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Antioxidant activity of Maillard reaction products derived from stingray (Himantura signifier) non-protein nitrogenous fraction and sugar model systems. LWT – Food Science and Technology, 57(2), 718–724
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Nonprotein Nitrogenous Compounds and Gelling Property of Whitecheek Shark (Carcharhinus dussumieri) Mince as Affected by Washing and Microbial Transglutaminase. Journal of Texture Studies, 45(4), 307–316
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Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles. LWT – Food Science and Technology, 47(2), 437–442
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Isolation and Characterisation of collagen from the skin of brownbanded bamboo shark (Chiloscyllium punctatum). Food Chemistry, 119(4), 1519–1526
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Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocolloids, 24(2–3), 164–171
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