Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions

Fermentation enhances the content of bioactive compounds in kidney bean extracts

(2015) Rocio I. Limón et al.   FOOD CHEMISTRY

Effect of fermentation on the antioxidant activity in plant-based foods

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Optimization of production conditions for antioxidant peptides from walnut protein meal using solid-state fermentation

(2014) Wanxing Wu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Production of feather hydrolysates with antioxidant, angiotensin-I converting enzyme- and dipeptidyl peptidase-IV-inhibitory activities

(2014) Roberta Fontoura et al.   New Biotechnology

Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities

(2014) Ana Paula Folmer Corrêa et al.   PEPTIDES

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

(2014) Ines Jemil et al.   PROCESS BIOCHEMISTRY

Antihypertensive effect of novel angiotensin I converting enzyme inhibitory peptide from chum salmon (Oncorhynchus keta) skin in spontaneously hypertensive rats

(2014) Jung Kwon Lee et al.   Journal of Functional Foods

Extraction of antioxidative and antihypertensive bioactive peptides from Parkia speciosa seeds

(2013) Hwee-Leng Siow et al.   FOOD CHEMISTRY

ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes

(2013) Giovanna Boschin et al.   FOOD CHEMISTRY

Isolation And Identification Of An Antioxidant Peptide Prepared From Fermented Peanut Meal UsingBacillus SubtilisFermentation

(2013) Youwei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Wool-waste valorization: production of protein hydrolysate with high antioxidative potential by fermentation with a new keratinolytic bacterium,Bacillus pumilusA1

(2013) N. Fakhfakh et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antibacterial peptides from barbel muscle protein hydrolysates: Activity against some pathogenic bacteria

(2013) Assaâd Sila et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activities of rapeseed peptides produced by solid state fermentation

(2012) Rong He et al.   FOOD RESEARCH INTERNATIONAL

Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals

(2012) Yessie W. Sari et al.   INDUSTRIAL CROPS AND PRODUCTS

Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean

(2011) Yung-Hsin Huang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits

(2011) Chibuike C. Udenigwe et al.   JOURNAL OF FOOD SCIENCE

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

Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

(2011) Satya Sadhan Dey et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods

(2010) Bijinu Balakrishnan et al.   BIODEGRADATION

Improvement of the Antimicrobial and Antioxidant Activities of Camel and Bovine Whey Proteins by Limited Proteolysis.

(2010) Maryam Salami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of fermented black soybean natto inoculated withBacillus nattoduring fermentation

(2010) Yongjin Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Temperature and Solvent Effects on Radical Scavenging Ability of Phenols

(2009) Velmurugan Thavasi et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Isolation and characterisation of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the algae protein waste

(2008) I.-Chuan Sheih et al.   FOOD CHEMISTRY