Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)

Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

(2016) Gaurav Kumar Pal et al.   Innovative Food Science & Emerging Technologies

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

(2016) Tang-Bin Zou et al.   MOLECULES

Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review

(2016) Assaad Sila et al.   Journal of Functional Foods

Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

(2015) Thanyaporn Kleekayai et al.   FOOD CHEMISTRY

Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activities

(2015) Jingbo Liu et al.   FOOD CHEMISTRY

Purification and characterization of three antioxidant peptides from protein hydrolyzate of croceine croaker (Pseudosciaena crocea) muscle

(2015) Chang-Feng Chi et al.   FOOD CHEMISTRY

Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions

(2015) Abraham T. Girgih et al.   FOOD CHEMISTRY

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

Identification of a Novel HOG1 Homologue from an Industrial Glycerol Producer Candida glycerinogenes

(2014) Hao Ji et al.   CURRENT MICROBIOLOGY

Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

(2014) Mehdi Nikoo et al.   Journal of Functional Foods

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

(2012) Maria Inés Torino et al.   FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins

(2009) Junus Salampessy 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

Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus)

(2007) Anusha G.P. Samaranayaka et al.   FOOD CHEMISTRY

Purification and characterization of a novel anticoagulant peptide from marine echiuroid worm, Urechis unicinctus

(2007) Hee-Yeon Jo et al.   PROCESS BIOCHEMISTRY