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A comprehensive investigation of the use of freeze concentration appro aches for the concentration of fish protein hydrolysates.
Food Chem. 2024 May 3;452:139559. doi: 10.1016/j.foodchem.2024.139559. Online ahead of print.
Food Chem. 2024.
PMID: 38744134
Free article.
Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread.
Oprea OB, Sannan S, Tolstorebrov I, Claussen IC, Gaceu L.
Oprea OB, et al. Among authors: tolstorebrov i.
Foods. 2024 Feb 25;13(5):698. doi: 10.3390/foods13050698.
Foods. 2024.
PMID: 38472811
Free PMC article.
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Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector.
Oprea OB, Tolstorebrov I, Claussen IC, Sannan S, Apostol L, Moșoiu C, Gaceu L.
Oprea OB, et al. Among authors: tolstorebrov i.
Foods. 2023 Dec 16;12(24):4498. doi: 10.3390/foods12244498.
Foods. 2023.
PMID: 38137301
Free PMC article.
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Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate.
Kvangarsnes K, Dauksas E, Tolstorebrov I, Rustad T, Bartolomei M, Xu R, Lammi C, Cropotova J.
Kvangarsnes K, et al. Among authors: tolstorebrov i.
Heliyon. 2023 Jul 7;9(7):e17979. doi: 10.1016/j.heliyon.2023.e17979. eCollection 2023 Jul.
Heliyon. 2023.
PMID: 37449127
Free PMC article.
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Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing.
Petrova I, Tolstorebrov I, Mora L, Toldrá F, Eikevik TM.
Petrova I, et al. Among authors: tolstorebrov i.
Meat Sci. 2016 Nov;121:243-249. doi: 10.1016/j.meatsci.2016.06.023. Epub 2016 Jun 21.
Meat Sci. 2016.
PMID: 27371871
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