Compositions and antioxidant properties of protein hydrolysates from the skins of four carp species

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

Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26

(2014) Ines Jemil et al.   PROCESS BIOCHEMISTRY

Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase

(2014) Miao Zhang et al.   Journal of Functional Foods

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

Optimization of antioxidant hydrolysate production from flying squid muscle protein using response surface methodology

(2012) Xubo Fang et al.   FOOD AND BIOPRODUCTS PROCESSING

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

(2012) Bin Wang et al.   FOOD CHEMISTRY

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

Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions

(2012) Rong He 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

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

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

Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysates

(2011) Xue Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins

(2009) Ali Bougatef et al.   FOOD CHEMISTRY

Purification and characterisation of antioxidative peptides from enzymatic hydrolysates of venison protein

(2008) Eun-Kyung Kim et al.   FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases

(2008) Ali Bougatef et al.   FOOD CHEMISTRY

Seasonal changes in the proximate chemical compositions and fatty acids of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) from the north eastern Mediterranean Sea

(2008) Mehmet Celik   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Antioxidant and free radical scavenging activities of polyphenol-enriched curry leaf (Murraya koenigii L.) extracts

(2007) Mylarappa B. Ningappa et al.   FOOD CHEMISTRY

Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment

(2007) Tuğba Bayram et al.   TALANTA