Optimization of Preparation of Antioxidative Peptides from Pumpkin Seeds Using Response Surface Method

Optimization of ultrasonic extraction of phenolic compounds from Euryale ferox seed shells using response surface methodology

(2013) Yong Liu et al.   INDUSTRIAL CROPS AND PRODUCTS

Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract

(2012) Talakatta K. Girish et al.   FOOD AND CHEMICAL TOXICOLOGY

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

(2012) Henryk Zieliński et al.   FOOD CHEMISTRY

Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1–2.8kDa antioxidative peptides isolated from whey protein hydrolysate

(2012) Baohua Kong et al.   FOOD CHEMISTRY

Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil

(2012) Leila Rezig et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant Capacity of Alcalase Hydrolysates and Protein Profiles of Two Conventional and Seven Low Glycinin Soybean Cultivars

(2010) Rudy Darmawan et al.   PLANT FOODS FOR HUMAN NUTRITION

Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: Influence of temperature, enzyme/substrate ratio and time

(2009) Žužana Vaštag et al.   FOOD AND BIOPRODUCTS PROCESSING

Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties

(2009) M. Chalamaiah et al.   FOOD CHEMISTRY

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

(2009) S.N. Jamdar et al.   FOOD CHEMISTRY

Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase

(2009) Jean-Yu Hwang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity and water-holding capacity of canola protein hydrolysates

(2007) Nichole Cumby et al.   FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY