About: Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts

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scientific article published on 15 March 2020

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) artículu científicu espublizáu en marzu de 2020 (ast) im März 2020 veröffentlichter wissenschaftlicher Artikel (de) artykuł naukowy opublikowany 15 marca 2020 (pl) scientific article published on 15 March 2020 (en) наукова стаття, опублікована 15 березня 2020 (uk)
publication date	wds:Q90400573-84F35323-D725-42AA-932C-60A1314BFB63
publication date	2020-03-15 00:00:00Z (xsd:dateTime)
cites work	wds:Q90400573-3C94E093-AC3D-4D7D-8954-F4F3D5D9CA5C wds:Q90400573-42AA70D4-ED04-4018-81C8-47B2C20E0AA2 wds:Q90400573-45662A73-2883-4002-9D2C-EDAD063B5613 wds:Q90400573-47756281-141A-4B94-B4BC-14E20F53DA95 wds:Q90400573-482D3BF9-CC44-4565-98FB-14FEE0465210 wds:Q90400573-498470E1-F4FF-4D2C-806B-F04A95C038E1 wds:Q90400573-4BA7F859-DB99-4009-B2E2-C7DC22FACA83 wds:Q90400573-5259EBE1-6A46-4958-8126-378E8E6E6393 wds:Q90400573-5BEBD281-B73E-4793-B6FB-7756C40B3349 wds:Q90400573-61F52689-4E86-4569-A5D5-7597F35FC6A3 wds:Q90400573-68A68EED-6182-481F-860A-6D795C1CA017 wds:Q90400573-71AA166C-6F2F-4AC7-9F7E-03863A86189E wds:Q90400573-75307052-193A-4749-8E8E-6F784A5CD1E2 wds:Q90400573-8C6ED895-DC18-48C4-9C98-3DADAC5B84CB wds:Q90400573-94F3C060-2C1E-4BA0-9C09-06FFE99AB2A5 wds:Q90400573-999640C6-2CBB-429C-B044-988E6C941E4B wds:Q90400573-9E023786-645C-424E-B71F-3006B5024366 wds:Q90400573-B01EA9D1-DEF7-4A44-83D7-89FA8E69A560 wds:Q90400573-B061EEDB-BE66-42A0-9737-4B9609ABB528 wds:Q90400573-B7F0EB66-8753-4E8F-9F02-DEF2B7CB856A wds:Q90400573-C092AB42-A3A3-42C0-B11A-4105F5ACFE2F wds:Q90400573-C5C926C3-0B8C-4DED-9E77-C4DBAE2109EC wds:Q90400573-CF3E1CB6-4E3E-47A0-86DC-F687EDAEE220 wds:Q90400573-D4296329-459D-4B33-8A99-119CDA1EB235 wds:Q90400573-E9BB552D-7624-46E5-9BDC-A615CC64AFAD wds:Q90400573-F5F3B9DA-C7D1-414B-8F3C-B268041707EC wds:Q90400573-FC2B0A0A-4241-42FD-BD52-3D86135C61E8
cites work	Antioxidant activity applying an improved ABTS radical cation decolorization assay Bioactive peptides and depsipeptides with anticancer potential: sources from marine animals Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysates The lactic acid bacteria: a literature survey Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk Purification and biochemical characterization of antioxidant peptide from horse mackerel (Magalaspis cordyla) viscera protein Antifungal activity of phenyllactic acid against molds isolated from bakery products Metabolite profiles of lactic acid bacteria in grass silage Lactic Acid Bacteria and Bifidobacteria-Inhibited Staphylococcus epidermidis The Gut Microbiota of Marine Fish. Preparation, Identification, and Activity Evaluation of Eight Antioxidant Peptides from Protein Hydrolysate of Hairtail () Muscle Application of pulsed electric fields in meat and fish processing industries: An overview Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products Production of Valuable Compounds and Bioactive Metabolites from By-Products of Fish Discards Using Chemical Processing, Enzymatic Hydrolysis, and Bacterial Fermentation Preparation of Antioxidant Peptides from Salmon Byproducts with Bacterial Extracellular Proteases Characterization and pharmacological potential of Lactobacillus sakei 1I1 isolated from fresh water fish Zacco koreanus. Evaluation of cellular antioxidant components of honeys using UPLC-MS/MS and HPLC-FLD based on the quantitative composition-activity relationship Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau Compounds from Lactobacillus plantarum culture supernatants with potential pro-healing and anti-pathogenic properties in skin chronic wounds Lactic Acid Bacteria in Finfish-An Update Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products. Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension. Selection of New Probiotics for Endometrial Health An in vitro and in silico study on the antioxidant and cell culture-based study on the chemoprotective activities of fish muscle protein hydrolysates obtained from European seabass and gilthead seabream The European sea bass: a key marine fish model in the wild and in aquaculture Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology
author name string	wds:Q90400573-02F8DC5E-0F7C-4755-9720-233690BFFAA8 wds:Q90400573-456F07CE-EFE6-4F85-8E4A-FFF3B472A84F wds:Q90400573-5A3CE9D2-F8E3-43A1-A873-08EE9C06CF9D wds:Q90400573-875A87B0-C243-48A1-B55D-48419EB55568 wds:Q90400573-A4EAC3C9-F3D3-4D8B-B0F0-B15210D9E6D6 wds:Q90400573-D35550AC-BEFB-4404-9F41-C8F0CB686BBA
author name string	María-José Ruiz Giuseppe Meca Paola Tedeschi Carlos Luz Adrián Tornos Andrea Príncep
rdfs:label	Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts (en) Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts (nl)
skos:prefLabel	Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts (en) Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts (nl)
name	Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts (en) Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts (nl)
author	wds:Q90400573-C62E2722-1C93-4E69-A843-D963B557F2D6 wds:Q90400573-F476AD50-E047-401F-ADCE-35CCFF20AC7E
author	Francisco J. Barba Francisco J Martí-Quijal
title	wds:Q90400573-07F4E0CD-D63D-4D0D-BFAF-DBFAB7037A13
title	Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts (en)
instance of	wds:Q90400573-37A64235-E2F3-4092-AF2E-0ADFA0BC61A8
instance of	scholarly article
PubMed ID	wds:Q90400573-1E6B01AD-C449-48B9-87E3-101413A24F01
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/32183440
PubMed ID	32183440
published in	wds:Q90400573-B0E8ABC2-C1F6-42E2-8E19-67A536E1322A
published in	Antioxidants (Basel, Switzerland)
issue	wds:Q90400573-A7BF63C9-DE4D-4ED1-B3BB-33A3FDF2E6BE
volume	wds:Q90400573-520FD77E-9798-4D3B-A89C-84D0647EEBA2
issue	3
volume	9
DOI	wds:Q90400573-D1994E94-9EE7-4177-954D-8F423FC8891E
DOI	http://dx.doi.org/10.3390/ANTIOX9030239

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