Molecular Structures and In Vitro Bioactivities of Enzymatically Produced Porcine Placenta Peptides Fractionated by Ultrafiltration

Review of Membrane Separation Models and Technologies: Processing Complex Food-Based Biomolecular Fractions

(2021) Subin R. C. K. Rajendran et al.   Food and Bioprocess Technology

A novel peptide isolated from garlic shows anticancer effect against leukemic cell lines via interaction with Bcl‐2 family proteins

(2021) Karunaithas Rasaratnam et al.   Chemical Biology & Drug Design

Investigating the Impact of Ultrasound Pretreatment on the Physicochemical, Structural, and Antioxidant Properties of Lupin Protein Hydrolysates

(2021) Gbemisola J. Fadimu et al.   Food and Bioprocess Technology

Recent Progress on Processing Technologies, Chemical Components, and Bioactivities of Chinese Red Ginseng, American Red Ginseng, and Korean Red Ginseng

(2021) Li Huang et al.   Food and Bioprocess Technology

Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments

(2021) Phanthipha Laosam et al.   PLoS One

Effect of Porcine Placenta Extract Supplement on Skin Condition in Healthy Adult Women: A Randomized, Double-Blind Placebo-Controlled Study

(2020) Masumi Nagae et al.   Nutrients

Bioactive peptides with antidiabetic properties: a review

(2019) Jiai Yan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Activities of Hydrolysates from Abalone Viscera Using Subcritical Water-Assisted Enzymatic Hydrolysis

(2019) Peishan Zheng et al.   Food and Bioprocess Technology

Tuning of virgin coconut oil and propylene glycol ratios for maximizing the polyphenol recovery and in vitro bioactivities of mangosteen (Garcinia mangostana L.) pericarp

(2019) Chatchai Sungpud et al.   PROCESS BIOCHEMISTRY

Isolation and characterization of anti-inflammatory peptides derived from trypsin hydrolysis of microalgae protein (Synechococcus sp. VDW)

(2019) Rutairat Suttisuwan et al.   FOOD BIOTECHNOLOGY

Evaluation on performance of dead-end ultrafiltration membrane in fractionating tilapia by-product protein hydrolysate

(2018) Jumardi Roslan et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Extraction, identification and structure-activity relationship of antioxidant peptides from sesame (Sesamum indicum L.) protein hydrolysate

(2018) Xin Lu et al.   FOOD RESEARCH INTERNATIONAL

Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates

(2018) Chanikan Sonklin et al.   PeerJ

A Review of Protein Hydrolysates and Bioactive Peptides Deriving from Wastes Generated by Fish Processing

(2017) N.H. Ishak et al.   Food and Bioprocess Technology

Microencapsulation of an Angiotensin I-Converting Enzyme Inhibitory Peptide VLPVP by Membrane Emulsification

(2017) Guo-Qing Huang et al.   Food and Bioprocess Technology

Development of a workflow for screening and identification of α-amylase inhibitory peptides from food source using an integrated Bioinformatics-phage display approach: Case study – Cumin seed

(2017) Hwee-Leng Siow et al.   FOOD CHEMISTRY

Assessment on multilayer ultrafiltration membrane for fractionation of tilapia by-product protein hydrolysate with angiotensin I-converting enzyme (ACE) inhibitory activity

(2017) Jumardi Roslan et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Purification and structural identification of glutelin peptides derived from oats

(2017) Sarina Ma et al.   CyTA-Journal of Food

Angiotensin Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Hydrolysates of Korean Native Cattle (Hanwoo) Myofibrillar Protein

(2017) Seung Yun Lee et al.   Biomed Research International

Spatial analysis and characteristics of pig farming in Thailand

(2016) Weerapong Thanapongtharm et al.   BMC Veterinary Research

Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

(2016) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing

(2016) Ye Zou et al.   PROCESS BIOCHEMISTRY

Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activities

(2015) Jingbo Liu et al.   FOOD CHEMISTRY

Purification and anti-inflammatory action of tripeptide from salmon pectoral fin byproduct protein hydrolysate

(2015) Chang-Bum Ahn et al.   FOOD CHEMISTRY

Trypsin from unicorn leatherjacket (Aluterus monoceros) pyloric caeca: purification and its use for preparation of fish protein hydrolysate with antioxidative activity

(2015) Abbas Zamani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysate

(2014) Haiping Jiang et al.   FOOD CHEMISTRY

Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures

(2013) Fatemeh Bamdad et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Ultrafiltration in Food Processing Industry: Review on Application, Membrane Fouling, and Fouling Control

(2012) Abdul Wahab Mohammad et al.   Food and Bioprocess Technology

Anti-diabetic activity peptides from albumin against α-glucosidase and α-amylase

(2012) Zhipeng Yu et al.   FOOD CHEMISTRY

Production of the Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptide from Hydrolysates of Jellyfish (Rhopilema esculentum) Collagen

(2010) Yongliang Zhuang et al.   Food and Bioprocess Technology

Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta

(2010) Dike Teng et al.   FOOD AND BIOPRODUCTS PROCESSING

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

(2009) Lijun You et al.   FOOD CHEMISTRY

Fractionating white fish fillet hydrolysates by ultrafiltration and nanofiltration

(2009) L. Vandanjon et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC–MS/MS

(2008) José Ángel Gómez-Ruiz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage

(2007) Zhong-Ji Qian et al.   BIORESOURCE TECHNOLOGY

Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides

(2007) Aera Jang et al.   FOOD CHEMISTRY