Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity

Quantification of biomarkers for beef meat qualities using a combination of Parallel Reaction Monitoring- and antibody-based proteomics

(2020) Muriel Bonnet et al.   FOOD CHEMISTRY

Characterization and discrimination of Tibetan and Duroc × (Landrace × Yorkshire) pork using label-free quantitative proteomics analysis

(2019) Si Mi et al.   FOOD RESEARCH INTERNATIONAL

Beef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practices

(2019) Brigitte Picard et al.   Journal of Proteomics

Pathways and biomarkers of marbling and carcass fat deposition in bovine revealed by a combination of gel-based and gel-free proteomic analyses

(2019) Jeanne Bazile et al.   MEAT SCIENCE

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

(2019) Chang-Yu Zhou et al.   FOOD CHEMISTRY

Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef

(2019) Paulina Kęska et al.   Biomolecules

Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies

(2019) Brigitte Picard et al.   FOOD RESEARCH INTERNATIONAL

Genetic parameter estimates for plasma oxidative status traits in slaughter pigs

(2019) Martin Ntawubizi et al.   JOURNAL OF ANIMAL SCIENCE

Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability

(2018) Meng Li et al.   FOOD CHEMISTRY

The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef

(2018) Karolina M Wójciak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB

(2018) Paulina Kęska et al.   Nutrients

Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

(2018) Brigitte Picard et al.   PeerJ

Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures

(2017) Gap-Don Kim et al.   FOOD CHEMISTRY

Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

(2017) Michał Halagarda et al.   JOURNAL OF FOOD QUALITY

Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

(2017) Paulina Kęska et al.   JOURNAL OF SENSORY STUDIES

Intention to purchase organic food among young consumers: Evidences from a developing nation

(2016) Rambalak Yadav et al.   APPETITE

Potential role of bioactive peptides in prevention and treatment of chronic diseases: a narrative review

(2016) Arrigo F G Cicero et al.   BRITISH JOURNAL OF PHARMACOLOGY

LC–QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination

(2016) S.A. Sarah et al.   FOOD CHEMISTRY

Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

(2016) Muhammad Sohaib et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of organic and conventional rearing system on the mineral content of pork

(2016) Yan Zhao et al.   MEAT SCIENCE

Meat: The balance between nutrition and health. A review

(2016) Stefaan De Smet et al.   MEAT SCIENCE

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Hydrophobicity exerts different effects on bioavailability and stability of antioxidant peptide fractions from casein during simulated gastrointestinal digestion and Caco-2 cell absorption

(2015) Ningning Xie et al.   FOOD RESEARCH INTERNATIONAL

Stability of casein antioxidant peptide fractions during in vitro digestion/Caco-2 cell model: characteristics of the resistant peptides

(2014) Ningning Xie et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

In SilicoEvaluation of Potential DPP-III Inhibitor Precursors from Dietary Proteins

(2014) Tejinder Pal Khaket et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

An overview of the nutritional value of beef and lamb meat from South America

(2014) M.C. Cabrera et al.   MEAT SCIENCE

Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins

(2013) Gianluca Picariello et al.   FOOD CHEMISTRY

Isolation and Identification of Antioxidant Peptides from Jinhua Ham

(2013) Chao-Zhi Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whey protein enhances normal inflammatory responses during cutaneous wound healing in diabetic rats

(2011) Hossam Ebaid et al.   Lipids in Health and Disease

Nutrition-related health effects of organic foods: a systematic review

(2010) Alan D Dangour et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Identification of small troponin T peptides generated in dry-cured ham

(2010) Leticia Mora et al.   FOOD CHEMISTRY

Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

(2007) María A. Manso et al.   FOOD CHEMISTRY