Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60

A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism

(2020) Qian Yang et al.   FOOD CHEMISTRY

Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress

(2020) Chaoting Wen et al.   FOOD CHEMISTRY

Identification and characterization of novel antioxidant peptides from mackerel (Scomber japonicus) muscle protein hydrolysates

(2020) Khawaja Muhammad Imran Bashir et al.   FOOD CHEMISTRY

Purification and identification of an antioxidative peptide from peony (Paeonia suffruticosa Andr.) seed dreg

(2019) Fang Zhang et al.   FOOD CHEMISTRY

Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion

(2018) Maria Aspri et al.   FOOD CHEMISTRY

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham

(2018) Marta Gallego et al.   FOOD CHEMISTRY

Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69

(2018) Li Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive peptides as natural antioxidants in food products – A review

(2018) Jose M. Lorenzo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Quantitative determination of casein genetic variants in goat milk: Application in Girgentana dairy goat breed

(2016) Maria Montalbano et al.   FOOD CHEMISTRY

Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains

(2016) K.R. Elfahri et al.   JOURNAL OF DAIRY SCIENCE

Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

(2015) Lisa Solieri et al.   FOOD MICROBIOLOGY

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

Isolation and Identification of Antioxidant Peptides from Jinhua Ham

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

Peptide Isolated from Japanese Flounder Skin Gelatin Protects against Cellular Oxidative Damage

(2012) S. W. A. Himaya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro and in vivo studies on the antioxidant activity of fish peptide isolated from the croaker (Otolithes ruber) muscle protein hydrolysate

(2012) R.A. Nazeer et al.   PEPTIDES

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES