Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Foods, 2021
Academic article

A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities.

Aquaculture, 2021
Academic article

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Food Chemistry, 2021
Academic article

Consumers’ evaluation and intention to buy traditional seafood: The role of vintage, uniqueness, nostalgia and involvement in luxury

Appetite, 2021
Academic article

Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings

Food Quality and Preference, 2021
Academic article

Exploring Dry-Film FTIR Spectroscopy to Characterize Milk Composition and Subclinical Ketosis throughout a Cow’s Lactation

Foods, 2021
Academic article

Striped catfish (Pangasianodon hypophthalmus) use air-breathing and aquatic surface respiration when exposed to severe aquatic hypercarbia

Journal of Experimental Zoology – A (JEZ-A), 2021
Academic article

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Journal of Aquatic Food Product Technology, 2021
Academic article

Analysing microbiome intervention design studies: Comparison of alternative multivariate statistical methods

PLOS ONE, 2021
Academic article

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Foods, 2021
Academic article