S. Raghavan

发表

Color stability of frozen whole tilapia exposed to pre‐mortem treatment with carbon monoxide

W. S. Otwell, M. Balaban, H. Kristinsson, 2008 .

Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates.

H. Kristinsson, S. Raghavan, Ann E. Theodore, 2008, Journal of agricultural and food chemistry.

Antioxidative properties of fish protein hydrolysates.

R. Jóhannsson, H. Kristinsson, G. Thorkelsson, 2010 .

Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus.

R. Jónsdóttir, G. Ólafsdóttir, L. Gu, 2012, Journal of agricultural and food chemistry.

Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysates.

C. Leeuwenburgh, H. Kristinsson, S. Raghavan, 2008, Journal of agricultural and food chemistry.

Influence of processing on lipids and lipid oxidation in aquatic foods

H. Kristinsson, S. Raghavan, Sivakumar Raghavan, 2014 .

Conformational and rheological changes in catfish myosin during alkali-induced unfolding and refolding

H. Kristinsson, S. Raghavan, Sivakumar Raghavan, 2008 .

Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates

M. Marshall, H. Kristinsson, S. Raghavan, 2011 .

ACE-inhibitory activity of tilapia protein hydrolysates

H. Kristinsson, S. Raghavan, 2009 .

Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses

Bruce A. Welt, Murat O. Balaban, Hordur G. Kristinsson, 2010 .

Carbon monoxide treatments to impart and retain muscle color in tilapia fillets.

W. S. Otwell, M. Balaban, H. Kristinsson, 2008, Journal of food science.

Partitioning and inhibition of lipid oxidation in mechanically separated turkey by components of cranberry press cake.

M. Richards, S. Raghavan, 2006, Journal of agricultural and food chemistry.

Optimization of Enzymatic Hydrolysis with Cryotin F on Antioxidative Activities for Shrimp Hydrolysate Using Response Surface Methodology

M. Nam, M. Marshall, H. Kristinsson, 2009 .

Comparison of solvent and microwave extracts of cranberry press cake on the inhibition of lipid oxidation in mechanically separated turkey

M. Richards, S. Raghavan, 2007 .

Shrimp shell peptide hydrolysates inhibit human cancer cell proliferation.

M. Marshall, H. Kristinsson, N. Hettiarachchy, 2011, Journal of the science of food and agriculture.

Conformational and rheological changes in catfish myosin as affected by different acids during acid-induced unfolding and refolding.

H. Kristinsson, S. Raghavan, 2007, Journal of agricultural and food chemistry.

EFFECT OF CARRIER SOLVENT POLARITY ON SELECTIVE INCORPORATION OF EXOGENOUS δ‐TOCOPHEROL INTO MUSCLE MEMBRANES

H. Hultin, S. Raghavan, 2005 .

Oxidative Stability of a Cod-Canola Oil Model System

H. Hultin, S. Raghavan, 2006 .

EFFECT OF VARIOUS ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF ACID AND ALKALI SOLUBILIZED MUSCLE PROTEIN ISOLATES

H. Hultin, S. Raghavan, 2009 .

Model system for testing the efficacy of antioxidants in muscle foods.

H. Hultin, S. Raghavan, 2005, Journal of agricultural and food chemistry.

Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: a comparative study of five enzymes.

H. Kristinsson, S. Raghavan, 2008, Journal of agricultural and food chemistry.