Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

(2019) Minkiewicz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee

(2018) Daneysa Lahis Kalschne et al.   FOOD RESEARCH INTERNATIONAL

Current understanding of transport and bioavailability of bioactive peptides derived from dairy proteins: a review

(2018) Qingbiao Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of physiological and chemical factors on the absorption of bioactive peptides

(2018) Monika Karaś   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

UniProt: a worldwide hub of protein knowledge

(2018)   NUCLEIC ACIDS RESEARCH

Angiotensin-converting enzyme inhibitory peptides from goats' milk released by in vitro gastro-intestinal digestion

(2017) Davide Tagliazucchi et al.   INTERNATIONAL DAIRY JOURNAL

Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins

(2017) Mahmoud Abdel-Hamid et al.   INTERNATIONAL DAIRY JOURNAL

Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

(2017) A. B. Nongonierma et al.   Food & Function

Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants

(2017) Ceren Daskaya-Dikmen et al.   Nutrients

Effect of Extraction Methods on Chemical Composition, Angiotensin I-Converting Enzyme Inhibitory and Antioxidant Activity of Coffee Residue

(2016) Molka Ben Romdhane et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type-2 diabetes, hypertension and oxidative stress

(2016) Luis Mojica et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food-derived dipeptidyl-peptidase IV inhibitors as a potential approach for glycemic regulation – Current knowledge and future research considerations

(2016) Isabelle M.E. Lacroix et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analyzing a dipeptide library to identify human dipeptidyl peptidase IV inhibitor

(2015) Vu Thi Tuyet Lan et al.   FOOD CHEMISTRY

Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens

(2015) Dinesh D. Jayasena et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Spent coffee grounds for biodiesel production and other applications

(2014) Nídia S. Caetano et al.   Clean Technologies and Environmental Policy

Impact of germination and enzymatic hydrolysis of cowpea bean ( Vigna unguiculata ) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV

(2014) Thaís de Souza Rocha et al.   FOOD RESEARCH INTERNATIONAL

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

(2014) Luis Mojica et al.   JOURNAL OF FOOD SCIENCE

Sequential release of milk protein–derived bioactive peptides in the jejunum in healthy humans

(2013) Rachel Boutrou et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Identification of Bioactive Peptides from Cereal Storage Proteins and Their Potential Role in Prevention of Chronic Diseases

(2013) Ariel Cavazos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Novel angiotensin I-converting enzyme inhibitory peptides derived from edible mushroom Agaricus bisporus (J.E. Lange) Imbach identified by LC–MS/MS

(2013) Ching Ching Lau et al.   FOOD CHEMISTRY

Food protein hydrolysates as a source of dipeptidyl peptidase IV inhibitory peptides for the management of type 2 diabetes

(2013) Orla Power et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins

(2012) Aída J. Velarde-Salcedo et al.   FOOD CHEMISTRY

Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models

(2012) Fernando M. Nunes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and Modeling of the Interactions between Coffee Storage Proteins and Phenolic Compounds

(2012) Mostafa Ali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dipeptidyl peptidase IV inhibitory and antioxidative properties of milk protein-derived dipeptides and hydrolysates

(2012) Alice B. Nongonierma et al.   PEPTIDES

Impact of coffee components on inflammatory markers: A review

(2012) Nancy J. Frost-Meyer et al.   Journal of Functional Foods

Isolation and identification of casein-derived dipeptidyl-peptidase 4 (DPP-4)-inhibitory peptide LPQNIPPL from gouda-type cheese and its effect on plasma glucose in rats

(2011) Hiroshi Uenishi et al.   INTERNATIONAL DAIRY JOURNAL

High Molecular Weight Coffee Melanoidins Are Inhibitors for Matrix Metalloproteases

(2011) Leticia Missagia De Marco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Different Sources and Degrees of Hydrolysis of Dietary Protein: Effect on Plasma Amino Acids, Dipeptides, and Insulin Responses in Human Subjects

(2010) Masashi Morifuji et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

(2010) Davide Tagliazucchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação

(2010) Adriene Ribeiro Lima et al.   QUIMICA NOVA

Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract

(2009) Shin Joung Rho et al.   PROCESS BIOCHEMISTRY

Electron Spin Resonance (ESR) Studies on the Formation of Roasting-Induced Antioxidative Structures in Coffee Brews at Different Degrees of Roast

(2008) E. Koen Bekedam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY