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Diana Lindberg

Showing results (11-20 of 16) with videos related to

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Topics in Current Chemistry (Cham)|May 4, 2017
Valorization of Proteins from Co- and By-Products from the Fish and Meat IndustryTone Aspevik, Åge Oterhals, Sissel Beate Rønning, et al.
Topics in Current Chemistry (Cham)|May 17, 2017
Erratum to: Valorization of Proteins from Co- and By-Products from the Fish and Meat IndustryTone Aspevik, Åge Oterhals, Sissel Beate Rønning, et al.
Food Chemistry|December 1, 2019
Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoringKenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, et al.
Molecules (Basel, Switzerland)|September 10, 2021
Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-ProductsDiana Lindberg, Kenneth Aase Kristoffersen, Sileshi Gizachew Wubshet, et al.
Food Chemistry|February 14, 2022
Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-productsKenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, et al.
Scientific Reports|May 14, 2020
Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acidKenneth Aase Kristoffersen, Aart van Amerongen, Ulrike Böcker, et al.
Pageof 2

Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
Topics in Current Chemistry (Cham)|May 4, 2017
Valorization of Proteins from Co- and By-Products from the Fish and Meat IndustryTone Aspevik, Åge Oterhals, Sissel Beate Rønning, et al.
Topics in Current Chemistry (Cham)|May 17, 2017
Erratum to: Valorization of Proteins from Co- and By-Products from the Fish and Meat IndustryTone Aspevik, Åge Oterhals, Sissel Beate Rønning, et al.
Food Chemistry|December 1, 2019
Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoringKenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, et al.
Molecules (Basel, Switzerland)|September 10, 2021
Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-ProductsDiana Lindberg, Kenneth Aase Kristoffersen, Sileshi Gizachew Wubshet, et al.
Food Chemistry|February 14, 2022
Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-productsKenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, et al.
Scientific Reports|May 14, 2020
Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acidKenneth Aase Kristoffersen, Aart van Amerongen, Ulrike Böcker, et al.
Pageof 2