Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics

Isolation and characterisation of antioxidative peptides from bromelain-hydrolysed brown rice protein by proteomic technique

(2018) Orrapun Selamassakul et al.   PROCESS BIOCHEMISTRY

A novel antioxidant and ACE inhibitory peptide from rice bran protein: Biochemical characterization and molecular docking study

(2017) Xiuming Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2016) Ladda Wattanasiritham et al.   FOOD CHEMISTRY

BIOPEP database of sensory peptides and amino acids

(2016) Anna Iwaniak et al.   FOOD RESEARCH INTERNATIONAL

Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity

(2016) Parichart Thamnarathip et al.   JOURNAL OF CEREAL SCIENCE

Isolation, identification and synthesis of four novel antioxidant peptides from rice residue protein hydrolyzed by multiple proteases

(2015) Qiao-Juan Yan et al.   FOOD CHEMISTRY

Structure and function of plant protein-derived antihypertensive peptides

(2015) Rotimi E Aluko   Current Opinion in Food Science

Production and purification of antioxidant peptides from a mungbean meal hydrolysate by Virgibacillus sp. SK37 proteinase

(2013) Nawaporn Lapsongphon et al.   FOOD CHEMISTRY

Vegetable foods: A cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities

(2013) M.C. García et al.   TALANTA

Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization

(2013) Jiwang Chen et al.   Journal of Functional Foods

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

(2012) Guowan Su et al.   FOOD CHEMISTRY

Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions

(2012) Rong He et al.   Journal of Functional Foods

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates

(2011) Chibuike C. Udenigwe et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The good taste of peptides

(2011) Piero A. Temussi   JOURNAL OF PEPTIDE SCIENCE

Purification and characterization of a novel angiotensin-I converting enzyme (ACE) inhibitory peptide derived from enzymatic hydrolysate of grass carp protein

(2011) Jiwang Chen et al.   PEPTIDES

Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

(2010) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS

(2010) R.J. Bryant et al.   FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Bitter peptides and bitter taste receptors

(2009) K. Maehashi et al.   CELLULAR AND MOLECULAR LIFE SCIENCES

Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS

(2009) Junhui Zhang et al.   FOOD CHEMISTRY

Differences in functional properties and biochemical characteristics of congenetic rice proteins

(2009) Xiaohong Cao et al.   JOURNAL OF CEREAL SCIENCE

Purification and characterization of antioxidative peptides derived from rice bran protein hydrolysates

(2008) Abayomi Peter Adebiyi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus)

(2007) Anusha G.P. Samaranayaka et al.   FOOD CHEMISTRY