Search research articles
Contact Us
Filters
Showing results (31-40 of 97) with videos related to
Page
of 10
Sort By:
Analytical and Bioanalytical Chemistry
|
September 17, 2014
Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods
Lillie R Cavonius, Nils-Gunnar Carlsson, Ingrid Undeland
Food Chemistry
|
October 18, 2017
Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach
Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour, et al.
Journal of Agricultural and Food Chemistry
|
July 9, 2004
Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: effect of pH and hemoglobin source
Ingrid Undeland, Hordur G Kristinsson, Herbert O Hultin
Nutrients
|
November 9, 2017
Effects of Marine Oils, Digested with Human Fluids, on Cellular Viability and Stress Protein Expression in Human Intestinal Caco-2 Cells
Cecilia Tullberg, Gerd Vegarud, Ingrid Undeland, et al.
Journal of Agricultural and Food Chemistry
|
May 2, 2003
Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids
Ingrid Undeland, Herbert O Hultin, Mark P Richards
Food Chemistry
|
April 5, 2017
Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology
Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2012
Oxidation of cod liver oil during gastrointestinal in vitro digestion
Karin Larsson, Lillie Cavonius, Marie Alminger, et al.
Food Chemistry
|
August 23, 2019
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
Bita Forghani, Romain Bordes, Anna Ström, et al.
Food Chemistry
|
February 12, 2022
Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation
Jingnan Zhang, Mehdi Abdollahi, Marie Alminger, et al.
Scientific Reports
|
October 1, 2021
Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
Mursalin Sajib, Haizhou Wu, Rikard Fristedt, et al.
Page
of 10
Search research articles
Search
Showing results (31-40 of 97) with videos related to
Sort By:
Page
of 10
Analytical and Bioanalytical Chemistry
|
September 17, 2014
Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods
Lillie R Cavonius, Nils-Gunnar Carlsson, Ingrid Undeland
Food Chemistry
|
October 18, 2017
Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach
Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour, et al.
Journal of Agricultural and Food Chemistry
|
July 9, 2004
Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: effect of pH and hemoglobin source
Ingrid Undeland, Hordur G Kristinsson, Herbert O Hultin
Nutrients
|
November 9, 2017
Effects of Marine Oils, Digested with Human Fluids, on Cellular Viability and Stress Protein Expression in Human Intestinal Caco-2 Cells
Cecilia Tullberg, Gerd Vegarud, Ingrid Undeland, et al.
Journal of Agricultural and Food Chemistry
|
May 2, 2003
Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids
Ingrid Undeland, Herbert O Hultin, Mark P Richards
Food Chemistry
|
April 5, 2017
Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology
Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2012
Oxidation of cod liver oil during gastrointestinal in vitro digestion
Karin Larsson, Lillie Cavonius, Marie Alminger, et al.
Food Chemistry
|
August 23, 2019
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
Bita Forghani, Romain Bordes, Anna Ström, et al.
Food Chemistry
|
February 12, 2022
Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation
Jingnan Zhang, Mehdi Abdollahi, Marie Alminger, et al.
Scientific Reports
|
October 1, 2021
Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
Mursalin Sajib, Haizhou Wu, Rikard Fristedt, et al.
Page
of 10