The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera.
By M. Ovissipour, A. Abedian, A. Motamedzadegan, B. Rasco, R. Safari, H. Shahiri. 2009
259 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Aquatic Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/f93be6857f15306868a518117836527031f4ae63
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Aquatic Science
- R. Fotedar
- Janet Howieson
- Muhammad A. B. Siddik
- G. Partridge
- R. Safari
- A. Motamedzadegan
- M. Ovissipour
- A. Gildberg
In Molecular Biology
- Janet Howieson
- Muhammad A. B. Siddik
- G. Partridge
- R. Fotedar
- R. Safari
- A. Motamedzadegan
- M. Ovissipour
- A. Gildberg
Citations in the corpus
- Enzymatic fish protein hydrolysates in finfish aquaculture: a review (2020, background): “A number of studies have reported that lipid content of the FPH is <5% of total composition (Bhaskar et al. 2007; Pacheco-Aguilar et al. 2008; Ovissipour et al. 2009; Siddik et al. 2018b).”
- Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria (2009, methodology): “Degree of hydrolysis was estimated according to Hoyle and Merritt (1994) as described previously (Ovissipour et al. 2009).”