Production of bioactive peptides from tomato seed isolate by Lactobacillus plantarum fermentation and enhancement of antioxidant activity

Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology

(2016) Manel Mechmeche et al.   Food Analytical Methods

A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

(2016) Geraldine Avila Ruiz et al.   Food and Bioprocess Technology

Bioprocess challenges to the isolation and purification of bioactive peptides

(2016) Dominic Agyei et al.   FOOD AND BIOPRODUCTS PROCESSING

Isolation and Identification ofLactobacillus plantarumfrom Vegetable Samples

(2016) Priti Khemariya et al.   FOOD BIOTECHNOLOGY

Production, Characterization and Application of a Xylanase fromStreptomycessp. AOA40 in Fruit Juice and Bakery Industries

(2016) Ali Osman Adigüzel et al.   FOOD BIOTECHNOLOGY

Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis

(2016) Ezequiel R. Coscueta et al.   FOOD CHEMISTRY

Kinetic analysis and mathematical modeling of growth parameters of Lactobacillus plantarum in protein-rich isolates from tomato seed

(2016) Manel Mechmeche et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

(2016) Tang-Bin Zou et al.   MOLECULES

Antioxidant peptides from corn gluten meal: Orthogonal design evaluation

(2015) Cunshan Zhou et al.   FOOD CHEMISTRY

Antioxidant activity and anti-proliferative effect of a bioactive peptide from chickpea (Cicer arietinum L.)

(2015) Zhaohui Xue et al.   FOOD RESEARCH INTERNATIONAL

Identification of potential bioactive peptides generated by simulated gastrointestinal digestion of soybean seeds and soy milk proteins

(2015) Anna Laura Capriotti et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

(2015) Faten Kachouri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions

(2015) Ali Moayedi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of a halotolerant lipase from the lactic acid bacteria Lactobacillus plantarum useful in food fermentations

(2015) María Esteban-Torres et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of novel Lactobacillus helveticus strains and their cell wall bound proteases to release physiologically active peptides from milk proteins

(2014) K.R. Elfahri et al.   INTERNATIONAL DAIRY JOURNAL

Proteolytic activity of Lactobacillus strains on soybean proteins

(2014) Laura Aguirre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

(2012) Sobhan Savadkoohi et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions

(2012) Rong He et al.   Journal of Functional Foods

Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

(2011) Bingjun Qian et al.   JOURNAL OF DAIRY RESEARCH

EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD)

(2010) MAHSA MAJZOOBI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Purification and identification of three novel antioxidant peptides from Cornu Bubali (water buffalo horn)

(2010) Rui Liu et al.   PEPTIDES

Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate

(2009) Christopher Beermann et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins

(2009) Junus Salampessy et al.   FOOD CHEMISTRY

Milk-derived bioactive peptides: From science to applications

(2009) Hannu Korhonen   Journal of Functional Foods

Isolation, purification and characterisation of lunasin from defatted soybean flour and in vitro evaluation of its anti-inflammatory activity

(2008) V.P. Dia et al.   FOOD CHEMISTRY