Effects of Preparation and Drying Methods on the Antioxidant Activity of Enzymatically Hydrolyzed Porcine Placenta Hydrolysates

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

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Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis

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Ceruloplasmin (ferroxidase) oxidizes hydroxylamine probes: Deceptive implications for free radical detection

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Effect of porcine placenta steroid extract on myogenic satellite cell proliferation, transdifferentiation, and lipid accumulation

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Time-scale modeling and optimal control of freeze–drying

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Characterization of structure–antioxidant activity relationship of peptides in free radical systems using QSAR models: Key sequence positions and their amino acid properties

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Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin

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Antioxidant activity of protein hydrolysates and purified peptides from Zizyphus jujuba fruits

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Effects of drying methods on the antioxidant activities of polysaccharides extracted from Ganoderma lucidum

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Optimization of Spray Drying of an Innovative Functional Food: Fermented Mixed Juice of Carrot and Watermelon

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Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate

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In vitro antioxidant activity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino) viscera

(2011) Da-Yong Zhou et al.   FOOD AND BIOPRODUCTS PROCESSING

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi et al.   FOOD CHEMISTRY

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

A review of fish-derived antioxidant and antimicrobial peptides: Their production, assessment, and applications

(2011) L. Najafian et al.   PEPTIDES

Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves

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Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta

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Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

(2010) M.B. Hossain et al.   FOOD CHEMISTRY

Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

(2010) Bao Yang et al.   FOOD CHEMISTRY

Topical application of porcine placenta extract inhibits the progression of experimental contact hypersensitivity

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Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad

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Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Flaxseed protein-derived peptide fractions: Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages

(2009) Chibuike C. Udenigwe et al.   FOOD CHEMISTRY

Effect of far-infrared radiation drying of citrus press-cakes on free radical scavenging and antioxidant activities

(2009) Mahinda Senevirathne et al.   JOURNAL OF FOOD ENGINEERING

Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase

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Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate

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Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

(2008) Xinyan Peng et al.   FOOD CHEMISTRY

Antioxidant capacity of medicinal plants from the Province of Córdoba (Argentina) and their in vitro testing in a model food system

(2008) R. Borneo et al.   FOOD CHEMISTRY

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Structures and properties of antioxidative peptides derived from royal jelly protein

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Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

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Study of banana dehydration using sequential infrared radiation heating and freeze-drying

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Irradiation effects on meat flavor: A review

(2008) M.S. Brewer   MEAT SCIENCE

Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw

(2007) Zhong-Ji Qian et al.   BIORESOURCE TECHNOLOGY

Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry

(2007) Jiaoyan Ren et al.   FOOD CHEMISTRY

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

(2007) Yanhong Li et al.   FOOD CHEMISTRY