Concepedia

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

Hayet Ben Khaled, Naourez Ktari, Olfa Ghorbel‐Bellaaj, Mourad Jridi, Imen Lassoued, Monçef Nasri

Journal of Food Science and Technology · 2011 · 66 citations · 52 references

Concepts

Life SciencesBiochemistryFood ScienceEnzymologyFood ChemistryAntioxidant DefenseBioactive Food ComponentsFood AntioxidantsLipid PeroxidationOxidative Damage To BiomoleculesProteins In FoodsAntioxidant Activity AssaysAntioxidant Natural ProductsAntioxidant PropertiesBiomass HydrolysatesDietary AntioxidantsMeat Protein HydrolysatesProtein Hydrolysate Production

References

52

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers

Teresa C.P. Dinis, Vı́tor M.C. Madeira, Leonor M. Almeida · Archives of Biochemistry and Biophysics · 1994 · 2.7K citations

Life Sciences, Biochemistry, Pharmacology +15

Emulsifying properties of proteins: evaluation of a turbidimetric technique

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

Agriculture, Biochemistry, Food Science +8