Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii)-Reference-Cited by-同舟云学术

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Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii)

Published:2014-05-14 Issue:7 Volume:24 Page:661-671
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

You Lijun,Li Yuzhe,Zhao Haifeng,Regenstein Joe,Zhao Mouming,Ren Jiaoyan

Funder

National Natural Science Foundation of China

Specialized Research Fund for the Doctoral Program of Higher Education

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference24 articles.

1. Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay

2. Colorimetric Method for Determination of Sugars and Related Substances

3. Oxidants, oxidative stress and the biology of ageing

4. Purification and characterization of an antioxidant protein from Ginkgo biloba seeds

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Prokaryotic Expression, Purification, and Biological Properties of a Novel Bioactive Protein (PFAP-1) from Pinctada fucata;Marine Drugs;2024-07-27

2. Novel Antioxidant Peptides from Pearl Shell Meat Hydrolysate and Their Antioxidant Activity Mechanism;Molecules;2023-01-15

3. Purification and activity evaluation of novel anti-inflammatory peptides from pearl oyster (Pinctada martensii) hydrolysates;Food & Function;2023

4. Extracellular vesicles derived from Pinctada martensii mucus regulate skin inflammation via the NF-κB/NLRP3/MAPK pathway;Biochemical and Biophysical Research Communications;2022-12

5. In Vivo/In Vitro Properties of Novel Antioxidant Peptide from Pinctada fucata;Journal of Microbiology and Biotechnology;2021-01-28

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