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Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment
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Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 44 checked references that resolve
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Proteolytic and antimicrobial activity of lactic acid bacteria grown in goat milk
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In-vitro antioxidant and functional properties of protein hydrolysates from golden grey mullet prepared by commercial, microbial and visceral proteases
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Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties
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Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae
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Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC
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Preparation of Proteins and Peptides for Mass Spectrometry Analysis in a Bottom‐Up Proteomics Workflow
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Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions
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Preparation of Antioxidant Enzymatic Hydrolysates from α-Lactalbumin and β-Lactoglobulin. Identification of Active Peptides by HPLC-MS/MS
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Textural Changes During Iced Storage of Salmon (<i>Salmo salar)</i>and Cod (<i>Gadus morhua</i>)
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Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26
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Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity
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Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
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resolves10.1039/C5RA15140F
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resolves10.3390/md7040803
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A novel method of following oxidation of low-density lipoprotein using a sensitive fluorescent probe, diphenyl-1-pyrenylphosphine
resolves10.1016/j.procbio.2015.04.017
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Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process
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Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products
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Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione
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The production of naturally fermented fish silage using various lactobacilli and different carbohydrate sources
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Growth and metabolic features of lactic acid bacteria in media with hydrolysed fish viscera. An approach to bio-silage of fishing by-products
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Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from cheddar cheese manufactured in the United Kingdom
resolves10.1016/j.foodchem.2007.10.030
Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce
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resolves10.1016/j.foodchem.2014.09.080
Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis
The 2 references without a DOI — listed, not checked
no DOI — not checkedA SAS macro for generating letter displays of pairwise mean comparisons
no DOI — not checkedProduction, conservation and health assessment of acid silage vicera of freshwater fish as a component of animal feed
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