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Shallow population structure is generally reported for most marine fish and explained as a consequence of high dispersal, connectivity and […]

Perfluorinatedalkyl acids (PFAAs) are of growing concern due to possible health effects on humans. Exposure assessments indicate that fish consumption

The stock structure of turbot was investigated between samples from S-Norway, the Irish Sea and the Kattegat, using 12 microsatellite

Several bacteriophages that infect different strains of the thermophilic bacterium Rhodothermus marinus were isolated and their infection pattern was studied. One phage,

A novel and non-ubiquitous thermostable DNA polymerase in Thermus antranikianii was expressed in E. coli, isolated and biochemically characterized. The

Increasing consumer demand for seafood, combined with concern over the health of our oceans, has led to many initiatives aimed

Value added products such as fish protein hydrolysates (FPH) can be produced from fish by-products. Lipid oxidation and bad taste

Fish protein hydrolysates (FPH) have many desirable properties, however heating and shifts in pH can cause oxidation during enzymatic hydrolysis.

Agriculture and agro-industry are important sectors in the economies of most developing countries, where they provide the main source of

Antioxidant and sensory properties of Nile tilapia protein hydrolysates prepared by one- and two-step hydrolysis using commercial proteases were investigated.