Antioxidant and Antimicrobial Enhancement by Reaction of Protein Hydrolysates Derived from Shrimp By-Products with Glucosamine

Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient

(2017) J. Gómez-Estaca et al.   FOOD CHEMISTRY

Successive inoculation of Lactobacillus brevis and Rhizopus oligosporus on shrimp wastes for recovery of chitin and added-value products

(2017) Rut Aranday-García et al.   PROCESS BIOCHEMISTRY

Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater

(2016) Renata V. Tonon et al.   FOOD CHEMISTRY

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction

(2016) Ru Song et al.   MOLECULES

Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C

(2015) Yuliya Hrynets et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Specific tandem mass spectrometric detection of AGE-modified arginine residues in peptides

(2015) Rico Schmidt et al.   JOURNAL OF MASS SPECTROMETRY

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates

(2014) Marta Corzo-Martínez et al.   FOOD CHEMISTRY

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

(2014) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Effects of temperature and pH on angiotensin-I-converting enzyme inhibitory activity and physicochemical properties of bovine casein peptide in aqueous Maillard reaction system

(2014) Zhanmei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Release of cinnamon essential oil from polysaccharide bilayer films and its use for microbial growth inhibition in chilled shrimps

(2014) M. Arancibia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advanced glycation endproducts in food and their effects on health

(2013) Malene W. Poulsen et al.   FOOD AND CHEMICAL TOXICOLOGY

Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures

(2013) Yuliya Hrynets et al.   FOOD CHEMISTRY

Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity

(2013) Pui Khoon Hong et al.   FOOD CHEMISTRY

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

(2013) Xiangzhao Mao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Effect of Coffee Filtrate, Methylglyoxal, Glyoxal, and Caffeine on Salmonella Typhimurium and S. Enteritidis Survival in Ground Chicken Breasts

(2012) Anne B. Maletta et al.   JOURNAL OF FOOD SCIENCE

Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate

(2012) Ruthu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products

(2011) Amit Kumar Rai et al.   Journal of Aquatic Food Product Technology

Recovery of protein, chitin, carotenoids and glycosaminoglycans from Pacific white shrimp (Litopenaeus vannamei) processing waste

(2011) Thiago B. Cahú et al.   PROCESS BIOCHEMISTRY

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Valorisation of natural extracts from marine source focused on marine by-products: A review

(2010) Vincenza Ferraro et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of several marine skin gelatins

(2010) A. Alemán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By-Products: Use of Protein Glycation as an Alternative Method

(2009) Esther Sanmartín et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant activity of Maillard reaction products

(2009) Ryszard Amarowicz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Antimicrobial Activity of Coffee MelanoidinsA Study of Their Metal-Chelating Properties

(2009) José A. Rufián-Henares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY