Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease fromBacillus amyloliquefaciens H11

Gelatinolytic enzymes from Bacillus amyloliquefaciens isolated from fish docks: Characteristics and hydrolytic activity

(2013) Samart Sai-Ut et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as affected by extraction conditions

(2013) Phanngam Kaewruang et al.   Food Bioscience

Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems

(2012) Phanat Kittiphattanabawon et al.   FOOD CHEMISTRY

The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal digestion

(2012) Min Chen et al.   Innovative Food Science & Emerging Technologies

Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin

(2012) Yufeng Zhang et al.   PEPTIDES

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Antioxidant activity of several marine skin gelatins

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

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

Fish collagen-containing drink is subcutaneously absorbed and attenuates the UVA-induced tissue-integrity destruction and DNA damages in 3D-human skin tissue model

(2010) Shinya Kato et al.   Journal of Functional Foods

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

(2009) Lijun You et al.   FOOD CHEMISTRY

Stability of sunflower protein hydrolysates in simulated gastric and intestinal fluids and Caco-2 cell extracts

(2009) Cristina Megías et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity

(2009) Phanipa Phanturat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones

(2009) Rasa Šližytė et al.   PROCESS BIOCHEMISTRY

Comparative study on the proteases from fish pyloric caeca and the use for production of gelatin hydrolysate with antioxidative activity

(2008) Sutheera Khantaphant et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY

Characteristic and antioxidant activity of retorted gelatin hydrolysates from cobia (Rachycentron canadum) skin

(2008) Jing-Iong Yang et al.   FOOD CHEMISTRY

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

(2008) B. Giménez et al.   FOOD CHEMISTRY

Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin

(2008) B. Giménez et al.   FOOD HYDROCOLLOIDS

Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme

(2008) Vilailak Klompong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw

(2007) Zhong-Ji Qian et al.   BIORESOURCE TECHNOLOGY

Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY

Investigations into Inhibitor Type and Mode, Simulated Gastrointestinal Digestion, and Cell Transport of the Angiotensin I-Converting Enzyme–Inhibitory Peptides in Pacific Hake (Merluccius productus) Fillet Hydrolysate

(2007) Crystal D. Cinq-Mars et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment

(2007) Tuğba Bayram et al.   TALANTA