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Determining the Cytotoxicity of Oxidized Lipids in Cultured Caco-2 Cells Using Bioimaging Techniques

Molecules (Basel, Switzerland), 2020-04, Vol.25 (7), p.1693

2020

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Purification and characterization of antioxidative peptides derived from chicken skin gelatin hydrolysate

Food hydrocolloids, 2018-12, Vol.85, p.311-320

2018

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Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

Food hydrocolloids, 2013-01, Vol.30 (1), p.143-151

2013

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A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application

Food reviews international, 2023-02, Vol.39 (2), p.1063-1085

2023

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Changes in the texture and structure of cod and haddock fillets during frozen storage

Food hydrocolloids, 2002-07, Vol.16 (4), p.313-319

2002

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The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties

Food hydrocolloids, 2015-03, Vol.45, p.83-92

2015

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Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)

Journal of the science of food and agriculture, 2002-04, Vol.82 (5), p.579-586

2002

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Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology

Food hydrocolloids, 2004, Vol.18 (1), p.49-59

2004

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Effect of Antioxidants, Citrate, and Cryoprotectants on Protein Denaturation and Texture of Frozen Cod (Gadus morhua)

Journal of agricultural and food chemistry, 2002-03, Vol.50 (7), p.2053-2061

2002

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Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

Food hydrocolloids, 2006, Vol.20 (5), p.630-640

2006

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Purification, characterization and molecular docking study of angiotensin-I converting enzyme (ACE) inhibitory peptide from shortfin scad (Decapterus macrosoma) protein hydrolysate

Journal of food science and technology, 2021-12, Vol.58 (12), p.4567-4577

2021

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Autolysis study of bigeye snapper ( Priacanthus macracanthus) skin and its effect on gelatin

Food hydrocolloids, 2007-06, Vol.21 (4), p.537-544

2007

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Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

Food chemistry, 2008-06, Vol.108 (3), p.801-810

2008

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Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy

Food hydrocolloids, 2007-10, Vol.21 (7), p.1144-1152

2007

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Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock ( Melanogrammus aeglefinus) during refrigerated (4 °C) and frozen (−10 °C) storage in the presence of trimethylamine- N-oxide demethylase from kidney of lizardfish ( Saurida tumbil)

Food chemistry, 2008-02, Vol.106 (3), p.1253-1263

2008

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Raman Spectral Analysis in the C−H Stretching Region of Proteins and Amino Acids for Investigation of Hydrophobic Interactions

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.924-933

1999

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Antiproliferative Activity of Egg Yolk Peptides in Human Colon Cancer Cells

Nutrition and cancer, 2017-05, Vol.69 (4), p.674-681

2017

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The effects of freeze-drying and storage on the FT-Raman spectra of Atlantic mackerel ( Scomber scombrus) and horse mackerel ( Trachurus trachurus)

Food chemistry, 2007, Vol.103 (1), p.62-70

2007

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effect of instant green tea on the foaming and rheological properties of egg albumen proteins

Journal of the science of food and agriculture, 2007-08, Vol.87 (10), p.1810-1819

2007

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Effect of natural antioxidants on stored freeze-dried food product formulated using horse mackerel (Trachurus trachurus)

International journal of food science & technology, 2008-02, Vol.43 (2), p.309-315

2008

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Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction

Journal of the science of food and agriculture, 1999-10, Vol.79 (13), p.1809-1816

1999

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Formation of 4-hydroxynonenal (4-HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

Journal of the science of food and agriculture, 2008-05, Vol.88 (7), p.1128-1134

2008

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ESR and NMR spectroscopy studies on protein oxidation and formation of dityrosine in emulsions containing oxidised methyl linoleate

Food and chemical toxicology, 2006-08, Vol.44 (8), p.1385-1392

2006

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Proximate and biochemical characterization of burrito (Bachydeuterus auritus) and flying gurnard (Dactylopterus volitans)

Food science & nutrition, 2017-05, Vol.5 (3), p.369-373

2017

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Gelation properties of soya and whey protein isolate mixtures

Food hydrocolloids, 2002, Vol.16 (6), p.661-672

2002

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Determining the Cytotoxicity of Oxidized Lipids in Cultured Caco-2 Cells Using Bioimaging Techniques

Purification and characterization of antioxidative peptides derived from chicken skin gelatin hydrolysate

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application

Changes in the texture and structure of cod and haddock fillets during frozen storage

The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties

Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)

Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology

Effect of Antioxidants, Citrate, and Cryoprotectants on Protein Denaturation and Texture of Frozen Cod (Gadus morhua)

Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

Purification, characterization and molecular docking study of angiotensin-I converting enzyme (ACE) inhibitory peptide from shortfin scad (Decapterus macrosoma) protein hydrolysate

Autolysis study of bigeye snapper ( Priacanthus macracanthus) skin and its effect on gelatin

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy

Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock ( Melanogrammus aeglefinus) during refrigerated (4 °C) and frozen (−10 °C) storage in the presence of trimethylamine- N-oxide demethylase from kidney of lizardfish ( Saurida tumbil)

Raman Spectral Analysis in the C−H Stretching Region of Proteins and Amino Acids for Investigation of Hydrophobic Interactions

Antiproliferative Activity of Egg Yolk Peptides in Human Colon Cancer Cells

The effects of freeze-drying and storage on the FT-Raman spectra of Atlantic mackerel ( Scomber scombrus) and horse mackerel ( Trachurus trachurus)

effect of instant green tea on the foaming and rheological properties of egg albumen proteins

Effect of natural antioxidants on stored freeze-dried food product formulated using horse mackerel (Trachurus trachurus)

Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction

Formation of 4-hydroxynonenal (4-HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

ESR and NMR spectroscopy studies on protein oxidation and formation of dityrosine in emulsions containing oxidised methyl linoleate

Proximate and biochemical characterization of burrito (Bachydeuterus auritus) and flying gurnard (Dactylopterus volitans)

Gelation properties of soya and whey protein isolate mixtures

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