Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects

Bioactive peptides in beef: Endogenous generation through postmortem aging

(2017) Yu Fu et al.   MEAT SCIENCE

Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: Rosa canina L. and Rosa arvensis Huds.

(2016) Jelena D. Nađpal et al.   FOOD CHEMISTRY

Consumer acceptance of insect-based alternative meat products in Western countries

(2016) Rudy Caparros Megido et al.   FOOD QUALITY AND PREFERENCE

Antioxidant activity of predigested protein obtained from a range of farmed edible insects

(2016) Ewelina Zielińska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Digestion and bioavailability of bioactive phytochemicals

(2016) Monika Karaś et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors

(2015) Urszula Szymanowska et al.   FOOD CHEMISTRY

Selected species of edible insects as a source of nutrient composition

(2015) Ewelina Zielińska et al.   FOOD RESEARCH INTERNATIONAL

The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth-stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions

(2015) Monika Karaś et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation andin vitroantioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat

(2015) Xiu-Ping Dong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production

(2013) M. van der Spiegel et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

(2013) Songyi Lin et al.   FOOD CHEMISTRY

The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins

(2013) Anna Jakubczyk et al.   FOOD CHEMISTRY

Nutritional composition and safety aspects of edible insects

(2013) Birgit A. Rumpold et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Extracts, Anthocyanins and Procyanidins from Aronia melanocarpa as Radical Scavengers and Enzyme Inhibitors

(2013) Marie Bräunlich et al.   Nutrients

Potential and challenges of insects as an innovative source for food and feed production

(2012) Birgit A. Rumpold et al.   Innovative Food Science & Emerging Technologies

Evaluation of free radical-scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems

(2012) Miao Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of thermal treatment on the characteristic properties of loach peptide

(2012) Lijun You et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of free-radical quenching properties of standard Ayurvedic formulation Vayasthapana Rasayana

(2011) Sourav Mukherjee et al.   BMC Complementary and Alternative Medicine

Affinity purification and characterisation of chelating peptides from chickpea protein hydrolysates

(2011) Cristina Torres-Fuentes et al.   FOOD CHEMISTRY

Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates

(2011) Janet Carrasco-Castilla et al.   FOOD CHEMISTRY

Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysates

(2011) Xue Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Total antioxidant capacities of raw and cooked meats

(2011) Arda Serpen et al.   MEAT SCIENCE

Effect of chickpea protein hydrolysates on cell proliferation and in vitro bioavailability

(2010) Julio Girón-Calle et al.   FOOD RESEARCH INTERNATIONAL

Energy Supplied by Edible Insects from Mexico and their Nutritional and Ecological Importance

(2008) Julieta Ramos-Elorduy   ECOLOGY OF FOOD AND NUTRITION

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

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2007) Yanhong Li et al.   FOOD CHEMISTRY

Indian medicinal herbs as sources of antioxidants

(2007) Shahin Sharif Ali et al.   FOOD RESEARCH INTERNATIONAL