Stability of antioxidant peptides from duck meat after post-mortem ageing

Generation of bioactive peptides from duck meat during post-mortem aging

(2017) Dongmei Liu et al.   FOOD CHEMISTRY

Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases

(2016) Kate Ryder et al.   FOOD CHEMISTRY

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

(2016) Lu-juan Xing et al.   FOOD CHEMISTRY

Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth

(2016) Yuanyuan Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Production of bioactive peptide hydrolysates from deer, sheep and pig plasma using plant and fungal protease preparations

(2015) Clara S.F. Bah et al.   FOOD CHEMISTRY

Separation of angiotensin I-converting enzyme inhibitory peptides from bovine connective tissue and their stability towards temperature, pH and digestive enzymes

(2015) Yu Fu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat

(2015) Lu-Sha Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients

(2014) Tomas Lafarga et al.   MEAT SCIENCE

Isolation and Identification of Antioxidant Peptides from Jinhua Ham

(2013) Chao-Zhi Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of an antioxidant peptide extracted from Jinhua ham

(2013) Chao-Zhi Zhu et al.   MEAT SCIENCE

Purification and Identification of Anti-Oxidant Soybean Peptides by Consecutive Chromatography and Electrospray Ionization-Mass Spectrometry

(2013) Peng Liu et al.   REJUVENATION RESEARCH

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

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

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

A novel antioxidant and antimicrobial peptide from hen egg white lysozyme hydrolysates

(2012) Mina Memarpoor-Yazdi et al.   Journal of Functional Foods

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

(2011) Anusha G.P. Samaranayaka et al.   Journal of Functional Foods

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

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

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

(2009) Qian Liu et al.   FOOD CHEMISTRY

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

(2009) Lijun You et al.   FOOD CHEMISTRY

Impact of processing on stability of angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from tuna cooking juice

(2009) Jyh-Sheng Hwang   FOOD RESEARCH INTERNATIONAL

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck

(2007) Weimin Xu et al.   FOOD CHEMISTRY