ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution

Novel strategy for the revalorization of olive (Olea europaea) residues based on the extraction of bioactive peptides

(2015) C. Esteve et al.   FOOD CHEMISTRY

Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

(2015) Thanyaporn Kleekayai et al.   FOOD CHEMISTRY

Angiotensin-I converting enzyme inhibitory peptides from antihypertensive skate (Okamejei kenojei) skin gelatin hydrolysate in spontaneously hypertensive rats

(2015) Dai-Hung Ngo et al.   FOOD CHEMISTRY

Fermentation enhances the content of bioactive compounds in kidney bean extracts

(2015) Rocio I. Limón et al.   FOOD CHEMISTRY

HPLC-Q-TOF-MS Identification of Antioxidant and Antihypertensive Peptides Recovered from Cherry (Prunus cerasus L.) Subproducts

(2015) María Concepción García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions

(2015) Ali Moayedi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates

(2015) Imen Lassoued et al.   Journal of Functional Foods

Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin

(2015) Priyatharini Ambigaipalan et al.   Journal of Functional Foods

Functional and potential therapeutic ACE-inhibitory peptides derived from bromelain hydrolysis of trevally proteins

(2015) Junus Salampessy et al.   Journal of Functional Foods

The Influence of the Extent of Enzymatic Hydrolysis on Antioxidative Properties and ACE-Inhibitory Activities of Protein Hydrolysates from Goby (Zosterisessor ophiocephalus) Muscle

(2014) Rim Nasri et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Production of feather hydrolysates with antioxidant, angiotensin-I converting enzyme- and dipeptidyl peptidase-IV-inhibitory activities

(2014) Roberta Fontoura et al.   New Biotechnology

Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities

(2014) Ana Paula Folmer Corrêa et al.   PEPTIDES

Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26

(2014) Ines Jemil et al.   PROCESS BIOCHEMISTRY

Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases

(2013) M. Chalamaiah et al.   FOOD RESEARCH INTERNATIONAL

ACE inhibitory and antioxidative activities of Goby (Zosterissessor ophiocephalus) fish protein hydrolysates: Effect on meat lipid oxidation

(2013) Rim Nasri et al.   FOOD RESEARCH INTERNATIONAL

Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

(2013) Leticia Mora et al.   FOOD RESEARCH INTERNATIONAL

Novel angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of goby (Zosterisessor ophiocephalus) muscle proteins

(2013) Rim Nasri et al.   Journal of Proteomics

The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates

(2012) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Antioxidant activities of rapeseed peptides produced by solid state fermentation

(2012) Rong He et al.   FOOD RESEARCH INTERNATIONAL

Purification of a Novel Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptide with an Antihypertensive Effect from Loach (Misgurnus anguillicaudatus)

(2012) Ying Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

(2012) Ning Chen et al.   PEPTIDES

ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY AND ANTIOXIDANT PEPTIDE FRACTIONS FROM HARD-TO-COOK BEAN ENZYMATIC HYDROLYSATES

(2011) JORGE RUIZ-RUIZ et al.   JOURNAL OF FOOD BIOCHEMISTRY

Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

(2011) Anusha G.P. Samaranayaka et al.   Journal of Functional Foods

In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods

(2010) Bijinu Balakrishnan et al.   BIODEGRADATION

Characterization of fermented black soybean natto inoculated withBacillus nattoduring fermentation

(2010) Yongjin Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Antioxidant and Antithrombotic Activities of Rapeseed Peptides

(2008) Shao Bing Zhang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

(2007) Jenn-Shou Tsai et al.   FOOD CHEMISTRY

Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry

(2007) Jiaoyan Ren et al.   FOOD CHEMISTRY