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Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Scientific reports, 2022-03, Vol.12 (1), p.3362-3362, Article 3362

2022

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Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Food and bioprocess technology, 2018-09, Vol.11 (9), p.1733-1749

2018

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Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model

Food chemistry, 2022-11, Vol.393 (1), p.133356-133356, Article 133356

2022

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Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

Scientific reports, 2021-09, Vol.11 (1), p.19492-19492, Article 19492

2021

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Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

Scientific reports, 2020-06, Vol.10 (1), p.9590-9590, Article 9590

2020

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Development of a new method for determination of total haem protein in fish muscle

Food chemistry, 2015-04, Vol.173, p.1133-1141

2015

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Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Food chemistry, 2016-12, Vol.212, p.213-224

2016

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Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams

Ultrasonics sonochemistry, 2023-10, Vol.99, p.106539-106539, Article 106539

2023

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Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

Food and bioprocess technology, 2009-03, Vol.2 (1), p.1-27

2009

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Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods

Analytical and bioanalytical chemistry, 2014, Vol.406 (28), p.7313-7322

2014

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Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

Scientific reports, 2024-01, Vol.14 (1), p.1943-1943, Article 1943

2024

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A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

Food and bioprocess technology, 2021-12, Vol.14 (12), p.2207-2218

2021

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Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle

Scientific reports, 2022-08, Vol.12 (1), p.13446-13446, Article 13446

2022

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Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Foods, 2021-04, Vol.10 (5), p.950

2021

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Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products

Food bioscience, 2022-06, Vol.47, p.101637, Article 101637

2022

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Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

Food Chemistry: X, 2024-06, Vol.22, p.101456-101456, Article 101456

2024

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Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique

NFS journal, 2024-08, Vol.36, p.100186, Article 100186

2024

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Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage

Journal of the science of food and agriculture, 2010-11, Vol.90 (14), p.2531-2540

2010

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Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

Food Chemistry: X, 2023-06, Vol.18, p.100646-100646, Article 100646

2023

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Two-phase microalgae cultivation for RAS water remediation and high-value biomass production

Frontiers in plant science, 2023, Vol.14, p.1186537-1186537

2023

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Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Food & function, 2016-01, Vol.7 (2), p.1176-1187

2016

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Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

Nutrients, 2022-07, Vol.14 (15), p.3162

2022

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Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

Food Chemistry: X, 2023-03, Vol.17, p.100592-100592, Article 100592

2023

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Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level

Future foods : a dedicated journal for sustainability in food science, 2024-12, Vol.10, p.100431, Article 100431

2024

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Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review

International journal of food properties, 2023, Vol.26 (1), p.2349-2378

2023

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Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model

Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

Development of a new method for determination of total haem protein in fish muscle

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams

Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods

Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products

Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique

Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

Two-phase microalgae cultivation for RAS water remediation and high-value biomass production

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level

Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review

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