reviewTop 1% cited
Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review
Food Chemistry · 2012 · Vol. 135(4) · pp. 3020–3038
Meram Chalamaiah(National Institute of Nutrition)B. Dinesh Kumar(National Institute of Nutrition)R. Hemalatha(National Institute of Nutrition)T. Jyothirmayi✉(Central Food Technological Research Institute)
Protein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and GrowthBiochemical effects in animalsComposition (language)HydrolysateFood scienceProximateChemistryFish <Actinopterygii>AntioxidantAmino acidBiochemistryBiology
MeSH terms
Amino AcidsAnimalsAnimal FeedAntioxidantsFishesHumansProtein HydrolysatesFish Proteins
Citations
913
FWCI
12.75
field-weighted impact
References
135
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99%
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Citations per year
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References
Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates
Journal of Food Science · 2004 · 468 citations
Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
Food Research International · 2003 · 979 citations
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Food Chemistry · 2006 · 960 citations
Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate
Food Research International · 2004 · 469 citations
Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties
Food Research International · 2004 · 636 citations
Quality of Fish Protein Hydrolysates from Herring ( <i>Clupea harengus</i> )
Journal of Food Science · 1994 · 410 citations
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