D. Bahuaud

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

D. Bahuaud, Turid Mørkøre, Øyvind Langsrud et al. · Food Chemistry · 2008 · 151 citations

Animal Physiology, Muscle Histology, Physiology +2

Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress

D. Bahuaud, Turid Mørkøre, Tone‐Kari Østbye et al. · Food Chemistry · 2009 · 141 citations

Biology, Animal Physiology, Animal Performance +10

Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets

Mari Øvrum Gaarder, D. Bahuaud, Eva Veiseth-Kent et al. · Food Chemistry · 2011 · 63 citations

Food Chemistry, Ice-stored Atlantic Salmon, Calpastatin Activity +3

Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.)

D. Bahuaud, Mari Øvrum Gaarder, Eva Veiseth-Kent et al. · Aquaculture · 2010 · 50 citations

Biology, Protease Activities, Aquaculture +4

Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon

Tone‐Kari Østbye, Bente Ruyter, Inger Beate Standal et al. · Aquaculture Nutrition · 2017 · 26 citations

Nutrition, Muscle Function, Sufficient Firmness +18