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Scientific publications

Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams

Michaela V. Santschi, Ingrid Undeland, Mehdi Abdollahi, Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams, Ultrasonics Sonochemistry, Volume 99, 2023, 106539, ISSN 1350-4177, https://doi.org/10.1016/j.ultsonch.2023.106539.

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

Schrøder Søren Espersen, San Martin David, Foti Giuseppe, Gutierrez Monica, Iñarra Chastagnol Bruno, Nielsen J. Rasmus, Larsen Erling (2023) Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution
Frontiers in Food Science and Technology, DOI: 10.3389/frfst.2023.1068974

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

Haizhou Wu, John Axelsson, Martin Kuhlin, Rikard Fristedt, and Ingrid Undeland
ACS Sustainable Chemistry & Engineering 2023 11 (12), 4727-4737
DOI: 10.1021/acssuschemeng.2c07164

Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

Bita Forghani, Ann-Dorit Moltke Sørensen, Jens Jørgen Sloth, and Ingrid Undeland (2023) Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income
ACS Omega Article ASAP, DOI: 10.1021/acsomega.2c07156

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Haizhou Wu, Kathrine H. Bak, Gheorghe V. Goran & Nantawat Tatiyaborworntham (2022) Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2022.2146654

Five cuts from herring (Clupea harengus): comparison of nutritional and chemical composition between co-product fractions and fillets

Wu, H., Forghani, B., Abdollahi, M., & Undeland, I. (2022). Five cuts from herring (Clupea harengus): comparison of nutritional and chemical composition between co-product fractions and fillets. Food Chemistry: X, 100488. https://doi.org/10.1016/j.fochx.2022.100488

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi, Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination, Food Chemistry, Volume 398, 2023, 133947, ISSN 0308-8146,
https://doi.org/10.1016/j.foodchem.2022.133947.

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, Eric A. Decker, Mark P. Richards & Ingrid Undeland (2022) Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2022.2105302

Lipid oxidation and antioxidant delivery systems in muscle food

Wu, H., Richards, M. P., & Undeland, I. (2022). Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety, 21, 1275– 1299. https://doi.org/10.1111/1541-4337.12890

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

Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland. Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition, Food Chemistry, Volume 373, Part B, 2022, 131523, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2021.131523.

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

Wu, H., Forghani, B., Sajib, M. et al. A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage. Food Bioprocess Technol 14, 2207–2218 (2021). https://doi.org/10.1007/s11947-021-02717-9

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

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland. Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones, Food Chemistry, Volume 360, 2021, 129973, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2021.129973.

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

Abdollahi, Mehdi, Haizhou Wu, and Ingrid Undeland. 2021. "Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones" Foods 10, no. 5: 950. https://doi.org/10.3390/foods10050950

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

Haizhou Wu, Mursalin Sajib, Ingrid Undeland. Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution, Food Control, Volume 125, 2021, 107963, ISSN 0956-7135, https://doi.org/10.1016/j.foodcont.2021.107963.

Developing new solutions for better utilization of seafood side-streams

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