https://orcid.org/0000-0002-8921-347X
Citations (22)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Magnus Stoud Myhre, Pernille Kristiane Skavang, Jannicke Remme, Robert Wolff & Ana Carvajal. (2023) Mapping of Marine Rest Raw Material in the Norwegian Seafood Industry: A Decade of Results. Journal of Aquatic Food Product Technology 32:6-7, pages 554-569.
Read now
Read now
Tone Aspevik, Tor Andreas Samuelsen, Mari Øvrum Gaarder & Åge Oterhals. (2023) Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams. Journal of Aquatic Food Product Technology 32:3, pages 336-348.
Read now
Read now
Abdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, Joe M. Regenstein, Farid Chemat, James D. Morton, María Gudjónsdóttir, María Carpena, Miguel A. Prieto, Paula Varela, Rai Naveed Arshad, Rana Muhammad Aadil, Zuhaib Bhat & Øydis Ueland. (2022) The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
Read now
Read now
Articles from other publishers (19)
Jannicke Fugledal Remme, Sigurd Korsnes, Stine Steen, Rachel Durand, Kristine Kvangarsnes & Janne Stangeland. (2023) The Effects of Enzymes, Species, and Storage of Raw Material on Physicochemical Properties of Protein Hydrolysates from Whitefish Heads. Marine Drugs 21:11, pages 587.
Crossref
Crossref
Lorena Arias, Claudia P. Sánchez-Henao & José E. Zapata. (2023) Optimization of the separation conditions of antioxidant peptides from red tilapia (Oreochromis spp.) viscera on cross-flow filtration ceramic membranes.. South African Journal of Chemical Engineering 45, pages 100-110.
Crossref
Crossref
Maria G. Daskalaki, Konstantinos Axarlis, Antiopi Tsoureki, Sofia Michailidou, Christina Efraimoglou, Ioanna Lapi, Ourania Kolliniati, Eirini Dermitzaki, Maria Venihaki, Katerina Kousoulaki, Anagnostis Argiriou & Christos Tsatsanis. (2023) Fish-Derived Protein Hydrolysates Increase Insulin Sensitivity and Alter Intestinal Microbiome in High-Fat-Induced Obese Mice. Marine Drugs 21:6, pages 343.
Crossref
Crossref
Armin Mirzapour-Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, Ali Niazi & Marco Garcia-Vaquero. (2023) Strategies for oral delivery of bioactive peptides with focus on debittering and masking. npj Science of Food 7:1.
Crossref
Crossref
Beatriz de la Fuente, Tone Aspevik, Francisco J. Barba, Katerina Kousoulaki & Houda Berrada. (2023) Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads. Marine Drugs 21:5, pages 294.
Crossref
Crossref
Maria Hayes. (2023) Maximizing Use of Pelagic Capture Fisheries for Global Protein Supply: Potential and Caveats Associated with Fish and Co‐Product Conversion into Value‐Add Ingredients. Global Challenges 7:5.
Crossref
Crossref
Shahida Anusha Siddiqui, Henning Schulte, Daniel Pleissner, Stephanie Schönfelder, Kristine Kvangarsnes, Egidijus Dauksas, Turid Rustad, Janna Cropotova, Volker Heinz & Sergiy Smetana. (2023) Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods 12:2, pages 422.
Crossref
Crossref
Ulisa Pachekrepapol, Maturose Thangrattana & Apichaya Kitikangsadan. (2022) Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product. International Journal of Gastronomy and Food Science 30, pages 100598.
Crossref
Crossref
Mehdi Nikoo, Soottawat Benjakul & Hassan Ahmadi Gavlighi. (2022) Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4872-4899.
Crossref
Crossref
Srivikorn Ditudompo, Saowaluk Rungchang & Ulisa Pachekrepapol. (2022) Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches. Journal of Food Processing and Preservation 46:8.
Crossref
Crossref
Avtar Singh, Hui Hong & Soottawat Benjakul. (2022) Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile. Journal of Food Science 87:6, pages 2337-2349.
Crossref
Crossref
Concetta Maria Messina, Rosaria Arena, Simona Manuguerra, Laura La Barbera, Eleonora Curcuraci, Giuseppe Renda & Andrea Santulli. (2022) Valorization of Side Stream Products from Sea Cage Fattened Bluefin Tuna (Thunnus thynnus): Production and In Vitro Bioactivity Evaluation of Enriched ω-3 Polyunsaturated Fatty Acids. Marine Drugs 20:5, pages 309.
Crossref
Crossref
Nilesh P Nirmal, Chalat Santivarangkna, Soottawat Benjakul & Sajid Maqsood. (2022) Fish protein hydrolysates as a health-promoting ingredient—recent update. Nutrition Reviews 80:5, pages 1013-1026.
Crossref
Crossref
Tone Aspevik, Silje Steinsholm, Birthe Vang, Mats Carlehög, Jan Arne Arnesen & Katerina Kousoulaki. (2021) Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones. Frontiers in Nutrition 8.
Crossref
Crossref
Silje Steinsholm, Åge Oterhals, Lars Thoresen, Jarl Underhaug, Katerina Kousoulaki & Tone Aspevik. (2021) Reduction in flavor‐intense components in fish protein hydrolysates by membrane filtration. Journal of Food Science 86:9, pages 3855-3867.
Crossref
Crossref
Ioanna Lapi, Ourania Kolliniati, Tone Aspevik, Eleftherios E. Deiktakis, Konstantinos Axarlis, Maria G. Daskalaki, Eirini Dermitzaki, Maria Tzardi, Sotirios C. Kampranis, Zouhir El Marsni, Katerina C. Kousoulaki, Christos Tsatsanis & Maria Venihaki. (2021) Collagen-Containing Fish Sidestream-Derived Protein Hydrolysates Support Skin Repair via Chemokine Induction. Marine Drugs 19:7, pages 396.
Crossref
Crossref
Mercedes Taroncher, Yelko Rodríguez-Carrasco, Tone Aspevik, Katerina Kousoulaki, Francisco J. Barba & María-José Ruiz. (2021) Cytoprotective Effects of Fish Protein Hydrolysates against H2O2-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells. Antioxidants 10:6, pages 975.
Crossref
Crossref
Beatriz de la Fuente, Noelia Pallarés, Houda Berrada & Francisco J. Barba. (2021) Salmon (Salmo salar) Side Streams as a Bioresource to Obtain Potential Antioxidant Peptides after Applying Pressurized Liquid Extraction (PLE). Marine Drugs 19:6, pages 323.
Crossref
Crossref
Maria G. Daskalaki, Konstantinos Axarlis, Tone Aspevik, Michail Orfanakis, Ourania Kolliniati, Ioanna Lapi, Maria Tzardi, Eirini Dermitzaki, Maria Venihaki, Katerina Kousoulaki & Christos Tsatsanis. (2021) Fish Sidestream-Derived Protein Hydrolysates Suppress DSS-Induced Colitis by Modulating Intestinal Inflammation in Mice. Marine Drugs 19:6, pages 312.
Crossref
Crossref