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Selected Publications:
Al-Holy, M.; Lin, M.; Rasco, B.A. 2005. Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar using a combination of nisin with chemical antimicrobials or moderate heat. J. Food Prot. In press.
Al-Holy, M.; Lin, M.; Cavinato, A.G.; Rasco, B.A. 2005. The use of Fourier transform infrared spectroscopy to differentiate E.coli O157:H7 from other bacteria inoculated into apple juice. Food Microbioil. In press.
Hampton, K.A., Wutzke, J.L., Cavinato, A.G., Mayes, D.M., Lin, M. and Rasco, B.A. 2005. Characterization of optical probe light penetration depth for noninvasive analysis. Eastern Oregon Journal. 2004. In press.
Wutzke, J.L., Fahlstrom, C.A., Cavinato, A.G., Wang, Z., Lin, M. and Rasco, B.A. 2005. Investigation of near-infrared optical parameters in fish tissue by photon time-of-flight analysis. Eastern Oregon Journal. 2004. In press.
Lin, M.; Al-Holy, M.; Al-Qadiri, H.; Huang, Y.; Kang, D.-H.; A.G. Cavinato; B.A. Rasco. 2004. Discrimination of Intact and Injured Listeria monocytogenes by Fourier Transform Infrared Spectroscopy and Principal Component Analysis. J. Agric. Food Chem. 52, 5769-5772.
Lin, M., M. Al-Holy, M. Mousavi-Hesary, H. Al-Qadiri, A.G. Cavinato, B. A. Rasco. 2004. Rapid and Quantitative Detection of the Microbial Spoilage of Chicken Breasts by Diffused Reflectance Spectroscopy (600-1100 nm). Lett. Appl. Microbiol. 39, 148-155.
Phillippy, B.Q., Lin M. and Rasco, B.A. 2004. Analysis of phytate in raw and cooked potatoes. Journal of Food Composition and Analysis. 17, 217-226.
Al-Holy, M., Quinde, Z., Guan, D., Tang, J. and Rasco, B.A. Thermal Inactivation of Listeria innocua in Salmon (Oncorhynchus keta) Caviar Using Conventional Glass and Novel Aluminum Thermal-Death-Time Tubes. J. Food Prot. 2004, 67, 383-386.
Lin, M., Cavinato, A.G., Huang, Y. and Rasco, B.A.. Predicting sodium chloride content in commercial King (Oncorhynchus tshawytscha) and Chum (O. keta) hot smoked salmon fillet portions by Short-wavelength Near-infrared (SW-NIR) spectroscopy.Food Res. Inter. 2003. 36(8), 761-766. 
Lin, M., Cavinato, A.G., Mayes, D.M., Smiley, S., Huang, Y., Al-Holy, M. and Rasco, B.A.. Bruise Detection in Pacific pink salmon (Oncorhynchus gorbuscha) by Visible and Short-wavelength Near-infrared spectroscopy. J. Agric. Food Chem. 2003, 51(22), 6404-6408.
Raviyan, P., Tang, J. and Rasco, B.A. Thermal stability of a-amylase from Aspergillus oryzae entrapped in polyacrylamide gel. J. Agric. Food Chem. 2003, 51, 5462-5466.
Raviyan, P., Tang, J., Orellana, L. and Rasco, B.A. Physiochemical properties of a TTI based upon immobilization of Aspergillus oryzae amylase in polyacrylamide gel as affected by degree of cross-linking agent and salt content. J. Food Sci. 2003, 68 (7):2302-2308.
Huang, Y., Cavinato, A.G., Mayes, D.M., Kangas, L.J., Bledsoe, G.E. and Rasco, B.A. Non-destructive prediction of moisture and sodium chloride in cured Atlantic salmon (Salmo salar) (teijin) by short wavelength near infrared spectroscopy (SW-NIR). J. Food Sci..68(2):482-486.
Huang, Y., Tang, J., Swanson, B.G., Cavinato, A.G., Lin, M. and Rasco, B.A.. Near infrared spectroscopy: a new tool for studying physical and chemical properties of polysaccharide gels.Carbohydrate Polymers.53 (2003) 281-288.
Nord, S.P., DuBreuil, R., Cavinato, A.G., Mayes, D.M., Lin, M. and Rasco, B.A.. Penetration depth studies in cod tissue using short-wave near infrared spectroscopy. Eastern Oregon Journal, XVII 2001-2002: 37-41.
Bledsoe, G.E. and Rasco, B.A. 2003. Effective food security plans for production agriculture and food processing. Food Protection Trends.Feb. pp. 130-141.
Bledsoe, GE, Bledsoe, C.D. and Rasco, B.A. 2003. Caviar and Fish Roe Products. Critical Reviews in Food Science and Nutrition. 43(2):233-271.
Huang, Y., Cavinato, A.G., Mayes, D.M., Bledsoe, G.E. and Rasco, B.A. 2002. Non-destructive prediction of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar). J. Food Science. 67(7):2543-2547.
Buzby, J.C., Frenzen, P. and Rasco, B.A. 2002. Jury decisions and awards in personal injury lawsuits involving foodborne pathogens. J. Consumer Affairs. 36(2):220-238.
Rasco, B.A., Girard, W.A and Bledsoe, G.E. 2002. Frozen aquatic food products. Chapter 11. Food Chemistry Workbook II. J.S. Smith and G.L. Christen (eds). Science Technology Systems. West Sacramento, CA. pp. 105-116.
Rasco, B.A. and Bledsoe, G.E. 2002. Surimi. Chapter 11. In: Food Chemistry Workbook I. J.S. Smith and G.L. Christen (eds). Science Technology Systems. West Sacramento, CA. pp. 109-122.
Bledsoe, G.E. and Rasco, B.A. 2002. Addressing the risk of bioterrorism in food production. Food Technology. February, 56(2):43-47.
Bledsoe, G.E. and Rasco, B.A. 2002. The threat of bioterrorism to the food supply. Business Briefing. Food Tech. World Market Series. World Markets Research Centre Ltd. Leatherhead Food RA. Surrey, UK. pp. 16-20.
Bledsoe, G.E. and Rasco, B.A. 2001. What is the risk of bioterrorism in food production? Food Quality. November/December, 33-37.
Rasco, B.A. 2001. Analysis of Protein Quality. Current Protocols in Food Analytical Chemistry. B2.1.1-B2.1.15. R. Wrolstad (ed). John Wiley & Sons, NY, NY.
Huang, Y, Rogers, T.M., Wenz, M.A, Cavinato A.G., Mayes, D.M., Bledsoe, G.E, and Rasco B.A. 2001. Detection of sodium chloride in cured salmon roe by SW-IR spectroscopy. J. Agric. Food Chem. 49:4161-4167.
Buzby, J., Frenzen, P. and Rasco, B.A. 2001. Product liability and food safety: The resolution of food poisoning laws. In: Interdisciplinary food Safety Research. N. Hooker and E.A. Murano (eds). CRC Press. Boca Raton, FL. pp. 121-137.
Buzby, J.C., Frenzen, P.D. and Rasco, B.A. 2001. Product Liability and Microbial Foodborne Illness. United States Department of Agriculture, Agricultural Economic Report No. 799. USDA, Beltsville, MD. 41 pp.
Kristinsson, H.G. and Rasco, B.A. 2000. Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture. Process Biochem. 36:131-139.
Kristinsson, H.G. and Rasco, B.A. 2000. Hydrolysis of salmon muscle proteins by an enzyme mixture extracted from Atlantic salmon (Salmo salar) pyloric caeca. J. Food Biochem. 24:177-187.
Kristinsson, H.G. and Rasco, B.A. 2000. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J. Agric. Food Chem. 48:657-666.
Kristinsson, H.G. and Rasco, B.A. 2000. Fish protein hydrolysates: Production, biochemical and chemical properties. Critical Reviews in Food Science and Nutrition. 43(1):43-81.
Rasco, B.A. 2000. Protein - Basic concepts. Chapter 8 in: Introduction to Food Chemistry. S. Smith/G Christien (ed) Science Technology System. West Sacramento, CA. pp. 115-129.
Bledsoe, G.E., Rasco, B.A. and Pigott, G.M. 2000. The effect of bicarbonate salt addition on the gel forming properties of Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus) surimi produced under commercial conditions. J. Aquatic Food Products Technology. 9(1):31-45.
Kristinsson, H.G. and Rasco, B.A. 2000. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle hydrolyzed with various alkaline proteases. J. Agric. Food Chem. 48:657-666.
Rogers, T.M., Wenz, M.A., Cavinato, A.G., Mayes, D.M., Bledsoe, G.E., Huang, Y. and Rasco, B.A. 1999. Non-destructive measurement of chloride and moisture in cured salmon roe by SW-NIR. Eastern Oregon Science J. 15:22-26.
Kristinsson, H.G. and Rasco, B.A. 1999. Characterizing an endogeneous enzyme mixture extracted from Atlantic salmon (Salmon salar) pyloric caeca and its potential for hydrolyzing salmon muscle proteins. J. Food Biochem. 24(2):177-187.
Rasco, B.A. and Zhong, Q. 1999. Protein - Basic Concepts. Chapter 8. In: Introduction to Food Chemistry. J.S. Smith (ed). AVI/Nostrand Reinhold. 25 pp.
Rasco, B.A. 1998. Protein quality tests. Ch 17 in: Introduction to the Chemical Analysis of Foods. S.S.Nielsen (ed). Aspen Publ., Gaithersburg, MD. pp. 265-280.
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