Valorisation of tuna processing waste biomass: isolation, purification and characterisation of four novel antioxidant peptides from tuna by-product hydrolysate

Valorisation of tuna processing waste biomass for recovery of functional and antioxidant peptides using enzymatic hydrolysis and membrane fractionation process

(2016) Sami Saidi et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

In vitro antioxidative activities of squid ( Ommastrephes bartrami ) viscera autolysates and identification of active peptides

(2016) Ru Song et al.   PROCESS BIOCHEMISTRY

Isolation, purification and identification of three novel antioxidative peptides from patin (Pangasius sutchi) myofibrillar protein hydrolysates

(2015) Leila Najafian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and identification of antioxidative peptides from peptic hydrolysates of half-fin anchovy (Setipinna taty)

(2015) Ru Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydrolysis of Atlantic salmon (Salmo salar) rest raw materials—Effect of raw material and processing on composition, nutritional value, and potential bioactive peptides in the hydrolysates

(2015) Margareth Opheim et al.   PROCESS BIOCHEMISTRY

Production and fractionation of tuna by-product protein hydrolysate by ultrafiltration and nanofiltration: Impact on interesting peptides fractions and nutritional properties

(2014) Sami Saidi et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion

(2013) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion

(2013) Chang-Bum Ahn et al.   FOOD CHEMISTRY

Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC

(2013) Abraham T. Girgih et al.   FOOD RESEARCH INTERNATIONAL

Hepatoprotective effect of peptic hydrolysate from salmon pectoral fin protein byproducts on ethanol-induced oxidative stress in Sprague–Dawley rats

(2013) Jae-Young Je et al.   FOOD RESEARCH INTERNATIONAL

Isolation and characterization of three antioxidant pentapeptides from protein hydrolysate of monkfish (Lophius litulon) muscle

(2013) Chang-Feng Chi et al.   FOOD RESEARCH INTERNATIONAL

Purification and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate

(2012) Bin Wang et al.   FOOD CHEMISTRY

Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis

(2012) Chang-Bum Ahn et al.   FOOD RESEARCH INTERNATIONAL

Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa

(2012) Zhongrui Li et al.   FOOD RESEARCH INTERNATIONAL

Isolation, identification and characterization of a novel antioxidant protein from the nematocyst of the jellyfish Stomolophus meleagris

(2012) Rongfeng Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Purification and characterization of an antioxidant glycoprotein from the hydrolysate of Mustelus griseus

(2012) Zhongrui Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation and evaluation of antioxidant peptide from papain hydrolysate of Sphyrna lewini muscle protein

(2012) Hong-Yu Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro and in vivo studies on the antioxidant activity of fish peptide isolated from the croaker (Otolithes ruber) muscle protein hydrolysate

(2012) R.A. Nazeer et al.   PEPTIDES

Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin

(2012) Yufeng Zhang et al.   PEPTIDES

Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle

(2012) Bin Wang et al.   PEPTIDES

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

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

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

Free radical scavenging and angiotensin-I converting enzyme inhibitory peptides from Pacific cod (Gadus macrocephalus) skin gelatin

(2011) Dai-Hung Ngo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates

(2011) Chibuike C. Udenigwe et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Purification and biochemical characterization of antioxidant peptide from horse mackerel (Magalaspis cordyla) viscera protein

(2011) N.S. Sampath Kumar et al.   PEPTIDES

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

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

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

(2010) Kuo-Chiang Hsu   FOOD CHEMISTRY

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate

(2008) Zhengjun Xie 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

Structures and properties of antioxidative peptides derived from royal jelly protein

(2008) Hang Guo et al.   FOOD CHEMISTRY

Purification and Antioxidant Properties of Bigeye Tuna (Thunnus obesus) Dark Muscle Peptide on Free Radical-Mediated Oxidative Systems

(2008) Jae-Young Je et al.   JOURNAL OF MEDICINAL FOOD

Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage

(2007) Zhong-Ji Qian et al.   BIORESOURCE TECHNOLOGY