Asbjørn Gildberg

Publications

• Gildberg, A. 2011. Økt verdiskaping ved utnyttelse av fiskeskinn.
• Arnesen, J.A., Carlehög, M. and Gildberg, A. 2011. Økt holdbarhet av fiskefilet ved gelatin-coating.
• Gildberg, A., Dahl, R., Mikkelsen, H. and Nilsen, K. 2010. Peptones from Atlantic Cod Stomach as Nitrogen Sources in Growth Media to Marine Bacteria.
• Undeland, I., Lindqvist, H., Chen-Yun, Y., Falch, E., Ramel, A., Cooper, M., Gildberg, A., Luten, J.B., Stenberg, E., Nielsen, H.H. and Elvevoll, E.O. 2009. Seafood and health –what is the full story?
• Taheri, A., Kenari, A.M.A., Gildberg, A. and Behnam, S. 2009. Extraction and Physicochemical Characterization of Greater Lizardfish (Saurida tumbil) Skin and Bone Gelatin.
• Safari, R., Motamedzadegan, A., Ovissipour, M., Regenstein, J.M., Gildberg, A. and Rasco, B. 2009. Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria.
• Gildberg, A., Akse, L. and Martinsen, G. 2009. Proteintap fra torskemuskel under salteprosessen.
• Gildberg, A., Fuglesteg, B.N. and Stenberg, E. 2008. Bioaktive stoffer i torskemuskel - Som kan forebygge diabetes II
• Bjørkevoll, I., Lauritzsen, K., Gundersen, B., Dahl, R., Eilertsen, G., Sivertsen, A.H., Gildberg, A., Thorarinsdottir, K., Arason, S., Jonsdottir, R., Hellevik, A.H. and Rønneberg, N. 2008. Ripening of salted cod
• Gildberg, A., Wichaphon, J., Lertsiri, S., Assavanig, A., Sørensen, N.K. and Thongthai, C. 2007. Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce.
• Arnesen, J.A. and Gildberg, A. 2007. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin.
• Bjørkevoll, I., Sørensen, N.K., Gildberg, A., Eilertsen, G. and Joensen, S. 2006. Innledende studie av kvalitetsfeilen mucoso i tørrfisk.
• Arnesen, J.A. and Gildberg, A. 2006. Extraction of muscle proteins and gelatine from cod head.
• Thongthai, C. and Gildberg, A. 2005. Asian Fish Sauce as a Source of Nutrition.
• Pedersen, G.M., Gildberg, A. and Olsen, R.L. 2004. Effects of including cationic proteins from cod milt in the feed to Atlantic cod (Gadus morhua) fry during a challenge trial with Vibrio anguillarum.
• Gildberg, A. 2004. Application of cold water fish species for fish sauce production.
• Gildberg, A. 2004. Enzymes and Bioactive Peptides from Fish Waste Related to Fish Silage, Fish Feed and Fish Sauce Production.
• Gildberg, A. 2004. Digestive enzyme activities in starved pre-slaughter farmed and wild-captured, Atlantic cod (Gadus morhua).
• Christiansen, J.S., Gildberg, A., Nilssen, K.T., Lindblom, C. and Haug, T. 2004. The gastric properties of free-ranging harp (Pagophilus groenlandicus (Erxleben, 1777)) and hooded (Cystophora cristata (Erxleben, 1777)) seals.
• Pedersen, G., Gildberg, A., Steiro, K. and Olsen, R.L. 2003. Histone-like proteins from Atlantic cod milt: stimulatory effect on Atlantic salmon leucocytes in vivo and in vitro.
• Gildberg, A. 2003. Enzymes and bioactive peptides from fish waste related to fish silage, fish feed and fish sauce production.
• Gildberg, A., Arnesen, J.A. and Carlehög, M. 2002. Utilisation of cod backbone by biochemical fractionation
• Gildberg, A. 2002. Enhancing returns from greater utilization.
• Bordenave, S., Fruitier, I., Ballandier, I., Sannier, F., Gildberg, A., Batista, I. and Piot, J-M. 2002. HPLC Preparation of Fish Waste Hydrolysate Fractions. Effect on Guinea Pig Ileum and Ace Activity.
• Arnesen, J.A. and Gildberg, A. 2002. Preparation and characterisation of gelatine from the skin of harp seal (Phoca groendlandica).
• Pedersen, G. and Gildberg, A. 2001. Basic nuclear proteins in cod milt.
• Gildberg, A. and Thongthai, C. 2001. The Effect of Reduced Salt Content and Addition of Halophilic Lactic Acid Bacteria on Quality and Composition of Fish Sauce made from Sprat.
• Gildberg, A. and Stenberg, E. 2001. A new process for advanced utilisation of shrimp waste.
• Gildberg, A. 2001. Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production – evaluation of fermentation conditions.
• Arnesen, J.A. and Gildberg, A. 2001. Gelatin fra selskinn - framstilling og karakterisering.
• Gildberg, A., Simpson, B.K. and Haard, N.F. 2000. Uses of enzymes from marine organisms.