Publications en collaboration avec des chercheurs de Aalborg University (26)

2023

  1. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

    Food Chemistry, Vol. 426

  2. Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

    Food Chemistry Advances, Vol. 3

  3. Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

    Antioxidants, Vol. 12, Núm. 8

  4. Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

    Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 663

  5. Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics

    Current Opinion in Food Science, Vol. 51

  6. Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

    Food Hydrocolloids, Vol. 137

  7. The global EPTO database: Worldwide occurrences of aquatic insects

    Global Ecology and Biogeography, Vol. 32, Núm. 5, pp. 642-655

2022

  1. Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

    Food Chemistry, Vol. 385

  2. Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum

    Algal Research, Vol. 62

2021

  1. Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

    Food Chemistry, Vol. 362

  2. Gut microbiota and the quality of oral anticoagulation in vitamin K antagonists users: A review of potential implications

    Journal of Clinical Medicine, Vol. 10, Núm. 4, pp. 1-16

  3. The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

    Food Hydrocolloids, Vol. 115

2020

  1. AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

    Scientific Reports, Vol. 10, Núm. 1

  2. Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

    Food Hydrocolloids, Vol. 101

  3. Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

    Scientific Reports, Vol. 10, Núm. 1

  4. Online Multichannel Speech Enhancement Based on Recursive em and DNN-Based Speech Presence Estimation

    IEEE/ACM Transactions on Audio Speech and Language Processing, Vol. 28, pp. 3080-3094

  5. Treatment strategies for patients with atrial fibrillation and anticoagulant-associated intracranial hemorrhage: an overview of the pharmacotherapy

    Expert Opinion on Pharmacotherapy, pp. 1867-1881

2019

  1. Dual-channel speech enhancement based on extended Kalman filter relative transfer function estimation

    Applied Sciences (Switzerland), Vol. 9, Núm. 12

  2. Large expert-curated database for benchmarking document similarity detection in biomedical literature search

    Database, Vol. 2019, pp. 1-67

  3. The Use of Biomarkers in Clinical Management Guidelines: A Critical Appraisal

    Thrombosis and Haemostasis, Vol. 119, Núm. 12, pp. 1901-1919