Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf

Frationation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity

(2020) Amin Karimi et al.   Food Science & Nutrition

An Artificial Intelligence Characterised Functional Ingredient, Derived from Rice, Inhibits TNF-α and Significantly Improves Physical Strength in an Inflammaging Population

(2020) Kathy Kennedy et al.   Foods

Unlocking NuriPep 1653 From Common Pea Protein: A Potent Antimicrobial Peptide to Tackle a Pan-Drug Resistant Acinetobacter baumannii

(2019) Niamh Maire Mohan et al.   Frontiers in Microbiology

Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review

(2018) Meram Chalamaiah et al.   FOOD CHEMISTRY

Antimicrobial potency of cationic antimicrobial peptides can be predicted from their amino acid composition: Application to the detection of “cryptic” antimicrobial peptides

(2017) Katia Pane et al.   JOURNAL OF THEORETICAL BIOLOGY

Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance

(2017) Yongqing Hou et al.   Journal of Animal Science and Biotechnology

Effects of household washing on bacterial load and removal of Escherichia coli from lettuce and “ready-to-eat” salads

(2017) Elisabeth Uhlig et al.   Food Science & Nutrition

A Review of the Latest Advances in Encrypted Bioactive Peptides from Protein-Rich Waste

(2016) Ailton Lemes et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Development of pea protein-based bioplastics with antimicrobial properties

(2016) Víctor Perez-Puyana et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

(2015) Carlo Giuseppe Rizzello et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bioactive peptides of animal origin: a review

(2015) Z. F. Bhat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Natural food additives: Quo vadis?

(2015) Márcio Carocho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antibacterial Activity of Synthetic Peptides Derived from Lactoferricin againstEscherichia coliATCC 25922 andEnterococcus faecalisATCC 29212

(2015) María A. León-Calvijo et al.   Biomed Research International

Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

(2015) Maria Corbo et al.   Coatings

Promoting consumption of fruit and vegetables for better health. Have campaigns delivered on the goals?

(2014) Reetica Rekhy et al.   APPETITE

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

(2014) Lidia López-Barrios et al.   JOURNAL OF FOOD SCIENCE

Effects of Egg Shell Membrane Hydrolysates on Anti-Inflammatory, Anti-Wrinkle, Anti-Microbial Activity and Moisture-Protection

(2014) Jinhee Yoo et al.   Korean Journal for Food Science of Animal Resources

Food-Derived Bioactive Peptides on Inflammation and Oxidative Stress

(2014) Subhadeep Chakrabarti et al.   Biomed Research International

Identification of a Hepatoprotective Peptide in Wheat Gluten Hydrolysate against d-Galactosamine-Induced Acute Hepatitis in Rats

(2013) Kenji Sato et al.   JOURNAL OF AGRICULTURAL AND 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

Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds

(2012) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Novel Natural Food Antimicrobials

(2012) Vijay K. Juneja et al.   Annual Review of Food Science and Technology

Nonthermal Plasma Inactivation of Food-Borne Pathogens

(2011) N. N. Misra et al.   Food Engineering Reviews

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate

(2010) Huan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF DIFFERENT SANITIZING METHODS AND INCUBATION TIME AND TEMPERATURE ON INACTIVATION OFESCHERICHIA COLION LETTUCE

(2010) H. ÖLMEZ   JOURNAL OF FOOD SAFETY

Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple

(2010) Maribel Abadias et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Alpha-helical cationic antimicrobial peptides: relationships of structure and function

(2010) Yibing Huang et al.   Protein & Cell

A theoretical approach to spot active regions in antimicrobial proteins

(2009) Marc Torrent et al.   BMC BIOINFORMATICS

Bitter peptides and bitter taste receptors

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

Safety of protein hydrolysates, fractions thereof and bioactive peptides in human nutrition

(2009) G Schaafsma   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Milk-derived bioactive peptides: From science to applications

(2009) Hannu Korhonen   Journal of Functional Foods

Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components

(2008) J. Gutierrez et al.   FOOD MICROBIOLOGY