Bioactivity of the Protein Hydrolysates Obtained from the Most Abundant Crustacean Bycatch

Bioprocessing of marine crustacean side‐streams into bioactives: a review

(2021) Yang Zou et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Antioxidants from Crustaceans: A Panacea for Lipid Oxidation in Marine-Based Foods

(2020) Oladipupo Odunayo Olatunde et al.   FOOD REVIEWS INTERNATIONAL

Enzymatic fish protein hydrolysates in finfish aquaculture: a review

(2020) Muhammad A.B. Siddik et al.   Reviews in Aquaculture

Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch

(2020) Tavani Rocha Camargo et al.   FOOD CHEMISTRY

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

(2019) Mustapha Djellouli et al.   Waste and Biomass Valorization

Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion

(2019) Mehdi Nikoo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tetrazolium salts and formazan products in Cell Biology: Viability assessment, fluorescence imaging, and labeling perspectives

(2018) Juan C. Stockert et al.   ACTA HISTOCHEMICA

Characterization of protein hydrolysates from blue whiting ( Micromesistius poutassou ) and their application in beverage fortification

(2018) Sian Egerton et al.   FOOD CHEMISTRY

Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder ( Paralichthys orbignyanus ) fillets shelf-life

(2018) Meritaine da Rocha et al.   FOOD HYDROCOLLOIDS

Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview

(2018) Juan Zamora-Sillero et al.   MARINE BIOTECHNOLOGY

Bycatches of endangered, threatened and protected species in marine fisheries

(2018) Charles A. Gray et al.   REVIEWS IN FISH BIOLOGY AND FISHERIES

Protecting marine mammals, turtles, and birds by rebuilding global fisheries

(2018) Matthew G. Burgess et al.   SCIENCE

Yield and chemical composition of lipids extracted from solid residues of protein hydrolysis of Pacific white shrimp cephalothorax using ultrasound-assisted extraction

(2018) Sittichoke Sinthusamran et al.   Food Bioscience

Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates

(2017) M. Felix et al.   FOOD AND BIOPRODUCTS PROCESSING

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(2017)   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the Antioxidant Activity In Vitro and in Hippocampal HT-22 Cells System of Protein Hydrolysates of Common Carp (Cyprinus carpio) By-Product

(2017) Juan Zamora-Sillero et al.   Journal of Aquatic Food Product Technology

Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities

(2017) Priyatharini Ambigaipalan et al.   Journal of Functional Foods

Natural antioxidants from sea: a potential industrial perspective in aquafeed formulation

(2016) Mohammad Aklakur   Reviews in Aquaculture

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(2016)   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Protein Hydrolysates from Shrimp (Metapenaeus dobsoni) Head Waste: Optimization of Extraction Conditions by Response Surface Methodology

(2014) Janarthanan Gunasekaran et al.   Journal of Aquatic Food Product Technology

Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct

(2014) Elessandra da Rosa Zavareze et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2013) Assaâd Sila 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

Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP)

(2012) Shan He et al.   FOOD RESEARCH INTERNATIONAL

Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate

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

Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

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

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Development and biological activities of marine-derived bioactive peptides: A review

(2010) Se-Kwon Kim et al.   Journal of Functional Foods

Antioxidant peptides isolated from the marine rotifer, Brachionus rotundiformis

(2009) Hee-Guk Byun et al.   PROCESS BIOCHEMISTRY

The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

(2008) Mahmoudreza Ovissipour et al.   FOOD CHEMISTRY

A method to measure total antioxidant capacity against peroxyl radicals in aquatic organisms: Application to evaluate microcystins toxicity

(2008) Lílian Lund Amado et al.   SCIENCE OF THE TOTAL ENVIRONMENT

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

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY