Chemical composition andin vitroantioxidant property of peptides produced from cottonseed meal by solid-state fermentation

Evaluation of biological activities of the short-term fermented soybean extract

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Evaluation of Antimicrobial, Antioxidant Activities, and Nutritional Values of Fermented Foxtail Millet Extracts byLactobacillus paracaseiFn032

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Effects of Replacement of Soybean Meal by Fermented Cottonseed Meal on Growth Performance, Serum Biochemical Parameters and Immune Function of Yellow-feathered Broilers

(2012) J. W. Tang et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Antioxidant activities of rapeseed peptides produced by solid state fermentation

(2012) Rong He et al.   FOOD RESEARCH INTERNATIONAL

Role of TRPM2 in H2O2-Induced Cell Apoptosis in Endothelial Cells

(2012) Lei Sun et al.   PLoS One

Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal

(2011) Youwei Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Bioactive Compounds, Antioxidant, Xanthine Oxidase Inhibitory, Tyrosinase Inhibitory and Anti-Inflammatory Activities of Selected Agro-Industrial By-products

(2011) Ehsan Oskoueian et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

(2011) Comfort F. Ajibola et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea

(2011) Yang Xu et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Quality, Antioxidative Ability, and Cell Proliferation-Enhancing Activity of Fermented Black Soybean Broths with Various Supplemental Culture Medium

(2011) Chih-Chien Lin et al.   JOURNAL OF FOOD SCIENCE

Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation

(2011) Li-Ya Niu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identification and proteomic analysis of a novel gossypol-degrading fungal strain

(2011) Xia Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry

(2010) Saiyi Zhong et al.   FOOD CHEMISTRY

Antioxidant Activities of Rapeseed Protein Hydrolysates

(2009) Mu Pan et al.   Food and Bioprocess Technology

Antioxidant and Antithrombotic Activities of Rapeseed Peptides

(2008) Shao Bing Zhang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Antioxidant properties of water extracts from Monascus fermented soybeans

(2007) Yu-Ling Lee et al.   FOOD CHEMISTRY

Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2

(2007) Y.P. Zhu et al.   FOOD CONTROL