Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

Hydrolysis of insoluble fish protein residue from whitemouth croaker (Micropogonias furnieri) by fungi

(2014) Vilásia Guimarães Martins et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Isolation and identification of antioxidative compounds and their activities from Suaeda japonica

(2013) Jeong-Yong Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Functional properties and antioxidative activity of protein hydrolysates from toothed ponyfish muscle treated with viscera extract from hybrid catfish

(2013) Sappasith Klomklao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Statistical optimization of culture medium for neutral protease production by Aspergillus oryzae. Comparative study between solid and submerged fermentations on tomato pomace

(2013) Aicha Belmessikh et al.   Journal of the Taiwan Institute of Chemical Engineers

Characterisation and partial purification of proteolytic enzymes from sardine by-products to obtain concentrated hydrolysates

(2012) Ana Bertha Castro-Ceseña et al.   FOOD CHEMISTRY

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

(2012) Rossawan Intarasirisawat et al.   FOOD CHEMISTRY

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

(2012) M. Chalamaiah et al.   FOOD CHEMISTRY

The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates

(2012) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Functionalities and antioxidant properties of protein hydrolysates from muscle of zebra blenny (Salaria basilisca) obtained with different crude protease extracts

(2012) Naourez Ktari et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activities of rapeseed peptides produced by solid state fermentation

(2012) Rong He et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle

(2011) Da-Yong Zhou et al.   FOOD CHEMISTRY

Value-addition of agricultural wastes for augmented cellulase and xylanase production through solid-state tray fermentation employing mixed-culture of fungi

(2011) Gurpreet Singh Dhillon et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysates

(2011) Xue Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

(2010) Bao Yang et al.   FOOD CHEMISTRY

Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry

(2010) Saiyi Zhong et al.   FOOD CHEMISTRY

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis

(2009) Jae-Young Je et al.   FOOD RESEARCH INTERNATIONAL

Comparative study on the proteases from fish pyloric caeca and the use for production of gelatin hydrolysate with antioxidative activity

(2008) Sutheera Khantaphant et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY

Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease

(2007) N. Bhaskar et al.   BIORESOURCE TECHNOLOGY