Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg)

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Food Colloid, Engineering, Food Analysis +23

An Accurate and Rapid Method for the Determination of Proteins in Small Amounts of Blood Serum and Plasma

Captain T. E. Weichselbaum · American Journal of Clinical Pathology · 1946 · 1.6K citations

Immunohematology, Protein Analysis, Pathology +26

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 · 978 citations

Food Chemistry, Protein Hydrolysates, Scomber Austriasicus +7

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 · 958 citations

Functional Properties, Biochemistry, Enzyme Type +5

The Use of Pectin and Gelatin in the Processing of Plasma in the Blood Bank

Milton Gjelhaug Levine, Robert Hoyt · American Journal of Clinical Pathology · 1946 · 505 citations

Immunohematology, Blood Bank, Pathology +16