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ACE-inhibitory activity of tilapia protein hydrolysates

Food chemistry, 2009-12, Vol.117 (4), p.582-588

2009

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Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosus

Journal of agricultural and food chemistry, 2012-06, Vol.60 (23), p.5874-5883

2012

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Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles

Food chemistry, 2014-08, Vol.156, p.234-242

2014

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The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles

Food chemistry, 2014-09, Vol.159, p.420-427

2014

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Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins

Journal of agricultural and food chemistry, 2003-08, Vol.51 (17), p.5103-5110

2003

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Antioxidants and functional components in aquatic foods

Kristinsson, Hordur G

1, 2014

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Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses

Food chemistry, 2010-05, Vol.120 (1), p.121-127

2010

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Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS

Food chemistry, 2018-02, Vol.240, p.904-909

2018

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Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

Food chemistry, 2012-06, Vol.132 (4), p.1781-1788

2012

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Radical Scavenging and Reducing Ability of Tilapia (Oreochromis niloticus) Protein Hydrolysates

Journal of agricultural and food chemistry, 2008-11, Vol.56 (21), p.10359-10367

2008

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Conformational and Rheological Changes in Catfish Myosin as Affected by Different Acids during Acid-Induced Unfolding and Refolding

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.4144-4153

2007

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Changes in Trout Hemoglobin Conformations and Solubility after Exposure to Acid and Alkali pH

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3633-3643

2004

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Bioactivity of Cod and Chicken Protein Hydrolysates  before and after in vitro Gastrointestinal Digestion

Food technology and biotechnology, 2017-07, Vol.55 (3), p.360-367

2017

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Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis

Journal of food science and technology, 2015-06, Vol.52 (6), p.3336-3349

2015

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Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates

Food chemistry, 2011-01, Vol.124 (2), p.640-645

2011

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Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate

Food chemistry, 2014-01, Vol.142, p.210-216

2014

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Food in the bioeconomy

Trends in Food Science & Technology, 2019-02, Vol.84, p.4-6

2019

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

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.7459-7466

2008

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The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

Journal of the science of food and agriculture, 2016-04, Vol.96 (6), p.2125-2135

2016

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Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Food chemistry, 2012-12, Vol.135 (4), p.2474-2482

2012

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Preventive effect of Nile tilapia hydrolysate against oxidative damage of HepG2 cells and DNA mediated by H2O2 and AAPH

Journal of food science and technology, 2015-10, Vol.52 (10), p.6194-6205

2015

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Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Food chemistry, 2009-10, Vol.116 (4), p.828-835

2009

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Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

Journal of the science of food and agriculture, 2014-01, Vol.94 (2), p.219-226

2014

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Antioxidative Efficacy of Alkali-Treated Tilapia Protein Hydrolysates: A Comparative Study of Five Enzymes

Journal of agricultural and food chemistry, 2008-02, Vol.56 (4), p.1434-1441

2008

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Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability

Food chemistry, 2014-01, Vol.142, p.201-209

2014

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ACE-inhibitory activity of tilapia protein hydrolysates

Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosus

Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles

The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles

Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins

Antioxidants and functional components in aquatic foods

Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses

Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

Radical Scavenging and Reducing Ability of Tilapia (Oreochromis niloticus) Protein Hydrolysates

Conformational and Rheological Changes in Catfish Myosin as Affected by Different Acids during Acid-Induced Unfolding and Refolding

Changes in Trout Hemoglobin Conformations and Solubility after Exposure to Acid and Alkali pH

Bioactivity of Cod and Chicken Protein Hydrolysates  before and after in vitro Gastrointestinal Digestion

Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis

Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates

Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate

Food in the bioeconomy

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

The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Preventive effect of Nile tilapia hydrolysate against oxidative damage of HepG2 cells and DNA mediated by H2O2 and AAPH

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

Antioxidative Efficacy of Alkali-Treated Tilapia Protein Hydrolysates: A Comparative Study of Five Enzymes

Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability

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