Silje Steinsholm

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (<i>Scomber scombrus</i>) and Salmon (<i>Salmo salar</i>) Side Stream Materials

Tone Aspevik, Lars Thoresen, Silje Steinsholm et al. · Journal of Aquatic Food Product Technology · 2021 · 34 citations · Full text

Food Chemistry, Nutrition, Protein Hydrolysates +13

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

Silje Steinsholm, Åge Oterhals, Jarl Underhaug et al. · Foods · 2020 · 28 citations · Full text

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

Silje Steinsholm, Åge Oterhals, Jarl Underhaug et al. · Journal of Agricultural and Food Chemistry · 2020 · 25 citations

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

Tone Aspevik, Silje Steinsholm, Birthe Vang et al. · Frontiers in Nutrition · 2021 · 22 citations · Full text

Nutrition, Food Analysis, Raw Material Fractions +16

Reduction in flavor‐intense components in fish protein hydrolysates by membrane filtration

Silje Steinsholm, Åge Oterhals, Lars Thoresen et al. · Journal of Food Science · 2021 · 17 citations · Full text