Protein hydrolysates from meat industry by-products

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

Agriculture, Biochemistry, Food Science +8

Analysis and Significance of Tyramine in Foods

N. P. Sen · Journal of Food Science · 1969 · 60 citations

Agriculture, Food Science, Pharmaceutical Analysis +14

Chemistry and characteristics of enzyme‐modified whipping proteins

Roland Günther · Journal of the American Oil Chemists Society · 1979 · 53 citations

Life Sciences, Biochemistry, Food Science +17

The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma

G. G. BEDDOWS, Maznah Ismail, K. H. Steinkraus · International Journal of Food Science & Technology · 1976 · 46 citations

Agriculture, Biochemistry, Food Science +12

Utilization of edible protein from meat industry by‐products and waste

R. H. Young, R.A. Lawrie · International Journal of Food Science & Technology · 1974 · 42 citations

Agriculture, Biochemistry, Food Science +17