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Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct

Chompoonuch Wiriyaphan, Benjamart Chitsomboon, Sittiruk Roytrakul, Jirawat Yongsawadigul

Journal of Functional Foods · 2013 · 54 citations · 36 references

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36

The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

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Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Jens Adler‐Nissen · Journal of Agricultural and Food Chemistry · 1979 · 1.6K citations

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The hydrophilic and lipophilic contribution to total antioxidant activity

Marino B. Arnao, Antonio Caño, Manuel Acosta · Food Chemistry · 2001 · 1.5K citations

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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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Antioxidant Activity of Peptides Obtained from Porcine Myofibrillar Proteins by Protease Treatment

Ai Saiga, Soichi Tanabe, Toshihide Nishimura · Journal of Agricultural and Food Chemistry · 2003 · 784 citations

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