liu, C.*, Dzandu, B.*, and S. Sathivel. 2016. Application of water-soluble chitosan to shrimp for quality retention. LWT-Food Sci. & Technol. 74: 571-579.
  29. Li, J.*, Chotiko, A.*, Narcisse, D.A., and S. Sathivel. 2016. Evaluation of alpha-tocopherol stability in soluble dietary fiber based nanofiber. LWT-Food Sci. & Technol. 68: 465-490.
  30. Chotiko, A.*, and S. Sathivel. 2016. Development of a combined low-methoxyl-pectin and rice-bran-extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditions. LWT-Food Sci. & Technol. 66: 420-427.
  31. Mis Solval, K.*, Bankston, J. D., Bechtel, P. J., and S. Sathivel. 2016. Physicochemical properties of microencapsulated ω-3 salmon oil with egg white powder. J. Food Sci. 81: E600-E609.
  32. Kelly, S. B.*, Mis Solval, K.*, Chotiko, A.*, Alfaro, L.*, Reyes, V.*, Liu, C.*, Dzandu, B.*,Kyereh, E.*, Goldson-Barnaby, A., Thompson, I., Xu, Z., and S. Sathivel. 2016. Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology. LWT-Food Sci. & Technol. 70: 119-125.
  33. Li, J.*, Chotiko, A.*, Kyereh, E.*, Zhang, J.* ,Liu, C.*, Ortega, V.*, Bankston, D., and S. Sathivel. 2016. Development of a combined osmotic dehydration and cryogenic freezing process for minimizing quality changes during freezing with application to fruits and vegetables. J. Food Process. & Preserve. ISSN 1745-4549:1-8. DOI: 10.1111/jfpp.12926
  34. Alfaro, L*., Hayes, D., Boeneke, C., Xu, Z., Bankston, D., Bechtel, P. J. and S. Sathivel. 2015. Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil. LWT-Food Sci. & Technol. 62:1184–1191.
  35. Mohideen, F. W.*, K. Mis Solval*, J. Li*, J. Zhang*, A. Chotiko*, A. D. Prudente, J. D. Bankston, and S. Sathivel. 2015. Effect of continous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT-Food Sci. & Technol. 60: 563–570.
  36. Mohideen, F. W.*, J. Stine., P. J. Bechtel., K. Mis Solval*, J. D. Bankston, and S. Sathivel. 2015. Effects of blueberry (Vaccinium corymbosum) juice on lipid oxidation during spray drying of microencapsulated menhaden oil. Int. J. Food Prop. 18: 1139-1153.
  37. Li, J*, K. Mis Solval*, L. Alfaro, J. Zhang, A. Chotiko, J. L. B. Delgado, A. Chouljenko, J. D. Bankston, P. J. Bechtel, and S. Sathivel. 2015. Effect of blueberry extract from blueberry pomace on the microencapsulated fish oil. J. Food Process. & Preserve. 39: 199–206.
  38. Chotiko, A* and S. Sathivel. 2014. Effects of enzymatically-extracted purple rice bran fiber as a protectant of Lactobacillus plantarum NRRL B-4496 during freezing, freeze drying, and storage. LWT-Food Sci. & Technol. 59: 59-64.
  39. Mis Solval, K*., L. Espinoza*, M. Moncada, J. D. Bankston, and S. Sathivel. 2014. Evaluation of chitosan nanoparticles as a glazing material for cryogenically frozen shrimp. LWT-Food Sci. & Technol. 57: 172-180.
  40. Kosal Ram, A*., J. M. King, R. Cueto, K. Mis Solval*, and S. Sathivel. 2013. Application of honey powder in bread and its effect on bread characteristics. Journal of Food Processing and Technology. http://omicsonline.org/application-of-honey-powder-in-bread-and-its-effect-on-bread-characteristics-2157-7110.1000279.pdf. 4: 279. doi:10.4172/2157-7110.1000279
  41. Espinoza, L*, S. Sundararajan*, K. Mis Solval*, A. Chotiko*, J. Li*, J. Zhang*, L. Alfaro*, J. D. Bankston, and S. Sathivel. 2013. Cryogenic and air-blast freezing techniques and their effect on the quality of catfish fillets. LWT-Food Sci. & Technol. 54: 377-382. ((56 times cited).
  42. Xiang, B**., S. Sundararajan*, K. Mis Solval*, L. Espinoza*, K. Aryana, and S. Sathivel. 2013. Effects of pulsed electric fields on physicochemical properties and microbial inactivation of carrot juice. J. Food Process. & Preserve. http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12115/pdf. ISSN 1745-4549.
  43. Mis Solval, K*., S. Sundararajan*, L. Alfaro*, and S. Sathivel. 2012. Development of Cantaloupe (Cucumis melo) Juice Powders Using Spray Drying Technology. LWT-Food Sci. & Technol. 46: 287-293. (122 times cited).
  44. Wan, Y*., L. Espinoza, J. Li, K. Mis Solval, and S. Sathivel. 2012. Optimization of soluble dietary fiber extraction from defatted rice bran. J. Food Process. & Preserve. DOI: 10.1111/j.1745-4549.2012.00792.x. ISSN 1745-4549.
  45. Mis Solval, K*. and S. Sathivel. 2012. Use of an adsorption process for purification of pollock oil based biodiesel comprised of methyl esters. J. Am. Oil Chem. Soc. 89:1713-1721.
  46. Wan, Y*., A. Prudente, and S. Sathivel. 2012. Purification of soluble rice bran fiber using ultrafiltration technology. LWT-Food Sci. & Technol. 46: 574-579.
  47. Sundararajan, S*., A. Prudente, D. J. Bankston, J. M. King, P. Wilson, and S. Sathivel. 2011. Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. J. Food Sci. 76: E511-E518.
  48. Wan, Y*., J. D. Bankston., P. J. Bechtel, and S. Sathivel. 2011. Microencapsulation of menhaden fish oil containing soluble rice bran fiber using spray drying technology. J. Food Sci. 76 (4): E348-E356. A figure from this article was featured on the cover of the journal.
  49. Estrada, J. D*., C. Boeneke, P. Bechtel, and S. Sathivel. 2011. Developing a strawberry yogurt fortified with marine fish oil. J. Dairy Sci. 94: 5760-5769. (28 times cited).
  50. Wan,Y*., J. Li, J*., K. Mis Solval*, J. J. Stine, P. J. Bechtel, and S. Sathivel. 2011. Physicochemical properties of red salmon oil (Oncorhynchus nerka) and microencapsulated red salmon oil added to baby food. J. Am. Oil Chem. Soc. 89: 727-734.
  51. Pu, J*., J. D. Bankston, and S. Sathivel. 2011. Production of microencapsulated crawfish (Procambarus clarkii) astaxanthin in oil by spray drying technology. Drying Technol. 29: 1150-1160.
  52. Pu, J*. and S. Sathivel. 2011. Kinetics of lipid oxidation and degradation of flaxseed oil containing crawfish (Procambarus clarkii) astaxanthin. J. Am. Oil Chem. Soc. 88: 595-601.
  53. Yin, H*., K.M. Solval*, J. Huang*, P. J. Bechtel, and S. Sathivel. 2011. Effects of oil extraction methods on physical and chemical properties of red salmon Oils (Oncorhynchus nerka). J. Am. Oil Chem. Soc. 88: 1641-1648.
  54. Yin, H*., Y. Wan*, J. Pu*, P. J. Bechtel, and S. Sathivel. 2011. Functional and rheological properties of protein fractions of channel catfish (Ictalurus punctatus) and their effects in an emulsion system. J. Food Sci. 76: E283-E290.
  55. Pu, J*., J. D. Bankston, and S. Sathivel. 2011. Developing microencapsulated flaxseed oil containing shrimp (Litopenaeus setiferus) astaxanthin using a pilot scale spray dryer. Biosystems Eng. 108: 121-131. (88 times cited).
  56. Wan, Y*., P. J. Bechtel, and S. Sathivel. 2011. Physical and nutritional properties of baby food containing menhaden oil (Brevoortia tyrannus) and microencapsulated menhaden oil. LWT-Food Sci. & Technol. 44: 576-581.
  57. Pu, J*., P. J. Bechtel, and S. Sathivel. 2010. Extraction of shrimp astaxanthin with flaxseed oil: effects on lipid oxidation and astaxanthin degradation rates. Biosystems Eng. 107: 364-371. (80 times cited).
  58. Yin, H*. and S. Sathivel. 2010. Physical properties and oxidation rates of unrefined menhaden oil (Brevoortia tyrannus). J. Food Sci. 75: E163-E168.
  59. Yin, H*., J. Pu*, Y. Wan*, B. Xiang, P. J. Bechtel, and S. Sathivel. 2010. Rheological and functional properties of catfish skin protein hydrolysates. J. Food Sci. 75: E11-E17. (61 times cited).
  60. Huang, J*. and S. Sathivel. 2010. Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process. J. Food Eng. 96: 51-58. (57 times cited).
  61. Sathivel, S., H. Yin*, P. J. Bechtel, and J. M. King. 2009. Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system. J. Food Eng. 95: 76-81. (62 times cited).
  62. Sathivel, S., H. Yin*, W. Prinyawiwatkul, and J. M. King. 2009. Comparison of chemical and physical properties of catfish oils prepared from different extracting processes. J. Food Sci. 74: E70-E76.
  63. Sathivel, S., W. Prinyawiwatkul, I. I. Negulescu, and J. M. King. 2008. Determination of melting points, specific heat and enthalpy of catfish oil during different processing steps. J. Am. Oil Chem. Soc. 85: 291-296. (26 times cited).
  64. Waimaleongora-Ek, P., A. J. H. Corredor, H. K. No, W. Prinyawiwatkul, J. M. King, M. Janes, and S. Sathivel. 2008. Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan during 17-day refrigerated storage. J. Food Sci. 73: S418-S423.
  65. Sathivel, S. and P. J. Bechtel. 2008. A comparison of physical and rheological properties of arrowtooth flounder protein made using three different extracting processes. J. Food Biochem. 32: 557-575.
  66. Huang, J*., and S. Sathivel. 2008. Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil. J. Food Eng. 89: 105-111. (36 times cited).
  67. Sathivel, S. J. Huang*, and P. J. Bechtel. 2008. Properties of pollock (Theragra chalcogramma) skin hydrolysates and effects on lipid oxidation of skinless pink salmon (Oncorhynchus gorbuscha) fillets during 4 months of frozen storage. J. Food Biochem. 32: 247-263. (44 times cited).
  68. Sathivel, S., J. Huang*, and W. Prinyawiwatkul. 2008. Thermal properties and applications of the Arrhenius Equation for evaluating viscosity and oxidation rates of unrefined pollock oil. J. Food Eng. 85: 291-296. (79 times cited).
  69. Sathivel, S., Q. Liu, J. Huang*, and W. Prinyawiwatkul. 2007. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J. Food Eng. 83: 366-373. (177 times cited).
  70. Bechtel, J. P., J. Chantarachoti, A. C. M. Olivera, and S. Sathivel. 2007. Characterization of protein fractions from immature Alaska walleye pollock (Theragra Chalcogramma) roe. J. Food Sci. 72: S338-S342.
  71. Sathivel, S., P. J. Bechtel, and W. Prinyawiwatkul. 2006. Physicochemical and rheological properties of salmon protein powders. Int. J. Food Eng. 2:2, Article 3. http://www.bepress.com/ijfe/vol2/iss2/art3.
  72. Sathivel, S. and P. J. Bechtel. 2006. Properties of soluble protein powders from pollock. Int. J. Food Sci. Technol. 41: 520-529. (39 times cited).
  73. Nadarajah, K., W. Prinyawiwatkul, H. K. No, and S. Sathivel. 2006. Sorption behavior ofcrawfish chitosan films as affected by chitosan extraction processes and film casting solvents. J. Food Sci. 71(2): E033-039.
  74. Sathivel, S. 2005. Chitosan and protein coatings affect yield, moisture loss and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J. Food Sci. 70: E455-E459. (168 times cited).
  75. Sathivel, S., P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, and I. I. Negulescu. 2005. Functional, thermal, and rheological properties of Alaska white fish meal made from processing byproducts. J. Aquatic Food Prod. Tech. 14(4): 5-22.
  76. Sathivel, S., S. Smiley, W. Prinyawiwatkul, and P. J. Bechtel. 2005. Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates. J. Food Sci. 70: C401-C406. (136 times cited).
  77. Sathivel, S. 2005. Thermal and flow properties of oils from salmon head. J. Am. Oil Chem. Soc. 82: 147-151. (43 times cited).
  78. Sathivel, S., P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, and M. Patterson. 2005. Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise. J. Food Sci. 70: E57-E63. (38 times cited).
  79. Sathivel, S., P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, I. I. Negulescu, and K. D. Reppond. 2004. Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproduct. J. Agri. Food Chem. 52: 5040-5046. (117 times cited).
  80. Sathivel, S. and W. Prinyawiwatkul. 2004. Adsorption of free fatty acids in crude catfish oil onto chitosan, activated carbon, and activated earth: A kinetics study. J. Am. Oil Chem. Soc. 81: 493-496.
  81. Sathivel, S., W. Prinyawiwatkul, I. I. Negulescu, J. M. King, and B. F. A. Basnayake. 2003. Thermal degradation of fatty acids and catfish and menhaden oils at different purification steps. J. Am. Oil Chem. Soc. 80: 1131-1134.
  82. Sathivel, S., P. J. Bechtel, J. Babbitt, S. Smiley, C. Crapo, K. D. Reppond, and W. Prinyawiwatkul. 2003. Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates. J. Food Sci. 68: 2196-2200. (308 times cited).
  83. Sathivel, S., W. Prinyawiwatkul, I. I. Negulescu, J. M. King, and B. F. A. Basnayake. 2003. Effects of purification process on the rheological properties of catfish oil. J. Am. Oil Chem. Soc. 80: 829-832.
  84. Sathivel, S., W. Prinyawiwatkul, J. M. King, C. C. Grimm, and S. Lloyd. 2003. Oil production from catfish viscera. J. Am. Oil Chem. Soc. 80: 377-382. (90 times cited).
  85. Sathivel, S., W. Prinyawiwatkul, J. M. King, C. C. Grimm, and S. Lloyd. 2003. Microwave-assisted catfish liver oil extraction and fatty acid analysis. J. Am. Oil Chem. Soc. 80: 15-20.
  86. Sathivel, S., W. Prinyawiwatkul, C. C. Grimm, J. M. King, and S. Lloyd. 2002. FA composition of crude oil recovered from catfish viscera. J. Am. Oil Chem. Soc. 79: 989-992. (73 times cited).
revised: 31-Jan-2022 9:34