1. A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins. (1st December 2020) Authors: Abdollahi, Mehdi; Undeland, Ingrid Journal: Food chemistry Issue: Volume 332(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice‐stored fish muscle. (17th January 2020) Authors: Harrysson, Hanna; Swolin, Birgitta; Axelsson, Michael; Undeland, Ingrid Journal: International journal of food science & technology Issue: Volume 55:Number 6(2020) Page Start: 2462 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus). (1st December 2021) Authors: Phetsang, Hatairad; Panpipat, Worawan; Undeland, Ingrid; Panya, Atikorn; Phonsatta, Natthaporn; Chaijan, Manat Journal: Food chemistry Issue: Volume 364(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comparative survival and growth performance of European lobster Homarus gammarus post‐larva reared on novel feeds. (11th October 2019) Authors: Hinchcliffe, James; Powell, Adam; Langeland, Markus; Vidakovic, Aleksandar; Undeland, Ingrid; Sundell, Kristina; Eriksson, Susanne P. Journal: Aquaculture research Issue: Volume 51:Number 1(2020) Page Start: 102 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution. (July 2021) Authors: Wu, Haizhou; Sajib, Mursalin; Undeland, Ingrid Journal: Food control Issue: Volume 125(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Correction: Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models. Issue 12 (6th December 2017) Authors: Tullberg, Cecilia; Larsson, Karin; Carlsson, Nils-Gunnar; Comi, Irene; Scheers, Nathalie; Vegarud, Gerd; Undeland, Ingrid Journal: Food & function Issue: Volume 8:Issue 12(2017) Page Start: 4768 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation. (15th July 2022) Authors: Zhang, Jingnan; Abdollahi, Mehdi; Alminger, Marie; Undeland, Ingrid Journal: Food chemistry Issue: Volume 382(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products. (June 2022) Authors: Sar, Taner; Larsson, Karin; Fristedt, Rikard; Undeland, Ingrid; Taherzadeh, Mohammad J. Journal: Food bioscience Issue: Volume 47(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Development of a new method for determination of total haem protein in fish muscle. (15th April 2015) Authors: Chaijan, Manat; Undeland, Ingrid Journal: Food chemistry Issue: Volume 173(2015) Page Start: 1133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗