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High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

Journal of functional foods, 2014-07, Vol.9, p.10-17

2014

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Influence of salt concentration on the salting kinetics of cod loin ( Gadus morhua) during brine salting

Journal of food engineering, 2010-09, Vol.100 (2), p.225-231

2010

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Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature

Journal of the science of food and agriculture, 2011-03, Vol.91 (5), p.886-893

2011

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Carcass characteristics of Nordic native cattle breeds

Genetic resources, 2023, Vol.4 (7), p.1-19

2023

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A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

Animals (Basel), 2022-10, Vol.12 (20), p.2830

2022

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A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

Animals (Basel), 2021-10, Vol.11 (10), p.2935

2021

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Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata

Food science & technology, 2010-11, Vol.43 (9), p.1387-1393

2010

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influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)

Journal of the science of food and agriculture, 2010-09, Vol.90 (12), p.2133-2143

2010

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Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

Journal of food science and technology, 2012-06, Vol.49 (3), p.309-318

2012

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Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration

Food chemistry, 2012-04, Vol.131 (4), p.1322-1331

2012

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Chemical properties and sensory quality of ice cream fortified with fish protein

Journal of the science of food and agriculture, 2011-05, Vol.91 (7), p.1199-1204

2011

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Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties

Journal of food science, 2011-01, Vol.76 (1), p.C14-C20

2011

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Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions

Food chemistry, 2010-11, Vol.123 (2), p.321-330

2010

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Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties

Journal of the science of food and agriculture, 2010-08, Vol.90 (11), p.1819-1826

2010

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The effects of salt concentration on conformational changes in cod ( Gadus morhua) proteins during brine salting

Food chemistry, 2011-04, Vol.125 (3), p.1013-1019

2011

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The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein

Food chemistry, 2013-11, Vol.141 (2), p.914-919

2013

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Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

Journal of food science and technology, 2011-12, Vol.48 (6), p.668-676

2011

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Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering

Food science & technology, 2011-12, Vol.44 (10), p.1999-2004

2011

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The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)

Journal of food science, 2010-10, Vol.75 (8), p.E544-E551

2010

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Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix

Journal of food science and technology, 2013-10, Vol.50 (5), p.900-908

2013

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Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) during salting, storage and rehydration

Food science & technology, 2012-06, Vol.47 (1), p.126-132

2012

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Quality Changes of Fresh and Frozen Protein Solutions Extracted from Atlantic Cod (Gadus morhua) Trim as Affected by Salt, Cryoprotectants and Storage Time

Turkish journal of fisheries and aquatic sciences, 2012-03, Vol.12 (1), p.41-51

2012

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Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature: Quality and storage stability of extruded puffed corn-fish snacks

Journal of the science of food and agriculture, 2011-03, Vol.91 (5), p.886-893

2011

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A critical review of the edible seaweed Palmaria palmata (L.) Weber & Mohr and its bioactive compounds in the “omics” era

Algal research (Amsterdam), 2024-08, Vol.82, p.103606, Article 103606

2024

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SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE

Journal of sensory studies, 2010-06, Vol.25 (3), p.316-331

2010

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High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

Influence of salt concentration on the salting kinetics of cod loin ( Gadus morhua) during brine salting

Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature

Carcass characteristics of Nordic native cattle breeds

A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata

influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)

Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration

Chemical properties and sensory quality of ice cream fortified with fish protein

Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties

Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions

Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties

The effects of salt concentration on conformational changes in cod ( Gadus morhua) proteins during brine salting

The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein

Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering

The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)

Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix

Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) during salting, storage and rehydration

Quality Changes of Fresh and Frozen Protein Solutions Extracted from Atlantic Cod (Gadus morhua) Trim as Affected by Salt, Cryoprotectants and Storage Time

Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature: Quality and storage stability of extruded puffed corn-fish snacks

A critical review of the edible seaweed Palmaria palmata (L.) Weber & Mohr and its bioactive compounds in the “omics” era

SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE

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