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Refinado por: Base de dados/Biblioteca: ASFA: Aquatic Sciences and Fisheries Abstracts remover assunto: Food Science remover Food Chemistry remover
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1
In vitro antioxidant properties of crude extracts and compounds from brown algae
In vitro antioxidant properties of crude extracts and compounds from brown algae
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In vitro antioxidant properties of crude extracts and compounds from brown algae

Balboa, Elena M. ; Conde, Enma ; Moure, Andres ; Falqué, Elena ; Domínguez, Herminia

Food chemistry, 2013-06, Vol.138 (2-3), p.1764-1785 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast
Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast
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Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast

Sabeena Farvin, K.H. ; Jacobsen, Charlotte

Food chemistry, 2013-06, Vol.138 (2-3), p.1670-1681 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil
Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil
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Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil

Ryckebosch, Eline ; Bruneel, Charlotte ; Termote-Verhalle, Romina ; Goiris, Koen ; Muylaert, Koenraad ; Foubert, Imogen

Food chemistry, 2014-10, Vol.160, p.393-400 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review
Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review
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Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

Chalamaiah, M. ; Dinesh kumar, B. ; Hemalatha, R. ; Jyothirmayi, T.

Food chemistry, 2012-12, Vol.135 (4), p.3020-3038 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Effects of chitosan coating on quality and shelf life of silver carp during frozen storage
Effects of chitosan coating on quality and shelf life of silver carp during frozen storage
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Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

Fan, Wenjiao ; Sun, Junxiu ; Chen, Yunchuan ; Qiu, Jian ; Zhang, Yan ; Chi, Yuanlong

Food chemistry, 2009-07, Vol.115 (1), p.66-70 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions
Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions
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Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

Sánchez-Alonso, Isabel ; Moreno, Pilar ; Careche, Mercedes

Food chemistry, 2014-06, Vol.153, p.250-257 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia
Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia
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Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

Yaich, Hela ; Garna, Haikel ; Besbes, Souhail ; Paquot, Michel ; Blecker, Christophe ; Attia, Hamadi

Food chemistry, 2011-10, Vol.128 (4), p.895-901 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
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Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Zhou, Xuxia ; Chong, Yunqing ; Ding, Yuting ; Gu, Saiqi ; Liu, Lin

Food chemistry, 2016-09, Vol.207, p.205-213 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate
Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate
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Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

Alemán, A. ; Giménez, B. ; Pérez-Santin, E. ; Gómez-Guillén, M.C. ; Montero, P.

Food chemistry, 2011-03, Vol.125 (2), p.334-341 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice
Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice
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Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice

Moongngarm, Anuchita ; Saetung, Nattawat

Food chemistry, 2010-10, Vol.122 (3), p.782-788 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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