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。Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects
Carmen Botella-Martinez et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2021)
Comprehensive evaluation of radical scavenging, reducing power and chelating capacity of free proteinogenic amino acids using spectroscopic assays and multivariate exploratory techniques
Alexandrina Guidea et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review
Cristiana Garofalo et al.
FOOD RESEARCH INTERNATIONAL (2019)
Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates
Carla Di Mattia et al.
FRONTIERS IN NUTRITION (2019)
Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group
Luca Fasolato et al.
FOOD MICROBIOLOGY (2018)
Subcritical water extraction of flavanones from defatted orange peel
D. Lachos-Perez et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2018)
Probiotics on performance, intestinal morphology and carcass characteristics of broiler chickens raised with lower or higher environmental challenge
Lilian F. A. de Souza et al.
AUSTRAL JOURNAL OF VETERINARY SCIENCES (2018)
Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens
Renske H. Janssen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects
Ewelina Zielinska et al.
NUTRIENTS (2017)
Extraction of polyphenols from grape skins and defatted grape seeds using subcritical water: Experiments and modeling
Kurabachew Simon Duba et al.
FOOD AND BIOPRODUCTS PROCESSING (2015)
Insect lipid profile: aqueous versus organic solvent-based extraction methods
Daylan A. Tzompa-Sosa et al.
FOOD RESEARCH INTERNATIONAL (2014)
Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins
Ali Bougatef et al.
FOOD CHEMISTRY (2010)
Structures and properties of antioxidative peptides derived from royal jelly protein
Hang Guo et al.
FOOD CHEMISTRY (2009)
Hydrothermal production and characterization of protein and amino acids from silk waste
Wiwat Lamoolphak et al.
BIORESOURCE TECHNOLOGY (2008)
Hydrothermal decomposition of yeast cells for production of proteins and amino acids
Wiwat Lamoolphak et al.
JOURNAL OF HAZARDOUS MATERIALS (2006)
Behavior of hydrothermal decomposition of silk fibroin to amino acids in near-critical water
KY Kang et al.
KOREAN JOURNAL OF CHEMICAL ENGINEERING (2004)
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)
分享论文
