Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage

The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

(2018) Lujuan Xing et al.   FOOD CHEMISTRY

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

(2018) Marta Gallego et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times

(2017) Lobna Mejri et al.   FOOD RESEARCH INTERNATIONAL

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

(2017) Anna Rzepkowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch

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

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

(2016) Lu-juan Xing et al.   FOOD CHEMISTRY

Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

(2016) Lin Zheng et al.   FOOD CHEMISTRY

Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

(2016) Rubén Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

(2016) Xi Chen et al.   MEAT SCIENCE

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

(2016) Tang-Bin Zou et al.   MOLECULES

Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages

(2015) Margarita Fernández et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

(2015) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim

(2015) Deeplina Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein oxidation affects proteolysis in a meat model system

(2015) Alberto Berardo et al.   MEAT SCIENCE

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

(2014) José M. Lorenzo et al.   FOOD CONTROL

Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage

(2014) Li Feng et al.   MEAT SCIENCE

Antioxidant activity of enzymatic hydrolysates from eggshell membrane proteins and its protective capacity in human intestinal epithelial Caco-2 cells

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

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

(2013) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant activity of a novel synthetic hexa-peptide derived from an enzymatic hydrolysate of duck skin by-products

(2013) Seung-Jae Lee et al.   FOOD AND CHEMICAL TOXICOLOGY

Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus

(2013) Xiaohua Nie et al.   FOOD CHEMISTRY

Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC

(2013) Abraham T. Girgih et al.   FOOD RESEARCH INTERNATIONAL

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

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

(2013) Li Huang et al.   MEAT SCIENCE

Engineering the antioxidative properties of lactic acid bacteria for improving its robustness

(2012) Yanping Zhang et al.   CURRENT OPINION IN BIOTECHNOLOGY

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

(2012) Shengyu Li et al.   FOOD CHEMISTRY

Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria

(2012) Tomomi Kanno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts

(2011) Chompoonuch Wiriyaphan et al.   FOOD CHEMISTRY

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

(2011) P.I. Zakrys-Waliwander et al.   FOOD CHEMISTRY

Lactic acid bacteria in traditional fermented Chinese foods

(2011) Shan-na Liu et al.   FOOD RESEARCH INTERNATIONAL

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

(2011) Lihua Zhao et al.   MEAT SCIENCE

Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages

(2011) J.M. Broncano et al.   MEAT SCIENCE

Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

(2011) Anusha G.P. Samaranayaka et al.   Journal of Functional Foods

Antioxidant activity of an exopolysaccharide purified from Lactococcus lactis subsp. lactis 12

(2010) Daodong Pan et al.   CARBOHYDRATE POLYMERS

Characterization of Proteolytic Effect of Lactic Acid Bacteria Starter Cultures on Thai Fermented Sausages

(2010) Wiramsri Sriphochanart et al.   FOOD BIOTECHNOLOGY

Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

(2010) Seung-Jae Lee et al.   FOOD CHEMISTRY

Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus

(2010) Yanshun Xu et al.   FOOD CHEMISTRY

In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion

(2010) Lijun You et al.   FOOD CHEMISTRY

THE ACIDOGENIC METABOLISM OF LACTOBACILLUS PLANTARUM CRL 681 IMPROVES SARCOPLASMIC PROTEIN HYDROLYSIS DURING MEAT FERMENTATION

(2010) SILVINA FADDA et al.   JOURNAL OF MUSCLE FOODS

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Microbial enzymatic activities for improved fermented meats

(2010) Mónica Flores et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

(2009) Weizheng Sun et al.   Innovative Food Science & Emerging Technologies

Effects ofLactobacillus plantarumandStaphylococcus xylosuson the Quality Characteristics of Dry Fermented Sausage “Sucuk”

(2008) G. Kaban et al.   JOURNAL OF FOOD SCIENCE

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

(2008) Ülkü Dalmış et al.   MEAT SCIENCE

Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

(2007) Shiyuan Dong et al.   FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY