Antioxidant and Antimicrobial Enhancement by Reaction of Protein Hydrolysates Derived from Shrimp By-Products with Glucosamine

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 · 2.6K citations

Biochemistry, Peroxyl Radical Scavengers, Phenolic Derivatives +7

Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity

Gow‐Chin Yen, Hui-Yin Chen · Journal of Agricultural and Food Chemistry · 1995 · 2.6K citations

Food Chemistry, Food Preservatives, Their Antimutagenicity +14

Improved Method for Determining Food Protein Degree of Hydrolysis

Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.6K citations

Protein Chemistry, Biosynthesis, Bioorganic Chemistry +15

Quantitative IR spectrophotometry of peptide compounds in water (H₂O) solutions. I. Spectral parameters of amino acid residue absorption bands

S.Yu. Venyaminov, N. N. Kalnin · Biopolymers · 1990 · 581 citations

Absorption Spectroscopy, Chemistry, I. Spectral Parameters +19

Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

Francisco J. Morales, Salvio Jiménez Pérez · Food Chemistry · 2001 · 569 citations

Photochemistry, Biochemistry, Food Analysis +5