Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)

Optimization of the Antibacterial Activity of Half-Fin Anchovy (Setipinna taty) Hydrolysates

(2011) Ru Song et al.   Food and Bioprocess Technology

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

(2010) O.O. Oluwaniyi et al.   FOOD CHEMISTRY

Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7

(2010) Kuo-Chiang Hsu et al.   FOOD CHEMISTRY

Comparison of Physicochemical and Antioxidant Properties of Egg-White Proteins and Fructose and Inulin Maillard Reaction Products

(2009) Hao Jing et al.   Food and Bioprocess Technology

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Implementation of an FTIR calibration curve for fast and objective determination of changes in protein secondary structure during formulation development

(2009) Sebastian Vonhoff et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Studies on anticancer activities of antimicrobial peptides

(2007) David W. Hoskin et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

(2007) E AJANDOUZ et al.   FOOD CHEMISTRY