163 related articles for article (PubMed ID: 25328185)
1. Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation.
Faithong N; Benjakul S
J Food Sci Technol; 2014 Oct; 51(10):2463-71. PubMed ID: 25328185
[TBL] [Abstract][Full Text] [Related]
2. Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes.
Kleekayai T; Saetae D; Wattanachaiyingyong O; Tachibana S; Yasuda M; Suntornsuk W
J Food Sci Technol; 2015 Mar; 52(3):1839-48. PubMed ID: 25745266
[TBL] [Abstract][Full Text] [Related]
3. Microbiological and chemical changes of shrimp
Pongsetkul J; Benjakul S; Vongkamjan K; Sumpavapol P; Osako K
J Food Sci Technol; 2017 Oct; 54(11):3473-3482. PubMed ID: 29051642
[TBL] [Abstract][Full Text] [Related]
4.
Basu P; Maier C
Pharmacognosy Res; 2016; 8(4):258-264. PubMed ID: 27695265
[TBL] [Abstract][Full Text] [Related]
5. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods.
Kleekayai T; Pinitklang S; Laohakunjit N; Suntornsuk W
J Food Sci Technol; 2016 Mar; 53(3):1399-410. PubMed ID: 27570264
[TBL] [Abstract][Full Text] [Related]
6. Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes.
Kleekayai T; Harnedy PA; O'Keeffe MB; Poyarkov AA; CunhaNeves A; Suntornsuk W; FitzGerald RJ
Food Chem; 2015 Jun; 176():441-7. PubMed ID: 25624254
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical properties and antioxidant activities of Korean traditional alcoholic beverage, yakju, enriched with mulberry.
Kwak EJ; Lee JY; Choi IS
J Food Sci; 2012 Jul; 77(7):C752-8. PubMed ID: 22671858
[TBL] [Abstract][Full Text] [Related]
8. In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence.
Fardet A; Rock E
Nutr Res Rev; 2018 Jun; 31(1):52-70. PubMed ID: 28965518
[TBL] [Abstract][Full Text] [Related]
9. Spectroscopic studies on the antioxidant activity of p-coumaric acid.
Kiliç I; Yeşiloğlu Y
Spectrochim Acta A Mol Biomol Spectrosc; 2013 Nov; 115():719-24. PubMed ID: 23892112
[TBL] [Abstract][Full Text] [Related]
10. Preparation and antioxidant potential of maillard reaction products from (MRPs) chitooligomer.
Jung WK; Park PJ; Ahn CB; Je JY
Food Chem; 2014 Feb; 145():173-8. PubMed ID: 24128464
[TBL] [Abstract][Full Text] [Related]
11. Effect of fermentation on the antioxidant properties and phenolic compounds of
Chan ST; Padam BS; Chye FY
J Food Sci Technol; 2023 Jan; 60(1):303-314. PubMed ID: 36618056
[TBL] [Abstract][Full Text] [Related]
12. Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health.
Oh NS; Kwon HS; Lee HA; Joung JY; Lee JY; Lee KB; Shin YK; Baick SC; Park MR; Kim Y; Lee KW; Kim SH
J Dairy Sci; 2014; 97(6):3300-13. PubMed ID: 24731635
[TBL] [Abstract][Full Text] [Related]
13. Unraveling the biological potential of chicken viscera proteins: a study based on their enzymatic hydrolysis to obtain hydrolysates with antioxidant properties.
Amaral YMS; de Castro RJS
Prep Biochem Biotechnol; 2023 Dec; ():1-10. PubMed ID: 38153252
[TBL] [Abstract][Full Text] [Related]
14. Characteristics and antioxidant effect of garlic in the fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4.
Kim JH; Hwang CE; Lee CK; Lee JH; Kim GM; Jeong SH; Shin JH; Kim JS; Cho KM
J Microbiol Biotechnol; 2014 Jul; 24(7):959-68. PubMed ID: 24690635
[TBL] [Abstract][Full Text] [Related]
15. Changes of Phytochemical Components (Urushiols, Polyphenols, Gallotannins) and Antioxidant Capacity during
Kim DH; Kim MJ; Kim DW; Kim GY; Kim JK; Gebru YA; Choi HS; Kim YH; Kim MK
Molecules; 2019 Feb; 24(4):. PubMed ID: 30769845
[TBL] [Abstract][Full Text] [Related]
16. Bioactive Compounds of Shrimp Shell Waste from
Maia ML; Grosso C; Barroso MF; Silva A; Delerue-Matos C; Domingues VF
Antioxidants (Basel); 2023 Feb; 12(2):. PubMed ID: 36829994
[TBL] [Abstract][Full Text] [Related]
17. Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products.
Karwowska M; Kononiuk A; Wójciak KM
Antioxidants (Basel); 2019 Dec; 9(1):. PubMed ID: 31877777
[TBL] [Abstract][Full Text] [Related]
18. Comparison of in vitro antioxidant and antiradical activities of L-tyrosine and L-Dopa.
Gülçin I
Amino Acids; 2007; 32(3):431-8. PubMed ID: 16932840
[TBL] [Abstract][Full Text] [Related]
19. Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea.
Xu X; Hu W; Zhou S; Tu C; Xia X; Zhang J; Dong M
Molecules; 2019 Feb; 24(4):. PubMed ID: 30769776
[TBL] [Abstract][Full Text] [Related]
20.
Shahzad R; Shehzad A; Bilal S; Lee IJ
Molecules; 2020 May; 25(10):. PubMed ID: 32443519
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
