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Nina Gringer

Technical University of Denmark

H指数:10

被引数:229

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Seasonal Shifts in the Microbiota of Wild-Caught Danish Carcinus maenas

野生丹麦绿蟹体内微生物组的季节性变化

IF4.2

2026-05-250

OA

Effect of emerging technologies on the physicochemical and colloidal properties of protein hydrolysate from Pandalus borealis side-streams.

新兴技术对Pandalus borealis副产物蛋白水解物物理化学及胶体性质的影响。

IF0

2025-09-210

OAAI

Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-017

OAAI

Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-01-0116

OAAI

Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease

IF9.8

2019-08-0120

OAAI

A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-08-017

PREAI

Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-06-0119

OAAI

Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-06-0115

PREAI

Emerging and potential technologies for facilitating shrimp peeling: A review

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-02-0136

PREAI

Salted herring brine as a coating or additive for herring (Clupea harengus) products - A source of natural antioxidants?

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2016-10-014

PREAI

Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine

腌制鲱鱼 (Clupea harengus) 盐水中的抗氧化低分子量化合物

IF9.8

2016-03-0116

PREAI

Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2015-10-0123

PREAI

Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-09-0122

PREAI