Aspevik T - Search Results

1

Effects of Bioactive Peptides from Atlantic Salmon Processing By-Products on Oxyntopeptic and Enteroendocrine Cells of the Gastric Mucosa of European Seabass and Gilthead Seabream.

Clavenzani P, Lattanzio G, Bonaldo A, Parma L, Busti S, Oterhals Å, Romarheim OH, Aspevik T, Gatta PP, Mazzoni M. Clavenzani P, et al. Among authors: aspevik t. Animals (Basel). 2023 Sep 26;13(19):3020. doi: 10.3390/ani13193020. Animals (Basel). 2023. PMID: 37835626 Free PMC article.

2

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones.

Steinsholm S, Oterhals Å, Underhaug J, Aspevik T. Steinsholm S, et al. Among authors: aspevik t. Foods. 2020 Dec 25;10(1):38. doi: 10.3390/foods10010038. Foods. 2020. PMID: 33375534 Free PMC article.

3

Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration.

Steinsholm S, Oterhals Å, Thoresen L, Underhaug J, Kousoulaki K, Aspevik T. Steinsholm S, et al. Among authors: aspevik t. J Food Sci. 2021 Sep;86(9):3855-3867. doi: 10.1111/1750-3841.15855. Epub 2021 Aug 1. J Food Sci. 2021. PMID: 34337753

4

Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool.

Steinsholm S, Oterhals Å, Underhaug J, Måge I, Malmendal A, Aspevik T. Steinsholm S, et al. Among authors: aspevik t. J Agric Food Chem. 2020 Mar 25;68(12):3881-3890. doi: 10.1021/acs.jafc.9b07828. Epub 2020 Mar 10. J Agric Food Chem. 2020. PMID: 32119538

5

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry.

Aspevik T, Oterhals Å, Rønning SB, Altintzoglou T, Wubshet SG, Gildberg A, Afseth NK, Whitaker RD, Lindberg D. Aspevik T, et al. Top Curr Chem (Cham). 2017 Jun;375(3):53. doi: 10.1007/s41061-017-0143-6. Epub 2017 May 2. Top Curr Chem (Cham). 2017. PMID: 28466455 Review.

6

Erratum to: Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry.

Aspevik T, Oterhals Å, Rønning SB, Altintzoglou T, Wubshet SG, Gildberg A, Afseth NK, Whitaker RD, Lindberg D. Aspevik T, et al. Top Curr Chem (Cham). 2017 Jun;375(3):57. doi: 10.1007/s41061-017-0146-3. Top Curr Chem (Cham). 2017. PMID: 28509115 No abstract available.

7

A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products.

Aspevik T, Egede-Nissen H, Oterhals Ĺ. Aspevik T, et al. Food Technol Biotechnol. 2016 Dec;54(4):421-431. doi: 10.17113/ftb.54.04.16.4553. Food Technol Biotechnol. 2016. PMID: 28115899 Free PMC article.

8

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones.

Aspevik T, Steinsholm S, Vang B, Carlehög M, Arnesen JA, Kousoulaki K. Aspevik T, et al. Front Nutr. 2021 Dec 10;8:695151. doi: 10.3389/fnut.2021.695151. eCollection 2021. Front Nutr. 2021. PMID: 34957173 Free PMC article.

9

Cytoprotective Effects of Fish Protein Hydrolysates against H₂O₂-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells.

Taroncher M, Rodríguez-Carrasco Y, Aspevik T, Kousoulaki K, Barba FJ, Ruiz MJ. Taroncher M, et al. Among authors: aspevik t. Antioxidants (Basel). 2021 Jun 18;10(6):975. doi: 10.3390/antiox10060975. Antioxidants (Basel). 2021. PMID: 34207334 Free PMC article.

10

Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads.

de la Fuente B, Aspevik T, Barba FJ, Kousoulaki K, Berrada H. de la Fuente B, et al. Among authors: aspevik t. Mar Drugs. 2023 May 11;21(5):294. doi: 10.3390/md21050294. Mar Drugs. 2023. PMID: 37233488 Free PMC article.

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