4.1 Article

Proximate Composition and Antioxidant Properties of Orange Mud Crab, Scylla olivacea

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review

Assaad Sila et al.

JOURNAL OF FUNCTIONAL FOODS (2016)

Article Food Science & Technology

Chitosan extracted from mud crab (Scylla olivicea) shells: physicochemical and antioxidant properties

N. M. Sarbon et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Green & Sustainable Science & Technology

Sublethal Effect of Arsenic on Oxidative Stress and Antioxidant Status in Scylla serrata

Sanjib Saha et al.

CLEAN-SOIL AIR WATER (2014)

Review Food Science & Technology

Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

Sajid Maqsood et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Environmental Sciences

Seasonal variability of antioxidant biomarkers in mud crabs (Scylla serrata)

Biswaranjan Paital et al.

ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY (2013)

Review Biotechnology & Applied Microbiology

Antimicrobial peptides from marine invertebrates: Challenges and perspectives in marine antimicrobial peptide discovery

Sigmund V. Sperstad et al.

BIOTECHNOLOGY ADVANCES (2011)

Article Biochemistry & Molecular Biology

Antioxidant defenses and oxidative stress parameters in tissues of mud crab (Scylla serrata) with reference to changing salinity

Biswaranjan Paital et al.

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY C-TOXICOLOGY & PHARMACOLOGY (2010)