| AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides TH Olsen, B Yesiltas, FI Marin, M Pertseva, PJ García-Moreno, ... Scientific Reports 10 (1), 1-10, 2020 | 90 | 2020 |
| Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions PJ García-Moreno, C Jacobsen, P Marcatili, S Gregersen Echers, ... Food Hydrocolloids 101, 105529, 2020 | 58 | 2020 |
| Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams PJ García-Moreno, S Gregersen Echers, ER Nedamani, TH Olsen, ... Scientific reports 10 (1), 1-22, 2020 | 56 | 2020 |
| The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions PJ García-Moreno, J Yang, S Gregersen Echers, NC Jones, ... Food Hydrocolloids 115, 106605, 2021 | 46 | 2021 |
| Characterization of cod (Gadus morhua) frame composition and its valorization by enzymatic hydrolysis A Jafarpour, RM Gomes, S Gregersen Echers, JJ Sloth, C Jacobsen, ... Journal of Food Composition and Analysis 89, 103469, 2020 | 39 | 2020 |
| Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions B Yesiltas, PJ García-Moreno, S Gregersen Echers, TH Olsen, NC Jones, ... Food Chemistry 385, 132699, 2022 | 35 | 2022 |
| Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics B Yesiltas, S Gregersen Echers, L Lægsgaard, ML Brinch, TH Olsen, ... Food Chemistry 362, 130217, 2021 | 27 | 2021 |
| Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein … S Gregersen Echers, ASH Kongsted, RB Nielsen, SS Hansen, FA Lau, ... Food chemistry: X 12, 100137, 2021 | 25 | 2021 |
| Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum S Gregersen Echers, M Pertseva, P Marcatili, SL Holdt, C Jacobsen, ... Algal Research 62, 102619, 2022 | 18 | 2022 |
| Biofunctionality of enzymatically derived peptides from codfish (Gadus morhua) frame: Bulk in vitro properties, quantitative proteomics, and bioinformatic prediction A Jafarpour, S Gregersen Echers, R Marciel Gomes, P Marcatili, ... Marine Drugs 18 (12), 599, 2020 | 17 | 2020 |
| Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties S Gregersen Echers, A Jafarpour, B Yesiltas, PJ García-Moreno, ... Food Hydrocolloids 137, 108299, 2023 | 13 | 2023 |
| Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics PJ García-Moreno, B Yesiltas, SG Echers, P Marcatili, MT Overgaard, ... Current Opinion in Food Science 51, 101039, 2023 | 7 | 2023 |
| Flourescent peptide-stabilized silver-nanoclusters, a solid-phase approach for high-throughput ligand discovery S Gregersen University of Copenhagen, 2014 | 7* | 2014 |
| Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins B Yesiltas, AMS Caindec, PJ García-Moreno, SG Echers, TH Olsen, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 663, 131069, 2023 | 6 | 2023 |
| Peptide‐Stabilized, Fluorescent Silver Nanoclusters: Solid‐Phase Synthesis and Screening S Gregersen, T Vosch, KJ Jensen Chemistry–A European Journal 22 (51), 18492-18500, 2016 | 6 | 2016 |
| Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics S Gregersen Echers, N Abdul-Khalek, RK Mikkelsen, SL Holdt, ... Future Foods, 100189, 2022 | 5* | 2022 |
| Insight on Physicochemical Properties Governing Peptide MS1 Response in HPLC-ESI-MS/MS: A Deep Learning Approach N Abdul-Khalek, R Wimmer, MT Overgaard, SG Echers Computational and Structural Biotechnology Journal, 2023 | 4* | 2023 |
| Targeted hydrolysis of native potato protein: A novel route for obtaining hydrolysates with improved interfacial properties SG Echers, A Jafarpour, B Yesiltas, PJ García-Moreno, M Greve-Poulsen, ... bioRxiv, 2022.05. 25.493405, 2022 | 4 | 2022 |
| Variability analysis of LC-MS experimental factors and their impact on machine learning TG Rehfeldt, K Krawczyk, S Gregersen Echers, P Marcatili, P Palczynski, ... GigaScience 12, giad096, 2023 | 3 | 2023 |
| Assessing labelled carbon assimilation from poly butylene adipate-co-terephthalate (PBAT) monomers during thermophilic anaerobic digestion JS Poulsen, A Trueba-Santiso, JM Lema, SG Echers, R Wimmer, ... Bioresource Technology 385, 129430, 2023 | 2 | 2023 |
Egon Bech HansenProfessor, DTUVerificeret mail på food.dtu.dk
