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Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin

International journal of biological macromolecules, 2020-08, Vol.156, p.918-927

2020

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Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

Aquaculture, 2020-09, Vol.526, p.735381, Article 735381

2020

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Exploring the potential of seaweed Gracilaria gracilis and microalga Nannochloropsis oceanica, single or blended, as natural dietary ingredients for European seabass Dicentrarchus labrax

Journal of applied phycology, 2020-06, Vol.32 (3), p.2041-2059

2020

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Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions

Marine drugs, 2022-11, Vol.20 (12), p.739

2022

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Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods

Heliyon, 2023-04, Vol.9 (4), p.e14831-e14831, Article e14831

2023

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Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

Food biophysics, 2021-03, Vol.16 (1), p.139-151

2021

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Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

Foods, 2022-02, Vol.11 (5), p.659

2022

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Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength

Colloids and interfaces, 2022-12, Vol.6 (4), p.76

2022

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Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens ) Larvae Protein Concentrate

Foods, 2021-12, Vol.10 (12), p.2977

2021

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Comparative analysis of inflamed and non-inflamed colon biopsies reveals strong proteomic inflammation profile in patients with ulcerative colitis

BMC gastroenterology, 2012-06, Vol.12 (1), p.76-76, Article 76

2012

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Triton X-114 cloud point extraction to subfractionate blood plasma proteins for two-dimensional gel electrophoresis

Analytical biochemistry, 2015-09, Vol.485, p.11-17

2015

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Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin

Foods, 2020-11, Vol.9 (11), p.1718

2020

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Changes in cod muscle proteins during frozen storage revealed by proteome analysis and multivariate data analysis

Proteomics (Weinheim), 2006-03, Vol.6 (5), p.1606-1618

2006

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Proteome Analysis Elucidating Post-mortem Changes in Cod (Gadus morhua) Muscle Proteins

Journal of agricultural and food chemistry, 2003-07, Vol.51 (14), p.3985-3991

Jessen, Flemming

2003

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Using a cross-model loadings plot to identify protein spots causing 2-DE gels to become outliers in PCA

Proteomics (Weinheim), 2010-04, Vol.10 (8), p.1721-1723

2010

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Two-Dimensional Gel Electrophoresis Detection of Protein Oxidation in Fresh and Tainted Rainbow Trout Muscle

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7101-7107

Jessen, Flemming

2004

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Mechanistic modelling of the coupled salt and water transport in herring during brining and curing

Journal of food engineering, 2019-06, Vol.250, p.18-25

2019

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Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout ( Oncorhynchus mykiss)

Food chemistry, 2009-04, Vol.113 (4), p.889-896

2009

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Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

Food chemistry, 2016-08, Vol.204, p.409-419

2016

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Use of technological processing of seaweed and microalgae as strategy to improve their apparent digestibility coefficients in European seabass (Dicentrarchus labrax) juveniles

Journal of applied phycology, 2020-10, Vol.32 (5), p.3429-3446

2020

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Bioactive electrospun fish sarcoplasmic proteins as a drug delivery system

Colloids and surfaces, B, Biointerfaces, 2014-10, Vol.122, p.158-165

2014

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Water holding properties of Atlantic salmon

Comprehensive reviews in food science and food safety, 2022-01, Vol.21 (1), p.477-498

2022

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Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Journal of food engineering, 2022-01, Vol.312, p.110747, Article 110747

2022

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Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae

International journal of biological macromolecules, 2021-09, Vol.186, p.714-723

2021

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Non-destructive measurement of salt using NIR spectroscopy in the herring marinating process

Food science & technology, 2018-11, Vol.97, p.610-616

2018

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Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin

Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

Exploring the potential of seaweed Gracilaria gracilis and microalga Nannochloropsis oceanica, single or blended, as natural dietary ingredients for European seabass Dicentrarchus labrax

Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions

Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods

Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens ) Larvae Protein Concentrate

Comparative analysis of inflamed and non-inflamed colon biopsies reveals strong proteomic inflammation profile in patients with ulcerative colitis

Triton X-114 cloud point extraction to subfractionate blood plasma proteins for two-dimensional gel electrophoresis

Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin

Changes in cod muscle proteins during frozen storage revealed by proteome analysis and multivariate data analysis

Proteome Analysis Elucidating Post-mortem Changes in Cod (Gadus morhua) Muscle Proteins

Using a cross-model loadings plot to identify protein spots causing 2-DE gels to become outliers in PCA

Two-Dimensional Gel Electrophoresis Detection of Protein Oxidation in Fresh and Tainted Rainbow Trout Muscle

Mechanistic modelling of the coupled salt and water transport in herring during brining and curing

Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout ( Oncorhynchus mykiss)

Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

Use of technological processing of seaweed and microalgae as strategy to improve their apparent digestibility coefficients in European seabass (Dicentrarchus labrax) juveniles

Bioactive electrospun fish sarcoplasmic proteins as a drug delivery system

Water holding properties of Atlantic salmon

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae

Non-destructive measurement of salt using NIR spectroscopy in the herring marinating process

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