• Søltofts Plads, 227, 154

    2800 Kgs. Lyngby

    Denmark

20122020
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Research Output 2014 2020

2020

Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)

Dang, T. T., Feyissa, A. H., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N. & Orlien, V., 2020, In : Innovative Food Science and Emerging Technologies. 59, 12 p., 102246.

Research output: Contribution to journalJournal articleResearchpeer-review

2019

Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease

Dang, T. T., Jessen, F., Martens, H. J., Gringer, N., Olsen, K., Bøknæs, N. & Orlien, V., 2019, In : Food Chemistry. 289, p. 729-738

Research output: Contribution to journalJournal articleResearchpeer-review

2018

A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)

Gringer, N., Dang, T. T., Orlien, V., Olsen, K., Bøknæs, N. & Jessen, F., 2018, In : LWT. 94, p. 20-24

Research output: Contribution to journalJournal articleResearchpeer-review

Emerging and potential technologies for facilitating shrimp peeling: A review

Dang, T. T., Gringer, N., Jessen, F., Olsen, K. B., Bøknæs, N., Nielsen, P. L. & Orlien, V., 2018, In : Innovative Food Science and Emerging Technologies. 45, p. 228-240 13 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

Dang, T. T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L. & Orlien, V., 1 Jun 2018, In : Innovative Food Science and Emerging Technologies. 47, p. 127-135 9 p.

Research output: Contribution to journalJournal articleResearchpeer-review

116 Downloads (Pure)

Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

Thi Dang, T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L. & Orlien, V., 2018, In : Innovative Food Science and Emerging Technologies. 47, p. 525-534

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File
2016

Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine

Gringer, N., Safafar, H., du Mesnildot, A., Nielsen, H. H., Rogowska-Wrzesinska, A., Undeland, I. & Baron, C. P., 2016, In : Food Chemistry. 194, p. 1164-1171

Research output: Contribution to journalJournal articleResearchpeer-review

117 Downloads (Pure)

Peelability and quality changes during ice maturation of shrimp (Pandalus borealis)

Gringer, N., Skytte, J. L., Dang, T. T., Olsen, K., Bøknæs, N., Schlippe-Steffensen, K., Orlien, V. & Jessen, F., 2016. 1 p.

Research output: Contribution to conferencePosterResearchpeer-review

Open Access
File
136 Downloads (Pure)

Protein changes in shell and epidermis of shrimp (Pandalus borealis) after maturation on ice or in salt

Gringer, N., Thi Dang, T., Olsen, K., Bøknæs, N., Schlippe-Steffensen, K., Orlien, V. & Jessen, F., 2016. 1 p.

Research output: Contribution to conferencePosterResearchpeer-review

Open Access
File

Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?

Albertos, I., Gringer, N., Rico, D. & Baron, C. P., 2016, In : Innovative Food Science and Emerging Technologies. 37, p. 286-292 7 p.

Research output: Contribution to journalJournal articleResearchpeer-review

2015

Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

Osman, A., Gringer, N., Svendsen, T., Yuan, L., Hosseini, S. V., Baron, C. P. & Undeland, I., 2015, In : Food and Bioproducts Processing. 96, p. 198-210 13 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes

Gringer, N., Hosseini, S. V., Svendsen, T., Undeland, I., Christensen, M. L. & Baron, C. P., 2015, In : L W T- Food Science and Technology. 63, 1, p. 423-429 7 p.

Research output: Contribution to journalJournal articleResearchpeer-review

1468 Downloads (Pure)
Open Access
File
2014
336 Downloads (Pure)

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Gringer, N., Osman, A., Nielsen, H. H., Undeland, I. & Baron, C. P., 2014, In : Journal of Food Processing & Technology. 5, 346, 10 p., 1000346.

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File