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Journal of Agricultural and Food Chemistry
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April 28, 2007
Evaluation of occasional nonresponse of a washed cod mince model to hemoglobin (Hb)-mediated oxidation
Thippeswamy Sannaveerappa, Ann-Sofie Sandberg, Ingrid Undeland
Food Chemistry
|
June 25, 2022
Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound
Naveen Kumar Vate, Ingrid Undeland, Mehdi Abdollahi
Ultrasonics Sonochemistry
|
August 6, 2023
Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams
Michaela V Santschi, Ingrid Undeland, Mehdi Abdollahi
Food Chemistry
|
July 5, 2016
Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle
Mehdi Abdollahi, Sofia Marmon, Manat Chaijan, et al.
Food Chemistry
|
November 21, 2021
Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, et al.
Journal of Agricultural and Food Chemistry
|
October 31, 2002
Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle
Ingrid Undeland, Herbert O Hultin, Mark P Richards
Journal of Agricultural and Food Chemistry
|
November 28, 2002
Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process
Ingrid Undeland, Stephen D Kelleher, Herbert O Hultin
Scientific Reports
|
May 9, 2026
New strategies for mitigating undesirable odors connected to geosmin and 2-MIB in minced fish muscle: a model system approach
Hatairad Phetsang, Manat Chaijan, Worawan Panpipat, et al.
Scientific Reports
|
June 14, 2020
Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products
Mursalin Sajib, Eva Albers, Markus Langeland, et al.
Food Chemistry: X
|
November 8, 2022
Five cuts from herring (<i>Clupea harengus</i>): Comparison of nutritional and chemical composition between co-product fractions and fillets
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, et al.
Page
of 10
Search research articles
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Showing results (21-30 of 97) with videos related to
Sort By:
Page
of 10
Journal of Agricultural and Food Chemistry
|
April 28, 2007
Evaluation of occasional nonresponse of a washed cod mince model to hemoglobin (Hb)-mediated oxidation
Thippeswamy Sannaveerappa, Ann-Sofie Sandberg, Ingrid Undeland
Food Chemistry
|
June 25, 2022
Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound
Naveen Kumar Vate, Ingrid Undeland, Mehdi Abdollahi
Ultrasonics Sonochemistry
|
August 6, 2023
Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams
Michaela V Santschi, Ingrid Undeland, Mehdi Abdollahi
Food Chemistry
|
July 5, 2016
Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle
Mehdi Abdollahi, Sofia Marmon, Manat Chaijan, et al.
Food Chemistry
|
November 21, 2021
Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, et al.
Journal of Agricultural and Food Chemistry
|
October 31, 2002
Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle
Ingrid Undeland, Herbert O Hultin, Mark P Richards
Journal of Agricultural and Food Chemistry
|
November 28, 2002
Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process
Ingrid Undeland, Stephen D Kelleher, Herbert O Hultin
Scientific Reports
|
May 9, 2026
New strategies for mitigating undesirable odors connected to geosmin and 2-MIB in minced fish muscle: a model system approach
Hatairad Phetsang, Manat Chaijan, Worawan Panpipat, et al.
Scientific Reports
|
June 14, 2020
Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products
Mursalin Sajib, Eva Albers, Markus Langeland, et al.
Food Chemistry: X
|
November 8, 2022
Five cuts from herring (<i>Clupea harengus</i>): Comparison of nutritional and chemical composition between co-product fractions and fillets
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, et al.
Page
of 10