Welcome to WaSeaBi’s “download” page where you can find communication and dissemination materials as well as project reports and other relevant documents.

Scientific publications

Lipid oxidation and antioxidant delivery systems in muscle food

Wu, H., Richards, M. P.,& Undeland, I.;; Comprehensive Reviews in Food Science and Food Safety 2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Wu H., Forghani B., Abdollahi M. & Undeland I.;; Food Chemistry 2021

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co‑products During Ice Storage

Wu H., Forghani B., Sajib M. & Undeland I.;; Food and Bioprocess Technology 2021

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

Wu H., Abdollahi M. & Undeland I.;; Food Chemistry 2021

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Abdollahi, Mehdi; Wu, Haizhou; Undeland, Ingrid. 2021. Foods 10, no. 5: 950.

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

Wu H., Sajib M. & Undeland I.;; Food Control 2021

Developing new solutions for better utilization of seafood side-streams

Jacobsen, C. Open Access Government Journal January 2021, p. 360.

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