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T. Dang · SciRah

Researcher profile · Semantic Scholar

T. Dang

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T. Dang — researcher profile on SciRah

h-index: 10
Works: 17
Citations: 290

Most-cited papers

Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking
T. Dang, T. Vasanthan
2019Food Hydrocolloids96 citations
Semantic Scholar
Quantification of Polystyrene Microplastics in Water, Milk, and Coffee Using Thermogravimetry Coupled with Fourier Transform Infrared Spectroscopy (TGA-FTIR).
T. Dang, E. Sogut, Ilke Uysal-Unalan, Milena Corredig
2024Chemosphere34 citations Open access
Semantic Scholar
Emerging and potential technologies for facilitating shrimp peeling: A review
T. Dang, Nina Gringer, F. Jessen, K. Olsen +3 more
201832 citations
Semantic Scholar
Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices
T. Dang, Tone Mari Rode, D. Skipnes
202120 citations Open access
Semantic Scholar
Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease.
T. Dang, F. Jessen, H. Martens, Nina Gringer +3 more
2019Food Chemistry17 citations Open access
Semantic Scholar
Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets.
O. Rangel-Huerta, S. Uhlig, Lada Ivanova, T. Dang +3 more
2021Food Chemistry15 citations Open access
Semantic Scholar
Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)
T. Dang, A. H. Feyissa, Nina Gringer, F. Jessen +3 more
202015 citations Open access
Semantic Scholar
Enzyme-assisted peeling of cold water shrimps ( Pandalus borealis )
T. Dang, Nina Gringer, F. Jessen, K. Olsen +3 more
2018Innovative Food Science & Emerging Technologies15 citations
Semantic Scholar
Facilitating shrimp ( Pandalus borealis ) peeling by power ultrasound and proteolytic enzyme
T. Dang, Nina Gringer, F. Jessen, K. Olsen +3 more
2018Innovative Food Science & Emerging Technologies15 citations Open access
Semantic Scholar
Ultrafiltration of Rapeseed Protein Concentrate: Effect of Pectinase Treatment on Membrane Fouling
S. B. Alpiger, Chloé Solet, T. Dang, Milena Corredig
2024Foods12 citations Open access
Semantic Scholar
Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)
Nina Gringer, J. L. Skytte, T. Dang, V. Orlien +3 more
202010 citations Open access
Semantic Scholar
A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)
Nina Gringer, T. Dang, V. Orlien, K. Olsen +2 more
2018LWT6 citations
Semantic Scholar
Value-added processing of rice bran focusing on dietary fiber modification
T. Dang
20153 citations
Semantic Scholar
Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure.
T. Dang, Tone Mari Rode, D. Skipnes, M. Sivertsvik +1 more
2025Food Chemistry1 citations Open access
Semantic Scholar
Review for "Effect of high pressure processing on the physicochemical and sensorial properties of scallop ( Mizuhopecten yessoensis ) during iced storage"
T. Dang
20210 citations Open access
Semantic Scholar
Protein changes in shell and epidermis of shrimp (Pandalus borealis) after maturation on ice or in salt
Nina Gringer, T. Dang, K. Olsen, Niels Bøknæs +3 more
20160 citations
Semantic Scholar
Peelability and quality changes during ice maturation of shrimp (Pandalus borealis)
Nina Gringer, J. L. Skytte, T. Dang, K. Olsen +4 more
20160 citations
Semantic Scholar

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