Evaluating the Effects of Different Processing Methods on the Nutritional Composition of Shrimp and the Antioxidant Activity of Shrimp Powder

Antioxidant, antihemolysis, and retinoprotective potentials of bioactive lipidic compounds from wild shrimp (Litopenaeus stylirostris) muscle

(2020) Joel Said García-Romo et al.   CyTA-Journal of Food

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

(2018) Poh Yee Choo et al.   SCIENCEASIA

Astaxanthin: structural and functional aspects

(2017) Larissa Mont'Alverne Jucá Seabra et al.   Revista de Nutricao-Brazilian Journal of Nutrition

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

(2015) Nader Karimian-Khosroshahi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes

(2014) Thanyaporn Kleekayai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Proximate composition and mineral and fatty acid profiles of male and female jinga shrimps (Metapenaeus affinis, H. Milne Edwards, 1837)

(2014) Mehmet Tolga DİNÇER et al.   TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES

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

(2013) Assaâd Sila et al.   FOOD CHEMISTRY

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

(2013) Hedayat Hosseini et al.   FOOD CHEMISTRY

Antimicrobial and antioxidant chitosan solutions enriched with active shrimp (Litopenaeus vannamei) waste materials

(2013) Mirari Y. Arancibia et al.   FOOD HYDROCOLLOIDS

The effects of season on fat and fatty acids contents of shrimp and prawn species

(2012) Deniz Ayas et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

(2012) Sirima Takeungwongtrakul et al.   FOOD CHEMISTRY

Evaluation of antioxidant activity of carotenoid extract from shrimp processing byproducts by in vitro assays and in membrane model system

(2012) R. Sowmya et al.   FOOD CHEMISTRY

Fatty Acid Profiles of Different Shrimp Species: Effects of Depth of Catching

(2012) Pinar Yerlikaya et al.   Journal of Aquatic Food Product Technology

Chemical and nutritional characterisation of the Central Mediterranean Giant red shrimp (Aristaeomorpha foliacea): Influence of trophic and geographical factors on flesh quality

(2011) G. Bono et al.   FOOD CHEMISTRY

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

(2011) Harun Uran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

(2011) Satya Sadhan Dey et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of Flavourzyme on Yield and Some Biological Activities of Mungoong, an Extract Paste from the Cephalothorax of White Shrimp

(2009) S. Benjakul et al.   JOURNAL OF FOOD SCIENCE

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY

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

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

The effect of cooking methods on mineral and vitamin contents of African catfish

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

(2008) Soottawat Benjakul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY