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Food Chemistry: X
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February 24, 2023
Lingonberry (<i>Vaccinium vitis-idaea</i>) press-cake as a new processing aid during isolation of protein from herring (<i>Clupea harengus</i>) co-products
Jingnan Zhang, Mehdi Abdollahi, Anna Ström, et al.
Food Chemistry
|
June 10, 2022
Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model
Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai, et al.
Journal of Agricultural and Food Chemistry
|
June 6, 2007
Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber
Isabel Sanchez-Alonso, Javier Borderías, Karin Larsson, et al.
Food Chemistry
|
September 24, 2013
Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation
Thippeswamy Sannaveerappa, He Cai, Mark P Richards, et al.
Food and Bioprocess Technology
|
July 25, 2022
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates
Mursalin Sajib, João P Trigo, Mehdi Abdollahi, et al.
Food Chemistry: X
|
April 3, 2023
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out
Naveen Kumar Vate, Przemyslaw Strachowski, Ingrid Undeland, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2012
Changes in salt solubility and microstructure of proteins from herring (Clupea harengus) after pH-shift processing
Sofia K Marmon, Annika Krona, Maud Langton, et al.
ACS Sustainable Chemistry & Engineering
|
May 8, 2023
Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation-A Case Study
Bita Forghani, Mihaela Mihnea, Tore C Svendsen, et al.
Journal of Agricultural and Food Chemistry
|
November 28, 2007
Changes in the antioxidative property of herring (Clupea harengus) press juice during a simulated gastrointestinal digestion
Thippeswamy Sannaveerappa, Sofia Westlund, Ann-Sofie Sandberg, et al.
Molecules (Basel, Switzerland)
|
October 29, 2025
Sodium Benzoate and Potassium Sorbate Inhibit Proteolysis and Promote Lipid Oxidation in Atlantic Herring Marinades Produced on an Industrial Scale
Mariusz Szymczak, Patryk Kamiński, Barbara Szymczak, et al.
Page
of 10
Search research articles
Search
Showing results (41-50 of 97) with videos related to
Sort By:
Page
of 10
Food Chemistry: X
|
February 24, 2023
Lingonberry (<i>Vaccinium vitis-idaea</i>) press-cake as a new processing aid during isolation of protein from herring (<i>Clupea harengus</i>) co-products
Jingnan Zhang, Mehdi Abdollahi, Anna Ström, et al.
Food Chemistry
|
June 10, 2022
Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model
Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai, et al.
Journal of Agricultural and Food Chemistry
|
June 6, 2007
Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber
Isabel Sanchez-Alonso, Javier Borderías, Karin Larsson, et al.
Food Chemistry
|
September 24, 2013
Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation
Thippeswamy Sannaveerappa, He Cai, Mark P Richards, et al.
Food and Bioprocess Technology
|
July 25, 2022
Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates
Mursalin Sajib, João P Trigo, Mehdi Abdollahi, et al.
Food Chemistry: X
|
April 3, 2023
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out
Naveen Kumar Vate, Przemyslaw Strachowski, Ingrid Undeland, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2012
Changes in salt solubility and microstructure of proteins from herring (Clupea harengus) after pH-shift processing
Sofia K Marmon, Annika Krona, Maud Langton, et al.
ACS Sustainable Chemistry & Engineering
|
May 8, 2023
Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation-A Case Study
Bita Forghani, Mihaela Mihnea, Tore C Svendsen, et al.
Journal of Agricultural and Food Chemistry
|
November 28, 2007
Changes in the antioxidative property of herring (Clupea harengus) press juice during a simulated gastrointestinal digestion
Thippeswamy Sannaveerappa, Sofia Westlund, Ann-Sofie Sandberg, et al.
Molecules (Basel, Switzerland)
|
October 29, 2025
Sodium Benzoate and Potassium Sorbate Inhibit Proteolysis and Promote Lipid Oxidation in Atlantic Herring Marinades Produced on an Industrial Scale
Mariusz Szymczak, Patryk Kamiński, Barbara Szymczak, et al.
Page
of 10