The DOI matches its Crossref record; 29 of the 29 references it cites were found in a registry or an index.
Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
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Citations
Cites
Official Methods of Analysis of
(1980) · Analytical Chemistry · doi:10.1021/ac50052a726 · Cited by 59,330
Official Methods of Analysis: 22nd Edition (2023)
(2023) · Official Methods of Analysis of AOAC INTERNATIONAL · doi:10.1093/9780197610145.002.001 · Cited by 28,007
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Benzie, I. F. F., & Strain, J. J. (1996) · Analytical Biochemistry · doi:10.1006/abio.1996.0292 · Cited by 22,951
DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
Gornall, A. G., Bardawill, C. J., & David, M. M. (1949) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)57021-6 · Cited by 16,158
Emulsifying properties of proteins: evaluation of a turbidimetric technique
Pearce, K. N., & Kinsella, J. E. (1978) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60217a041 · Cited by 2,476
Wu, H.-C., Chen, H.-M., & Shiau, C.-Y. (2003) · Food Research International · doi:10.1016/s0963-9969(03)00104-2 · Cited by 984
Klompong, V., Benjakul, S., Kantachote, D., & Shahidi, F. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.07.016 · Cited by 984
Production and characteristics of protein hydrolysates from capelin (Mallotus villosus)
Shahidi, F., Han, X.-Q., & Synowiecki, J. (1995) · Food Chemistry · doi:10.1016/0308-8146(95)93934-j · Cited by 674
Rajapakse, N., Mendis, E., Jung, W.-K., Je, J.-Y., & Kim, S.-K. (2005) · Food Research International · doi:10.1016/j.foodres.2004.10.002 · Cited by 644
SATHE, S. K., & SALUNKHE, D. K. (1981) · Journal of Food Science · doi:10.1111/j.1365-2621.1981.tb14533.x · Cited by 464
Cited by
Kazir, M., Abuhassira, Y., Robin, A., Nahor, O., Luo, J., Israel, A., Golberg, A., & Livney, Y. D. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.07.047 · Cited by 269
A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products
Liu, R., Xing, L., Fu, Q., Zhou, G.-H., & Zhang, W.-G. (2016) · Antioxidants · doi:10.3390/antiox5030032 · Cited by 266
Metadata
- Authors
- Liu, Q., Kong, B., Xiong, Y. L., & Xia, X.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2010-01
- Volume
- 118
- Issue
- 2
- Pages
- 403-410
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2158123586
- Cited by
- 438
- References
- 29
- FWCI
- 5.64
- Type
- journal article
- Language
- en
- Open access
- closed
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- Liu, Q., Kong, B., Xiong, Y. L., & Xia, X. (2010). Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chemistry. https://doi.org/10.1016/j.foodchem.2009.05.013
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
