Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges

Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

(2012) Qinchun Rao et al.   FOOD CHEMISTRY

Susceptibility of lysozyme to in-vitro digestion and immunoreactivity of its digests

(2011) R. Jiménez-Saiz et al.   FOOD CHEMISTRY

Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines

(2011) Francesca Sonni et al.   FOOD CHEMISTRY

Angiotensin-I-converting enzyme and prolyl endopeptidase inhibitory peptides from natural sources with a focus on marine processing by-products

(2011) Julia Wilson et al.   FOOD CHEMISTRY

Characterisation of a new antihypertensive angiotensin I-converting enzyme inhibitory peptide from Pleurotus cornucopiae

(2011) Jeong-Hoon Jang et al.   FOOD CHEMISTRY

Free aromatic amino acids in egg yolk show antioxidant properties

(2011) Chamila Nimalaratne et al.   FOOD CHEMISTRY

Novel peptides derived from egg white protein inhibiting alpha-glucosidase

(2011) Zhipeng Yu et al.   FOOD CHEMISTRY

Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses

(2011) Chiara Guarino et al.   FOOD CHEMISTRY

Antihypertensive effect of corn peptides, produced by a continuous production in enzymatic membrane reactor, in spontaneously hypertensive rats

(2011) Wen-Hao Huang et al.   FOOD CHEMISTRY

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

N-glycosylation of ovomucin from hen egg white

(2011) Marina Offengenden et al.   GLYCOCONJUGATE JOURNAL

Identification of Hen Egg Yolk-Derived Phosvitin Phosphopeptides and Their Effects on Gene Expression Profiling against Oxidative Stress-Induced Caco-2 Cells

(2011) Denise Young et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Egg Yolk Phosvitin and Functional Phosphopeptides-Review

(2011) Himali Samaraweera et al.   JOURNAL OF FOOD SCIENCE

Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Egg Protein Hydrolysates Produced with Gastrointestinal and Nongastrointestinal Enzymes

(2011) Sun-Jong You et al.   JOURNAL OF FOOD SCIENCE

Fibrillation of Egg White Ovalbumin: A Pathway via Biomineralization

(2011) Prabir Pal et al.   JOURNAL OF PHYSICAL CHEMISTRY B

The Presence of Trypsin Inhibitor Ovomucoid in Japanese Quail Egg White Protein Partly Accounts for the Beneficial Effects of the Protein on Rat Lipid Metabolism

(2011) Saki Takeda-Oga et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

QIGLF, a novel angiotensin I-converting enzyme-inhibitory peptide from egg white protein

(2011) Zhipeng Yu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Purification and Characterization of Avian  -Defensin 11, an Antimicrobial Peptide of the Hen Egg

(2010) V. Herve-Grepinet et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Oxygen radical absorbance capacity of peptides from egg white protein ovotransferrin and their interaction with phytochemicals

(2010) Wu-Yang Huang et al.   FOOD CHEMISTRY

Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

(2010) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Isolation and identification of angiotensin-converting enzyme inhibitory peptides from egg white protein hydrolysates

(2010) JingBo Liu et al.   FOOD CHEMISTRY

Type 2 diabetes-related bioactivities of coffee: Assessment of antioxidant activity, NF-κB inhibition, and stimulation of glucose uptake

(2010) Yi-Fang Chu et al.   FOOD CHEMISTRY

Purification and characterisation of angiotensin I converting enzyme (ACE) inhibitory peptides derived from enzymatic hydrolysate of ovotransferrin

(2010) Kaustav Majumder et al.   FOOD CHEMISTRY

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

Anti-proliferative and potential anti-diabetic effects of phenolic-rich extracts from edible marine algae

(2010) Felix Nwosu et al.   FOOD CHEMISTRY

A new approach for identification of novel antihypertensive peptides from egg proteins by QSAR and bioinformatics

(2010) Kaustav Majumder et al.   FOOD RESEARCH INTERNATIONAL

Egg White Ovalbumin Digestion Mimicking Physiological Conditions

(2010) Gustavo Martos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cellular Antioxidant Activity of Common Vegetables

(2010) Wei Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Egg-Derived Peptide IRW Inhibits TNF-α-Induced Inflammatory Response and Oxidative Stress in Endothelial Cells

(2010) Wuyang Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Novel Antioxidative Peptides Derived from a Thermolytic Hydrolysate of Ovotransferrin by LC-MS/MS

(2010) Shengwen Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ovomucin – a glycoprotein with promising potential

(2010) Dileep A. Omana et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antimicrobial peptides derived from goose egg white lysozyme

(2009) Sompong Thammasirirak et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY C-TOXICOLOGY & PHARMACOLOGY

Phytochemical profiles and antioxidant activities of wine grapes

(2009) Jun Yang et al.   FOOD CHEMISTRY

Detection of hen’s egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method

(2009) Barbara Kerkaert et al.   FOOD CHEMISTRY

Phytochemical content and antioxidant activity of six diverse varieties of whole wheat

(2009) Neal Okarter et al.   FOOD CHEMISTRY

Multifunctional peptides from egg white lysozyme

(2009) Sun-Jong You et al.   FOOD RESEARCH INTERNATIONAL

A New Method of Separating Ovomucin from Egg White

(2009) Dileep A. Omana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification Process for the Preparation and Characterizations of Hen Egg White Ovalbumin, Lysozyme, Ovotransferrin, and Ovomucoid

(2009) Anupong Tankrathok et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY

Establishment of a Highly Sensitive Sandwich Enzyme-Linked Immunosorbent Assay Specific for Ovomucoid from Hen’s Egg White

(2007) Yongming Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of copper-chelating peptides after hydrolysis of sunflower proteins with pepsin and pancreatin

(2007) Cristina Megías et al.   LWT-FOOD SCIENCE AND TECHNOLOGY