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

Antioxidant activities of the rice endosperm protein hydrolysate: identification of the active peptide

(2009) Junhui Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

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

(2009) Ali Bougatef et al.   FOOD CHEMISTRY

Antioxidant peptides isolated from the marine rotifer, Brachionus rotundiformis

(2009) Hee-Guk Byun et al.   PROCESS BIOCHEMISTRY

Radical scavenging and antioxidant activity of tannic acid

(2009) İlhami Gülçin et al.   Arabian Journal of Chemistry

Antioxidant activity of the phenol rich fractions of leaves of Chukrasia tabularis A. Juss.

(2008) Rajbir Kaur et al.   BIORESOURCE TECHNOLOGY

Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate

(2008) Zhengjun Xie et al.   FOOD CHEMISTRY

Free radical scavenging properties and phenolic characterization of some edible plants

(2008) Ilkay Orhan et al.   FOOD CHEMISTRY

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

(2008) Xinyan Peng et al.   FOOD CHEMISTRY

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

(2008) B. Giménez et al.   FOOD CHEMISTRY

Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples

(2008) El-Sayed Saleh Abdel-Hameed   FOOD CHEMISTRY

Structures and properties of antioxidative peptides derived from royal jelly protein

(2008) Hang Guo et al.   FOOD CHEMISTRY

Comparative studies on the functional properties of various protein concentrate preparations of peanut protein

(2008) Haiwen Wu et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components

(2008) Jiayi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity and water-holding capacity of canola protein hydrolysates

(2007) Nichole Cumby et al.   FOOD CHEMISTRY

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

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

(2007) Y.P. Zhu et al.   FOOD CONTROL