Valorization of snow crab ( Chionoecetes opilio ) cooking effluents for food applications

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert-type cheese

(2017) Attara Hell et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater

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

Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis

(2016) Sunantha Ketnawa et al.   Food Bioscience

Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS

(2015) Yafang Jin et al.   CyTA-Journal of Food

Assessment of the Antioxidant and Antibacterial Activities of Three Species of Edible Seaweeds

(2015) Catherine Boisvert et al.   JOURNAL OF FOOD BIOCHEMISTRY

Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS

(2015) Yafang Jin et al.   CyTA-Journal of Food

Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches

(2014) P. Hajeb et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recovery of Astaxanthin from Shrimp Cooking Wastewater: Optimization of Astaxanthin Extraction by Response Surface Methodology and Kinetic Studies

(2014) Isabel Rodríguez Amado et al.   Food and Bioprocess Technology

Bioassay-guided fractionation approach for determination of protein precursors of proteolytic bioactive metabolites from macroalgae

(2014) Stéphanie Bondu et al.   JOURNAL OF APPLIED PHYCOLOGY

Characterization of Important Odorants in Steamed Male Chinese Mitten Crab (Eriocheir sinensis) using Gas Chromatography-Mass Spectrometry-Olfactometry

(2014) Na Wu et al.   JOURNAL OF FOOD SCIENCE

Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis

(2013) Assaâd Sila et al.   FOOD CHEMISTRY

Recovery of aroma compounds from seafood cooking juices by membrane processes

(2013) P. Bourseau et al.   JOURNAL OF FOOD ENGINEERING

Compositional properties and bioactive potential of waste material from shrimp cooking juice

(2013) E. Pérez-Santín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing

(2012) Junzhi Bu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of carbonyl compounds in fish species samples with solid-phase microextraction with on-fibre derivatization

(2010) Jacobo Iglesias et al.   FOOD CHEMISTRY

Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)

(2010) Hui-Zi Yu et al.   FOOD RESEARCH INTERNATIONAL

Evidence of Antibacterial Activities in Peptide Fractions Originating from Snow Crab (Chionoecetes opilio) By-Products

(2010) Lucie Beaulieu et al.   Probiotics and Antimicrobial Proteins

Characterization of enzymatic hydrolyzed snow crab (Chionoecetes opilio) by-product fractions: A source of high-valued biomolecules

(2009) Lucie Beaulieu et al.   BIORESOURCE TECHNOLOGY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidative Activity of Protein Hydrolysates Prepared from Alkaline-Aided Channel Catfish Protein Isolates

(2008) Ann E. Theodore et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-performance liquid chromatography with fluorescence detection for quantitation of tryptophan and tyrosine in a shrimp waste protein concentrate

(2008) D.I. Sánchez-Machado et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES