Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes

(2021) Roghayeh Amini Sarteshnizi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Mehdi Abdollahi et al.   Foods

Recent advances in fishy odour in aquatic fish products, from formation to control

(2021) Yu Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)

(2021) Hatairad Phetsang et al.   FOOD CHEMISTRY

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

(2021) Haizhou Wu et al.   FOOD CHEMISTRY

Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)

(2021) Anni Nisov et al.   FOOD CHEMISTRY

Production, Characterization, and Bioactivity of Fish Protein Hydrolysates from Aquaculture Turbot (Scophthalmus maximus) Wastes

(2020) José Antonio Vázquez et al.   Biomolecules

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

(2020) Mireille Cardinal et al.   FOOD RESEARCH INTERNATIONAL

Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions

(2020) Mursalin Sajib et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch

(2020) Tavani Rocha Camargo et al.   FOOD CHEMISTRY

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

Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

(2020) Haizhou Wu et al.   FOOD CHEMISTRY

Factors influencing the antioxidant effect of phospholipase a2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscle

(2020) Nantawat Tatiyaborworntham et al.   FOOD CHEMISTRY

Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

(2020) Annelie Damerau et al.   FOOD CHEMISTRY

Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion

(2019) Mehdi Nikoo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of environmental conditions, population density, and prey type on the lipid content in Baltic herring (Clupea harengus membras) from the northern Baltic Sea

(2018) Marjut Rajasilta et al.   CANADIAN JOURNAL OF FISHERIES AND AQUATIC SCIENCES

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

Environmental impacts and sustainability of low-value roach fish when used as food

(2018) Ville Uusitalo et al.   JOURNAL OF CLEANER PRODUCTION

Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity

(2018) Anthony Temitope Idowu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product

(2016) Worawan Panpipat et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of pH on the rates of lipid oxidation in oil–water system

(2016) Ji Young Kim et al.   Applied Biological Chemistry

Survival of Escherichia coli after Isoelectric Solubilization and Precipitation of Fish Protein

(2016) L. R. LANSDOWNE et al.   JOURNAL OF FOOD PROTECTION

Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards

(2015) Pilar Gómez-Cortés et al.   FOOD CHEMISTRY

Fish Protein Isolates Recovered from Silver Carp (Hypophthalmichthys molitrix) By-Products Using Alkaline pH Solubilization and Precipitation

(2015) Saiyi Zhong et al.   Journal of Aquatic Food Product Technology

Simplified 2,4-dinitrophenylhydrazine spectrophotometric assay for quantification of carbonyls in oxidized proteins

(2014) Cristina S. Mesquita et al.   ANALYTICAL BIOCHEMISTRY

Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity

(2014) Graciela Salete Centenaro et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection

(2014) Zhaolai Dai et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

(2014) Sigrun M. Halldorsdottir et al.   Journal of Functional Foods

Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

(2012) Suthasinee Yarnpakdee et al.   FOOD CHEMISTRY

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

(2012) M. Chalamaiah et al.   FOOD CHEMISTRY

Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets

(2012) Sofia K. Marmon et al.   FOOD CHEMISTRY

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

(2011) Suthasinee Yarnpakdee et al.   FOOD CHEMISTRY

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Effects of esterification on the formation and decomposition of steryl hydroperoxides

(2010) Mari Lehtonen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

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

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

The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta)

(2010) Sutheera Khantaphant et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival ofListeria innocuaafter Isoelectric Solubilization and Precipitation of Fish Protein

(2009) L.R. Lansdowne et al.   JOURNAL OF FOOD SCIENCE

Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally (Selaroides leptolepis)

(2009) V. Klompong et al.   JOURNAL OF FOOD SCIENCE

Functional properties of fish protein hydrolysates from Pacific whiting(Merluccius productus) muscle produced by a commercial protease

(2008) Ramón Pacheco-Aguilar et al.   FOOD CHEMISTRY

Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince (Clupea harengus) during Frozen Storage

(2007) H. J. F. Joaquin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY