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113 related items for PubMed ID: 35988411
1. Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination. van Berlo E, Undeland I, Abdollahi M. Food Chem; 2023 Jan 01; 398():133947. PubMed ID: 35988411 [Abstract] [Full Text] [Related]
2. Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams. Santschi MV, Undeland I, Abdollahi M. Ultrason Sonochem; 2023 Oct 01; 99():106539. PubMed ID: 37544170 [Abstract] [Full Text] [Related]
3. Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition. Wu H, Forghani B, Abdollahi M, Undeland I. Food Chem; 2022 Mar 30; 373(Pt B):131523. PubMed ID: 34801287 [Abstract] [Full Text] [Related]
4. Protein isolation from gutted herring (Clupea harengus) using pH-shift processes. Marmon SK, Undeland I. J Agric Food Chem; 2010 Oct 13; 58(19):10480-6. PubMed ID: 20828150 [Abstract] [Full Text] [Related]
5. Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine. Taheri A, Sabeena Farvin KH, Jacobsen C, Baron CP. Food Chem; 2014 Jan 01; 142():318-26. PubMed ID: 24001848 [Abstract] [Full Text] [Related]
6. Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets. Marmon SK, Undeland I. Food Chem; 2013 May 01; 138(1):214-9. PubMed ID: 23265479 [Abstract] [Full Text] [Related]
7. Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models. Kakko T, Aitta E, Laaksonen O, Tolvanen P, Jokela L, Salmi T, Damerau A, Yang B. Food Res Int; 2022 Aug 01; 158():111578. PubMed ID: 35840263 [Abstract] [Full Text] [Related]
8. Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones. Wu H, Abdollahi M, Undeland I. Food Chem; 2021 Oct 30; 360():129973. PubMed ID: 33989878 [Abstract] [Full Text] [Related]
9. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed. Abdollahi M, Olofsson E, Zhang J, Alminger M, Undeland I. Food Chem; 2020 Oct 15; 327():127078. PubMed ID: 32454272 [Abstract] [Full Text] [Related]
10. Changes in salt solubility and microstructure of proteins from herring (Clupea harengus) after pH-shift processing. Marmon SK, Krona A, Langton M, Undeland I. J Agric Food Chem; 2012 Aug 15; 60(32):7965-72. PubMed ID: 22746669 [Abstract] [Full Text] [Related]
11. Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality. Zhang J, Ström A, Bordes R, Alminger M, Undeland I, Abdollahi M. Food Chem; 2023 Jan 30; 400():133986. PubMed ID: 36108446 [Abstract] [Full Text] [Related]
12. Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus). Nisov A, Kakko T, Alakomi HL, Lantto R, Honkapää K. Food Chem; 2022 Mar 30; 373(Pt B):131524. PubMed ID: 34782215 [Abstract] [Full Text] [Related]
13. Removal of lipids, dioxins, and polychlorinated biphenyls during production of protein isolates from baltic herring ( Clupea harengus ) using pH-shift processes. Marmon SK, Liljelind P, Undeland I. J Agric Food Chem; 2009 Sep 09; 57(17):7819-25. PubMed ID: 19678682 [Abstract] [Full Text] [Related]
14. Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products. Zhang J, Abdollahi M, Ström A, Undeland I. Food Chem X; 2023 Mar 30; 17():100592. PubMed ID: 36824149 [Abstract] [Full Text] [Related]
15. Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation. Zhang J, Abdollahi M, Alminger M, Undeland I. Food Chem; 2022 Jul 15; 382():132314. PubMed ID: 35149464 [Abstract] [Full Text] [Related]
16. Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets. Wu H, Forghani B, Abdollahi M, Undeland I. Food Chem X; 2022 Dec 30; 16():100488. PubMed ID: 36345506 [Abstract] [Full Text] [Related]
17. Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions. Sajib M, Wu H, Fristedt R, Undeland I. Sci Rep; 2021 Sep 30; 11(1):19492. PubMed ID: 34593947 [Abstract] [Full Text] [Related]
18. A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins. Abdollahi M, Undeland I. Food Chem; 2020 Dec 01; 332():127294. PubMed ID: 32615378 [Abstract] [Full Text] [Related]
19. 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. Abdollahi M, Rezaei M, Jafarpour A, Undeland I. Food Chem; 2017 Aug 15; 229():695-709. PubMed ID: 28372233 [Abstract] [Full Text] [Related]
20. Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras). Aitta E, Marsol-Vall A, Damerau A, Yang B. Foods; 2021 Aug 05; 10(8):. PubMed ID: 34441588 [Abstract] [Full Text] [Related] Page: [Next] [New Search]