相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)
Wanwisa Binsan et al.
FOOD CHEMISTRY (2008)
The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts
Perumal Siddhuraju et al.
FOOD CHEMISTRY (2007)
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Vilailak Klompong et al.
FOOD CHEMISTRY (2007)
Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage
Yaowalux Ruttanapornvareesakul et al.
FISHERIES SCIENCE (2006)
Preparation and functional evaluation of oligopeptide-enriched hydrolysate from shrimp (Acetes chinensis) treated with crude protease from Bacillus sp SM98011
HL He et al.
BIORESOURCE TECHNOLOGY (2006)
Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage
M Chaijan et al.
FOOD CHEMISTRY (2005)
Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand
S Benjakul et al.
FOOD HYDROCOLLOIDS (2005)
Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate
JY Je et al.
FOOD RESEARCH INTERNATIONAL (2005)
Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates
GA Gbogouri et al.
JOURNAL OF FOOD SCIENCE (2004)
Biochemical and functional properties of herring (Clupea harengus), byproduct hydrolysates
S Sathivel et al.
JOURNAL OF FOOD SCIENCE (2003)
Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
HC Wu et al.
FOOD RESEARCH INTERNATIONAL (2003)
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice
CL Jao et al.
FISHERIES SCIENCE (2002)
An investigation of antioxidant capacity of fruits in Singapore markets
LP Leong et al.
FOOD CHEMISTRY (2002)
Quality and antioxidative activity of black soybean tofu as affected by bean cultivar
MC Shih et al.
JOURNAL OF FOOD SCIENCE (2002)
The hydrophilic and lipophilic contribution to total antioxidant activity
MB Arnao et al.
FOOD CHEMISTRY (2001)
Kinetics of colour development in aqueous glucose systems at high temperatures
M Carabasa-Giribet et al.
JOURNAL OF FOOD ENGINEERING (2000)
分享论文
