Effect of Pulsed Electric Field-Assisted Process in Combination with Porcine Lipase on Defatting of Seabass Skin

Hydrolyzed collagen from porcine lipase-defatted seabass skin: Antioxidant, fibroblast cell proliferation, and collagen production activities

(2019) Lalita Chotphruethipong et al.   JOURNAL OF FOOD BIOCHEMISTRY

Lipase from liver of seabass ( Lates calcarifer ): Characteristics and the use for defatting of fish skin

(2018) Thanasak Sae-leaw et al.   FOOD CHEMISTRY

Hydrolysed collagen from Lates calcarifer skin: its acute toxicity and impact on cell proliferation and collagen production of fibroblasts

(2018) Soottawat Benjakul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Pulsed Electric Field as an Alternative Pre-treatment for Drying to Enhance Polyphenol Extraction from Fresh Tea Leaves

(2018) Zhibin Liu et al.   Food and Bioprocess Technology

Purity and yield of collagen extracted from southern catfish (Silurus meridionalis Chen) skin through improved pretreatment methods

(2017) Songcheng Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Optimization of extraction of antioxidative phenolic compounds from cashew (Anacardium occidentale L.) leaves using response surface methodology

(2017) Lalita Chotphruethipong et al.   JOURNAL OF FOOD BIOCHEMISTRY

Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

(2016) J. Raso et al.   Innovative Food Science & Emerging Technologies

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

(2016) Thanasak Sae-Leaw et al.   JOURNAL OF FOOD BIOCHEMISTRY

Physico-chemical properties and fishy odour of gelatin from seabass (Lates calcarifer) skin stored in ice

(2015) Thanasak Sae-leaw et al.   Food Bioscience

Pancreatic lipase selectively hydrolyses DPA over EPA and DHA due to location of double bonds in the fatty acid rather than regioselectivity

(2014) Taiwo O. Akanbi et al.   FOOD CHEMISTRY

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

(2014) Ning-Ping Tao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions

(2013) Sittichoke Sinthusamran et al.   FOOD CHEMISTRY

Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp

(2013) Theeraphol Senphan et al.   Journal of Functional Foods

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Environmental impact of novel thermal and non-thermal technologies in food processing

(2009) R.N. Pereira et al.   FOOD RESEARCH INTERNATIONAL

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