Citations in impact factor journals
| Development and sensory test of a dairy product with ACE inhibitory and antioxidant peptides produced at a pilot plant scale Food Chemistry |
| A comparative study on the metabolites profiling of linseed cakes from Egyptian cultivars and antioxidant activity applying mass spectrometry-based analysis and chemometrics Food Chemistry |
| Characterization of pepsin-solubilised collagen recovered from mackerel (Scomber japonicus) bone and skin using subcritical water hydrolysis International Journal of Biological Macromolecules |
| Use of Alcalase in the production of bioactive peptides: A review International Journal of Biological Macromolecules |
| Modified drought severity index: Model improvement and its application in drought monitoring in China Journal of Hydrology |
| Shellfish industrial waste reuse Critical Reviews in Biotechnology |
| Antioxidants, mechanisms, and recovery by membrane
processes Critical Reviews in Food Science and Nutrition Vol. 57, Issue 4, 677, 2017 |
| Functional Properties of White Shrimp (Litopenaeus vannamei) By-Products Protein Recovered by Isoelectric Solubilization/Precipitation Journal of Aquatic Food Product Technology Vol. 28, Issue 6, 649, 2019 |
| Improving Product Added-value from Shrimp (Litopenaeus vannamei) Waste by Using Enzymatic Hydrolysis and Response Surface Methodology Journal of Aquatic Food Product Technology |
| Impact of Processing Condition on Nutraceutical Potency of Soy Whey Hydrolysate Journal of Food Quality Vol. 37, Issue 6, 403, 2014 |
Citation to this article as recorded by 
| G.R. Huang, Z.Y. Ren, J.X. Jiang 2014. Optimization of Hydrolysis Conditions for Iron Binding Peptides Production
from Shrimp Processing Byproducts Am. J. Food Technol., 9: 49-55. CrossRef |
| Herpandi, H., N. Huda, A. Rosma and W.A. Nadiah, 2013. Optimizing the enzymatic hydrolysis of skipjack tuna (Katsuwonus pelamis) dark flesh using Alcalase® enzyme: A response surface approach. J. Fish. Aquat. Sci., 8: 494-505. CrossRefDirect Link |
Citation to this article as recorded by 
|
Mechanistic role of astaxanthin derived from shrimp against certain metabolic disorders Food Science & Nutrition |
|
Reduction of histamine and heavy metals in mackerel hydrolyzates
produced by catalysts associated-subcritical water hydrolysis Journal of Industrial and Engineering Chemistry |
|
Localized surface plasmon-enhanced blue electroluminescent device based on ZnSeTe quantum dots and AuAg nanoparticles Inorganic Chemistry Frontiers Vol. 9, Issue 13, 3138, 2022 |
|
Khảo sát điều kiện hoạt động tối ưu của enzyme alcalase thủy phân protein từ thịt đầu tôm thẻ chân trắng Can Tho University, Journal of Science |
|
Optimization of protein hydrolysis conditions from shrimp head meat (Litopenaeus vannamei) using commercial alcalase and flavourzyme enzymes Can Tho University, Journal of Science |
|
Tri thức bản địa về sử dụng thực vật rừng ăn được của đồng bào S’tiêng ở Vườn quốc gia Cát Tiên Can Tho University Journal of Science |
How to cite this article
J. Zhao, G.R. Huang, M.N. Zhang, W.W. Chen and J.X. Jiang, 2011. Amino Acid Composition, Molecular Weight Distribution and Antioxidant Stability of Shrimp Processing Byproduct Hydrolysate. American Journal of Food Technology, 6: 904-913.
DOI: 10.3923/ajft.2011.904.913
URL: https://scialert.net/abstract/?doi=ajft.2011.904.913
DOI: 10.3923/ajft.2011.904.913
URL: https://scialert.net/abstract/?doi=ajft.2011.904.913