Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: Gbogouri G, Linder M, Fanni J, Parmentier M. Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09909.x] [Citation(s) in RCA: 291] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]

For:	Gbogouri G, Linder M, Fanni J, Parmentier M. Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09909.x] [Citation(s) in RCA: 291] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]

Number	Cited by Other Article(s)
251	Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.10.055] [Citation(s) in RCA: 262] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
252	Klompong V, Benjakul S, Kantachote D, Shahidi F. 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 Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.016] [Citation(s) in RCA: 666] [Impact Index Per Article: 39.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
253	Gbogouri GA, Linder M, Fanni J, Parmentier M. Analysis of lipids extracted from salmon (Salmo salar) heads by commercial proteolytic enzymes. EUR J LIPID SCI TECH 2006. [DOI: 10.1002/ejlt.200600081] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse