Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

(2020) Mehdi Abdollahi et al.   FOOD CHEMISTRY

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

(2020) Mehdi Abdollahi et al.   FOOD CHEMISTRY

Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville

(2019) Geoffrey Ssepuuya et al.   FOOD RESEARCH INTERNATIONAL

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

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp ( Hypophthalmichthys molitrix ), a biorefinery approach

(2018) Mehdi Abdollahi et al.   FOOD CHEMISTRY

Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines

(2018) Inger Beate Standal et al.   Journal of Aquatic Food Product 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

Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish

(2017) Giulia Secci et al.   Innovative Food Science & Emerging Technologies

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

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

Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species

(2017) Monica Borgogno et al.   LWT-FOOD 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

Effect of mechanical separation process on lipid oxidation in European aquacultured sea bass, gilthead sea bream, and rainbow trout products

(2016) Giulia Secci et al.   FOOD CONTROL

Impact of sustainable feeds on omega-3 long-chain fatty acid levels in farmed Atlantic salmon, 2006–2015

(2016) M. Sprague et al.   Scientific Reports

Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality

(2015) Karoline Ribeiro Palmeira et al.   CyTA-Journal of Food

Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS

(2015) María Pilar Castro-Gómez et al.   Food Analytical Methods

Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality

(2015) Karoline Ribeiro Palmeira et al.   CyTA-Journal of Food

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

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

Tocopherols in Seafood and Aquaculture Products

(2013) Cláudia Afonso et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation

(2013) Thippeswamy Sannaveerappa et al.   FOOD CHEMISTRY

Protein Recovery of Tilapia Frame By-Products by pH-Shift Method

(2013) Channarong Chomnawang et al.   Journal of Aquatic Food Product Technology

Natural Vitamin D Content in Animal Products

(2013) Alexandra Schmid et al.   Advances in Nutrition

LC–MS/MS with atmospheric pressure chemical ionisation to study the effect of UV treatment on the formation of vitamin D3 and sterols in plants

(2011) Rie Bak Jäpelt et al.   FOOD CHEMISTRY

Iron bioavailability and dietary reference values

(2010) Richard Hurrell et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Valorisation of natural extracts from marine source focused on marine by-products: A review

(2010) Vincenza Ferraro et al.   FOOD RESEARCH INTERNATIONAL

Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes

(2010) Sofia K. Marmon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

(2010) Yuliya Hrynets et al.   PROCESS BIOCHEMISTRY

Lipid and fatty acid compositions of cod (Gadus morhua), haddock (Melanogrammus aeglefinus) and halibut (Hippoglossus hippoglossus)

(2010) Duan Zeng et al.   Journal of Ocean University of China

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

Amino Acid and Mineral Composition of Protein and Other Components and Their Recovery Yields from Whole Antarctic Krill (Euphausia superba) Using Isoelectric Solubilization/Precipitation

(2009) Y.-C. Chen et al.   JOURNAL OF FOOD SCIENCE

Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

(2008) François Mariotti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION