Ultrasonic-Assisted Enzymolysis to Improve the Antioxidant Activities of Peanut (Arachin conarachin L.) Antioxidant Hydrolysate

Technology Optimization for Microwave-assisted Extraction of Water Soluble Dietary Fiber from Peanut Hull and Its Antioxidant Activity

(2011) Lina YU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Characterization of a novel antioxidative peptide from the sand eel Hypoptychus dybowskii

(2011) Woo-Shin Lee et al.   PROCESS BIOCHEMISTRY

Proteasome system of protein degradation and processing

(2010) A. V. Sorokin et al.   BIOCHEMISTRY-MOSCOW

Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product

(2010) Kuo-Chiang Hsu   FOOD CHEMISTRY

In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion

(2010) Lijun You et al.   FOOD CHEMISTRY

The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta)

(2010) Sutheera Khantaphant et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems

(2009) I.-Chuan Sheih et al.   BIORESOURCE TECHNOLOGY

Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS

(2009) Junhui Zhang et al.   FOOD CHEMISTRY

Anticancer and Antioxidant Activities of the Peptide Fraction from Algae Protein Waste

(2009) I-Chuan Sheih et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

(2008) Lijun You et al.   Innovative Food Science & Emerging Technologies

Ultrasonic innovations in the food industry: From the laboratory to commercial production

(2007) Alex Patist et al.   Innovative Food Science & Emerging Technologies

Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration

(2007) Fabiano A.N. Fernandes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY