2023

1. Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent

   Food Chemistry, Vol. 418

2. Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods

   Food and Bioproducts Processing, Vol. 141, pp. 167-184