The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets

(2022) Muhammad Sajid Arshad et al.   Scientific Reports

Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

(2021) Ahmed M. Saad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars

(2021) Mei Deng et al.   Food Bioscience

Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea

(2021) Marie-Louise Heymich et al.   Foods

Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation

(2021) Mohamed T. El-Saadony et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Nutritional Aspects and Health Benefits of Bioactive Plant Compounds against Infectious Diseases: A Review

(2021) Mohamed T. El-Saadony et al.   FOOD REVIEWS INTERNATIONAL

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

(2021) Ahmed M. Saad et al.   MOLECULES

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

(2021) Abdel-Moneim Eid Abdel-Moneim et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations

(2021) Mohamed T. El-Saadony et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food

(2021) Ke Qi Lau et al.   Frontiers in Nutrition

A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation

(2021) Shan Bing et al.   MEAT SCIENCE

Accepted Safe Food-Handling Procedures Minimizes Microbial Contamination of Home-Prepared Blenderized Tube-Feeding

(2020) Debra L. Milton et al.   NUTRITION IN CLINICAL PRACTICE

Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages

(2020) Heena Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enzymatic hydrolysis of Carioca bean (Phaseolus vulgaris L.) protein as an alternative to commercially rejected grains

(2020) Francine Gomes Basso Los et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

(2020) Annalisa Tassoni et al.   MOLECULES

Resistance of Gram-Negative Bacteria to Current Antibacterial Agents and Approaches to Resolve It

(2020) Zeinab Breijyeh et al.   MOLECULES

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

(2020) Mohamed T. El-Saadony et al.   Foods

Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens

(2020) Marie-Louise Heymich et al.   FOOD CHEMISTRY

Structural and functional properties of food protein-derived antioxidant peptides

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

Agro-Food Byproducts as a New Source of Natural Food Additives

(2019) Margarida Faustino et al.   MOLECULES

Isolation and characterisation of the antifungal activity of the cowpea defensin Cp-thionin II

(2019) Marcus Schmidt et al.   FOOD MICROBIOLOGY

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

(2019) Ewelina Eckert et al.   CEREAL CHEMISTRY

Enzymatic Hydrolysis of Phaseolus vulgaris Protein Isolate: Characterization of Hydrolysates and Effect on the Quality of Minced Beef During Cold Storage

(2019) Ahmed Mohamed Saad et al.   International Journal of Peptide Research and Therapeutics

Antimicrobial Peptides (AMPs): Roles, Functions and Mechanism of Action

(2019) Roghayyeh Seyfi et al.   International Journal of Peptide Research and Therapeutics

Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

(2018) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme

(2018) Anwar Noman et al.   PROCESS BIOCHEMISTRY

Antioxidant and anticholinesterase effects of the ethanol extract, ethanol extract fractions and total alkaloids from the cultivated Ruta chalepensis

(2018) L. Gali et al.   SOUTH AFRICAN JOURNAL OF BOTANY

GPETAFLR, a novel bioactive peptide from Lupinus angustifolius L. protein hydrolysate, reduces osteoclastogenesis

(2018) M. Carmen Millan-Linares et al.   Journal of Functional Foods

Black bean ( Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

(2017) Jarine Amaral do Evangelho et al.   FOOD CHEMISTRY

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

(2017) Hadi Hashemi Gahruie et al.   JOURNAL OF FOOD QUALITY

Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

(2016) Jarine Amaral do EVANGELHO et al.   Food Science and Technology

Role of amphipathicity and hydrophobicity in the balance between hemolysis and peptide–membrane interactions of three related antimicrobial peptides

(2016) Axel Hollmann et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Microbial spoilage, quality and safety within the context of meat sustainability

(2016) Linda Saucier   MEAT SCIENCE

Excess glycogen does not resolve high ultimate pH of oxidative muscle

(2016) Eric M. England et al.   MEAT SCIENCE

Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

(2016) Wendy Bedale et al.   MEAT SCIENCE

The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

(2016) Maria V. Chandra-Hioe et al.   PLANT FOODS FOR HUMAN NUTRITION

Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

(2016) Jarine Amaral do EVANGELHO et al.   Food Science and Technology

Antimicrobial activity, improved cell selectivity and mode of action of short PMAP-36-derived peptides against bacteria and Candida

(2016) Yinfeng Lyu et al.   Scientific Reports

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Physicochemical and functional properties of flours from three Black gram (Phaseolus mungoL.) cultivars

(2012) Idrees A. Wani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

(2012) Levent Yurdaer Aydemir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

(2010) Disney Ribeiro Dias et al.   Food Science and Technology

Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

(2010) María del Mar Yust et al.   FOOD CHEMISTRY

Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review

(2010) NOREDDINE BENKERROUM   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antioxidant capacity and related parameters of different fruit formulations

(2010) Lars Müller et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE