Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus

Shrimp waste fermentation with Pseudomonas aeruginosa A2: Optimization of chitin extraction conditions through Plackett–Burman and response surface methodology approaches

(2011) Olfa Ghorbel-Bellaaj et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Screening of industrial enzymes for deproteinization of shrimp head for chitin recovery

(2010) Angel U. Valdez-Peña et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of temperature on chitin and astaxanthin recoveries from shrimp waste using lactic acid bacteria

(2009) Neith Pacheco et al.   BIORESOURCE TECHNOLOGY

Antiangiogenic properties of carotenoids: A potential role of maize as functional food

(2009) Shirley Kuhnen et al.   Journal of Functional Foods

Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products

(2008) C. Bueno-Solano et al.   FOOD CHEMISTRY

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

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY