Yogurt Can Beneficially Affect Blood Contributors of Cardiovascular Health Status in Hypertensive Rats

Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage

(2010) Lata Ramchandran et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- andα-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage

(2009) Lata Ramchandran et al.   Dairy Science & Technology

Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

(2009) L. Ramchandran et al.   JOURNAL OF DAIRY SCIENCE

Cholesterol-Lowering Nutraceuticals and Functional Foods

(2008) Zhen-Yu Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Antihypertensive effect of bioactive peptides produced by protease-facilitated lactic acid fermentation of milk

(2007) Jenn-Shou Tsai 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