Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates

Effects of cationic property on the in vitro antioxidant activities of pea protein hydrolysate fractions

(2011) Trisha L. Pownall et al.   FOOD RESEARCH INTERNATIONAL

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Vitro Antioxidant Properties of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Fractions

(2010) Abraham T. Girgih et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

ST-scale as a novel amino acid descriptor and its application in QSAM of peptides and analogues

(2009) Li Yang et al.   AMINO ACIDS

Advances in quantitative structure–activity relationship models of antioxidants

(2009) Kunal Roy et al.   Expert Opinion on Drug Discovery

Flaxseed protein-derived peptide fractions: Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages

(2009) Chibuike C. Udenigwe et al.   FOOD CHEMISTRY

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A Quantitative Structure-Activity Relationship Model for Radical Scavenging Activity of Flavonoids

(2008) A. Om et al.   JOURNAL OF MEDICINAL FOOD

The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease

(2008) Kati Erdmann et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY