Separation and Identification of Highly Efficient Antioxidant Peptides from Eggshell Membrane

Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates

(2019) Shiwei Xu et al.   JOURNAL OF FOOD SCIENCE

Development of an antibacterial nanobiomaterial for wound-care based on the absorption of AgNPs on the eggshell membrane

(2019) Xiaoyun Li et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Purification and identification of adipogenic-differentiating peptides from egg white hydrolysate

(2018) Forough Jahandideh et al.   FOOD CHEMISTRY

Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study

(2018) Aderonke I. Olagunju et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of a novel antioxidant peptide from feather keratin hydrolysates

(2018) Roberta Fontoura et al.   New Biotechnology

Purification and antioxidant activities of peptides from sea squirt (Halocynthia roretzi) protein hydrolysates using pepsin hydrolysis

(2018) Sam Sun Kim et al.   Food Bioscience

Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate

(2018) Himani Agrawal et al.   FOOD RESEARCH INTERNATIONAL

Preparation and characterization of novel eggshell membrane-chitosan blend films for potential wound-care dressing: From waste to medicinal products

(2018) Xiaoyun Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases

(2018) Mirella Rossitto Zanutto-Elgui et al.   FOOD CHEMISTRY

Peptidomic analysis of hydrolyzed oat bran proteins, and their in vitro antioxidant and metal chelating properties

(2018) Ramak Esfandi et al.   FOOD CHEMISTRY

Combined microplate-ABTS and HPLC-ABTS analysis of tomato and pepper extracts reveals synergetic and antagonist effects of their lipophilic antioxidative components

(2017) Julie Le Grandois et al.   FOOD CHEMISTRY

Antioxidant activity measurement and potential antioxidant peptides exploration from hydrolysates of novel continuous microwave-assisted enzymolysis of the Scomberomorus niphonius protein

(2017) Yipeng Huang et al.   FOOD CHEMISTRY

Identification of novel peptides from 3 to 10kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure

(2017) Ruiwen Yang et al.   FOOD CHEMISTRY

Eggshell membrane: Review and impact on engineering

(2016) Sunho Park et al.   BIOSYSTEMS ENGINEERING

Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate

(2016) Himani Agrawal et al.   FOOD CHEMISTRY

Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein

(2016) Ladda Wattanasiritham et al.   FOOD CHEMISTRY

Exogenous opioid peptides derived from food proteins and their possible uses as dietary supplements: A critical review

(2016) Azzurra Stefanucci et al.   FOOD REVIEWS INTERNATIONAL

Beneficial effects of natural eggshell membrane (NEM) on multiple indices of arthritis in collagen-induced arthritic rats

(2016) Karen J. Wedekind et al.   Modern Rheumatology

Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white

(2015) Chamila Nimalaratne et al.   FOOD CHEMISTRY

Chicken Egg Shell Membrane Associated Proteins and Peptides

(2015) Sarbjeet Makkar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Egg Shell Membrane Hydrolysates on UVB-radiation-induced Wrinkle Formation in SKH-1 Hairless Mice

(2015) Jin Hee Yoo et al.   Korean Journal for Food Science of Animal Resources

Purification and characterization of high antioxidant peptides from duck egg white protein hydrolysates

(2014) Yao Ren et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit

(2014) Sonja Jakovetić et al.   Food and Bioprocess Technology

Extraction of keratin with ionic liquids from poultry feather

(2014) Yimei Ji et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Peptides derived from eggshell membrane improve antioxidant enzyme activity and glutathione synthesis against oxidative damage in Caco-2 cells

(2014) Yaning Shi et al.   Journal of Functional Foods

Food-Derived Bioactive Peptides on Inflammation and Oxidative Stress

(2014) Subhadeep Chakrabarti et al.   Biomed Research International

An antioxidant peptide derived from Ostrich (Struthio camelus) egg white protein hydrolysates

(2012) Hamid Tanzadehpanah et al.   FOOD RESEARCH INTERNATIONAL

Improving antioxidant activities of whey protein hydrolysates obtained by thermal preheat treatment of pepsin, trypsin, alcalase and flavourzyme

(2012) Suju Lin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of structure–antioxidant activity relationship of peptides in free radical systems using QSAR models: Key sequence positions and their amino acid properties

(2012) Yao-Wang Li et al.   JOURNAL OF THEORETICAL BIOLOGY

Effects of Egg Shell Membrane Hydrolysates on Skin Whitening, Wound Healing, and UV-Protection

(2012) Ki-Moon Park et al.   Korean Journal for Food Science of Animal Resources

Optimization of Hydrolysis Conditions for the Production of Angiotensin-I Converting Enzyme-Inhibitory Peptides and Isolation of a Novel Peptide from Lizard Fish (Saurida elongata) Muscle Protein Hydrolysate

(2012) Shanguang Wu et al.   Marine Drugs

Purification and Identification of Antioxidant Peptides from Enzymatic Hydrolysates of Tilapia (Oreochromis niloticus) Frame Protein

(2012) Jian Fan et al.   MOLECULES

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

(2012) Yufeng Zhang et al.   PEPTIDES

Towards the Improved Discovery and Design of Functional Peptides: Common Features of Diverse Classes Permit Generalized Prediction of Bioactivity

(2012) Catherine Mooney et al.   PLoS One

Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates

(2011) Tao Zhang et al.   FOOD CHEMISTRY

Reducing agents improve enzymatic hydrolysis of cellulosic substrates in the presence of pretreatment liquid

(2011) Venkata Prabhakar Soudham et al.   JOURNAL OF BIOTECHNOLOGY

Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysates

(2011) Xue Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Novel antioxidants in food quality preservation and health promotion

(2010) Fereidoon Shahidi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chemiluminescence Evaluation of Antioxidant Activity and Prevention of DNA Damage Effect of Peptides Isolated from Soluble Eggshell Membrane Protein Hydrolysate

(2010) Xi Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin

(2010) Qian Sun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef

(2009) Shelly Hogan et al.   FOOD CHEMISTRY

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

(2009) Qian Liu et al.   FOOD CHEMISTRY