Tor Andreas Samuelsen

consejo superior de investigaciones cientificas (csic)

H指数:13

被引数:653

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Upcycling of whitefish side streams: Gentle processing improves sensory quality compared to traditional fishmeal processing

白鱼副产物的升级利用：温和加工相比传统鱼粉加工改善了感官品质

LWT-Food Science and Technology

IF6.6

2026-07-010

OAAI

Upcycling of Side-Streams On-Board Factory Fishing Vessels

工厂渔船上侧流物的升级利用

Journal of Aquatic Food Product Technology

IF1.3

2026-02-010

PRE

Hybrid high-moisture meat analogs containing cod side-stream powder – effect of extrusion temperature and addition level on texture properties

混合高水分肉制品模拟物中含鳕鱼副产品粉——挤出温度和添加水平对质地特性的影响

LWT

IF0

2025-08-090

Black Soldier Fly Larvae Meals With and Without Stickwater Highly Utilized in Freshwater by Atlantic salmon (Salmo salar) Parr

添加和不添加粘水液的黑水虻幼虫饲料在淡水中被大西洋鲑(Salmo salar)幼鱼高度利用

AQUACULTURE NUTRITION

IF3.9

2025-05-060

Morphology, processing attributes, fatty acid, and amino acid composition in cooked leg meat and raw hepatopancreas of juvenile male red king crab (Paralithodes camtschaticus) after 12 months of live holding

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-08-010

OAAI

Microalgae suspension as a source of n-3 long-chain PUFA in feed for Atlantic Salmon (Salmo salar L) - Technical constraints and nutritional quality

AQUACULTURE

IF3.9

2024-02-011

OAAI

Intake of residuals from Atlantic cod attenuated blood pressure increase but did not delay development of kidney damage in obese Zucker fa/fa rats

molecular nutrition food research

IF3.4

2022-10-114

OAAI

Physical feed quality and starch content causes a biological response in Atlantic salmon (Salmo salar L)

AQUACULTURE REPORTS

IF3.7

2021-11-018

OAAI

Disintegration stability of extruded fish feed affects gastric functions in Atlantic salmon (Salmo salar)

AQUACULTURE

IF3.9

2021-10-0116

OAAI

A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-11-017

OAAI

Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-10-0114

OAAI

Different enzyme incorporation strategies in Atlantic salmon diet containing soybean meal: Effects on feed quality, fish performance, nutrient digestibility and distal intestinal morphology

AQUACULTURE

IF3.9

2018-04-0128

OAAI

Plasticization effect of solubles in fishmeal

FOOD RESEARCH INTERNATIONAL

IF8

2015-03-0132

OAAI

Water-soluble protein level in fishmeal affects extrusion behaviour, phase transitions and physical quality of feed

AQUACULTURE NUTRITION

IF3.9

2015-01-2736

PREAI

Influence of type of raw material on fishmeal physicochemical properties, the extrusion process, starch gelatinization and physical quality of fish feed

AQUACULTURE NUTRITION

IF3.9

2014-04-2335

The effects of varying the percentage of herring versus salmon protein in manufactured diets on the survival, meat content, hepatosomatic index and meat sensory quality of adult red king crab Paralithodes camtschaticus held in captivity

AQUACULTURE

IF3.9

2013-12-0128

PREAI

Effects of size and temperature on growth and feed conversion of juvenile green sea urchin (Strongylocentrotus droebachiensis)

AQUACULTURE

IF3.9

2012-07-0132

PREAI

Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed

不同加工条件对鱼粉和鱼饲料生产中蛋白质消化率的影响

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2003-04-1564

PRE

In vitro digestibility based on fish crude enzyme extract for prediction of feed quality in growth trials

基于鱼粗酶提取物的体外消化率，用于预测生长试验中的饲料质量

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2002-03-2150

PRE

Tor Andreas Samuelsen

个人简介

教育背景

工作经历

荣誉奖项

研究方向