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Silje Steinsholm's picture

Silje Steinsholm

PhD Candidate
  • E-mailSilje.Steinsholm@uib.no
  • Phone+47 920 68 442
  • Visitor Address
    Realfagbygget, Allégt. 41
  • Postal Address
    Postboks 7803
    5020 BERGEN
Academic article
  • Show author(s) 2021. Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials. Journal of Aquatic Food Product Technology. 176-187.
  • Show author(s) 2021. Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones. Foods. 1-13.
  • Show author(s) 2020. Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool. Journal of Agricultural and Food Chemistry. 3881-3890.
Lecture
  • Show author(s) 2019. Application of nuclear magnetic resonance (NMR) to assess the development of flavor attributes during enzymatic protein hydrolysis.
Doctoral dissertation
  • Show author(s) 2021. Sensory and physicochemical properties of enzymatisk protein hydrolysates. Influence of raw material, protease, and downstream processing.
Poster
  • Show author(s) 2019. Taste-neutral proteins from mackerel.

More information in national current research information system (CRIStin)