Angiotensin Converting Enzyme and Dipeptidyl Peptidase-IV Inhibitory, and Antioxidant Activities of a Blue Mussel (Mytilus edulis) Meat Protein Extract and Its Hydrolysates

Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

(2015) Thanyaporn Kleekayai et al.   FOOD CHEMISTRY

Nine novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) muscle protein hydrolysates and antihypertensive effect of the potent active peptide in spontaneously hypertensive rats

(2015) Rafik Balti et al.   FOOD CHEMISTRY

In vitro assessment of the cardioprotective, anti-diabetic and antioxidant potential of Palmaria palmata protein hydrolysates

(2013) Pádraigín A. Harnedy et al.   JOURNAL OF APPLIED PHYCOLOGY

Angiotensin I-Converting Enzyme Inhibitory Peptides from Snakehead Fish Sarcoplasmic Protein Hydrolysate

(2013) Masomeh Ghassem et al.   JOURNAL OF FOOD BIOCHEMISTRY

Predictive modelling of angiotensin converting enzyme inhibitory dipeptides

(2012) Roseanne Norris et al.   FOOD CHEMISTRY

Peptides Derived from Atlantic Salmon Skin Gelatin as Dipeptidyl-peptidase IV Inhibitors

(2012) Eunice C. Y. Li-Chan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

(2012) Fatemeh Mahmoodani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique-process characteristics and functionality of the isolates

(2012) Patroklos K Vareltzis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioactive peptides from marine processing waste and shellfish: A review

(2011) Pádraigín A. Harnedy et al.   Journal of Functional Foods

Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin

(2010) Phanat Kittiphattanabawon et al.   Food and Bioprocess Technology

Extraction and Characterization of Chitin, Chitosan, and Protein Hydrolysates Prepared from Shrimp Waste by Treatment with Crude Protease from Bacillus cereus SV1

(2009) Laila Manni et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Isolation and characterisation of an anticoagulant oligopeptide from blue mussel, Mytilus edulis

(2009) Won-Kyo Jung et al.   FOOD CHEMISTRY

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

(2009) Nandhsha Faithong et al.   FOOD CHEMISTRY

Effects of Flavourzyme on Yield and Some Biological Activities of Mungoong, an Extract Paste from the Cephalothorax of White Shrimp

(2009) S. Benjakul et al.   JOURNAL OF FOOD SCIENCE

Purification and identification of a ACE inhibitory peptide from oyster proteins hydrolysate and the antihypertensive effect of hydrolysate in spontaneously hypertensive rats

(2008) Jiapei Wang et al.   FOOD CHEMISTRY

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

(2008) B. Giménez et al.   FOOD CHEMISTRY

Fish industry waste: treatments, environmental impacts, current and potential uses

(2008) Ioannis S. Arvanitoyannis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidative Activity of Protein Hydrolysates Prepared from Alkaline-Aided Channel Catfish Protein Isolates

(2008) Ann E. Theodore et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ACE-inhibitory peptides identified from the muscle protein hydrolysate of hard clam (Meretrix lusoria)

(2008) Jenn-Shou Tsai et al.   PROCESS BIOCHEMISTRY

Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus)

(2007) Anusha G.P. Samaranayaka et al.   FOOD CHEMISTRY