Codonopsis pilosula and fish collagen yogurt: Proteolytic, potential Angiotensin-I converting enzyme (ACE) inhibitory activity and sensory properties

Storage quality and antioxidant properties of yogurt fortified with polyphenol extract from nutmeg, black pepper, and white pepper

(2022) Amal Bakr Shori   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity

(2021) Amal Bakr Shori et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese

(2021) Amal Bakr Shori et al.   FOOD RESEARCH INTERNATIONAL

In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage

(2020) Tuba Erkaya-Kotan   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I‐converting enzyme inhibitory activity of yogurt

(2020) Amal Bakr Shori et al.   BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY

Should Angiotensin-Converting Enzyme Inhibitors ever Be Used for the Management of Hypertension?

(2020) Jeffrey M. Turner et al.   Current Cardiology Reports

Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity

(2020) Amal Bakr SHORI et al.   Food Science and Technology

Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts

(2020) Amal Bakr Shori et al.   International Journal of Food Engineering

Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration

(2019) Yuwan Luo et al.   JOURNAL OF DAIRY SCIENCE

Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter

(2018) María Jesús López-González et al.   BMC MICROBIOLOGY

Characterization and hypoglycemic effect of a neutral polysaccharide extracted from the residue of Codonopsis Pilosula

(2018) Wei Liu et al.   CARBOHYDRATE POLYMERS

Traditional uses, phytochemistry, pharmacology and toxicology of Codonopsis : A review

(2018) Shi-Man Gao et al.   JOURNAL OF ETHNOPHARMACOLOGY

Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt

(2018) Amal Bakr Shori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type

(2018) Elpiniki Vandera et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Non-pharmacological management of hypertension: in the light of current research

(2018) Sajid Mahmood et al.   IRISH JOURNAL OF MEDICAL SCIENCE

Impact of the in vitro gastrointestinal digestion protocol on casein phosphopeptide profile of Grana Padano cheese digestates

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

Collagencin, an antibacterial peptide from fish collagen: Activity, structure and interaction dynamics with membrane

(2016) Nadia Ennaas et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Angiotensin-converting enzyme-inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses

(2016) Saima Rafiq et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Beyond Medications and Diet: Alternative Approaches to Lowering Blood Pressure

(2013) Robert D. Brook et al.   HYPERTENSION

The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum-yogurt

(2013) A.B. Shori et al.   Journal of the Taiwan Institute of Chemical Engineers

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

(2012) Maryam Moslehishad et al.   INTERNATIONAL DAIRY JOURNAL

Biological activity of camel milk casein following enzymatic digestion

(2011) Maryam Salami et al.   JOURNAL OF DAIRY RESEARCH

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

(2011) Shabboo Amirdivani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt

(2011) A.B. Shori et al.   Journal of Saudi Chemical Society