In silico prediction of peptide variants from chia (S. hispanica L.) with antimicrobial, antibiofilm, and antioxidant potential

Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides

(2021) Lihua Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The lexicon of antimicrobial peptides: a complete set of arginine and tryptophan sequences

(2021) Sam Clark et al.   Communications Biology

Advances on the antioxidant peptides from edible plant sources

(2020) Fai-Chu Wong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Neuroprotective effect from Salvia hispanica peptide fractions on pro-inflammatory modulation of HMC3 microglial cells

(2020) Edwin E. Martínez Leo et al.   JOURNAL OF FOOD BIOCHEMISTRY

Principles of halal-compliant fermentations: Microbial alternatives for the halal food industry

(2020) Ercan Karahalil   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antimicrobial and Antibiofilm Peptides

(2020) Angela Di Somma et al.   Biomolecules

Identification of chia seed (Salvia hispanica L.) peptides with enzyme inhibition activity towards skin-aging enzymes

(2020) J. E. Aguilar-Toalá et al.   AMINO ACIDS

Deep-AmPEP30: Improve Short Antimicrobial Peptides Prediction with Deep Learning

(2020) Jielu Yan et al.   Molecular Therapy-Nucleic Acids

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

(2020) Anaí León Madrazo et al.   JOURNAL OF FOOD SAFETY

Purification, structural analysis, and stability of antioxidant peptides from purple wheat bran

(2020) Yan Zhao et al.   BMC Chemistry

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

(2020) Kashif Ghafoor et al.   FOOD CHEMISTRY

Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

(2020) Nursyafiqah Mohamad Asri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

(2020) Tobias Hegelund Olsen et al.   Scientific Reports

Structural and functional properties of food protein-derived antioxidant peptides

(2019) Ifeanyi D. Nwachukwu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

(2019) Mariana Grancieri et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chia Seed ( Salvia hispanica L .) Pepsin Hydrolysates Inhibit Angiotensin‐Converting Enzyme by Interacting with its Catalytic Site

(2019) Brenda San Pablo‐Osorio et al.   JOURNAL OF FOOD SCIENCE

An advanced approach to identify antimicrobial peptides and their function types for penaeus through machine learning strategies

(2019) Yuan Lin et al.   BMC BIOINFORMATICS

Chia ( Salvia hispanica L.) Seed Total Protein and Protein Fractions Digests Reduce Biomarkers of Inflammation and Atherosclerosis in Macrophages in vitro

(2019) Mariana Grancieri et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

(2019) Yunsong Jiang et al.   Food Science & Nutrition

Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa)

(2019) Karina Oliveira Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

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

Correlation Between the Water Solubility and Secondary Structure of Tilapia-Soybean Protein Co-Precipitates

(2019) Li Tan et al.   MOLECULES

Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

(2019) Uriel Urbizo-Reyes et al.   FOOD HYDROCOLLOIDS

Safety considerations on food protein-derived bioactive peptides

(2019) Ling Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mechanisms of Action for Antimicrobial Peptides With Antibacterial and Antibiofilm Functions

(2019) Nigare Raheem et al.   Frontiers in Microbiology

Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

(2018) Mehdi Nikoo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

“Structural characterization of protein isolates obtained from chia ( Salvia hispanica L. ) seeds”

(2018) Débora Natalia López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis

(2018) Michele Silveira Coelho et al.   PLANT FOODS FOR HUMAN NUTRITION

Advancement and prospects of bioinformatics analysis for studying bioactive peptides from food-derived protein: Sequence, structure, and functions

(2018) Maolin Tu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

In silico optimization of a guava antimicrobial peptide enables combinatorial exploration for peptide design

(2018) William F. Porto et al.   Nature Communications

Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques

(2018) Yi Zhang et al.   Current Opinion in Food Science

Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins

(2018) Li Feng et al.   FOOD RESEARCH INTERNATIONAL

Design and Assessment of Anti-Biofilm Peptides: Steps Toward Clinical Application

(2018) Melanie Dostert et al.   Journal of Innate Immunity

Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review

(2018) Micheli Zanetti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents

(2018) Parvin Dehghan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Short Symmetric-End Antimicrobial Peptides Centered on β-Turn Amino Acids Unit Improve Selectivity and Stability

(2018) Na Dong et al.   Frontiers in Microbiology

Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain

(2018) Juliana Cotabarren et al.   FOOD CHEMISTRY

LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins

(2017) Elena Babini et al.   FOOD CHEMISTRY

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

New trends for a classical enzyme: Papain, a biotechnological success story in the food industry

(2017) Jesús Fernández-Lucas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour

(2016) Ying Li et al.   FOOD CHEMISTRY

Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease fromBacillus altitudinisHK02

(2016) Chin-Fa Hwang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bioactive peptides in plant-derived foodstuffs

(2016) Elena Maestri et al.   Journal of Proteomics

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

(2016) Tang-Bin Zou et al.   MOLECULES

Prediction of Biofilm Inhibiting Peptides: An In silico Approach

(2016) Sudheer Gupta et al.   Frontiers in Microbiology

Inhibitory activity of chia (Salvia hispanica L.) protein fractions against angiotensin I-converting enzyme and antioxidant capacity

(2015) Domancar Orona-Tamayo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial and antibiofilm effects of selected food preservatives against Salmonellaspp. isolated from chicken samples

(2014) Buket Er et al.   POULTRY SCIENCE

Exogenous Proteases for Meat Tenderization

(2013) Alaa A. Bekhit et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

In Silico Approach for Predicting Toxicity of Peptides and Proteins

(2013) Sudheer Gupta et al.   PLoS One

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

(2012) Maira R. Segura-Campos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential

(2011) Ivo M. Rodrigues et al.   JOURNAL OF FOOD ENGINEERING