Sileshi Gizachew Wubshet PhD Scientist +47 909 17 126 +47 64 97 04 17 sileshi.wubshet@nofima.no Ås Raw materials and process optimization See publications in Cristin My Projects SusHealth Healthy and sustainable future with Norwegian agricultural products and ingredients 2021 - 2024 Spectec Rapid, non-destructive measurements to enable process optimization 2017 - 2022 Peptek A comprehensive characterization and processing platform for the future’s protein production 2016 - 2022 PepFishing Combining Fourier Transform Infrared Spectroscopy-based Screening with Ligand Fishing Technologies for Facilitated Discovery of Antidiabetic Peptides in Protein Hydrolysates 2018 - 2020 FeedMod 2017 - 2019 My publications Sileshi Gizachew Wubshet has 25 publications at Nofima: Quantification of soluble solids and individual sugars in apples by Raman spectroscopy: A feasibility study Postharvest Biology and Technology, 2021 Academic article Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates Lebensmittel-Wissenschaft + Technologie, 2021 Academic article Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products Lebensmittel-Wissenschaft + Technologie, 2021 Academic article Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products Molecules, 2021 Academic article Effects of poultry raw material variation and choice of protease on protein hydrolysate quality Process Biochemistry, 2021 Academic article Magnetic ligand fishing using immobilized DPP-IV for identification of antidiabetic ligands in lingonberry extract PLOS ONE, 2021 Academic article Taste-neutral proteins from mackerel (SMELL) 2021 Nofima’s reports Taste-neutral proteins from mackerel (SMELL) 2021 Nofima’s reports Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography Food Chemistry, 2021 Academic article Anti-listerial properties of chemical constituents of Eruca sativa (rocket salad): From industrial observation to in vitro activity PLOS ONE, 2021 Academic article Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acid Scientific Reports, 2020 Academic article Taste-neutral proteins from mackerel (SMELL) 2020 Nofima’s reports Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring. Food Chemistry, 2020 Academic article FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2019 Academic article Chapter 8 – Bioanalytical Aspects in Enzymatic Protein Hydrolysis of By-Products 2019 Academic chapter/article/Conference paper Estimating dry matter and fat content in Blocks of Swiss cheese during production using on-line near infrared spectroscopy Journal of Near Infrared Spectroscopy, 2019 Academic article Peptides from chicken processing by-product inhibit DPP-IV and promote cellular glucose uptake: potential ingredients for T2D management Food & Function, 2019 Academic article Combined magnetic ligand fishing and high-resolution inhibition profiling for identification of α-glucosidase inhibitory ligands: A new screening approach based on complimentary inhibition and affinity profiles Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2019 Academic article Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat Food Control, 2019 Academic article Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: a Spectroscopic Approach Food and Bioprocess Technology, 2018 Academic article Total biosynthesis of the cyclic AMP booster forskolin from Coleus forskohlii eLIFE, 2017 Academic article Peptide recovery and commercialization by enzymatic hydrolysis of marine biomass 2017 Academic chapter/article/Conference paper Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry Topics in current chemistry, 2017 Academic literature review Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions The Analyst, 2017 Academic article FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products Analytical Methods, 2017 Academic article
See publications in Cristin
