Amino acid composition, antioxidant and functional properties of protein hydrolysates from Cucurbitaceae seeds

Proteolytic and antioxidant activity of protein fractions of seeds of Cucurbita moschata

(2017) Priyanka Dash et al.   Food Bioscience

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

(2016) Arno G.B. Wouters et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant and genoprotective activity of selected cucurbitaceae seed extracts and LC–ESIMS/MS identification of phenolic components

(2016) Muhammad Yasir et al.   FOOD CHEMISTRY

Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour

(2016) Ammar Al-Farga et al.   FOOD CHEMISTRY

Angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala)

(2016) K. Elavarasan et al.   FOOD CHEMISTRY

Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

(2016) Sonda Benelhadj et al.   FOOD CHEMISTRY

Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

(2016) Atinder Ghumman et al.   FOOD HYDROCOLLOIDS

Polypeptide composition and functional properties of African yam bean seed ( Sphenostylis stenocarpa ) albumin, globulin and protein concentrate

(2016) Comfort F. Ajibola et al.   FOOD HYDROCOLLOIDS

Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds

(2016) Hao Zhou et al.   Innovative Food Science & Emerging Technologies

Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity

(2016) Parichart Thamnarathip et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

(2016) Zhongqin Chen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of drying method on physicochemical properties and antioxidant activities of Hohenbuehelia serotina polysaccharides

(2016) Xiaoyu Li et al.   PROCESS BIOCHEMISTRY

Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing

(2016) Ye Zou et al.   PROCESS BIOCHEMISTRY

Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb.

(2015) Jie Gao et al.   FOOD CHEMISTRY

Identification and characterization of antioxidant peptides from chickpea protein hydrolysates

(2015) Cristina Torres-Fuentes et al.   FOOD CHEMISTRY

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

(2015) Abir Mokni Ghribi et al.   FOOD CHEMISTRY

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

(2015) Idrees Ahmed Wani et al.   FOOD RESEARCH INTERNATIONAL

Extraction and evaluation of functional properties of groundnut protein concentrate

(2015) Ankit Jain et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

XRD, SEM, and XPS Analysis of Soybean Protein Powders Obtained Through Extraction Involving Reverse Micelles

(2015) Xiaoyan Zhao et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

(2015) Renda Kankanamge Chaturika Jeewanthi et al.   Korean Journal for Food Science of Animal Resources

Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

(2014) Vassilios Raikos et al.   Food Science & Nutrition

Anti-hyperglycaemic globulins from selected Cucurbitaceae seeds used as antidiabetic medicinal plants in Africa

(2013) Clautilde Mofor Teugwa et al.   BMC Complementary and Alternative Medicine

Characterization of casein hydrolysates derived from enzymatic hydrolysis

(2013) Jinshui Wang et al.   Chemistry Central Journal

Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

(2013) Ruann Janser Soares de Castro et al.   FOOD AND BIOPRODUCTS PROCESSING

Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteases

(2013) Ruann J. S. de Castro et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Purification and identification of five novel antioxidant peptides from goat milk casein hydrolysates

(2013) Z. Li et al.   JOURNAL OF DAIRY SCIENCE

Antioxidant Properties of the Peptides Isolated From Ganoderma lucidum Fruiting Body

(2012) Vinay U. Girjal et al.   International Journal of Peptide Research and Therapeutics

Antioxidant activity of protein hydrolysates and purified peptides from Zizyphus jujuba fruits

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

Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

(2011) Abayomi P. Adebiyi et al.   FOOD CHEMISTRY

Characterization and functional properties of watermelon (Citrullus lanatus) seed protein isolates and salt assisted protein concentrates

(2011) Ali Abas Wani et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant and functional properties of protein hydrolysates from pink perch (Nemipterus japonicus) muscle

(2011) Shabeena Yousuf Naqash et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant activity and total phenolic content of ethanolic extract of Caesalpinia bonducella seeds

(2009) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

Milk-derived bioactive peptides: From science to applications

(2009) Hannu Korhonen   Journal of Functional Foods

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

(2008) Shou-Wei Yin et al.   FOOD CHEMISTRY

Structures and properties of antioxidative peptides derived from royal jelly protein

(2008) Hang Guo et al.   FOOD CHEMISTRY

Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY