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Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins

Journal of food science, 2006-06, Vol.71 (5), p.C304-C312

2006

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Basal hypersecretion of glucagon and insulin from palmitate-exposed human islets depends on FFAR1 but not decreased somatostatin secretion

Scientific reports, 2017-07, Vol.7 (1), p.4657-11, Article 4657

2017

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Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)

Journal of food science, 2007-11, Vol.72 (9), p.C509-C515

2007

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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

Critical reviews in food science and nutrition, 2000-01, Vol.40 (1), p.43-81

2000

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A 6‐month randomized, double‐blind, placebo‐controlled trial of weekly exenatide in adolescents with obesity

Pediatric obesity, 2020-07, Vol.15 (7), p.e12624-n/a

2020

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Channel Catfish (Ictalurus punctatus) Muscle Protein Isolate Performance Processed under Different Acid and Alkali pH Values

Journal of food science, 2011-04, Vol.76 (3), p.E240-E247

2011

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Biochemical and Functional Properties of Atlantic Salmon (Salmo salar) Muscle Proteins Hydrolyzed with Various Alkaline Proteases

Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.657-666

2000

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Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets

Journal of food science, 2008-06, Vol.73 (5), p.C390-C399

2008

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Rheological properties of foams generated from egg albumin after pH treatment

Food science & technology, 2007-06, Vol.40 (5), p.908-914

2007

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Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins

Journal of agricultural and food chemistry, 2003-08, Vol.51 (17), p.5103-5110

2003

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Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing

Journal of food science, 2006-04, Vol.71 (3), p.E132-E141

2006

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Acid-Induced Unfolding of Flounder Hemoglobin: Evidence for a Molten Globular State with Enhanced Pro-oxidative Activity

Journal of agricultural and food chemistry, 2002-12, Vol.50 (26), p.7669-7676

Kristinsson, Hordur G

2002

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Hemoglobin-Mediated Oxidation of Washed Minced Cod Muscle Phospholipids: Effect of pH and Hemoglobin Source

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4444-4451

2004

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Rheological properties of angel food cake made with pH unfolded and refolded egg albumen

Food science & technology, 2010-11, Vol.43 (9), p.1461-1466

2010

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Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels

Journal of food science, 2003-04, Vol.68 (3), p.917-922

2003

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The Effect of Acid and Alkali Unfolding and Subsequent Refolding on the Pro-oxidative Activity of Trout Hemoglobin

Journal of agricultural and food chemistry, 2004-08, Vol.52 (17), p.5482-5490

2004

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Oleate increase neutral lipid accumulation, cellular respiration and rescues palmitate-exposed GLP-1 secreting cells by reducing ceramide-induced ROS

Biochimie, 2019-04, Vol.159 (April), p.23-35

2019

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Properties of Tilapia Carboxy- and Oxyhemoglobin at Postmortem pH

Journal of agricultural and food chemistry, 2005-05, Vol.53 (9), p.3643-3649

2005

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Chondroitin Lyase from a Marine Arthrobacter sp. MAT3885 for the Production of Chondroitin Sulfate Disaccharides

Marine biotechnology (New York, N.Y.), 2015-08, Vol.17 (4), p.479-492

2015

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Bioactivity of Cod and Chicken Protein Hydrolysates  before and after in vitro Gastrointestinal Digestion

Food technology and biotechnology, 2017-07, Vol.55 (3), p.360-367

2017

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Effects of tenuiorin and methyl orsellinate from the lichen Peltigera leucophlebia on 5-/15-lipoxygenases and proliferation of malignant cell lines in vitro

Phytomedicine (Stuttgart), 2002-10, Vol.9 (7), p.654-658

2002

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Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7187-7196

2003

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Muscle quality of yellowfin tuna (Thunnus albacares) steaks after treatment with carbon monoxide gases and filtered wood smoke

Journal of aquatic food product technology, 2006-10, Vol.15 (3), p.49-67

2006

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comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle

Journal of food science, 2005-05, Vol.70 (4), p.C298-C306

2005

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The Nordic governments' responses to the Covid‐19 pandemic: A comparative study of variation in governance arrangements and regulatory instruments

Regulation & governance, 2023-07, Vol.17 (3), p.658-676

2023

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Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins

Basal hypersecretion of glucagon and insulin from palmitate-exposed human islets depends on FFAR1 but not decreased somatostatin secretion

Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)

Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

A 6‐month randomized, double‐blind, placebo‐controlled trial of weekly exenatide in adolescents with obesity

Channel Catfish (Ictalurus punctatus) Muscle Protein Isolate Performance Processed under Different Acid and Alkali pH Values

Biochemical and Functional Properties of Atlantic Salmon (Salmo salar) Muscle Proteins Hydrolyzed with Various Alkaline Proteases

Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets

Rheological properties of foams generated from egg albumin after pH treatment

Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins

Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing

Acid-Induced Unfolding of Flounder Hemoglobin: Evidence for a Molten Globular State with Enhanced Pro-oxidative Activity

Hemoglobin-Mediated Oxidation of Washed Minced Cod Muscle Phospholipids: Effect of pH and Hemoglobin Source

Rheological properties of angel food cake made with pH unfolded and refolded egg albumen

Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels

The Effect of Acid and Alkali Unfolding and Subsequent Refolding on the Pro-oxidative Activity of Trout Hemoglobin

Oleate increase neutral lipid accumulation, cellular respiration and rescues palmitate-exposed GLP-1 secreting cells by reducing ceramide-induced ROS

Properties of Tilapia Carboxy- and Oxyhemoglobin at Postmortem pH

Chondroitin Lyase from a Marine Arthrobacter sp. MAT3885 for the Production of Chondroitin Sulfate Disaccharides

Bioactivity of Cod and Chicken Protein Hydrolysates  before and after in vitro Gastrointestinal Digestion

Effects of tenuiorin and methyl orsellinate from the lichen Peltigera leucophlebia on 5-/15-lipoxygenases and proliferation of malignant cell lines in vitro

Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding

Muscle quality of yellowfin tuna (Thunnus albacares) steaks after treatment with carbon monoxide gases and filtered wood smoke

comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle

The Nordic governments' responses to the Covid‐19 pandemic: A comparative study of variation in governance arrangements and regulatory instruments

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