Concepedia

Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying

R. Morales‐Medina, F. Tamm, Antonio Guadix, Emilia M. Guadix, Stephan Drusch

Food Chemistry · 2015 · 141 citations · 30 references

DOI

Concepts

References

30

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

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Role of ferritin as a lipid oxidation catalyst in muscle food

Eric A. Decker, Barbara Welch · Journal of Agricultural and Food Chemistry · 1990 · 1.2K citations

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Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Hui-Chun Wu, Hua‐Ming Chen, Chyuan‐Yuan Shiau · Food Research International · 2003 · 984 citations

, , +16

Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

Vilailak Klompong, Soottawat Benjakul, Duangporn Kantachote et al. · Food Chemistry · 2006 · 969 citations

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