A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins

Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)

(2019) Mehdi Abdollahi et al.   FOOD HYDROCOLLOIDS

Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products

(2018) Vijay Kumar Reddy Surasani   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

(2018) Mehdi Abdollahi et al.   Food and Bioprocess Technology

Two-stage processing of salmon backbones to obtain high-quality oil and proteins

(2018) Rasa Slizyte et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

(2018) Mehdi Abdollahi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in lipids of shrimp (Acetes vulgaris ) during salting and fermentation

(2017) Jaksuma Pongsetkul et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2017) Mehdi Abdollahi et al.   FOOD CHEMISTRY

Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill

(2017) Liu Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts

(2016) Agnieszka Głowacz-Różyńska et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

(2016) Mehdi Abdollahi et al.   FOOD CHEMISTRY

Quality Properties and Bio-potentiality of Edible Oils from Atlantic Salmon By-products Extracted by Supercritial Carbon Dioxide and Conventional Methods

(2016) Monjurul Haq et al.   Waste and Biomass Valorization

Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods

(2014) Lillie R. Cavonius et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Production of High Quality Fish Oil by Thermal Treatment and Enzymatic Protein Hydrolysis from Fresh Norwegian Spring Spawning Herring By-Products

(2014) Ana Carvajal et al.   Journal of Aquatic Food Product Technology

Compositions and yield of lipids extracted from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by prior autolysis

(2012) Theeraphol Senphan et al.   FOOD CHEMISTRY

Extraction and characterisation of lipids from Antarctic krill (Euphausia superba)

(2010) Joseph C. Gigliotti et al.   FOOD CHEMISTRY

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Compositional Characteristics of Materials Recovered from Whole Gutted Silver Carp (Hypophthalmichthys molitrix) Using Isoelectric Solubilization/Precipitation

(2009) Latif Taskaya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors affecting the freeze–thaw stability of emulsions

(2007) Supratim Ghosh et al.   FOOD HYDROCOLLOIDS