Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties

Trends in Processing Technologies for Dried Aquatic Products

Yingqiang Wang, Min Zhang, Arun S. Mujumdar · Drying Technology · 2011 · 117 citations

Food Chemistry, Fresh Aquatic Products, New Technologies +12

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

Papa Toah Akonor, Hayford Ofori, N.T. Dziedzoave et al. · International Journal of Food Science · 2016 · 115 citations · Full text

Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus

Xiaohua Nie, Shengli Lin, Qi‐Lin Zhang · Food Chemistry · 2013 · 92 citations

In Vitro Fermentation, Food Microbiology, Alternative Protein Source +5

Changes in conformation and sulfhydryl groups of tilapia actomyosin by thermal treatment

Ellen Wen-Ching Ko, Chi-Cheng Yu, Kuo‐Chiang Hsu · LWT · 2006 · 69 citations

Thermal Treatment, Biochemistry, Sulfhydryl Groups +4

Protein and Lipid Oxidation in Parma Ham during Production

Glykeria Koutina, Sisse Jongberg, Leif H. Skibsted · Journal of Agricultural and Food Chemistry · 2012 · 68 citations

Lipid Analysis, Biochemistry, Protein Disulfides +12