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Current and expected trends for the marine chitin/chitosan and collagen value chains. <i>Mar. Drugs 21(12)</i>: 605. <a href=\"https://dx.doi.org/10.3390/md21120605\" target=\"_blank\">https://dx.doi.org/10.3390/md21120605</a>","AutID":553726,"MonDate":null,"AnaDate":2023,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":367731,"RR":"<b>Zou, Y.; Heyndrickx, M.; Debode, J.; Raes, K.; de Pascale, D.; Behan, P.; Giltrap, M.; O’Connor, C.; Solstad, R.G.; Lian, K.; Altintzoglou, T.; Dragøy, R.; Scheers, N.; Undeland, I.; Robbens, J.</b> (2023). Valorisation of crustacean and bivalve processing side streams for industrial fast time-to-market products: a review from the European Union regulation perspective. <i>Front. Mar. Sci. 10</i>: 1068151. <a href=\"https://dx.doi.org/10.3389/fmars.2023.1068151\" target=\"_blank\">https://dx.doi.org/10.3389/fmars.2023.1068151</a>","AutID":542687,"MonDate":null,"AnaDate":2023,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":353143,"RR":"<b>Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.</b> (2021). A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods. <i>Indian Journal of Traditional Knowledge 20(4)</i>: 1031-1039","AutID":455078,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":331399,"RR":"<b>Zou, Y.; Tortorella, E.; Robbens, J.; Heyndrickx, M.; Debode, J.; De Pascale, D.; Raes, K.</b> (2021). Bioactivity screening of hydrolysates from brown crab processing side streams fermented by marine <i>Pseudoalteromonas</i> strains. <i>Waste and Biomass Valorization 12(5)</i>: 2459-2468. <a href=\"https://dx.doi.org/10.1007/s12649-020-01195-y\" target=\"_blank\">https://dx.doi.org/10.1007/s12649-020-01195-y</a>","AutID":431585,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":337316,"RR":"<b>Zou, Y.; Robbens, J.; Heyndrickx, M.; Debode, J.; Raes, K.</b> (2021). Bioprocessing of marine crustacean side-streams into bioactives: a review. <i>J. Chem. Technol. Biotechnol. 96(6)</i>: 1465-1474. <a href=\"https://hdl.handle.net/10.1002/jctb.6690\" target=\"_blank\">https://hdl.handle.net/10.1002/jctb.6690</a>","AutID":431585,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":337960,"RR":"<b>Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.</b> (2020). Identification of key sensory attributes of <i>Sambal-terasi</i>, impact of different type of <i>terasi</i>, chemical characteristics and salt addition. <i>Sains Malaysiana 49(3)</i>: 561-571. <a href=\"https://hdl.handle.net/10.17576/jsm-2020-4903-11\" target=\"_blank\">https://hdl.handle.net/10.17576/jsm-2020-4903-11</a>","AutID":455078,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":337659,"RR":"<b>Zou, Y.; Robbens, J.; Heyndrickx, M.; Debode, J.; Raes, K.</b> (2020). Quantification of extracellular proteases and chitinases from marine bacteria. <i>Curr. Microbiol. 77(12)</i>: 3927-3936. <a href=\"https://hdl.handle.net/10.1007/s00284-020-02216-8\" target=\"_blank\">https://hdl.handle.net/10.1007/s00284-020-02216-8</a>","AutID":431585,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":338079,"RR":"<b>Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.</b> (2019). The sensory acceptance and profile of Indonesian <i>sambal-terasi</i>: impact of <i>terasi</i> type and concentration. <i>International Journal of Gastronomy and Food Science 16</i>: 100149. <a href=\"https://hdl.handle.net/10.1016/j.ijgfs.2019.100149\" target=\"_blank\">https://hdl.handle.net/10.1016/j.ijgfs.2019.100149</a>","AutID":455078,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":299092,"RR":"<b>van ’t Land, M.; Vanderperren, E.; Raes, K.</b> (2017). The effect of raw material combination on the nutritional composition and stability of four types of autolyzed fish silage. <i>Anim. Feed Sci. Technol. 234</i>: 284-294. <a href=\"https://dx.doi.org/10.1016/j.anifeedsci.2017.10.009\" target=\"_blank\">https://dx.doi.org/10.1016/j.anifeedsci.2017.10.009</a>","AutID":337037,"MonDate":null,"AnaDate":2017,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":301276,"RR":"<b>Vossen, E.; Raes, K.; Van Mullem, D.; De Smet, S.</b> (2017). Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: nutritional and sensory quality. <i>European Journal of Lipid Science and Technology 119(5)</i>: 13. <a href=\"https://dx.doi.org/10.1002/ejlt.201600144\" target=\"_blank\">https://dx.doi.org/10.1002/ejlt.201600144</a>","AutID":257395,"MonDate":null,"AnaDate":2017,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":285660,"RR":"<b>Pilapil, A.R.; Neyrinck, E.; Deloof, D.; Bekaert, K.; Robbens, J.; Raes, K.</b> (2016). Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. <i>J. Sci. Food Agric. 96(3)</i>: 933-938. <a href=\"https://dx.doi.org/10.1002/jsfa.7167\" target=\"_blank\">https://dx.doi.org/10.1002/jsfa.7167</a>","AutID":257395,"MonDate":null,"AnaDate":2016,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":116197,"RR":"<b>Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J.</b> (2006). 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