|
1
|
A
new process for advanced utilisation of shrimp waste.
|
|
2
|
A review
potentials for
biotechnological applications of keratin-degrading microorganisms and
their enzymes for nutritional improvement of feathers and other
keratins as livestock feed resources.
|
|
3
|
Alcalase
enzyme treatment for elimination of egg stickiness in tench, Tinca tinca L.
|
|
4
|
Analysis of
phenols in
pharmaceuticals by liquid chromatography.
|
|
5
|
Antiglycative
and antioxidative
properties of coffee fractions.
|
|
6
|
Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle
fermented
by Lactobacillus brevis
BJ20
isolated from traditional fermented foods.
|
|
7
|
Antioxidative
activity of water
extract of sweet potato leaves in Taiwan.
|
|
8
|
Antioxidative
peptides from fish
sauce by-product Isolation andcharacterization.
|
|
9
|
Antioxidative
properties of a
chitosan–glucose Maillard reaction product and its effect on pork
qualities during refrigerated storage.
|
|
10
|
Antioxidative
properties of
aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated
koji.
|
|
11
|
Biosynthesis
of
[gamma]-aminobutyric acid (GABA) using immobilized whole cells of Lactobacillus brevis.
|
|
12
|
Characterisation
of
acid-soluble collagen from skin and bone of bigeye snapper.
|
|
13
|
Characterization
of a novel
antioxidative peptide from the sand eel Hypoptychus dybowskii.
|
|
14
|
Characterization
of
lipoxygenase activity from a partially purified enzymic extract from Morchella esculenta.
|
|
15
|
Characterization
of the
constituents and antioxidative activity of cocoa tea (Camellia ptilophylla).
|
|
16
|
Comparison of
antioxidative and
synergistic effects of rosemary extract with α-tocopherol, ascorbyl
palmitate and citric acid in sunflower oil.
|
|
17
|
Comparison of
the antioxidative
and cytotoxic properties of glucose-lysine and fructose-lysine Maillard
reaction products.
|
|
18
|
Composition
and antioxidative
activities of supercritical CO2-extracted oils from seeds and soft
parts of northern berries.
|
|
19
|
Determination
of optimal
conditions for γ-aminobutyric acid production by Lactococcus lactis
ssp. lactis.
|
|
20
|
Effect of
fatty acids on the
flavor formation of fish sauce.
|
|
21
|
Effect
of preliminary processing and method of preservation on the content of
selected
antioxidative compounds in kale (Brassica
oleracea L. var. acephala)
leaves
|
|
22
|
Effect of rice
bran
hydrolysates on physicochemical and antioxidative characteristics of
fried fish cakes during repeated freeze-thaw cycles.
|
|
23
|
Effects
of fermentation periods on antioxidant and angiotensin I-converting
enzyme
inhibitory activities of peptides from fish sauce by-products
|
|
24
|
Effects of
molecular weight and
hydrolysis conditions on anticancer activity of fucoidans from
sporophyll of Undaria
pinnatifida.
|
|
25
|
Gamma
irradiation of air-dried olive leaves: Effective decontamination and
impact on
the antioxidative properties and on phenolic compounds
|
|
26
|
Identification
and
characterization of molecular species of collagen in ordinary muscle
and skin of the Japanese flounder.
|
|
27
|
In
Vitro Evaluation of Antioxidant Activities and Inhibition of ACE
Activity by
Collagenase-Treated Hydrolysate Derived from Bullfrog Skin
|
|
28
|
Influence of
preprocessing
methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA)
accumulation by lactic acid bacteria.
|
|
29
|
Isolation,
characterization,
and utilization of [gamma]-aminobutyric acid (GABA)-producing lactic
acid bacteria from Myanmar fishery products fermented with boiled
rice.
|
|
30
|
Hydrolysates of fish skin collagen: an
opportunity for 3
valorizing fish industry byproducts
|
|
31
|
Partial
purification and characterization of polyphenol
oxidase from artichoke (Cynara
scolymus L.) heads.
|
|
32
|
Partial
Purification of a
Banana Polyphenol Oxidase Using Triton X-114 and PEG 8000 for Removal
of Polyphenols.
|
|
33
|
Peptides from
Fish By-product
Protein Hydrolysates and Its Functional Properties an Overview.
|
|
34
|
Phenolic
compounds as
stabilizers of oils and antioxidative mechanisms under frying
conditions A comprehensive review.
|
|
35
|
Physicochemical
and
antioxidative characteristics of black bean protein hydrolysates
obtained from different enzymes.
|
|
36
|
Production of
Formula Not Shown
-aminobutyric acid (GABA) by Lactobacillus
paracasei isolated from traditional fermented foods.
|
|
37
|
Production of
g-aminobutyric
acid (GABA) by Lactobacillus
paracasei isolated from traditional fermented foods.
|
|
38
|
Properties of
polyphenol
oxidase from Anamur banana (Musa
cavendishii).
|
|
39
|
Selective
post-column derivatization coupled to cation exchange chromatography
for the
determination of histamine and its precursor histidine in fish and
Oriental
sauce samples.
|
|
40
|
Preparation and antioxidant properties of
extracts of
Japanese persimmon leaf tea (kakinoha-cha).
|
