Semhar Ghirmai

Doctoral Student at Food and Nutrition Science

Semhar Ghirmai is a Ph.D. student at Food and Nutrition Science. Her focus is on understanding the impact of blood on lipid oxidation in fish to minimize color changes and deterioration of the valuable marine n-3 polyunsaturated fatty acids, or “omega-3”. The most problematic compound in the blood is hemoglobin, which is a strong pro-oxidant. By collaborations with the fish industry and experts within zoophysiology, hematology and food science nationally as well as internationally, her aim is to find innovative solutions to improve the quality of fresh fish. This will stimulate a sustainable handling of our marine resources, and minimize food loss.

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Showing 3 publications


Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

Haizhou Wu, Semhar Ghirmai, Ingrid Undeland
Food Chemistry. Vol. 316
Journal article

In vivo evaluation of electron mediators for the reduction of methemoglobin encapsulated in liposomes using electron energies produced by red blood cell glycolysis

Semhar Ghirmai, Leif Bûlow, Hiromi Sakai
Artificial Cells, Nanomedicine and Biotechnology. Vol. 46 (7), p. 1364-1372
Journal article

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