Stability of casein antioxidant peptide fractions during in vitro digestion/Caco-2 cell model: characteristics of the resistant peptides

Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability

(2013) Jing Ao et al.   FOOD RESEARCH INTERNATIONAL

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

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

Protective effect of a novel antioxidative peptide purified from a marine Chlorella ellipsoidea protein against free radical-induced oxidative stress

(2012) Seok-Chun Ko et al.   FOOD AND CHEMICAL TOXICOLOGY

Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines

(2012) Baojun Xu et al.   FOOD CHEMISTRY

Non-gastrointestinal-hydrolysis enhances bioavailability and antioxidant efficacy of casein as compared with its in vitro gastrointestinal digest

(2012) Ningning Xie et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant peptides isolated from sea cucumber Stichopus Japonicus

(2011) Xiaoqiu Zhou et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains

(2011) Ningning Xie et al.   FOOD RESEARCH INTERNATIONAL

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Antioxidative and Angiotensin-I-Converting Enzyme Inhibitory Potential of a Pacific Hake (Merluccius productus) Fish Protein Hydrolysate Subjected to Simulated Gastrointestinal Digestion and Caco-2 Cell Permeation

(2010) Anusha G. P. Samaranayaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation

(2009) Lei Zhang et al.   BIORESOURCE TECHNOLOGY

Health-promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase

(2009) Antonio Jiménez-Escrig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

(2009) Lijun You et al.   FOOD CHEMISTRY

Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein

(2009) Yuanyuan Ma et al.   FOOD CHEMISTRY

Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status

(2009) Martha Phelan et al.   INTERNATIONAL DAIRY JOURNAL

Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications

(2009) Gianluca Picariello et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Assessment of the Sequential Simulated Gastrointestinal Tolerance of Lactic Acid Bacteria from Kefir Grains by Response Surface Methodology

(2009) Tong Zhou et al.   JOURNAL OF FOOD SCIENCE

Stability of sunflower protein hydrolysates in simulated gastric and intestinal fluids and Caco-2 cell extracts

(2009) Cristina Megías et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency

(2009) Elisabet Fernández-García et al.   NUTRITION RESEARCH

Stability to gastrointestinal enzymes and structure–activity relationship of β-casein-peptides with antihypertensive properties

(2009) Ana Quirós et al.   PEPTIDES

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY

Producibility and Digestibility of Antihypertensive β-Casein Tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in the Gastrointestinal Tract: Analyses Using anin VitroModel of Mammalian Gastrointestinal Digestion

(2008) Kazuhito Ohsawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transepithelial transport across Caco-2 cell monolayers of antihypertensive egg-derived peptides. PepT1-mediated flux of Tyr-Pro-Ile

(2008) Marta Miguel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

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

(2007) Yanhong Li et al.   FOOD CHEMISTRY