1. Balti, R., Bougatef, A., Souissi, N., EL-Hadj Ali, N., Zekri, D., Barkia, A., & Nasri, M. (2008). Influence of the extent of enzymatic hydrolysis on the functional properties and angiotensin I-converting enzyme inhibitory activity of protein hydrolysates from cuttlefish (Sepia officinalis) by-products. In Moncef Nasri (Ed.), Recent research developments in food by-products technology and biotechnology, ISBN: 978-81-308-0259-6. Research Signopost 37/661(2), Fort P.O., Trivandrum-695 023, Kerala, India (2008).
2. Isolation and characterization of trypsin inhibitors from some Thai legume seeds;Benjakul;Journal of Food Biochemistry,2000
3. Partial purification and characterization of a thermostable trypsin from pyloric caeca of tambaqui (Colossoma macropomum);Bezerra;Journal of Food Biochemistry,2001
4. Protecting effects of competitive inhibitors during very intense insolubilized enzyme-activated support multipoint attachments: trypsin (amine)-agarose (aldehyde) system;Blanco;Enzyme and Microbial Technology,1988
5. Purification and characterization of trypsin from the viscera of sardine (Sardina pilchardus);Bougatef;Food Chemistry,2007