Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

(2020) Guoyao Wu   AMINO ACIDS

Sensory assessment of fish and chicken protein hydrolysates – evaluation of NMR metabolomics profiling as a new prediction tool

(2020) Silje Steinsholm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

(2020) Pramod K. Prabhakar et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review

(2019) Izumi Sone et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

(2018) Yu Fu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality changes of salmon by-products during storage: Assessment and quantification by NMR

(2016) Elena Shumilina et al.   FOOD CHEMISTRY

Biogenic amines in seafood: a review

(2016) K. B. Biji et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products

(2016) Tone Aspevik et al.   PROCESS BIOCHEMISTRY

Ammonia, Dimethylamine, Trimethylamine, and Trimethylamine Oxide from Raw and Processed Fish By-Products

(2008) Ted H. Wu et al.   Journal of Aquatic Food Product Technology

Nutritional composition of soluble and insoluble fractions obtained by enzymatic hydrolysis of fish-raw materials

(2007) Bjørn Liaset et al.   PROCESS BIOCHEMISTRY