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Ingrid Undeland

Showing results (71-80 of 97) with videos related to

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Food Chemistry|September 15, 2022
Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionalityJingnan Zhang, Anna Ström, Romain Bordes, et al.
Food Chemistry|April 29, 2025
Biomass recovery from herring brines: Exploring quality and functionality of protein and n-3 polyunsaturated fatty acidsBita Forghani, Tore C Svendsen, Anubhav Pratap-Singh, et al.
Frontiers in Nutrition|August 7, 2023
Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitationsJoão P Trigo, Marie Palmnäs-Bédard, Mar Vall-Llosera Juanola, et al.
Bioengineered|May 26, 2020
From stale bread and brewers spent grain to a new food source using edible filamentous fungiRebecca Gmoser, Rikard Fristedt, Karin Larsson, et al.
Journal of the Science of Food and Agriculture|July 4, 2015
The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systemsRósa Jónsdóttir, Margrét Geirsdóttir, Patricia Y Hamaguchi, et al.
Critical Reviews in Food Science and Nutrition|August 2, 2022
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospectsHaizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Journal of Experimental & Clinical Cancer Research : CR|December 6, 2008
Aqueous fish extract increases survival in the mouse model of cytostatic toxicityElmir Omerovic, Malin Linbom, Truls Råmunddal, et al.
Food & Function|December 7, 2017
Correction: Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion modelsCecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, et al.
Journal of Food Science|August 21, 2012
Sensory properties of frozen herring (Clupea harengus) from different catch seasons and locationsGrethe Hyldig, Bo M Jørgensen, Ingrid Undeland, et al.
Food & Function|February 4, 2016
Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion modelsCecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, et al.
Pageof 10

Showing results (71-80 of 97) with videos related to

Sort By:
Pageof 10
Food Chemistry|September 15, 2022
Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionalityJingnan Zhang, Anna Ström, Romain Bordes, et al.
Food Chemistry|April 29, 2025
Biomass recovery from herring brines: Exploring quality and functionality of protein and n-3 polyunsaturated fatty acidsBita Forghani, Tore C Svendsen, Anubhav Pratap-Singh, et al.
Frontiers in Nutrition|August 7, 2023
Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitationsJoão P Trigo, Marie Palmnäs-Bédard, Mar Vall-Llosera Juanola, et al.
Bioengineered|May 26, 2020
From stale bread and brewers spent grain to a new food source using edible filamentous fungiRebecca Gmoser, Rikard Fristedt, Karin Larsson, et al.
Journal of the Science of Food and Agriculture|July 4, 2015
The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systemsRósa Jónsdóttir, Margrét Geirsdóttir, Patricia Y Hamaguchi, et al.
Critical Reviews in Food Science and Nutrition|August 2, 2022
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospectsHaizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Journal of Experimental & Clinical Cancer Research : CR|December 6, 2008
Aqueous fish extract increases survival in the mouse model of cytostatic toxicityElmir Omerovic, Malin Linbom, Truls Råmunddal, et al.
Food & Function|December 7, 2017
Correction: Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion modelsCecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, et al.
Journal of Food Science|August 21, 2012
Sensory properties of frozen herring (Clupea harengus) from different catch seasons and locationsGrethe Hyldig, Bo M Jørgensen, Ingrid Undeland, et al.
Food & Function|February 4, 2016
Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion modelsCecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, et al.
Pageof 10