Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

Comparison of the reinforcing effects for cellulose nanocrystals obtained by sulfuric and hydrochloric acid hydrolysis on the mechanical and thermal properties of bacterial polyester

(2013) Hou-Yong Yu et al.   COMPOSITES SCIENCE AND TECHNOLOGY

Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe

(2012) Rossawan Intarasirisawat et al.   FOOD CHEMISTRY

Haemoglobin-mediated lipid oxidation in the fish muscle: A review

(2012) Sajid Maqsood et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis)

(2011) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

(2010) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product

(2010) Kuo-Chiang Hsu   FOOD CHEMISTRY

Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Hemin toxicity: a preventable source of brain damage following hemorrhagic stroke

(2009) Stephen R. Robinson et al.   REDOX REPORT

Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases

(2008) Ali Bougatef et al.   FOOD CHEMISTRY

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL

Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme

(2008) Vilailak Klompong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

(2008) Anita Limacher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

(2007) Shiyuan Dong et al.   FOOD CHEMISTRY

Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid, calcium chloride and pH

(2007) Patroklos Vareltzis et al.   FOOD CHEMISTRY