Bita Forghani Targhi

Showing 18 publications

2024

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

Erasmo Cadena, Ozan Kocak, J. Dewulf et al
Sustainability. Vol. 16 (5)
Journal article
2024

Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors

Büsra Gültekin Subasi, Bita Forghani Targhi, Mehdi Abdollahi
Journal of Food Composition and Analysis. Vol. 128
Journal article
2023

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study

Bita Forghani Targhi, Mihaela Mihnea, Tore C. Svendsen et al
ACS Sustainable Chemistry & Engineering. Vol. 11 (17), p. 6523-6534
Journal article
2023

Recovery of Nutrients from Cod Processing Waters

Jorge Coque, C. Jacobsen, Bita Forghani Targhi et al
Marine Drugs. Vol. 21 (11)
Journal article
2023

Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

Bita Forghani Targhi, Ann Dorit Moltke Sørensen, Jens J. Sloth et al
ACS Omega. Vol. 8 (9), p. 8355-8365
Journal article
2023

Dietary replacement of fishmeal with marine proteins recovered from shrimp and herring process waters promising in Atlantic salmon aquaculture

Ida Hedén, Bita Forghani Targhi, Gunvor Baardsen et al
Aquaculture. Vol. 574
Journal article
2023

Two-phase microalgae cultivation for RAS water remediation and high-value biomass production

Valeria Villanova, Jonathan Armand Charles Roques, Bita Forghani Targhi et al
Frontiers in Plant Science. Vol. 14
Journal article
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Ingrid Undeland et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 115-116
Other text in scientific journal
2022

Cultivation of microalgae- Chlorella sorokiniana and Auxenochlorella protothecoides- in shrimp boiling water residues

Bita Forghani Targhi, Joshua Mayers, Eva Albers et al
Algal Research. Vol. 65
Journal article
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al
Food Chemistry. Vol. 373
Journal article
2022

Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content

Kristoffer Stedt, João Pedro Trigo, Sophie Steinhagen et al
Algal Research. Vol. 63
Journal article
2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Haizhou Wu, Bita Forghani Targhi, Mursalin Sajib et al
Food and Bioprocess Technology. Vol. 14 (12), p. 2207-2218
Journal article
2021

Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

Bita Forghani Targhi, Ann Dorit Moltke Sørensen, Gustaf Fredeus et al
ACS Omega. Vol. 6 (46), p. 30960-30970
Journal article
2020

Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study

Bita Forghani Targhi, Anna Ström, Romain Bordes et al
Food Chemistry. Vol. 302, p. 125299-
Journal article
2020

Production of GABA-enriched idli with ACE inhibitory and antioxidant properties using Aspergillus oryzae: the antihypertensive effects in spontaneously hypertensive rats

Mohsen Zareian, Ehsan Oskoueian, Marjan Majdinasab et al
Food and Function. Vol. 11 (5), p. 4304-4313
Journal article
2020

Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study

Bita Forghani Targhi, Ann-Dorit Moltke Sørensen, Johan Johannesson et al
ACS Sustainable Chemistry & Engineering. Vol. 8 (26), p. 9660-9668
Journal article

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Showing 4 research projects

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
European Commission (EC)

12 publications exist
2019–2023

BlueValue

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Bio-based Industries Joint Undertaking (BBI JU)
Region Västra Götaland
Chalmers

2 publications exist
2018–2023

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Ingrid Undeland Food and Nutrition Science
João Pedro Trigo Food and Nutrition Science
Nathalie Scheers Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
Formas

10 publications exist
2017–2019

Sustainable recovery of biomass from seafood processing water

Bita Forghani Targhi Food and Nutrition Science
VINNOVA

1 publication exists
There might be more projects where Bita Forghani Targhi participates, but you have to be logged in as a Chalmers employee to see them.