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 TechnologyIF6.62026-07-010OAAI
Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and BackbonesFRONTIERS IN NUTRITIONIF5.12021-12-1015OAAI
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtrationJOURNAL OF FOOD SCIENCEIF3.42021-08-0110OAAI
Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction ToolJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22020-03-0224OAAI
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