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Simon Gregersen

Showing results (11-20 of 19) with videos related to

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Food Chemistry: X|November 8, 2021
Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed <i>Eucheuma denticulatum</i> revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredientsSimon Gregersen, Anne-Sofie Havgaard Kongsted, Rikke Brønnum Nielsen, et al.
Scientific Reports|January 22, 2020
Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streamsPedro J García-Moreno, Simon Gregersen, Elham R Nedamani, et al.
Antioxidants (Basel, Switzerland)|August 26, 2023
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side StreamBetül Yesiltas, Pedro J García-Moreno, Rasmus K Mikkelsen, et al.
Food Chemistry|June 9, 2023
Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaiseElisa Varona, Pedro J García-Moreno, Simon Gregersen Echers, et al.
Food Chemistry|June 7, 2021
Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformaticsBetül Yesiltas, Simon Gregersen, Linea Lægsgaard, et al.
Food Chemistry|March 21, 2022
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsionsBetül Yesiltas, Pedro J García-Moreno, Simon Gregersen, et al.
Scientific Reports|December 9, 2020
AnOxPePred: using deep learning for the prediction of antioxidative properties of peptidesTobias Hegelund Olsen, Betül Yesiltas, Frederikke Isa Marin, et al.
Proteomes|February 21, 2025
Identifying Endogenous Proteins of Perennial Ryegrass (<i>Lolium perenne</i>) with <i>Ex Vivo</i> Antioxidant ActivityKathrine Danner Aakjær Pedersen, Line Thopholm Andersen, Mads Heiselberg, et al.
The ISME Journal|May 23, 2026
Distribution of a novel DsrEFH sulfur transferase suggests widespread sulfur oxidation capacity in sulfate reducersLea Emilie Plum-Jensen, Marc Gregor Mohr, Tomohisa Sebastian Tanabe, et al.
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Showing results (11-20 of 19) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 19 results.
Food Chemistry: X|November 8, 2021
Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed <i>Eucheuma denticulatum</i> revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredientsSimon Gregersen, Anne-Sofie Havgaard Kongsted, Rikke Brønnum Nielsen, et al.
Scientific Reports|January 22, 2020
Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streamsPedro J García-Moreno, Simon Gregersen, Elham R Nedamani, et al.
Antioxidants (Basel, Switzerland)|August 26, 2023
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side StreamBetül Yesiltas, Pedro J García-Moreno, Rasmus K Mikkelsen, et al.
Food Chemistry|June 9, 2023
Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaiseElisa Varona, Pedro J García-Moreno, Simon Gregersen Echers, et al.
Food Chemistry|June 7, 2021
Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformaticsBetül Yesiltas, Simon Gregersen, Linea Lægsgaard, et al.
Food Chemistry|March 21, 2022
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsionsBetül Yesiltas, Pedro J García-Moreno, Simon Gregersen, et al.
Scientific Reports|December 9, 2020
AnOxPePred: using deep learning for the prediction of antioxidative properties of peptidesTobias Hegelund Olsen, Betül Yesiltas, Frederikke Isa Marin, et al.
Proteomes|February 21, 2025
Identifying Endogenous Proteins of Perennial Ryegrass (<i>Lolium perenne</i>) with <i>Ex Vivo</i> Antioxidant ActivityKathrine Danner Aakjær Pedersen, Line Thopholm Andersen, Mads Heiselberg, et al.
The ISME Journal|May 23, 2026
Distribution of a novel DsrEFH sulfur transferase suggests widespread sulfur oxidation capacity in sulfate reducersLea Emilie Plum-Jensen, Marc Gregor Mohr, Tomohisa Sebastian Tanabe, et al.
Pageof 2