Antioxidant activities of chicken bone peptide fractions and their Maillard reaction products: Effects of different molecular weight distributions

Preparation of peptone from chicken bone residue by using natural pancreas as catalyst

(2016) Jin-Zhi Wang et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

(2013) Zhanmei Jiang et al.   FOOD CHEMISTRY

In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions

(2013) John O. Onuh et al.   FOOD CHEMISTRY

Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity

(2012) Yangying Sun et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Purification and identification of antioxidant peptides from the skin protein hydrolysate of two marine fishes, horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber)

(2011) N. S. Sampath Kumar et al.   AMINO ACIDS

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

(2011) Comfort F. Ajibola et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

ANTIOXIDANT AND ACE INHIBITORY PROPERTIES OF POULTRY VISCERA PROTEIN HYDROLYSATE AND ITS PEPTIDE FRACTIONS

(2011) S.N. JAMDAR et al.   JOURNAL OF FOOD BIOCHEMISTRY

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

In Vitro Antioxidant Properties of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Fractions

(2010) Abraham T. Girgih et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

(2008) Xinyan Peng et al.   FOOD CHEMISTRY