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Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration.
J Food Sci. 2021 Sep;86(9):3855-3867. doi: 10.1111/1750-3841.15855. Epub 2021 Aug 1.
J Food Sci. 2021.
PMID: 34337753
Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool.
Steinsholm S, Oterhals Å, Underhaug J, Måge I, Malmendal A, Aspevik T.
Steinsholm S, et al.
J Agric Food Chem. 2020 Mar 25;68(12):3881-3890. doi: 10.1021/acs.jafc.9b07828. Epub 2020 Mar 10.
J Agric Food Chem. 2020.
PMID: 32119538
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Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones.
Steinsholm S, Oterhals Å, Underhaug J, Aspevik T.
Steinsholm S, et al.
Foods. 2020 Dec 25;10(1):38. doi: 10.3390/foods10010038.
Foods. 2020.
PMID: 33375534
Free PMC article.
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Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones.
Aspevik T, Steinsholm S, Vang B, Carlehög M, Arnesen JA, Kousoulaki K.
Aspevik T, et al. Among authors: steinsholm s.
Front Nutr. 2021 Dec 10;8:695151. doi: 10.3389/fnut.2021.695151. eCollection 2021.
Front Nutr. 2021.
PMID: 34957173
Free PMC article.
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