Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

(2014) Lihong Ge et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Jack bean urease inhibition by crude juices of Allium and Brassica plants. Determination of thiosulfinates

(2013) Zofia Olech et al.   FOOD CHEMISTRY

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

(2012) Chodsana Sriket et al.   FOOD CHEMISTRY

Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets

(2011) M.Ø. Gaarder et al.   FOOD CHEMISTRY

Nutraceutical inhibition of muscle proteolysis: A role of diallyl sulphide in the treatment of muscle wasting

(2010) Mireia Olivan et al.   CLINICAL NUTRITION

The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

(2010) Nuray Erkan   Food and Bioprocess Technology

Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors

(2010) Pål Anders Wang et al.   FOOD CHEMISTRY

Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation

(2010) Patricio A. Carvajal-Rondanelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY