Volatile Flavor, Antioxidant Activity and Physicochemical Properties of Enzymatic Defatted Sesame Hydrolysate

Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)

(2014) Natta Laohakunjit et al.   FOOD CHEMISTRY

Enzymatic hydrolysis of rice dreg protein: Effects of enzyme type on the functional properties and antioxidant activities of recovered proteins

(2012) Qiang Zhao et al.   FOOD CHEMISTRY

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

Physicochemical and Flavor Characteristics of Flavoring Agent from Mungbean Protein Hydrolyzed by Bromelain

(2011) Chanikan Sonklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

(2010) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Production of enzymatic hydrolysates with antioxidant and angiotensin-I converting enzyme inhibitory activity from pumpkin oil cake protein isolate

(2010) Žužana Vaštag et al.   FOOD CHEMISTRY

Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition

(2010) Chockry Barbana et al.   FOOD CHEMISTRY

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Antioxidant Activities of Rapeseed Protein Hydrolysates

(2009) Mu Pan et al.   Food and Bioprocess Technology

Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS

(2009) Junhui Zhang et al.   FOOD CHEMISTRY

Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates

(2009) Wasaporn Chanput et al.   JOURNAL OF CEREAL SCIENCE

Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate

(2008) Zhengjun Xie et al.   FOOD CHEMISTRY

Flavour components and antioxidant properties of several cultivated mushrooms

(2008) Shu-Yao Tsai et al.   FOOD CHEMISTRY

Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

(2008) Kam Huey Wong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation and characterization of a protein hydrolysate from an oilseed flour mixture

(2007) C. Radha et al.   FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY