1. A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis). (August 2018) Authors: Gringer, Nina; Dang, Tem Thi; Orlien, Vibeke; Olsen, Karsten; Bøknæs, Niels; Jessen, Flemming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 94(2018) Page Start: 20 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. (1st March 2016) Authors: Gringer, Nina; Safafar, Hamed; du Mesnildot, Axelle; Nielsen, Henrik H.; Rogowska-Wrzesinska, Adelina; Undeland, Ingrid; Baron, Caroline P. Journal: Food chemistry Issue: Volume 194(2016) Page Start: 1164 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis). (December 2020) Authors: Gringer, Nina; Skytte, Jacob Lercke; Dang, Tem Thi; Orlien, Vibeke; Olsen, Karsten; Schlippè-Steffensen, Kaino; Jessen, Flemming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 134(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis). (January 2020) Authors: Dang, Tem Thi; Feyissa, Aberham Hailu; Gringer, Nina; Jessen, Flemming; Olsen, Karsten; Bøknæs, Niels; Orlien, Vibeke Journal: Innovative food science & emerging technologies Issue: Volume 59(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Emerging and potential technologies for facilitating shrimp peeling: A review. (February 2018) Authors: Dang, Tem Thi; Gringer, Nina; Jessen, Flemming; Olsen, Karsten; Bøknæs, Niels; Nielsen, Pia Louise; Orlien, Vibeke Journal: Innovative food science & emerging technologies Issue: Volume 45(2018) Page Start: 228 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Enzyme-assisted peeling of cold water shrimps (Pandalus borealis). (June 2018) Authors: Dang, Tem Thi; Gringer, Nina; Jessen, Flemming; Olsen, Karsten; Bøknæs, Niels; Nielsen, Pia Louise; Orlien, Vibeke Journal: Innovative food science & emerging technologies Issue: Volume 47(2018) Page Start: 127 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme. (June 2018) Authors: Dang, Tem Thi; Gringer, Nina; Jessen, Flemming; Olsen, Karsten; Bøknæs, Niels; Nielsen, Pia Louise; Orlien, Vibeke Journal: Innovative food science & emerging technologies Issue: Volume 47(2018) Page Start: 525 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease. (15th August 2019) Authors: Dang, Tem Thi; Jessen, Flemming; Martens, Helle Juel; Gringer, Nina; Olsen, Karsten; Bøknæs, Niels; Orlien, Vibeke Journal: Food chemistry Issue: Volume 289(2019) Page Start: 729 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes. Issue 1 (September 2015) Authors: Gringer, Nina; Hosseini, Seyed Vali; Svendsen, Tore; Undeland, Ingrid; Christensen, Morten Lykkegaard; Baron, Caroline P. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 63:Issue 1(2015:Sep.) Page Start: 423 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?. (October 2016) Authors: Albertos, Irene; Gringer, Nina; Rico, Daniel; Baron, Caroline P. Journal: Innovative food science & emerging technologies Issue: Volume 37:Part B(2016) Page Start: 286 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗