Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process.

[1]  B. Zhu,et al.  Changes in Lipid Profiles of Dried Clams ( Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life. , 2018, Journal of agricultural and food chemistry.

[2]  Yilu Guo,et al.  Characterization of moisture content in dehydrated scallops using spectral images , 2017 .

[3]  M. Roller,et al.  Mass Transport Phenomena in Lipid Oxidation and Antioxidation. , 2017, Annual review of food science and technology.

[4]  M. Chaijan,et al.  Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying , 2017 .

[5]  Yi Zhou,et al.  Species identification of dried scallop adductor muscle (yao zhu) products sold on the market , 2017 .

[6]  Qingmei Zheng,et al.  Effects of dietary supplementation with green tea waste on growth, digestive enzyme and lipid metabolism of juvenile hybrid tilapia, Oreochromis niloticus × O. aureus , 2017, Fish Physiology and Biochemistry.

[7]  B. Zhu,et al.  Identification of glycerophospholipid molecular species of mussel (Mytilus edulis) lipids by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry. , 2016, Food chemistry.

[8]  E. Palacios,et al.  Changes in fatty acids, sterols, pigments, lipid classes, and heavy metals of cooked or dried meals, compared to fresh marine by-products , 2016 .

[9]  K. Kelley,et al.  Bioavailability of Long Chain Omega‐3 Polyunsaturated Fatty Acids from Phospholipid‐Rich Herring Roe Oil in Men and Women with Mildly Elevated Triacylglycerols , 2016, Prostaglandins, leukotrienes, and essential fatty acids.

[10]  Fulong Wang,et al.  Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing , 2015 .

[11]  Shiying Xu,et al.  Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices , 2015 .

[12]  N. Salem,et al.  Is the world supply of omega-3 fatty acids adequate for optimal human nutrition? , 2015, Current opinion in clinical nutrition and metabolic care.

[13]  S. Benjakul,et al.  Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review , 2014 .

[14]  A. Vega‐Gálvez,et al.  Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets. , 2013, Food chemistry.

[15]  Yanjun Shi,et al.  A rhodamine-based "turn-on" fluorescent chemodosimeter for Cu2+ and its application in living cell imaging. , 2011, Journal of inorganic biochemistry.

[16]  Weidong Wang,et al.  Autoxidation of Unsaturated Lipids in Food Emulsion , 2011, Critical reviews in food science and nutrition.

[17]  A. Mujumdar,et al.  Trends in Processing Technologies for Dried Aquatic Products , 2011 .

[18]  F. Shahidi,et al.  Lipid oxidation and improving the oxidative stability. , 2010, Chemical Society reviews.

[19]  M. Cansell.  Marine phospholipids as dietary carriers of long‐chain polyunsaturated fatty acids , 2010 .

[20]  G. Tabilo‐Munizaga,et al.  Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon , 2010 .

[21]  H. Kurihara,et al.  Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying , 2009 .

[22]  E. Márquez‐Ríos,et al.  Citric acid as pretreatment in drying of Pacific Lion’s Paw Scallop (Nodipecten subnodosus) meats , 2009 .

[23]  R. Kong,et al.  Enhancement of hypoxia-induced gene expression in fish liver by the aryl hydrocarbon receptor (AhR) ligand, benzo[a]pyrene (BaP). , 2008, Aquatic toxicology.

[24]  A. Jang,et al.  Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. , 2008, Poultry science.

[25]  Tao Wu,et al.  Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets , 2008 .

[26]  K. Miyashita,et al.  Heat treatment of scallop adductor muscle using superheated steam. , 2007, Journal of food science.

[27]  L. Skibsted,et al.  Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy , 2007 .

[28]  K. Reitan,et al.  Neutral lipase and phospholipase activities in scallop juveniles (Pecten maximus) and dietary algae , 2007 .

[29]  M. D. Toro,et al.  Concentrates of fish protein from bycatch species produced by various drying processes , 2007 .

[30]  F. Shahidi,et al.  Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis) , 2006 .

[31]  Feng Chen,et al.  Fatty acid composition and squalene content of the marine microalga Schizochytrium mangrovei. , 2004, Journal of agricultural and food chemistry.

[32]  M. C. Pinto,et al.  Lipoxygenase activity in pig muscle: purification and partial characterization , 1996 .

[33]  F. Toldrá,et al.  Assay of lipase and esterase activities in fresh pork meat and dry-cured ham , 1992 .

[34]  W. Horwitz.  Official Methods of Analysis , 1980 .

[35]  J. Folch,et al.  A simple method for the isolation and purification of total lipides from animal tissues. , 1957, The Journal of biological chemistry.