Showing results (21-30 of 44) with videos related to

Sort By:
Pageof 5
Comprehensive Reviews in Food Science and Food Safety|December 7, 2021
Water holding properties of Atlantic salmonSherry Stephanie Chan, Bjørn Roth, Flemming Jessen, et al.
Proteomics|January 15, 2002
Extracting information from two-dimensional electrophoresis gels by partial least squares regressionFlemming Jessen, René Lametsch, Emøke Bendixen, et al.
Molecular Pharmaceutics|September 22, 2015
Interactions between Surfactants in Solution and Electrospun Protein Fibers: Effects on Release Behavior and Fiber PropertiesKaren Stephansen, María García-Díaz, Flemming Jessen, et al.
International Journal of Pharmaceutics|September 1, 2015
Bioactive protein-based nanofibers interact with intestinal biological components resulting in transepithelial permeation of a therapeutic proteinKaren Stephansen, María García-Díaz, Flemming Jessen, et al.
Scientific Reports|October 14, 2020
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked filletsSherry Stephanie Chan, Bjørn Roth, Flemming Jessen, et al.
Electrophoresis|February 26, 2016
Growth promotion in pigs by oxytetracycline coincides with down regulation of serum inflammatory parameters and of hibernation-associated protein HP-27Laura Soler, Ingrid Miller, Karin Hummel, et al.
Food Chemistry|April 9, 2019
Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and proteaseTem Thi Dang, Flemming Jessen, Helle Juel Martens, et al.
Food Chemistry|March 19, 2016
Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractionsK H Sabeena Farvin, Lisa Lystbæk Andersen, Jeanette Otte, et al.
International Journal of Biological Macromolecules|February 25, 2015
Design and characterization of self-assembled fish sarcoplasmic protein-alginate nanocomplexesKaren Stephansen, Maria Mattebjerg, Jasper Wattjes, et al.
Food Chemistry|December 4, 2013
Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5% fish oil-in-water emulsionK H Sabeena Farvin, Lisa Lystbæk Andersen, Henrik Hauch Nielsen, et al.
Pageof 5