Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate

Preparation andin vitroantioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat

(2015) Xiu-Ping Dong 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

Phenolic compounds from winemaking waste and its antioxidant activity towards oxidation of rapeseed oil

(2010) Sylwia Mildner-Szkudlarz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of energy-gathered ultrasound on Alcalase

(2010) Haile Ma et al.   ULTRASONICS SONOCHEMISTRY

Phytochemical profile and the antioxidant activity of Chilean wild black-berry fruits, Aristotelia chilensis (Mol) Stuntz (Elaeocarpaceae)

(2009) Carlos L. Céspedes et al.   FOOD CHEMISTRY

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

(2009) Junqiang Jia et al.   FOOD CHEMISTRY

Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

(2009) Weizheng Sun et al.   Innovative Food Science & Emerging Technologies

Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate

(2009) Xueyan Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The gluten protein and interactions between components determine mixograph properties in an F6 recombinant inbred linepopulation in bread wheat

(2009) Yong Zhang et al.   JOURNAL OF CEREAL SCIENCE

Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates

(2009) Wasaporn Chanput et al.   JOURNAL OF CEREAL SCIENCE

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Phenolic Profiles and Antioxidant Properties of Apple Skin Extracts

(2009) G.M. Huber et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate

(2008) Zhengjun Xie et al.   FOOD CHEMISTRY

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

(2008) Xinyan Peng et al.   FOOD CHEMISTRY

Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates

(2008) Chuan-He Tang et al.   FOOD CHEMISTRY

Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema

(2008) Bijoy Moktan et al.   FOOD RESEARCH INTERNATIONAL

Antioxidative Efficacy of Alkali-Treated Tilapia Protein Hydrolysates: A Comparative Study of Five Enzymes

(2008) Sivakumar Raghavan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

(2007) Shiyuan Dong et al.   FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY

Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

(2007) Kingsley K. Agyare et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

(2007) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING