Purification and characterisation of a novel antioxidant peptide from porcine haemoglobin hydrolysate

Antioxidant activities of pepsin hydrolysates of water- and salt-soluble protein extracted from pork hams

(2011) Sung Y. Park et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts

(2010) Jean Mamelona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds

(2010) Gaurav Rajauria et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of several marine skin gelatins

(2010) A. Alemán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)

(2009) Kuo-Chiang Hsu et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases

(2008) Ali Bougatef et al.   FOOD CHEMISTRY

Antioxidant activity and water-holding capacity of canola protein hydrolysates

(2007) Nichole Cumby et al.   FOOD CHEMISTRY

Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

(2007) María A. Manso et al.   FOOD CHEMISTRY