Antioxidant properties of porcine liver proteins hydrolyzed using Monascus purpureus

Ultrasonic-Assisted Enzymolysis to Improve the Antioxidant Activities of Peanut (Arachin conarachin L.) Antioxidant Hydrolysate

(2012) Lina Yu et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Improvement of functional properties and antioxidant activities of cuttlefish (Sepia officinalis) muscle proteins hydrolyzed by Bacillus mojavensis A21 proteases

(2011) Noomen Hmidet et al.   FOOD RESEARCH INTERNATIONAL

Effect of defatting and enzyme type on antioxidative activity of shrimp processing byproducts hydrolysate

(2011) Guang-Rong Huang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate

(2011) Ke-Xue Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Egg Protein Hydrolysates Produced with Gastrointestinal and Nongastrointestinal Enzymes

(2011) Sun-Jong You et al.   JOURNAL OF FOOD SCIENCE

Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein

(2011) P. L. Nilantha Lakshman et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product

(2010) Kuo-Chiang Hsu   FOOD CHEMISTRY

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

(2008) Lijun You et al.   Innovative Food Science & Emerging Technologies

Antioxidant properties of water extracts from Monascus fermented soybeans

(2007) Yu-Ling Lee et al.   FOOD CHEMISTRY