Current Address:
· Business: Institute of Marine Resources, Department of Food Science & Technology, University of California, Davis, CA 95616; Telephone 530-752-2507.
· Home: 1819 Amador Ave, Davis, CA 95616; Telepone 530-758-3265.
Citizenship:
USA; born Dec. 4, 1941, Queens, N.Y.
Family:
· Wife: Victoria G. Haard, born Jan. 4, 1943, Manhattan, N.Y.; marriage August 31, 1963.
· Children: Elizabeth Hazel, born Jan. 6, 1967, Madison, WI; Theodore Anthony, born Aug. 18, 1971, New Brunswick, N.J.; Daniel Richard, born June 25, 1979, St. John's, Newfoundland.
Education:
· Rutgers University, New Brunswick, N.J.; B.Sc. in Agriculture Research, 1963.
· University of Massachusetts, Amherst, MA ; Ph.D. in Food Science, 1966.
· University of Wisconsin, Institute for Enzyme Research, Madison, WI; NIH postdoctoral trainee, 1966-68.
Positions:
· General Food Technical Center, Tarrytown, N.Y.; Summer Intern in product development, 1963.
· University of Wisconsin, Madison, Wisconsin; NIH Postdoctoral Trainee, 1966-68.
· Rutgers University, New Brunswick, Department of Food Science; Assistant Professor, 1968-72.
· Rutgers University, New Brunswick, Department of Food Science; Associate Professor, 1972-76.
· Memorial University of Newfoundland, St. John's, Department of Biochemistry, Professor, 1976-1986.
· Memorial University of Newfoundland, St. John's, Newfoundland Institute of Cold Ocean Research; Professor, 1981-86.
· Memorial University of Newfoundland, St. John's, Department of Biochemistry; Coordinator, Food & Nutrition Program, 1978-86.
· National Research Council of Canada, Ottawa, Canada; Counselor, 1980-86.
· Memorial University of Newfoundland, St. John's, Department of Biochemistry; Honorary Professor, 1986- present.
· University of California, Davis, Institute of Marine Resources, Professor, 1986-present.
· National Taiwan Ocean University, Keelung, Taiwan, Visiting Professor, Jan.-June, 1993.
· University of California, Davis, Department of Food Science & Technology, Professor, 1986-present.
Editorial Boards:
· Journal of Food Science, Chicago, Board of Editors, 1975-1978.
· Canadian Institute of Food Science & Technology Journal, Ottawa, Board of Editors, 1981-1984.
· Journal of Food Biochemistry, Westport, Associate Editor, 1975-present.
· Food and Nutrition Press, Westport, Board of Editors, 1987-1995
· Journal of Aquatic Food Product Technology, Board of Editors, 1990- present.
· Journal of Food Biochemistry, Editor, 1996-present
Scholastic Awards:
· Institute of Food Technologists, New York Section, Undergraduate Award, 1961.
· Institute of Food Technologists, New York Section, Undergraduate Award, 1962.
· Rutgers University, College of Agriculture and Environmental Science, Cook Scholar, 1963.
· Rutgers University, College of Agriculture and Environmental Science, Garrett Scott Voorhees Award, 1963.
· University of Massachusetts, Amherst, National Defense Education Act Graduate Fellowship, 1963-1966.
· University of Wisconsin, Madison, National Institutes of Health Postgraduate Fellowship, 1966-1968.
· Institute of Food Technologists, Chicago, Samuel Cate Prescott Award, research, 1973.
· Atlantic Provinces Intercollegiate Committee, Fraser Award, research, 1980.
. Earl P. McFee Award, Atantic Fisheries Ttechnologists, 1997.
· Memorial University of Newfoundland, Department of Biochemistry, Honorary Professor, 1986-present.
Teaching Experience:
Graduate:
· Rutgers University, "Food Enzymology", 1967-76
· Rutgers University, "Food Science Seminar", 1969-73.
· Rutgers University, "Advanced Food Science", 50%, 1974-76.
· Memorial University of Newfoundland "Science & Technology of Marine Foods", 1977-86.
· University of California, Davis, "Chemical & Physical Aspects of Food Processing", 50%, 1986-1992.
· University of California, Davis, "Food Chemistry & Biochemistry", 50%, 1990
· National Taiwan Ocean University, Keelung, "Biochemistry of Aquatic Foods", 100%, 1 semester, 1993.
· Institute of Biological Sciences, La Paz, Mexico, "Measurement of protein hydrolysis and in vitro protein digestibility", 1995 100%, 1 week short course.
Undergraduate:
· Rutgers University, "Introduction to Food Science", 1975.
· Memorial University of Newfoundland, "Introduction to Food Science 1", 1977-86.
· Memorial University of Newfoundland, "Introduction to Food Science 2", 1977-86.
· Memorial University of Newfoundland, "Science & Technology of Marine Foods", 1977-86.
· University of California, Davis, "Marine Food Science", 50%, 1987-92.
· University of California, Davis, "Principles of Food Composition & Properties", 25%, 1987-92.
· University of California, Davis, "Principles of Food Biochemistry", 100%, 1994-1997.
· University of California, Davis "New Food Product Ideas", 100%, 1995.
· University of California, Davis "Food Product Development", 100%, 1996-7
Thesis Supervision:
B.Sc. Honors:
· R.E. Ross, "Correlation between ripening of Bosc pears and the activity of esterase and peroxidase", Rutgers University, Cook scholar, 1970.
· A.S. Cheema, "Stress metabolites in Irish potato tuber", Memorial University of Newfoundland, Honors thesis, 1977.
· I. Martins, "Microbiological changes occurring during hypobaric and conventional storage of Atlantic cod", Memorial University of Newfoundland, Honors thesis, 1979.
· C. Wickham, "The effectiveness of school food policies. A study on the nutrient intake of a selected population of Newfoundland school children", Memorial University of Newfoundland, Honors thesis, 1979.
· P. Brewer, "Characterization of Atlantic cod pepsin as related to cheese manufacture", Memorial University of Newfoundland, Honors thesis, 1981.
· H.K. Lim. "Simple isolectric focusing pattern of protein from Greenland halibut and insolubilization during frozen storage", Memorial University of Newfoundland, Honors thesis, 1982.
· J.F. Ang. "A study of the effect of capelin feeding on muscle texture in Atlantic cod", Memorial University of Newfoundland, Honors thesis, 1984.
· C. Nguyen. "A non-destructive method of estimation of moisture content in salt fish", Memorial University of Newfoundland, Honors thesis, 1985.
M.Sc.:
· R.J. Amen. "Chemical and physical characteristics of newly developed pear varieties as related to texture", Rutgers University, Food Science, 1969.
· J. Ioannou. "The relationship of pectin to texture changes in ripening pear fruit", Rutgers University, Food Science, 1971.
N. Nagle. "Isoenzymes of indole-3-acetic acid oxidase in ripening banana", Rutgers University, 1974.
· Y.P. Maquire. "Isolation and partial characterization of lipofuchsin from banana fruit", Rutgers University, Food Science, 1975.
· M.S. Trejo. "Starch hydrolysis in ripening banana", Rutgers University, Food Science 1976.
· J.S. Ouyang. "Quantitative method for analyzing furanoterpenoids ipomeanol and apomeamarone", Rutgers University, Food Science, 1976.
· M. Marshall. "Peroxidase and indole-3-acetic oxidase changes in stressed sweet potatoes", Rutgers University, 1976.
· K.S. Hameed. "Characterization of cathepsin C from the hepatopancreas of Atlantic short finned squid", Memorial University of Newfoundland, Biochemistry, 1984.
· R. Arcilla. "Browning reactions in the musculature of Atlantic short finned squid", Memorial University of Newfoundland, Biochemistry, 1986.
· M. Simpson. "Seasonal variation in cellular damage in the musculature of Atlantic cod as a result of partial freezing", Memorial University of Newfoundland, Biochemistry, 1986.
· A. Long. "Carotenoids in the diet of rainbow trout", University of California, Davis, Food Science, 1988.
· E. Chou. "Texture and collagen in Pacific rockfish", University of California, Davis, Food Science, 1989.
· K. Kim. "Proteoglycans from rockfish muscle", University of California, Davis, Food Science, 1991
· K. Yang. "Quality indices of fish exposed to ionizing irradiation and held in modified atmosphere", University of California, Davis, Food Science, in preparation.
· R. Cepeda. "An immunological method for detecting collagen degradation in fish muscle", University of California, Davis, Food Science, in preparation.
· J. Hung. "Influence of oryzacystatin on Arrowtooth flounder protease" . University of California, Davis, Food Science, in preparation.
· N. Raksakulthai "Exopeptidases from marine invertebrates" , University of California, Davis, Food Science, in progress.
Ph.D.:
· A.S. Ranadive. "Effect of phenolic compounds on stone cell development and on metabolism of pear fruit", Rutgers University, Food Science, 1971.
· N. Nagle. "The levels of indole-3-acetic acid and it's metabolism during ripening of tomato". Rutgers University, Food Science, 1976.
· N. El-hag. "The effect of germination on the nutritive value of red kidney bean", Rutgers University, Food Science, 1977.
· A.E. Huang. "Partial purification and characterization of indole-3-actic acid oxidase from ripening tomato", Rutgers University, Food Science, 1977.
· C. Bueso, "Starch metabolism in ripening banana", Rutgers University, Food Science, 1978.
· Y.P. Maquire. "Oxidative metabolism and ripening phenomena", Rutgers University, Food Science, 1978.
· M.S. Cody. "Accumulation of toxic furanoterpene stress metabolites in sweet potato: Role of ethylene", Rutgers University, Food Science, 1978.
· K. Shamsuzzaman. "Isolation, properties and use of a chymosin-like enzyme from harp seal", Memorial University of Newfoundland, Biochemistry, 1983.
· B.K. Simpson. "Isolation, characterization and some applications of trypsin from Greenland cod", Memorial University of Newfoundland, Biochemistry, 1984.
· J. Squires. "Characterization of pepsin isozymes from the gastric mucosa of Greenland cod", Memorial University of Newfoundland, Biochemistry, 1984.
· N. Raksakulthai. "Role of protein degradation in the fermentation of fish sauce", Memorial University of Newfoundland, Biochemistry, 1986.
· J.W. Wu. "Proteinase inhibitors in stressed tomato leaves", University of California, Davis, Food Science, in progress.
· V. Weerasinghe. " In vitro digestibility and phosphorous bioavailability", University of California, Davis, Food Science, in progress.
· R. Raksakulthai. "Exopeptidases from Atlantic squid hepatopancreas", University of California, Davis, in progress.
J. Luis Cardenas. "Protease from giant squid: University of California, Davis, (in progress).
* Refereed Journal Articles, Book Chapters and Patents
** Reports Regular
1.* Lenaz, G., Haard, N. F., Silman, H. I., & Green, D. E. 1968. Mitochondrial structural protein. 3. Physical characterization of the structural proteins of beef heart and beef liver mitochondria. Arch. Biochem. Biophys. 128: 293-303.
2.* Blair, G., Lauwers, A. & Haard, N. F. 1968. Mitochondrial structural protein 2. Determination of molecular weights by sedimentation analysis. Arch. Biochem. Biophys. 126: 753-759.
3.* Lenaz, G., Haard, N. F., Lauwers, A., Allman, D., & Green, D. E. 1968. Mitochondrial structural protein 1. Methods of preparation and purification and characterization by gel electrophoresis. Arch. Biochem. Biophys. 126: 746-752.
4.* Green, D. E., Haard, N. F., Lenaz, G., & Silman, H. I. 1968. On the noncatalytic proteins of membrane systems. Proc. Nat. Acad. Sci. 60: 277-284.
5.* Haard, N. F. & Hultin, H. O. 1968. An improved method for the isolation of mitochondria from plant tissue. Anal. Biochem. 24: 299-304.
6.* Haard, N. F. & Hultin, H. O. 1969. Abnormalities in ripening and mitochondrial succinoxidase resulting from storage of preclimacteric banana fruit at low relative humidity. Phytochemistry 8: 2149-2152.
7.* Haard, N. F. 1969. Academicism in food science. Food Technol. 23: 14-16.
8.* Haard, N. F. & Hultin, H. O. 1970. Variant and invariant properties of the mitochondrial fraction from ripening banana fruit. J. Food Sci. 35: 751-756.
9.* Haard, N. F. 1971. Bimodal respiration of ripening pear and tomato fruit stored at low relative humidity. Biologia Plantarum 13: 141-143.
10.* Ranadive, A. S. & Haard, N. F. 1971. Changes in polyphenolics on ripening of selected pear varieties. J. Sci. Food Agric. 22: 86-89.
11.* Haard, N. F. & Tobin, C. L. 1971.Patterns of soluble peroxidase in ripening banana fruit. J. Food Sci. 36: 854-857.
12.* Haard, N. F. 1971. Differential response of cold stored potato tubers to ethylene. Am. Potato J. 48: 183-186.
13.* Haard, N. F. 1971. Potential applications of hormones in plant and animal tissues as food. CRC Critical Reviews in Food Technology 3: 305-353.
14.* Do, J. M., Ioannou, J., & Haard, N. F. 1971. Polyacrylamide gel electrophoresis of pectic substances. J. Food Sci. 36: 1137-1138.
15.* Wang, S., Haard, N. F. & DiMarco, G. R. 1971. Chlorophyll degradation during controlled atmosphere storage of asparagus. J. Food Sci. 36: 657-661.
16.* Ranadive, A. S. & Haard, N. F. 1972. Peroxidase localization and lignin formation in developing pear fruit. J. Food Sci. 37: 381-383.
17.* Amen, R. J. & Haard, N. F. 1972. Comparison of chemical and physical indices of maturing and ripening pear fruit. J. Hort. Sci. 47: 509-516.
18.* Haard, N. F. 1972. Membrane structure and cellular death in biological tissue. J. Food Sci. 37: 504-512.
19.* Amen, R. J., Ioannou, J. & Haard, N. F. 1972. Comparison of acoustic spectrometry, compression and shear force measurements in ripening pear fruit. Can. Inst. Food Sci. & Tech. J. 5: 97-100.
20.* Hultin, H. O. & Haard, N. F. 1972. Biochemical control systems in food tissues. J. Food Sci. 37: 503.
21.* Haard, N. F. 1973. Upsurge of particulate peroxidase in ripening banana fruit. Phytochemistry 12: 555-560.
22.* Ranadive, A. S. & Haard, N. F. 1973. Chemical nature of stone cells from pear fruit. J. Food Sci. 38: 331-333.
23.* Ioannou, J., Chism, G. & Haard, N. F. 1973. Molecular species of phosphorylase in postharvest potato tubers. J. Food Sci. 38: 1022-1023.
24.* Frenkel, C. & Haard, N. F. 1973. Inhibition of ripening in Bartlett pear with an anti-auxin, p-Cl-phenoxyisobutyric acid. Plant Physiol. 52: 380-384.
25.* Haard, N. F. 1973. Kinetics anomolies of indole-3-acetic acid oxidase from bananas at chilling temperatures. J. Food Sci. 38: 639-642.
26.* Haard, N. F. & Timbie, D. 1973. Chilling injury of green banana fruit, Changes in isoperoxidases associated with wall bound and soluble pools. J. Food Sci. 38: 642-645.
27.* Haard, N. F. 1973. Inhibition of ripening and indole-3-acetic acid oxidase of banana fruit by p-Cl-phenoxyisobutyric acid. J. Food Sci. 38: 639-641.
28.* Haard, N. F., Sharma, S. C., Wolfe, R., & Frenkel, C. 1974. Ethylene induced isoperoxidase changes during fiber formation in postharvest asparagus. J. Food Sci. 39: 450-456.
29.* Maquire, Y. P. & Haard, N. F. 1975. Flourescent product accumulation in ripening fruit. Nature 258: 599-600.
30.* Huang, A., Chism, G. & Haard, N. F. 1975. Affinity chromatography of indole-3-acetic acid oxidase from various plant tissues. J. Food Sci. 40: 1327-1328.
31.* Haard, N. F. 1975. Biological membrane structure and its relationship to senescence, stress and pathogenicity. Folia Veterinaria 4: 589-634.
32.* Sharma, S., Wolfe, R. & Haard, N. F. 1975. Comparison of indirect methods for asparagus texture evaluation. J. Food Sci. 40: 1021-1024.
33.* Nagle, N. E. & Haard, N. F. 1975. Purification and characterization of peroxidase isozymes from climacteric banana fruit. J. Food Sci. 40: 576-579.
34.* Chism, G., Weiss, P. & Haard, N. F. 1975. Influence of temperature on the kinetic properties of phosphorylase from two varieties of potato tuber. J. Food Sci. 40: 94-96.
35.* Haard, N. F. & Salunkhe, D. K.(eds.) 1975. Postharvest Biology of Fruits & Vegetables, AVI Press, Westport, 175 pp.
36.* Haard, N. F. & Salunkhe, D. K. 1975. Perspectives in postharvest physiology. In: Postharvest Biology of Fruits & Vegetables, AVI Press, Westport, pp. 1-4.
37.* Frenkel, C., Dyck, R. & Haard, N. F. 1975. Role of auxin in the regulation of fruit ripening. In: Postharvest Biology of Fruits & Vegetables, AVI Press, Westport, pp. 19-34.
38.* Maquire, Y. P. & Haard, N. F. 1976. Isolation of lipofuchsin pigments from banana fruit. J. Food Sci. 41: 551-554.
39.* Daines, R., Hammond, A., Haard, N. F & Ceponis, M. 1976. Influence of chilling injury on the incidence of hardcore in sweet potatoes. Phytopathology 89: 701-708.
40.* Haard, N. F., Nagle, N. E., & Chism, G. 1976. A new kinetic method for the assay of indole-3-acetic acid oxidase. Anal. Biochem. 69: 627-631.
41.* Haard, N. F., Medina, M. & Greenhut, V. 1976. Scanning electron microscopy of sweet potato exhibiting hardcore. J. Food Sci. 41: 1378-1382.
42.* Haard, N. F. & Wasserman, B. 1976. Induction of phenylalanine ammonia lyase by light and Ceratocystis fimbriata infection in sweet potato root. Physiol. Plant Pathol. 8: 207-213.
43.* Haard, N. F. & Marshall, M. 1976. Cellular distribution of isoperoxidases in stressed sweet potato root. Physiol. Plant Path. 8: 195-205.
44.* Cody, M. & Haard, N. F. 1976. Destruction of sweet potato furanoterpenoids by cooking. J. Food Sci. 41: 469-470.
45.* Haard, N. F. & Weiss, P. 1976. Influence of exogenous ethylene on ipomeamarone accumulation in black rot infected sweet potato roots. Phytochem. 15: 261-262.
46.* Haard, N. F. 1976. Characteristics of edible plant tissues. In: Food Chemistry (Fennema, O., ed.), Marcel Dekker, N.Y., pp. 677-774.
47.* Haard, N. F. 1977. Physiological roles of peroxidases in fruits and vegetables. In: Enzymes in Food & Beverage Processing ( R. Ory & A. St Angelo, eds), Advances in Chemistry Series No. 47, American Chemical Society, Washington, DC, pp. 132-143.
48.* Haard, N. F. 1977. Potentiation of wound induced formation of ipomeamarone by cyanide insensitive respiration in sweet potato slices. Z. Pflanzen. Physiol. 81: 364-368.
49.* Timbie, M. & Haard, N. F. 1977. Involvement of ethylene in the development of hardcore in chilled sweet potato slices. J. Food Sci. 42: 491-493.
50.* Haard, N. F. 1978. Glycoalkaloid content of Newfoundland grown potato tubers and potato wart. J. Food Biochem. 1: 57-65.
51.* Huang, A. E. & Haard, N. F. 1978. Isolation and characterization of indole-3-acetic acid oxidase from tomato fruit. J. Food Biochem. 2: 93-110.
52.* Haard, N. F. 1978. Ergothionine inhibition of peroxidase mediated indole-3-actic acid oxidase oxidation. Z. Pflanzen. Physiol. 89: 87-90.
53.* El-hag, N., Haard, N. F. & Morse, R. E. 1978. Influence of sprouting on the digestibility coefficient, trypsin inhibitor and globulin proteins of red kidney bean. J. Food Sci. 43: 1874-1875.
54.* Cheema, A. S. & Haard, N. F. 1978. Induction of rishitin and lubimin in potato tuber slices by non-specific elecitors and the influence of storage conditions. Physiol. Plant Path. 13: 233-240.
55.* Haard, N. F. 1978. Isolation and characterization of auxin protectors from Synchytrium endobioticum induced tumers in potato. Physiol. Plant Path. 13: 223-232.
56.* Haard, N.F. & Cody, M. 1979. Stress metabolites in edible plant tissues. Role of ethylene. In: Postharvest Biology and Biotechnology of Fruits and Vegetables (Hultin, H. O. & Milner, M., Eds.), Food & Nutrition Press, Westport, pp. 111-135.
57.* Cheema, A. S. & Haard, N. F. 1979. Actinomycin D induction of terpene metabolites in potato tuber slices. J. Food Biochem. 2: 277-287.
58.* Haard, N. F. & Salunkhe, D. K. 1979. Stress metabolites in fruits and vegetables. J. Food Protection 42: 510-512.
59.* Cheema, A. S. and Haard, N. F. 1979. Induction of rishitin and lubimin synthesis in potato tuber slices by non-specific elicitors. Role of gene derepression. J. Food Protection 42: 512-516.
60.* Haard, N. F., Martins, I., Newbury, R. & Botta, R. 1979. Hypobaric storage of Atlantic herring and cod. Can. Inst. Food Sci. & Technol. J. 12: 84-87.
61.** Haard, N. F. 1978. Pigments. In: Encyclopedia of Food Science (Peterson, M. & Johnson, A., eds.), AVI Press, Westport, pp. 618-620.
62.** Haard, N. F. 1978. Maturation and Senescence. In: Encyclopedia of Food Science (Peterson, M. & Johnson, A., eds.), AVI Press, Westport, pp. 487-489.
63.* Hampson, M. & Haard, N. F. 1980. Pathogenesis of Synchytrium endobioticum. 1. Infection response in potato and tomato. Can J. Plant Pathol. 2: 143-147.
64.* Cheema, A. S. & Haard, N. F. 1980. Induction of rishitin and lubimin synthesis in potato tuber slices by non-specific elicitors. J. Indian Pot. Assoc. 7: 48-67.
65.* Maquire, Y. P., Solberg, M. & Haard, N. F. 1980. Influence of atmospheric oxygen and ozone on ripening indices of normal(RIN) and ripening inhibited(rin) tomato cultivars. J. Food Biochem. 4: 99-110.
66.*** Haard, N. F. 1980. Development of new and improved methodology for the dehydration of squid. Phase 1. DSS Contract 01532-9-0133, Fisheries and Oceans, Canada, 20 pp.
67.* Shamsuzzaman, K. & Haard, N. F. 1981. Milk coagulating enzyme for cheese making. Canadian Patent 1178223 A1, filed Oct. 22, 1981, issued Nov. 20, 1984, 17pp.
68.*** Haard, N. F. 1981. Development of new and improved methodology for the dehydration of squid. Phase 2. DSS Contract 01532-0-0216, Fisheries and Oceans, Canada, 25pp.
69.* Haard, N. F., Helbig, N. & Feltham, L. A. W. 1981. The temperature characteristics of pepsin from two stocks of American smelt. In: Research in the Labrador Coastal and Offshore Region (Denner, W., ed.), Newfoundland Institute of Cold Ocean Science, St. John's, pp. 175-196.
70.* Haard, N. F., Feltham, L. A. W., Helbig, N. & Squires, J. 1982. Modification of proteins with enzymes from the marine environment. In: Modification of Proteins in Food, Pharmaceutical, and Nutritional Sciences ( Feeney, R. & Whitaker, J., eds.), Advances in Chemistry Series, No. 198, American Chemical Society, Washington, DC, pp. 223-244.
71.* Lee, Y. Z. & Haard, N. F. 1982. Evaluation of green sea urchin gonads as a food source. Can. Inst. Food Sci. & Technol. J. 15: 233-235.
72.* Haard, N. F. & Lee, Y. Z. 1982. Hypobaric storage of Atlantic salmon in a carbon dioxide atmosphere. Can. Inst. Food Sci. & Technol. J. 15: 68-71.
73.* Lee, Y. Z., Simpson, B. K. & Haard, N. F. 1982. Supplementation of squid fermentation with proteolytic enzymes. J. Food Biochem. 6: 127-134.
74.** Haard, N. F. Herzberg, G. & Feltham, L. A. W. 1982. Development of a nutritious, safe, and stable animal feed from fishery wastes and bogland hay. DSS Contract 01913-0-0004, Agriculture Canada, 23 pp.
75.** Voigt, M. V. & Haard, N. F. 1982. Hypobaric storage of poultry. Influence of reduced pressure and controlled atmospheres on the survival and enumeration of Salmonella species. DSS Contract 01531-9-0350, Agriculture Canada, 18 pp.
76.* Learson, R., Crossman, R. & Haard, N. F. 1982. Overview of developments in squid processing. In: Proceedings of International Squid Symposium (Learson, R., ed.) Unipub, N.Y., pp. 31-41.
77.* Haard, N. F. 1982. Utilization of squid in Canada. In: Proceedings of International Squid Symposium (Learson, R., ed.) Unipub, N.Y., pp. 235-244.
78.* Haard, N. F. 1983. Stress metabolites. In: Postharvest Physiology and Crop Protection ( Lieberman, M. ed.) NATO Advance Study Institute, Plenum Press, pp. 299-314.
79.* Haard, N. F., Shamsuzzaman, K., Brewer, P. & Arunchalam, K. 1983. Enzymes from marine organisms as rennet substitutes. In: Proceedings Int. Symp. on the Use of Enzymes in Food Technology (Dupuy,P., ed.), Centre National de la Recherche Scientifique, Editions Lavoisier, Paris, pp. 237-242.
80.* Shamsuzzaman, K. & Haard, N. F. 1983. Evaluation of harp seal protease as a rennet substitute for Cheddar cheese. J. Food Sci. 48: 179-182.
81.* Haard, N. F. 1983. Useful enzymes from fishery wastes. In: Properties and Processing of Marine Foods (Sun Pan, B., ed.), Marine Food Science Series, National Taiwan College of Marine Science & Technology, Keelung, pp. 90-114.
82.* Haard, N. F. 1983. Hypobaric storage of fresh fish. In: Properties and Processing of Marine Foods (Sun Pan, B., ed.), Marine Food Science Series, National Taiwan College of Marine Science & Technology, Keelung, pp. 5-12.
83.* Haard, N. F. 1983. Dehydration of Atlantic short finned squid. In: Properties and Processing of Marine Foods (Sun Pan, B., ed.), Marine Food Science Series, National Taiwan College of Marine Science & Technology, Keelung, pp. 36-60.
84.* Haard, N. F. 1984. Postharvest physiology and biochemistry of fruits and vegetables. J. Chem. Education 61: 277-290.
85.* Brewer, P., Helbig, N. & Haard, N. F. 1984. Atlantic cod pepsin. Characterization and use as a rennet substitute. Can. Inst. Food Sci. & Tech. J. 17: 38-43.
86.* Lim, H. K. & Haard, N. F. 1984. Protein insolubilization during frozen storage of minced Greenland halibut, Reinhardtius hippoglosoides. J. Food Biochem. 8: 163-187.
87.* Parsons, C., Phamm, A. T. T. & Haard, N. F. 1984. Texturized fish protein concentrate from minced cod, Gadus morhua. Can. Inst. Food Sci. & Tech. J. 17: 274-277.
88.* Shamsuzzaman, K. & Haard, N. F. 1984. Characterization of a chymosin-like enzyme from the gastric mucosa of harp seal. Pagophilus groenlandicus. Can. J. Biochem. & Cell Biology 62: 699-708.
89.* Shamsuzzaman, K. & Haard, N. F. 1984. Immoblization of pepsinogen on Sepharose. Biotechnology Letters 6: 351-356.
90.* Simpson, B. K. & Haard, N. F. 1984. Trypsin from Greenland cod, Gadus ogac. Isolation and comparative properties. Comp. Biochem. Physiol. 79: 613-622.
91.* Simpson, B. K. & Haard, N. F. 1984. Trypsin from Greenland cod, Gadus ogac. Kinetic and thermodynamic characteristics. Can. J. Biochem. & Cell Biology 62: 894-900.
92.* Simpson, B. K. & Haard, N. F. 1984. Trypsin from Greenland cod as a food processing aid. J. Applied Biochem. 6: 135-143.
93.* Shamsuzzaman, K. & Haard, N. F. 1985. Milk clotting activity and cheese making properties of a chymosin-like enzyme from harp seal mucosa, Pagophilus groenlandicus. J. Food Biochem. 9: 173-191.
94.* Jackman, D., Patel, T. & Haard, N. F. 1985. Effect of heat stable proteases on the kinetic parameters of milk clotting by chymosin. J. Food Sci. 50: 602-604.
95.* Ang, J. & Haard, N. F. 1985. Chemical composition and postmortem changes in soft textured muscle from intensely feeding Atlantic cod, Gadus morhua. J. Food Biochem. 9: 49-64.
96.* Simpson, B.K. & Haard, N. F. 1985. Characterization of the trypsin fraction from cunner, Tautogolabrus adspersus. Comp. Biochem. Physiol. 80B: 475-480.
97.* Arunchalam, K. & Haard, N. F. 1985. Isolation and characterization of pepsin from Polar cod, Boregadus saida. Comp. Biochem. Physiol. 80B: 467-473.
98.* Haard, N. F., Kariel, N., Herzberg, G., Feltham, L. A. W. & Winter, K. 1985. Stabilization of protein and oil in fish silage for use as a ruminant feed supplement. J. Sci. Food & Agric. 36: 229-241.
99.* Hameed, K. S. & Haard, N. F. 1985. Isolation and characterization of cathepsin C from Atlantic short finned squid, Illex illecebrosus. Comp. Biochem. Physiol. 82B: 241-246.
100.* Simpson, B. K. & Haard, N. F. 1985. Extraction of carotenoprotein from shrimp processing offal with the aid of enzymes. J. Applied Biochem. 7: 212-222.
101.* Haard, N. F. & Arcilla, R. 1985. Precursors of Maillard browning in dehydrated squid, Illex illecebrosus. Can. Inst. Food Sci. & Technol. J. 18: 326-331.
102.* Shamsuzzaman, K. and Haard, N. F. 1985. Rennet substitute from seals for making cheese. U.S. Patent 4,526,868, filed Oct. 12, 1982, issued July 2, 1985.
103.* Haard, N.F. 1985. Characteristics of edible plant tissues. In: Food Chemistry (Fennema, O., ed.), Marcel Dekker, N.Y., pp. 857-911.
104.* Haard, N. F. & Shamsuzzaman, K. 1986. Failure of Sepharose-pepsin to clot milk. J. Food Biochem. 10: 17-35.
105.* Haard, N. F. 1986. Atlantic cod protease.1. Characterization with casein and milk substrate and influence of Sepharose immobilization on salt activation, temperature characteristics and milk clotting reaction. J. Food Sci. 51: 313-318.
106.* Raksakulthai, N., Lee, Y. Z. & Haard, N. F. 1986. Influence of mincing and fermentation aids on fish sauce prepared from male, inshore capelin, Mallotus villosus. Can. Inst. Food Sci. & Technol. J. 19: 28-33.
107.* Squires, J., Haard, N. F. & Feltham, L. A. W. 1986. Pepsin isozymes from Greenland cod, Gadus ogac. 1. Purification and physical properties. Can. J. Biochem. & Cell Biology 65: 205-209.
108.* Squires, J., Haard, N. F. & Feltham, L. A. W. 1986. Pepsin isozymes from Greenland cod, Gadus ogac. 2. Substrate specificity and kinetic properties. Can. J. Biochem. & Cell Biology 65: 210-214.
109.* Haard, N. F. & Warren, J. 1986. Influence of holding fillets from undersize cod, Gadus morhua, at 0°C or -3°C on the yield and quality of surimi. In: International Symposium on Engineered Seafood Including Surimi (Martin, R. & Collette, R. L., eds.), National Fisheries Institute, Washington, DC, pp. 92-116.
110.*** Chandra, C. V., Haard, N. F. & Voigt, M. V. 1986. A study of the use of cod by-products and crustacean by-products for surimi and surimi based products. DSS Contract, Fisheries & Oceans, Canada, 35 pp.
111.* Haard, N. F. 1986. A study of the use of cod by-products and crustacean by-products for surimi and surimi based products. Physiology Studies. Canadian Industry Report of Fisheries and Aquatic Sciences, No. 177, Fisheries & Oceans, Canada, 34pp
112.* Simpson, B. K. & Haard, N. F. 1987. Cold adapted enzymes from fish. In: Food Biotechnology (Knorr, D., ed.), Marcel Dekker Inc., pp. 495-527.
113.* Manu-Tawiah, W. & Haard, N. F. 1987. Recovery of carotenoprotein from the exoskeleton of snow crab, Chionecetes opilio. Can. Inst. Food Sci. & Technol. J. 20: 31-33.
114.* Simpson, M. V. & Haard, N. F. 1987. Temperature acclimation of Atlantic cod, Gadus morhua, and its influence on freezing point and biochemical damage of postmortem muscle stored at 0°C and -3°C. J. Food Biochem. 11: 69-93.
115.* Cano-Lopez, A., Simpson, B. K. & Haard, N. F. 1987. Extraction of carotenoprotein from shrimp process wastes with the aid of trypsin from Atlantic cod. J. Food Sci. 52: 503-504 & 506.
116.* Nguyen, C. and Haard, N. F. 1987. Evaluation of methods for determination of moisture content of heavy salted cod, Gadus morhua. Can. Inst. Food Sci. & Technol. J. 20(2): 65-69.
117.* Haard, N. F. 1987. Protein and non-protein constituents in jellied American plaice, Hippoglossoides platessoides. Can. Inst. Food Sci. & Technol. J. 20: 98-101.
118.* Simpson, M. V. & Haard, N. F. 1987. Trypsin and trypsin-like enzyme from the stomachless cunner. Kinetic and other physical properties. J. Agric. Food Chem. 35: 652-656.
119.* Haard, N. F. & Patel, T. R. 1986. Bacterial enzyme used as cheese ripening aid. U.S. Patent 4,690,826, filed, June, 1986, issued September, 1987.
120.* Haard, N. F. 1988. Astaxanthin production by the red yeast, Phaffia rhodozyma grown on molasses. Biotechnology Letters 10: 609-614.
121.* Long, A. & Haard, N. F. 1988. The effect of carotenoid protein association on pigmentation and growth rates of rainbow trout, Salmo gaidneri. In: Proc. First Aquaculture Int. Congress, Vancouver, B.C., pp. 99-101.
122.* Tye, T. M., Haard, N. F. & Patel, T. R. 1988. Effects of bacterial protease on the quality of Cheddar cheese. Can. Inst. Food Sci. & Technol. J. 21: 373-377.
123.* Patel, T. R. & Haard, N. F. Acceleration of aging in Cheddar cheese with a proteolytic enzyme from Pseudomonas. Canadian Patent, filed, June, 1986, issued 1988.
124.** Raksakulthai, N. & Haard, N. F. 1988. Contribution of cathepsin C to the fermentation of fish sauce (Mallotus villosus). In: Proc. 12th Tropical and Subtropical Fisheries Technology Conference and 32nd Annual Atlantic Fisheries Technology Conference, S. Otwell, ed., p. 658-670.
125.* Simpson, B. K., Smith, J. P., Yaylayan, V. & Haard, N. F. 1989. Kinetic and thermodynamic characteristics of a digestive protease from Atlantic cod, Gadus morhua. J. Food Biochem. 13: 201-213.
126.* Simpson, B. K., Simpson, M. V. & Haard, N. F. 1989. On the mechanism of enzyme action: Digestive proteases from selected marine organisms. Biotechnology and Applied Biochemistry 11: 226-234.
127.*** Haard, N. F. 1989. Utilization of crustacean wastes. Saltonstall Kennedy Final Report, National Marine Fisheries Service, Cooperative Agreement NA-89-ABH-00021, 33 pp.
128.* Simpson, B. K., Simpson, M. V. and Haard, N. F. 1990. Properties of trypsin from the pyloric ceca of Atlantic cod (Gadus morhua). J. Food Sci. 55(4): 959-961, 971.
129.* Haard, N. F. 1990. Enzymes from food myosystems. Journal of Muscle Foods 1 (4): 293-338.
130.* Bracho, G. and Haard, N. F. 1990. Determination of collagen crosslinks in rockfish skeletal muscle. Journal of Food Biochemistry 14(6): 435-451.
131.* Gentles, A. S. and Haard, N. F. 1990. Bioavailability of astaxanthin in Phaffia rhodozyma. In: Advances in Fisheries Technology and Biotechnology For Increased Profitability, M.N. Voigt and J.R. Botta, eds., Technomic Press, Lancaster, PA, pp. 374-386.
132.* Cepeda, R., Chou, E., Bracho, G. and Haard, N. F. 1990. An immunological method for measuring collagen degradation in the muscle of fish. In: Advances in Fisheries Technology and Biotechnology For Increased Profitability, M.N. Voigt and J.R. Botta, eds., Technomic Press, Lancaster, PA, pp. 487-506.
133.*** Haard, N. F. and Ogrydziak, D. M. 1990. Final Report: Extending prime quality market life of seafoods.R/F-127, 25 pp., California Sea Grant College, La Jolla, CA
134*** Haard, N. F. 1990. Final Report: Collagenolytic activity in the skeletal muscle of fish. R/F-119, 18pp.,California Sea Grant College, La Jolla, CA
135.* Gentles, A. S. & Haard, N. F. 1991. Pigmentation of rainbow trout with enzyme treated Phaffia rhodozyma. Progressive Fish Culturist, 53: 1-6.
136.* Haard, N.F. 1991. Fish proteases in the food industry. Biotecnologia 1(4): 1-16.
137.* Bracho, G. and Haard, N. F. 1991. Characterization of alkaline metalloproteinases with collagenase activity from the muscle of Pacific rockfish (Sebastes sp.). In: Proceedings Tropical and Subtropical Fisheries Technology and Atlantic Fisheries Technology Societies Meeting (S. Otwell, Ed.), Florida Sea Grant, Gainesville, FL, pp. 105-125.
138.** Simpson, B. K., Smith, J. P. and Haard, N. F. 1991. Marine enzymes. In: Encyclopedia of Food Science & Technology, J. Wiley & Sons, N.Y. pp. 1645-1653.
139.* Simpson, B. K. and Haard, N. F. 1991. Enhancing value of crustacean waste by enzymatic methods. In: Ohio Academy of Science Workbook on Biotechnology, (S. E. Reames, Ed.) The Ohio Academy of Science, Columbus,. pp. 162-165.
140.* Simpson, B. K. and Haard, N. F. 1991. Preparation of chitin and chitosans from crustacean waste by enzymatic methods. In: Ohio Academy of Science Workbook on Biotechnology, (S.E. Reames,ed.), The Ohio Academy of Science, Columbus, pp. 158-161.
141.* Haard, N. F. 1992. A review of proteolytic enzymes from marine organisms and their application in the food industry. J. Aquatic Food Product Technol. 1(1): 17-35.
142.* Kim, K. S. and Haard, N. F. 1992. The degradation of proteoglycans in the skeletal muscle of Pacific rockfish during ice storage. J. Muscle Foods 3: 103-121.
143.* Raksakulthai, N. and Haard, N. F. 1992. Correlation between the concentration of peptides and amino acids and the flavour of fish sauce. ASEAN Food Journal 7(2): 86-90.
144.* Raksakulthai, N. and Haard, N. F. 1992. Fish sauce from capelin (Mallotus villosus): Contribution of cathepsin C to the fermentation. ASEAN Food Journal 7(3) 147-151.
145.* Lee, Y. C., Singh, R. P. and Haard, N. F. 1992. Changes in freshness of chilipepper rockfish (Sebastes goodei) during storage as measured by chemical sensors and biosensors. J. Food Biochem. 16:119-129.
146.* Haard, N. F. 1992. Control of chemical composition and food quality attributes of cultured fish. Food Research International 25: 289-307.
147.* Izquierdo-Pulido, M., Hatae, K. and Haard, N. F. 1992. Nucleotide catabolism and changes in texture during ice storage of cultured sturgeon, Acipenser transmontanus. J. Food Biochem.16: 173-192.
148.* Haard, N. F. 1992. Extending prime quality of seafood. J. Aquatic Food Products Technol.1(3/4): 9-28.
149.* Haard, N.F. 1992. Spoilage: Chemical and enzymic spoilage. In: Encyclopaedia of Food Science, Food Technology and Nutrition, (R. Macrae, Ed.), Academic Press.
150.* Haard, N. F. 1992. Biochemistry of color and color change in seafoods. In: Seafood Biochemistry: Composition and Quality (Martin, R., Ory, R. & Flick, G., eds.), Technomic Publ. Co., Lancaster, PA, pp. 305-361.
151.* Haard, N. F. 1992. Biochemical reactions in fish muscle during frozen storage., Chapter 20, In: Seafood Science and Technology (G. Bligh, Ed.), Halifax, N.S. Canada, pp. 176-209.
152.** Haard, N. F. 1992. Digestibility of red yeast by rainbow trout. In: Proceedings of the First International Conference on Food Science & Technology, Zeidler, G., Whitaker, J., Haard, N. F. & Luh, B., Eds.,pp. 348-360, University of California, Davis.
153.** Zeidler, G., Whitaker, J., Haard, N. F. & Luh, B., (Eds). 1992. Proceedings of the First International Conference on Food Science & Technology, University of California, Davis
154.* Gentles, A. S., Kurosaka, C. and Haard, N. F. 1993. The effect of red yeast (Phaffia rhodozyma) on growth and pigmentation of rainbow trout. Proceedings of the Twentieth U.S.-Japan Symposium on Aquaculture Nutrition, (J.P. McVey & K. Takagi, eds.), p. 103-112.
155.* Simpson, B. K. & Haard, N. F. 1985. Extraction of carotenoproteins from crustacean wastes. Canadian Patent 487,392-1, filed July 24, 1985; issued Feb. 23, 1993.
156.* Dong, F. M., Barrows, F. T., Erickson, J. D., Fairgraive, W. T., Forster, I., Haard, N. F., Hardy, R. W., Higgs, D. A., Rasco, B .A., Rehovec, J. and Smith, C. E. 1993. The nutritive value of alternate protein sources in the diets of cultured salmonids. Proceedings of the Twentieth U.S.-Japan Symposium on Aquaculture Nutrition, (J.P. McVey & K. Takagi, eds.), p. 29-34.
157.*** Haard, N.F. 1993. Proteinase inhibitors in rice. Project # RU3, Annual Report-Comprehensive Rice Research 1992, University of California and USDA, pp. 125-134.
158.* Garcia-Carreno, F. and Haard, N. F. 1993. Characterization of proteinase classes in langostilla (Pleurocodes planipes) and crayfish (Pacificus astacus) extracts. J. Food Biochem. 17(2): 97-113.
159.* Dong, F. M., Hardy, R. W., Haard, N. F., Barrows, F. T., Rasco, B. A., Fairgrieve, W. T., and Forster, I. 1993. A comparison of the chemical composition and protein digestibility of poultry by-product meals for salmonid diets. Aquaculture 116:149-158.
160.* Garcia-Carreno, F., Dimes, L.E. and Haard, N.F. 1993. Substrate-gel electrophoresis for composition and molecular weight of proteinases or proteinaceous proteinase inhibitors. Anal. Biochem. 214:65-69.
161.** Barrows, F., Dong, F.M., Erickson, J.D., Fairgraive, W.T., Haard, N.F., Hardy, R.W., Higgs, D.A., Rasco, B.A., Rehovec, J.S., and Smith, C.E. 1993. The nutritive value of alternative protein sources in the diets of cultured salmonids (Alternate protein). In: Annual Accomplishment Report for the period April 1, 1992 to March 31, 1993, Western Regional Aquaculture Center, USDA, Office of Aquaculture, Seattle, WA, pp. 3-6.
162.* Dimes, L. E. and Haard, N. F. 1994. Estimation of protein digestibility: I. Development of an in vitro method for estimating protein digestibility in salmonids. Comp. Biochem. Physiol. 108A(2/3): 349-362.
163.* Dimes, L. E. and Haard, N. F., Dong, F. M., Rasco, B. A., Forster, I. P., Fairgraive, W. T., Arndt, R., Hardy, R. W., Barrows, F. T., and Higgs, D. A. 1994. Estimation of protein digestibility: II. In vitro assay of protein in salmonid feeds. Comp. Biochem. and Physiol. 108A(2/3): 363-370.
164.* Haard, N. F. 1994. Protein hydrolysis in seafood, In: Seafoods: Chemistry, Processing Technology and Quality, (F.Shahidi and R. Botta, Eds.), Chapman & Hall, London. Chapter 3, pp. 10-33.
165.* Haard, N. F., Simpson, B. K., & Pan, B. S. 1994. Chapter 3. Sarcoplasmic proteins and other nitrogenous compounds. In: Seafood Proteins, (Z. Sikorski, B.S. Pan & F. Shahidi, Eds.), Chapman & Hall, London, pp.13-38.
166.* Haard, N. F., Simpson, B. K., & Sikorski, Z. 1994. Chapter 13. Biotechnological Applications of Seafood Proteins and other Nitrogenous Compounds. In: Seafood Proteins, (Z. Sikorski, B.S. Pan & F. Shahidi, Eds.), Chapman & Hall, London, pp. 194-216.
167.* Haard, N. F. and Simpson, B. K. 1994. Proteases from aquatic organisms and their uses in the seafood industry. In: Fish Processing: Biotechnological Applications, (A.M. Martin, Ed.), Academic Press, N.Y, Chapter 6.
168.* Haard, N. F. 1994. Chapter 3. Composition and nutritive value of proteins. In: Fish and Fishery Products- Composition, Nutritive Properties and Stability, (A. Ruiter, Ed.), C.A.B. International, U.K.
169.* Izqiuerdo-Pulido, M. I., Haard, T. A., Hung, J. and Haard, N. F. 1994. Oryzacyastatin and other proteinase inhibitors in rice grain: Potential use in preventing proteolysis in surimi and other fish products. J. Agric. Food Chem.42: 616-622.
170.* Dimes, L. E., Garcia-Carreno, F. and Haard, N. F. 1994. Estimation of protein digestibility: III. Studies on the digestive enzymes. Comp. Biochem. and Physiol. 109A:349-360.
171.* Garcia-Carreno, F. L., Hernandez-Cortes, M.P. and Haard, N.F. 1994. Enzymes with peptidase and proteinase activities from the Digestive systems of a freshwater and a marine decapod. J. Agric. Food Chem. 42(7): 1456-1461.
172.** Barrows. F., Dong, F.M., Erickson, J.D., Fairgraive, W.T., Haard, N.F., Hardy, R.W., Higgs, D.A., Rasco, B.A., Rehovec, J.S., And Smith, C.E. 1994. Nutritive value of alternate protein sources in the diets of cultured salmon. In: Annual Accomplishment Report, April 1, 1992- March 31, 1993, November 1, 1993, Western Regional Aquaculture Consortium, University of Washington, Seattle & USDA, Office of Aquaculture, pp. 3-6
173.** Haard, N.F. 1994. Proteinase inhibitors in rice.Project # RU3, In: Annual Report. Comprehensive Rice Research, 1993, University of California and United States Department of Agriculture, pp. 149-171.
174.* Garcia-Carreno, F.L. and Haard, N.F. 1994. Proteinase and proteinase inhibitor detection by SDS-PAGE. Biotechnology Laboratory 12(7): 24-26.
175.** Haard, N.F. 1994. Plant protease inhibitors as fish and other food processing aids. In: Proceedings of Second International Food Science & Technology Meeting, W. Wang, Z. Xue, and Q. Tao, eds., pp. 445-455, Wuxi, China.
176.* Garcia-Carreno, F. L. and Haard, N. F. 1994. Preparation of an exopeptidase enriched fraction from the hepatopancreas of decapods. Process Biochemistry 29:663-670.
177.** Haard, N. F., F. Garcia-Carreno and Dimes, L. E. 1994. Exopeptidases from shellfish viscera. In: Third Joint Meeting of the Atlantic Fisheries technological Society and the Tropical and Subtropical Fisheries Technology Society, (S. Otwell, Ed.), Florida Seagrant, Gainesville, FL. pp. 351-367.
178.* Haard, N.F. 1995. Digestibility and in vitro evaluation of vegetable proteins for salmonid feed. In: Nutrition and Utilization Technology in Aquaculture, (C. Lim and D.J. Sessa, Eds.), AOCS Press, Champaign, Illinois, pp. 199-219.
179** N. Haard. 1995. Inhibition of gel weakening in surimi from myxosporidean infected fish. Project Final Report, Saltonstall-Kennedy Grant No. NA26FDO302-01, National Marine Fisheries service, 35pp.
180** N. Haard. 1995. Chemical reactions in dried fish. In: Fish Drying in Indonesia, ACIAR Workshop, No. 59, Canberra, pp. 67-75.
181* Haard, N.F.1995. Food as a cellular system: Impact on quality and processing. J. Food Biochem. 19(3): 191-238.
182* Bracho, G.E. and Haard, N.F. 1995. Purification, characterization, and radiolabeling of lingcod (Ophiodon elongatus) skin type I collagen. J. Food Biochem. 19(4):285-297.
183* Bracho, G.E. and Haard, N.F. 1995.Identification of two matrix metalloproteinases in the skeletal muscle of Pacific Rockfish (Sebastes sp.). J. Food Biochem. 19(4): 299-319
184.* Clancey, S., Beames, R., Higgs, D., Dosanjh, B., Haard, N. and Toy, B. 1995. Influence of spoilage and processing temperature on the quality of marine fish protein sources for salmonids. Aquaculture Nutrition 1: 169-177
185** Barrows, F.T., Dong, F.M., Fornshell, G., Haard, N.F., Hardy, R.W., Lellis, W.A. and Nelson, C. 1996. Pollutant reduction in salmonid aquaculture by diet modification. WRAC Annual Accomplishment Report for April, 1994- March, 1995, pp. 18-25, Western Regional Aquaculture Consortium, Seattle, WA
186.* Haard, N.F. & Chism, G. 1996. Characteristics of edible plant tissues. In: Principles of Food Chemistry, O. Fennema, ed., Third edition, Marcel Dekker, N.Y. pp. 943-1011.
187** M. Izquirdo-Pulido, J. Hung Chu, Z. El-Shamei, J.W. Wu, and N.F. Haard. 1996. Control of Protein Hydrolysis In Surimi-Based Products. In: Proceedings of Second International Conference on Food Science & Technology, University of Karachi, Karachi, Pakistan. 77-90.
188* Haard, N.F., Arndt, R., and Dong, F.M.. 1996. Estmation of protein digestibility IV. Properties of pyloric caeca enzymes from Coho salmon fed soybean meal. Comp Biochem. Physiol. 115B(4):533-540.
189* N. Haard. 1997. Product composition and the quality of frozen foods. In: Quality in Frozen Foods, M.C. Erickson and Y-C. Hung, Eds., Chapman and Hall, Inc. pp. 275-295.
190* El-Shamei, Z., Wu, J-W., and Haard, N.F. 1997. Proteinase inhibitor accumulation in wounded leaves of processing tomato cultivars. J. Food Biochem. 20(2): 156-171.
191* Garcia-Carreno, F.L., Raksakulthai, R. and Haard, N.F. 1997. Processing Wastes: Exopeptidases from shellfish, In: Making the Most of the Catch, A.Bremner, C. Davis & B. Austin, eds. AUSEAS, Brisbane Australia, pp. 37-43.
192* Haard, N.F. 1997. Enzymes from marine organisms. Biotecnologia 2(2): 78-85.
193* Ezquerra, J.M., Garcia-Carreno, F.L. and Haard, N.F. 1997.Digestive proteinases from the hepatopancreas of white shrimp (Penaeus vannamei) fed with different diets. J. Food Biochem. 21(5): 401-419.
194* Haard, N.F. 1997. Plant Protease Inhibitors as Food Processing Aids. In: Seafood Safety, Processing, and Biotechnology, F. Shahidi, Y. Jones, and D. Kitts, eds. Technomic Press, Lancaster, PA, pp. 213-224.
195* Haard, N.F. 1997. Food as cellular systems:impact on quality and preservation. In: Food Storage Stability, I.A. Taub & P. Singh, eds. CRC Press, Boca Rotan, FL, pp. 39-74.
196* Ezquerra, J.M., Garcia-Carreno, F.L., Civera, R. and Haard, N.F. 1997. pH-stat method to predict protein digestibility in white shrimp (Penaeus vannamei). Aquaculture 157 (3/4):251-262.
197.** Haard, N.F. 1998. Proteolytic Enzymes as Food Processing Aids. Proceedings of Yenching Graduate Institute Seminar, Beijing, China.
198.* Haard, N. F., Dong, F., & Rasco, B. 1998. Factors influencing quality of farmed fish. In: Methods of Evaluating Protein and Lipid Sources for Fish Feeds, (R. Stickney, Ed.),(in press).
199* Doe, P., Sikorski, ZE, Haard, N.F., Olley, J.N., and Pan, B.S. 1998. Chapter 2. Basic Principles. In: Fish Drying and Smoking-Production and Quality, P.E. Doe, ed., Technomic Publishing Co., Lancaster, pp. 13-47.
200* Sikorski, ZE, Haard, N.F., Motohiro, T., and Pan, B.S. 1998. Chapter 4. Quality. In: Fish Drying and Smoking-Production and Quality, P.E. Doe, ed., Technomic Publishing Co., Lancaster, pp. 89-116.
201* Doe, P., Olley, J.N., Haard, N.F., and Gopakumar, K. 1998. Chapter 5. Quality. In: Fish Drying and Smoking-Production and Quality, P.E. Doe, ed., Technomic Publishing Co., Lancaster, pp. 117-136.
202* Haard, N.F. 1998. Specialty enzymes from marine organisms. Food Technology 57(7): 64-67.
203* Wu, J.W. and Haard, N.F. 1998. Use of cysteine protease inhibitors from injured tomato leaves in whiting surimi. J. Food Biochem.22(5): 383-398.
204 Haard, N.F.1998. A phytocystatin from tomato for use as a surimi processing aid. In: Asian Product Development, H. Corke & R. Lin, eds., Science Press, New York, pp. 335-340.
205* Ezquerra, J.M., Garcia-Carreno, F.L., Arteaga, G., and N.F. Haard. 1999. Effect of feed diet on aminopeptidase activity from the hepatopancreas of white shrimp (Penaeus vannamei). J. Food Biochem. 23(1): 59-74.
206* Raksakulthai, N. and Haard, N.F. 1999. Purification and characterization of aminopeptidase fractions from squid (Illex illecebrosus) hepatopancreas. J. Food Biochem. 23:123-144.
207*. Destura, F.I. and Haard, N.F. 1999. Development of an intermediate moisture fish patty from minced rockfish meat (Sebastes sp.). J. Aquatic Food Product Technology 8(2): 77-94.
208*. Haard, N.F. 1999. Cereals- Rationale for fermentation. In: Fermented Cereals: The Global Perspective, N.F. Haard, S.A. Odunfa, C-H. Lee and R. Quintero-Ramirez. FAO Agricultural Services Bulletin 138, pp. 1-30, FAO, Rome, Italy. ISBN 92-5-104296-9.
209. Garcia-Carreno, F.L, Gollas-Galvan, T., Navarete del Tore, M. and N.F. Haard. 1999. Langostilla (Pleuroncondes planipes) as a source of protein hydrolysate and carotenoprotein. J. Aquatic Food Product Technology 8(3): 23-38.
210. Whitaker,J.R., N.F. Haard, C.F. Shoemaker, and R.P. Singh, eds. 1999. Food for Health in the Pacific Rim. 3rd International Conference of Food Science and Technology. Food and Nutrition Press, Inc., Trumbull, CN.611 pp. ISBN 0-917678-46-X.
211. Raksakulthai, R., Garcia-Carreno, F. and Haard, N.F. 1999. Peptidases from Shellfish Wastes as a Cheese Ripening Aid. In: Impact of Food Research on New Product Development (R. Ali, P.J. Barlow, J.R. Whitaker, eds.). HEJ Research Institute of Chemistry, University of Karachi, Pakistan, pp. 137-148
212. Simpson, BK, Sequeira-Munoz, A. and Haard, NF 1999. Marine enzymes. IN; Encyclopedia of Food Science & Technology, Second edition, FJ Francis, ed.,, Vol. 3. John Wiley & Sons Inc., NY pp. 1525-1534
213. Garcia-Carreno, F.L., An, H., and Haard, N.F. 2000. Protease inhibitors in food processing. In: Biotechnology Intelligence Unit - Recombinant Protease Inhibitors in Plants, Michaud , D. (editor), R.G. Landes/Academic Press, Austin TX, ISBN 1-58706-007-8. pp. 219-228.
214. Haard, N.F. and B.K. Simpson, eds. 2000. Seafood Enzymes. Marcel Dekker Inc., N.Y. 696 pp. ISBN: 0-8247-0326-X.
215. Haard, N.F. 2000. Chapter 1.The Role of Adaptation and Other Intraspecific Factors. In: Seafood Enzymes. N.F. Haard and B.K. Simpson, eds. Marcel Dekker Inc., N.Y. pp. 1-36.
216. Gildberg, A., Simpson, B.K. and Haard., N.F. 2000. Chapter 22. Uses of Enzymes from Marine Organisms. In: Seafood Enzymes. N.F. Haard and B.K. Simpson, eds. Marcel Dekker Inc., N.Y. pp. 619-640.
217. Wu, JW and Haard, N.F. 2000. Purification and chracterization of a cystatin from the leaves of methyl jasmonate treated tomato plants. Comp Biochem Physiol. 127(2):209-220.
218. Weerasinghe, V., R. Hardy, and N.F. Haard. 2001. An in vitro method to determine phosphorous digestibility of Rainbow trout, Oncorhynchus mykiss (Walbaum) feed ingredients. Aquaculture Nutrition (7 (1), 1-9.
219. Weerasinghe, V. and Haard, N.F. 2000. In vitro digestibility of protein and phosphorus for salmonids. In: Transformation in Fisheries and Aquaculture: Global Perspectives. F. Shahidi (ed.). ScienceTech Publishing Co., St.John's, NF. (in press)
220. Haard, N.F. 2002. Food Spoilage: Chemical and Enzymatic Reactions. In: Encyclopaedia of Food Science, Food Technology and Nutrition, (R. Macrae, Ed.), Academic Press (in press).
221. Haard, N.F. 2001. Enzymic modification of food proteins. Chapter 7. In: The Chemical and Functional Properties of Food Proteins. Z. Sikorski, ed. ISBN 1-566676-960-4. Technomic Publishing Co., Lancaster pp. 155-190.
222. Raksakulthai, R. and Haard, N.F. Exopeptidases and their application to reduce bitterness in food: a review. CRC Critical Reviews in Food Science & Nutrition (in press).
223. Raksakulthai, R.; Rosenberg, M.; Haard, N. F.(2002). Accelerated Cheddar cheese ripening with an aminopeptidase fraction from squid hepatopancreas. Journal of Food Science , 67(3), 923-929.
224. Wu, Ju Wen & Haard, Norman F.(2002). Cystatin accumulation in tomato leaves after methyl jasmonate treatment or mechanical injury. Journal of Food Biochemistry , 26(1), 21-36
225. Raksakulthai, R. and Haard, N.F 2001. Purification and characterization of a carboxypeptidase from squid hepatopancreas (Illex illecebrosus). J Agric Fd Chem. 49(10):1021-1033.
226. Ezquerra-Braauer, JM, Haard, NF, Ramiez-Olivas, R, Olivas-Burrola, H, & Velazquez-Sanchez, CJ. 2002. Influence of harvest season on the proteolytic activity of hepatopancreas and mantle tissues from jumbo squid (Dosidicus Gigas). J Food Biochemistry 26(5): 459-475.
227. Haard, NF. 2002. The role of enzymes in determining seafood color, flavor and texture. In Safety and Quality Issues in Fish Processing. A. Bremner, ed. CRC Press, Boca Raton. ISBN 1 56676 573 (0). pp. 220-253.
1987
1.* Haard, N.F."New developments in the surimi industry for the U.S.". Northern California IFT, UCD, January.
2.** Haard, N.F."Carotenoprotein from crustacean process waste", Pacific Fisheries Technologists, Monterey, CA. February.
3.* Haard, N.F."Color and appearance of fish and shellfish", American Chemical Society, Division of Agriculture & Food Chemistry, Symposium Speaker, September.
4.** Raksakulthai, N. And Haard, N.F."Fish sauce from capelin(Mallotus villosus, Muller)-Role of cathepsin C in the fermentation", 7th World Congress of Food Science & Technology, Singapore, poster, September.
5.* Haard, N.F."Partial freezing as a means of extending shelflife of marine food products", National Taiwan Ocean University, Department of Marine Food Science, Keelung, Taiwan, October.
6.* Haard, N.F."Color and discoloration of fishery products", National Taiwan Ocean University, Department of Marine Food Science, Keelung, Taiwan, October.
7.* Haard, N.F."Utilization of shrimp process wastes", National Taiwan Ocean University, Department of Marine Food Science, Keelung, Taiwan, October.
8.* Haard, N.F."Seasonal variation in antifreeze activity and quality of partial frozen fish", Department of Food Science & Nutrition, Fu Jen University, Taipei, Taiwan, October.
9.** Raksakulthai, N. And Haard, N.F "Contribution of cathepsin C to the fermentation of fish sauce from capelin (Mallotus villosus) and aided by squid (Illex illecebrosus) hepatopancreas". Joint Atlantic Fisheries Technologists and Tropical Subtropical Fisheries Technologists, Orlando, FL, November, poster.
1988
1.** Long, A. And Haard, N.F."Influence of dietary carotenoprotein on pigmentation and growth of rainbow trout". Aquaculture International Congress and Exposition, Vancouver, B.C., Canada, September.
2.** Chou, E., and Haard, N.F."Contribution of collagen to the texture of rockfish (Sebastes sp.)", Atlantic Fisheries Technologists, Portland, ME, September.
3.* Haard, N.F."Do dietary carotenoid pigments contribute more than color to quality of farmed fish". University of Massachusetts, Amherst, MA, September.
4.* Haard, N.F."University/Institute Research", Panel Discussion, Pacific Fisheries Technologists, Blaine, WA, February.
1989
1* Haard, N.F."Enzymes from food myosystems", Muscle Foods Division Symposium, Institute of Food Technologist Annual Meeting, Chicago, June.(invited speaker)
2* Haard, N.F "Phaffia rhodozyma as a pigment source for rainbow trout", Seafood Biotechnology Workshop, St. John's Nfld., Canada (invited speaker)
3* Haard, N.F., Chou, E., Bracho, G. And Cepeda, R."An immunological method for detection collagen degradation in the muscle of fish". Seafood Biotechnology Workshop, St. John's, Nfld., Canada (invited)
4* Haard, N.F."Food Science and Nutrition", Woodland Christian School, Grade 2., October.
1990
1* Haard, N.F. "Extension of grade A quality fish by modified atmosphere", Modified atmosphere technology session, Western Food Industry Conference, Davis, March 28, 1990.(invited)
2* Haard, N.F."An immunological method for detection of collagen degradation in the muscle of fish.", Florida SeaGrant Invited Speaker, Department of Food Science & Human Nutrition, University of Florida, Gainesville, FL.
3* Haard, N.F."Fish as food", West Davis Elementary Science Class.
4* Haard, N.F. "Biochemical reactions in frozen fish", Seafood 2000 Conference, Halifax, N.S., Canada (keynote speaker).
5* Haard, N.F. "Marine organisms as sources of rennets for cheese making". Department of Food & Nutrition, St. Francis Xavier University, Antagonish, N.S., Canada.
6* Haard, N.F. "Food Science and Nutrition", Woodland Christian School, Grade 2.
7* Haard, N.F. "Proteolytic enzymes from marine organisms and their application in the seafood industry", Marine Biotechnology Symposium, La Paz, Mexico.
8** Bracho, G. And Haard, N.F. "Characterization of metalloproteinases from Pacific rockfish muscle with collagenase activity". Joint Tropical/Subtropical Fisheries Technologists and Atlantic Fisheries Technologists, Orlando, FL.
1991
1* Haard, N.F. "Extending prime quality of seafood", Seafood Technology Division Symposium, Institute of Food Technologists Annual Meeting, Dallas, Tx.
2* Haard, N.F. "Protein hydrolysis in Seafood", Symposium Speaker, World Congress of Food Science & Technology, Toronto, Canada.
3* Haard, N.F. and Gentles, A.S. "Digestibility of red yeast by rainbow trout". U.S.-Japan Aquaculture Meeting, National Marine Fisheries service, NOAA, Newport, Or.
4* Dong, F., Haard, N.F., Hardy, R., Rasco, B."The nutritive value of alternate protein sources in the diets of cultured salmonids".U.S.-Japan Aquaculture Meeting, National Marine Fisheries service, NOAA, Newport, Or.
5* Haard, N.F. "Food Science and Nutrition", Woodland Christian School, Grade 2.
6* Haard, N.F. "Phaffia rhodozyma as a source of astaxanthin for farmed fish". First International Food Science & Technology Conference, Wuxi, China.
1992
1* Haard, N.F. "Utlization of our limited fish resources" International Seafood Conference, Gold Coast, Australia, (Keynote address).
2* Haard, N.F. "Influence of modified atmosphere and ionizing radiation on the prime quality of Pacific Rockfish". International Seafood Conference, Gold Coast, Australia.
3* "Hypothetical- fish utilization", International Seafood Conference, Gold Coast, Australia, Panel Discussion.
4** Haard, N.F. and Dimes, L.E."In vitro method for evaluating protein digestibility of salmonid feed". 21st Fish Feed and Nutrition Workshop, October, Davis, CA.
5** Barrows, R., Hardy, R., Dong, F. And Haard, N.F."Replacement of fish meal with poultry by-product meal in the diet of rainbow trout: protein digestibility and amino acid supplementation. 21st Fish Feed and Nutrition Workshop, October, Davis, CA
6** Garcia-Carreno, F.L., Dimes, L.E. and Haard, N.F."Accurate and sensitive method for localizing proteases after SDS-PAGE". International Biotechnology Exposition and Scientific Conference, San Francisco, CA, (poster)
7** Haard, N.F., Garcia-Carreno, F.L., and Dimes, L.E."Exopeptidases in cheese ripening". Cheese Symposium, California Dairy Foods Research Center, Annual Conference, Nov. 17-18, San Francisco (poster)
1993
1* Haard, N.F. "Enzyme technology in the seafood industry", National Taiwan University, Taipei, Taiwan. Chinese Institute of Food Science and Technology Lecture, 5/93.
2* Haard, N.F. "Methods to extend the cold storage life of fresh fish", Department of Biochemistry, University of Science and Technology, Kumasi, Ghana, 8/93
3* Haard, N.F."Biochemical basis for postharvest spoilage of fresh fish". Department of Biochemistry, University of Science and Technology, Kumasi, Ghana.8/93
4* Haard, N.F."In vitro evaluation of vegetable protein for salmonid feed". Symposium Speaker, American Oil Chemists' Society/Japanese Oil Chemists' Society, Anaheim, CA, 4/93
5** Izqiuerdo-Pulido, M. I., Haard, T. A., Hung, J. and Haard, N. F "Oryzacystatin from California rice cultivars". Institute of Food Technologists Annual Meeting, Chicago, IL.7/93
6** Haard, N.F. & Garcia-Carreno, F.L. "Exopeptidases from shellfish viscera". Third Joint Atlantic Fisheries Technologists & Tropical Subtropical Fisheries Technologists Conference, Williamsburg, VA, 9/93
7** F.L. Garcia-Carreno, M.P. Hernandez-Cortes, and N.F. Haard. "Proteinases de Pleuroncodes planipes: Mecanismo de Catalisis", V Congreso LatinoAmericano Sobre Ciencias del Mar, Universidad Autonoma de Baja California Sur, La Paz, B.S.C., Mexico, 10/93.
1994
1* Haard, N.F. "Chemical reactions and the quality of dried fish." Workshop on Fish Drying, Agency for Agricultural Research and Development, Jakarta, Indonesia, 2/10/94. (Invited Speaker)
2** F.L. Garcia-Carreno, M.P. Hernandez-Cortes, and N.F. Haard "Decapod chymotrypsin". Keystone Symposia on Molecular and Cellular Biology, January 1994 Poster # S110.
3* Haard, N.F. Proteolytic enzymes from marine organisms, Oregon State University, Astoria Seafood Laboratory, (Invited Seminar), March, 1994.
4* Haard, N.F. Plant protease inhibitors as fish and other food processing aids. Second International Food Science & Technology Meeting Wuxi, China, September, 1994.(invited speaker)
5* Haard, N.F. Enzymes as Food Processing Aids. Yenching International Symposium '94: "Critical Issues in the Food Industry in the Nineties", China Food Industry Association & Yenching International Graduate Academy, October, 1994.(Invited Plenary Talk).
1995
1* Izquirdo-Pulidoa, M. J. Hung Chu, Z. El-Shamei, J.W. Wu, and N.F. Haard. Control Of Protein Hydrolysis In Surimi-Based Products. Second International Conference on Food Science & Technology, University of Karachi, Karachi, Pakistan,February, 1995(invited speaker).
2** Haard, N.F. An in vitro digestibility method for salmonid feed protein. 46 th Pacific Fisheries Technologists Meeting, Mazatlan, Mexico,February, 1995.
3* Haard, N.F.Techniques in measuring protein hydrolysis, Institute of Biological Sciences, La Paz, Mexico, April, 1995 (series of 5 invited lectures).
4* Haard, N.F. Protein digestibility of dried fishery products, 8th World Congress of Food Science & Technology, Budapest, August, 1995 (invited speaker).
5* Doe, P., Gopakumar, K., Haard, N.F., Pan, B.S., and Sikorski,Z.E. Report of IUFOST Workgroup: Fish smoking and drying-production and functionality, 8th World Congress of Food Science & Technology, Budapest, August, 1995 (invited speaker).
1996
1. Raksakulthai, R. and Haard, N.F. 1996. Squid exopeptidases, Pacific Fisheries Technologists, February, San Diego, CA
2. Haard, N.F. 1996. Invitro digestibility of salmonid feed. Idaho Trout Farmers Association, June, 1996 (invited speaker)
3. Haard, N.F. 1996. Peptidases from shellfish. In: Making the Most Of The Catch, International Seafood Conference, Brisbane, Australia, July 25 (Plenary speaker).
1997
1. Haard, N.F. 1997. Peptidases from shellfish wastes as cheese ripening aid. Third International Conference: Impact of Basic Research on Food Product Development, Karachi, Pakistan, March 3.
2. Haard, N.F. 1997. Role of enzymes in Seafood Spoilage. Seafood Workshop, University of Karachi, Karachi, Pakistan, March 9.
3. Wu, J.W. and Haard, N.F. 1997. Use of protease inhibitors from tomato in whiting surimi. Pacific Fisheries Technologists, Astoria, Oregon, April 21.
4. Navarette, A., Gollas, T., Haard, N., and F. Garcia. 1997. Production of protein hydrolysates and carotenoproteins from langostilla (Peuroncodes planipes) for use in aquaculture feed. Pacific Fisheries Technologists, Astoria, Oregon, April 21.
5.* Haard, N.F. 1997. Enzymes from aquatic organisms. Symposium, Institute of Food Technologists, Orlando, June, 1997.
6.* Wu, J-W and Haard, N.F. Cysteine protease from wounded tomato leaves. Symposium. American Chemical Society, Las Vegas, September 2.
7. Wu, J.W. and Haard, N.F. 1997. Cysteine protease inhibitor for use in surimi. 42nd Atlantic Fisheries Technology Conference, Newport, Rhode Island, Nov. 9, 1997.
8*. Haard, N.F. 1997. Applicationes Industriales de Enzimas obtenidas a partir de organismos marinos. Biotecnologia Marina: La Quimica en el Aprovechamiento de los Recursos Pesqueros, Montevideo, Uruguay, Dec. 9.
9* Haard, N.F. 1997. Aminopeptidasas del calamar Atlatico usadas como ayud en la maduracion del queso Cheddar. Biotecnologia Marina: La Quimica en el Aprovechamiento de los Recursos Pesqueros, Montevideo, Uruguay, Dec.10.
10* Haard, N.F. 1997. Inhibidor de la protein cisteinasa obtenido a partir de las hojas de tomate, usado en el proceso del surimi. Biotecnologia Marina: La Quimica en el Aprovechamiento de los Recursos Pesqueros, Montevideo, Uruguay, Dec. 11.
11.* Haard, N.F. 1997. Metodos in vitro para evaluar la calidad de proteinas alternativas para la alimentacion de salmones. Biotecnologia Marina: La Quimica en el Aprovechamiento de los Recursos Pesqueros, Montevideo, Uruguay, Dec. 12
1999
1. Haard, N.F. 1999. Biochemistry of Color in Seafoods. Symposium: Additives in Seafood Products, Prince of Songhklia University, Hat Yai, Thailand, Feb. 25.
2. Haard, N.F. 1999. Chemistry of Chelating Agents. Symposium: Additives in Seafood Products, Prince of Songhklia University, Hat Yai, Thailand, Feb. 25.
3. Haard, N.F. 1999. Chemistry of Sulfiting Agents. Symposium: Additives in Seafood Products, Prince of Songhklia University, Hat Yai, Thailand, Feb. 25
4. Haard, N.F. 1999. Alternatives to EDTA and Sulfites in the Seafood Industry. Symposium: Additives in Seafood Products, Prince of Songhklia University, Hat Yai, Thailand, Feb. 25
5. Haard, N.F. 1999. Trends in the Seafood Industry. Symposium: Additives in Seafood Products, Prince of Songhklia University, Hat Yai, Thailand, Feb. 26
6. Haard, N.F. 1999. A Phytocystatin from Injured Tomato Leaves for Use as a Surimi Process Aid. Department of Fishery Technology, Kasesart University, Bangkok, Thailand, March 5.
7. Haard, N.F. 1999. Specialty Enzymes from Aquatic Organisms. Department of Fishery Technology, Kasesart University, Bangkok, Thailand, March 5.
8. Johnstone, D.B., Ramirez, E.C. and Haard, N.F. 1999. Cloning and expression of a cysteine protease inhibitor from induced tomato leaves. American Chemical Society, Paper #27735
9. Raksakulthai, R. and Haard, N.F. 1999. Peptidases from Atlantic squid hepatopancreas as cheese ripning aid. Institute of Food Technologists, August, Chicago.
2000
1. Haard, N.F. 2000. Isolation of a multicystatin from tomato leaves for use as a surimi processing aid. Department of Food Science, University of Sonora, Hermosillo, Mexico, Feb. 15.
2. Ezquerra-Brauer, M. & Haard, N.F. 2000. Characterization of proteases in jumbo squid muscle and hepatopancreas. Poster, "Current Issues in Agricultural Technology and Society", Mexico City, Feb. 12.
3. Weerasinghe, V. and Haard, N.F. 2000. Update on in vitro evaluation of protein digestibility. Pacific Fisheries Technologists, Ketchikan, Alaska, March.
4. Haard, N.F. 2000. Role of peptidases in Cheddar cheese ripening. seminar, Department of Food Science, University of Sonora, Hermosillo, Mexico. October 16.
5. Haard, N.F. 2000. Industrial enzymes from aquatic organisms. In: Symposium on Indistrial Enymes, PacifiChem 2000, American Chemical Society, Honolulu, Hawaii, Dec. 12.
2001
1. Ezquerra-Brauer,J. M.* , Haard, N.F, Velezquez, S., &
Olivas-Burrola, H. 2001. Proteolytic enzyme activity in hepatopancreas
of jumbo squid (Dosidicus gigas). Pacific Fisheries Technologists,
La Paz, Feb. 27.
2. Raksakulthai, R.N. & Haard, N.F.* 2001. Purification of a carboxypeptidase from the hepatopancreas of Atlantic short finned squid (Illex illecebrosus). ). Pacific Fisheries Technologists, La Paz, Feb. 27.
3. Sanchez-Brambila, G.*, Alvarez-Mailla, G., Haard, N.F. &
Pacheco, R. Identification and characterization of the off flavor
in mantle muscle of giant squid. (Dosidicus gigas). Pacific
Fisheries Technologists, La Paz, Feb. 27.
4. R. Ramirez-Olivas*, J.M. Ezquerra Brauer & N.F. Haard. Mantle proteolytic activity and their relationship to texture of jumbo squid (Dosidicus gigas). Pacific Fisheries Technologists, La Paz, Feb. 27. (poster)
5. Haard, N.F. 2001. Comparative biochemistry and applications of digestive proteases from marine organisms. In: Biochemistry & Molecular Biology of Marine Organisms, nternational Symposium of Biochemistry and Molecular Biology. (plenary speaker). April 21, Havana, Cuba.
6. Haard, N.F. 2001. Specialty enzymes from fish. Brunner Protein Symposium, Michigan State University, May 25 (invited speaker).
7. .Sanchez-Brambila, G.*, Alvarez-Mailla, G., Haard, N.F. & Pacheco, R. 2001. Identification and characterization of the off flavor in mantle muscle of giant squid (Dosidicus gigas). Institute of Food Technologists, New Orleans, June.
8. Haard, NF. 2001. Ideation and food product development. University of Otago, Dunedin, NZ , Aug. 25 (invited speaker)
9. Haard, N.F. 2001. Specialty enzymes from aquatic organisms. New Zealand Institute of Food Science & Technology annual meeting, Dunedin, NZ, Aug. 28 (Keynote speaker).
10. Haard, NF. 2001.Tomato cystatin as a surimi processing aid . SeaLord Fish Processing Co., Nelson, NZ, Sept 3 (invited speaker).
11. Haard, NF. 2001.Enzymes as food processing aids. NZIFST Seafood Division (Nelson), Nelson, NZ Sept 4 (invited speaker).
12. Haard, NF. 2001.Enzymes as food processing aids. NZIFST Seafood Division (Nelson), Auckland, NZ Sept 5 (invited speaker).
13. Haard, NF. 2001. Enzymes as food processing aids. Sanford Fish Co., Auckland, NZ Sept 5 (invited speaker).
14. Haard, N.F. 2001. Overview of US Fishery and Seafood Industry. Biotechnologia Marina, December 12-16, Montevideo, Uruguay (invited speaker)
15. Haard, N.F. 2001. Tomato cystatin as a surimi processing aid. Biotechnologia Marina, December 12-16, Montevideo, Uruguay (invited speaker).
16. Haard, N.F. 2001. Specialty enzymes from aquatic organisms. Biotechnologia Marina, December 12-16, Montevideo, Uruguay (invited speaker).
2002
1. Rosalina Ramirez-Olivas, J.M. Ezquerra, N.F. Haard, R. Pacheco, & O. Rouzad. 2002. Calorimetric study of ice-storage muscle of jumbo squid (Dosidicus gigas). Poster. Abstract # 17. 54th Pacific Fisheries Technologists, Reno, NV, Feb24-27.
2. Jose Luis Cardenas & N.F. Haard. Proteolytic activity of jumbo squid (Dosidicus gigas) mantle and hepatopancreas. Poster. Abstract # 15. 54th Pacific Fisheries Technologists, Reno, NV, Feb24-27.
3. Vasana Weerasinghe & N.F. Haard. Zymogens from rainbow trout gastric mucosa. Abstract # 11. 54th Pacific Fisheries Technologists, Reno, NV, Feb24-27.
4. Haard, N.F. Divivional lecture. Institute of Food Technologists, Anaheim, June 2002
1989
1. Planning Committee, Seafood Biotechnology
Workshop, Atlantic Fisheries Technologists, St. John's, Nfld, Canada.
2. External Referee for Promotion Committee,
Department of Food Science and Nutrition, University of Florida, Gainesville.
3. External Examiner, Ph.D. examiner, University of Guelph, Ontario, Canada.
4. External Referee for Promotion Committee, Department of Food Science, Rutgers-The State University.
5. Extension/Academic Faculty committee, FST, University of California-Davis.
6. Ad hoc committee to study teaching of food chemistry in the core curriculum, FST, University of California-Davis.
7. Ad hoc committee to study minorities in graduate education, Graduate Division, University of California-Davis.
8. Nutrition and Engineering Workshop, participant, Aquaculture Fisheries Program, University of California-Davis.
9. Ad hoc Scholarship Committee, FST, University of California-Davis.
10. External Referee for Promotion Committee, Department of Food Science, University of Wisconsin-Madison.
11. Chair, Food Science Graduate Group, University of California-Davis.
12. Joint Working Group on the Effect of Smoking and Drying on the Nutritional Properties of Fish, IUNS/IUFoST, Rome, North American delegate.
13. Teaching Committee, FST, University of California-Davis.
14. Western Regional Coordinating Committee WRCC-68, Member.
15. Institute of Food Technologists, Chicago; Seafood Products Technology Division, Member at Large, Executive Committee.
1990
1. Chair, Food Science Graduate Group, University of California-Davis.
2. Joint Working Group on the Effect of Smoking and Drying on the Nutritional Properties of Fish, IUNS/IUFoST, Rome, North American delegate.
3. Teaching committee, FST, University of California-Davis.
4. External Referee for Promotion Committee, Department of Food Science, University of Wisconsin, Madison.
5. External Referee for Promotion Committee, Department of Biochemistry, Memorial University, St. John's, Nfld, Canada.
6. Aquaculture Workgroup , Division planning group for Aquacultural Sciences, University of California-Davis.
7. Ad hoc promotion committee, University of California-Davis, Chair.
8. Western Regional Coordinating Committee WRCC-68, Member.
9. Institute of Food Technologists, Chicago; Seafood Products Technology Division, Member at Large, Executive Committee.
1991
1. Joint Working Group on the Effect of Smoking and Drying on the Nutritional Properties of Fish, IUNS/IUFoST, Rome, North American delegate.
2. Teaching committee, FST, University of California-Davis.
3. Sensory Scientist Position Search Committee, Chair, FST, University of California-Davis.
4. External examiner, Ph.D. thesis, Univ. of Guelph.
5. Ad hoc promotion committee, University of California-Davis, Chair.
6. External Referee for Promotion Committee, Univ. of Maryland.
7. External Referee for Promotion Committee, Memorial University.
8. Executive Committee, Aquaculture & Fisheries Program, University of California-Davis.
9. Ad hoc promotion committee, University of California-Davis, Chair.
10. Western Regional Coordinating Committee WRCC-68, Member
1992
1. Curriculum Review Comm., Department of Food Science & Technology, University of California-Davis, Chair.
2. Ad hoc promotion committee, University of California-Davis, Chair.
3. Joint Working Group on the Effect of Smoking and Drying on the Nutritional Properties of Fish, IUNS/IUFoST, Rome, North American delegate.
4. Teaching Committee, FST, University of California-Davis.
5. Florida Sea Grant, Grant Review Panel, Gainesville, FL.
6. U.S.D.A. Competetive Grants Program, Value added Foods, Washington, DC, Grant Review Panel.
7. Western Regional Coordinating Committee WRCC-68, Member.
8. Executive Committee, Aquaculture & Fisheries Program, University of California-Davis.
1993
1. External examiner, M.S. thesis, National Taiwan Ocean University, Keelung, Taiwan.
2. External examiner, M.S. thesis, National Taiwan Ocean University, Keelung, Taiwan.
3. Executive Committee, Aquaculture & Fisheries Program, University of California-Davis.
4. Joint Working Group on the Effect of Smoking and Drying on the Nutritional Properties of Fish, IUNS/IUFoST, Rome, member.
5. External Referee for Promotion Committee, University of Georgia, Athens.
6. Western Regional Coordinating Committee WRCC-68, Member
7. California Consortium for Marine Biotechnology, Marine Research Division, Scripps Institute of Oceanography.
1994
1. Aquatic Biology Workgroup, University of California-Davis.
2. Aquaculture Advisory Committee, Council of the Graduate Program, Center for Biological Research, Baja California Sur, Mexico. Jan, 1994- present.
3. Advisory Committee, Department of Food Science, Yenching Graduate Institute, Beijing University Branch Campus, China, Jan., 1993-present, member.
4 Executive Committee, Aquaculture & Fisheries Program, University of California-Davis., member.
5. Joint Working Group on the Effect of Smoking and Drying on the Nutritional Properties of Fish, IUNS/IUFoST, Rome, member.
6. Sensory Scientist Position Search Committee, Chair, FST, University of California-Davis.
7. Western Regional Coordinating Committee WRCC-68, Member
1995
1. Aquatic Biology Workgroup, University of California-Davis.
2. Aquaculture Advisory Committee, Council of the Graduate Program, Center for Biological Research, Baja California Sur, Mexico. Jan, 1994- present.
3. Advisory Committee, Department of Food Science, Yenching Graduate Institute, Beijing University Branch Campus, China, Jan., 1993-present, member.
4 Executive Committee, Aquaculture & Fisheries Program, University of California-Davis., member.
5. Joint Working Group on the Effect of Smoking and Drying on the Nutritional Properties of Fish, IUNS/IUFoST, Rome, member.
6. Ad hoc Committee on Food Product Developemnt, Chair, FST, University of California-Davis.
7. Ad hoc Committee on Recruitment Video, member, FST, University of California-Davis.
8. Student Recruitment Committee, Chair, University of California,Davis
9. Member, DANR grant review panel, Oakland, CA, May, 1996