Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology

Effect of heat shock protein 90 against ROS-induced phospholipid oxidation

(2018) Muhan Zhang et al.   FOOD CHEMISTRY

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate

(2017) Ye Zou et al.   PROCESS BIOCHEMISTRY

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

(2016) V Gök et al.   Brazilian Journal of Poultry Science

Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities

(2016) Adriano Costa de Camargo et al.   FOOD CHEMISTRY

Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals

(2016) Maha Ayoub et al.   FOOD CHEMISTRY

Comparison of dipeptidyl peptidase IV-inhibitory activity of peptides from bovine and caprine milk casein by in silico and in vitro analyses

(2016) Ying Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Phenolic Compounds of Pomegranate Byproducts (Outer Skin, Mesocarp, Divider Membrane) and Their Antioxidant Activities

(2016) Priyatharini Ambigaipalan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzyme-assisted extraction of carbohydrates from the brown alga Ecklonia radiata : Effect of enzyme type, pH and buffer on sugar yield and molecular weight profiles

(2016) Suvimol Charoensiddhi et al.   PROCESS BIOCHEMISTRY

Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review

(2016) Sui Kiat Chang et al.   Journal of Functional Foods

Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits

(2016) Sui Kiat Chang et al.   Journal of Functional Foods

Optimization of evaporative extraction of natural emulsifier cum surfactant from Sapindus mukorossi —Characterization and cost analysis

(2015) Abhirup Basu et al.   INDUSTRIAL CROPS AND PRODUCTS

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

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

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

(2015) Daoying Wang et al.   JOURNAL OF POULTRY SCIENCE

Influence of Amino Acid Compositions and Peptide Profiles on Antioxidant Capacities of Two Protein Hydrolysates from Skipjack Tuna (Katsuwonus pelamis) Dark Muscle

(2015) Chang-Feng Chi et al.   Marine Drugs

Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin

(2015) Priyatharini Ambigaipalan et al.   Journal of Functional Foods

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage

(2015) Nehal Alshikh et al.   Journal of Functional Foods

Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin

(2015) Adriano Costa de Camargo et al.   Journal of Functional Foods

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology

(2014) Yaqin Hu et al.   FOOD CHEMISTRY

Prevalence and Antibiotic Resistance of Campylobacter, Salmonella, and L. monocytogenes in Ducks: A Review

(2012) Frederick Adzitey et al.   Foodborne Pathogens and Disease

Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology

(2012) Gap-Don Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta)

(2010) Sutheera Khantaphant et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Methodological aspects about in vitro evaluation of antioxidant properties

(2008) Luís M. Magalhães et al.   ANALYTICA CHIMICA ACTA

Antioxidant activity and water-holding capacity of canola protein hydrolysates

(2007) Nichole Cumby et al.   FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY