Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

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

(2021) Tone Aspevik et al.   Journal of Aquatic Food Product Technology

Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges

(2021) Ruichang Gao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

An Update on the Content of Fatty Acids, Dioxins, PCBs and Heavy Metals in Farmed, Escaped and Wild Atlantic Salmon (Salmo salar L.) in Norway

(2020) Ida-Johanne Jensen et al.   Foods

Sensory description of marine oils through development of a sensory wheel and vocabulary

(2018) W.E. Larssen et al.   FOOD RESEARCH INTERNATIONAL

Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview

(2018) Juan Zamora-Sillero et al.   MARINE BIOTECHNOLOGY

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

Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils

(2018) Marina S. Nogueira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

(2016) Tone Aspevik et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Simple Technologies for Converting Rest Raw Materials of Atlantic Salmon (Salmo salar) into High-Quality, Valuable, and Tasty Feed Ingredients

(2016) Rasa Šližytė et al.   Journal of Aquatic Food Product Technology

Plasticization effect of solubles in fishmeal

(2015) Åge Oterhals et al.   FOOD RESEARCH INTERNATIONAL

Nutritionally rich marine proteins from fresh herring by-products for human consumption

(2014) Rasa Šližytė et al.   PROCESS BIOCHEMISTRY

Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish

(2014) Ragnar L. Olsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

(2012) Minh Ha et al.   FOOD CHEMISTRY

Response Surface Optimization of Enzymatic Hydrolysis of Silver Sillago (Sillago sihama) with Low Bitter Taste

(2011) Hu Hou et al.   International Journal of Food Engineering

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

(2007) Bjørn Liaset et al.   PROCESS BIOCHEMISTRY