Production of Bioactive Peptides from Baltic Herring (Clupea harengus membras): Dipeptidyl Peptidase-4 Inhibitory, Antioxidant and Antiproliferative Properties

Structure–function engineering of novel fish gelatin-derived multifunctional peptides using high-resolution peptidomics and bioinformatics

(2021) Armin Mirzapour-Kouhdasht et al.   Scientific Reports

Antioxidant peptides derived from hydrolysates of red tilapia (Oreochromis sp.) scale

(2021) Leidy Sierra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of the biological activity of fish muscle protein hydrolysates using in vitro model systems

(2021) Shauna Heffernan et al.   FOOD CHEMISTRY

Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

(2021) Erika Martinelli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies

(2021) Mehnaza Manzoor et al.   FOOD CHEMISTRY

Identification of novel DPP–IV inhibitory peptides from Atlantic salmon (Salmo salar) skin

(2020) Ritian Jin et al.   FOOD RESEARCH INTERNATIONAL

Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded Sardine pilchardus protein

(2020) Fernando Rivero-Pino et al.   FOOD CHEMISTRY

Preparation and Identification of Antioxidative Peptides from Pacific Herring (Clupea pallasii) Protein

(2019) Xueqin Wang et al.   MOLECULES

Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion

(2019) Mehdi Nikoo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

(2019) Elisa Arte et al.   FOOD CHEMISTRY

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Selective separation and characterisation of dual ACE and DPP-IV inhibitory peptides from rainbow trout (Oncorhynchus mykiss ) protein hydrolysates

(2018) Sunantha Ketnawa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Polyphenols as potential antiproliferative agents: scientific trends

(2018) Mariana Araújo Vieira do Carmo et al.   Current Opinion in Food Science

Simultaneous double cationic and anionic molecule separation from herring milt hydrolysate and impact on resulting fraction bioactivities

(2018) Rachel Durand et al.   SEPARATION AND PURIFICATION TECHNOLOGY

High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application

(2017) Jânio Sousa Santos et al.   FOOD CHEMISTRY

Impact of feed raw material to climate and eutrophication impacts of Finnish rainbow trout farming and comparisons on climate impact and eutrophication between farmed and wild fish

(2017) Frans Silvenius et al.   JOURNAL OF CLEANER PRODUCTION

Features of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from dietary proteins

(2017) Alice B. Nongonierma et al.   JOURNAL OF FOOD BIOCHEMISTRY

Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review

(2016) N.R.A. Halim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates

(2015) Tiago Margraf et al.   JOURNAL OF FOOD SCIENCE

Antiproliferative, ACE-inhibitory and functional properties of protein hydrolysates from rohu (Labeo rohita) roe (egg) prepared by gastrointestinal proteases

(2015) M. Chalamaiah et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Isolation and identification of an antiproliferative peptide derived from heated products of peptic hydrolysates of half-fin anchovy (Setipinna taty)

(2014) Ru Song et al.   Journal of Functional Foods

Inhibition of Dipeptidyl Peptidase (DPP)-IV and α-Glucosidase Activities by Pepsin-Treated Whey Proteins

(2013) Isabelle M. E. Lacroix et al.   JOURNAL OF AGRICULTURAL AND 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

An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress

(2011) S.W.A. Himaya et al.   FOOD CHEMISTRY

Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)

(2011) Ru Song et al.   Marine Drugs