Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes

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Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji

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Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

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Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii)

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Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

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Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

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Autolysis of Pacific White Shrimp (Litopenaeus vannamei) Meat: Characterization and the Effects of Protein Additives

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Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)

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