Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed

Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase

(2014) Giovanna Di Pierro et al.   FOOD CHEMISTRY

The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin

(2014) Luyun Cai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Purification and evaluation of a novel antioxidant peptide from corn protein hydrolysate

(2014) Xiao-jie Wang et al.   PROCESS BIOCHEMISTRY

Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities

(2013) Edgar I. Jiménez-Ruiz et al.   JOURNAL OF FOOD SCIENCE

Angiotensin I-Converting Enzyme inhibitory and antioxidant activities and surfactant properties of protein hydrolysates as obtained of Amaranthus hypochondriacus L. grain

(2013) J. Soriano-Santos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans

(2013) Teresa Romero-Cortes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Production of antioxidant soy protein hydrolysates by sequential ultrafiltration and nanofiltration

(2012) Sahan Ranamukhaarachchi et al.   JOURNAL OF MEMBRANE SCIENCE

Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

(2012) Ning Chen et al.   PEPTIDES

Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein

(2011) Fatemeh Bamdad et al.   JOURNAL OF CEREAL SCIENCE

Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

(2011) Anusha G.P. Samaranayaka et al.   Journal of Functional Foods

Antitumor activity against murine lymphoma L5178Y model of proteins from cacao (Theobroma cacao L.) seeds in relation with in vitro antioxidant activity

(2010) Ana M Preza et al.   BMC Complementary and Alternative Medicine

The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans

(2010) Antonella Bertazzo et al.   FOOD CHEMISTRY

Antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of cocoa (Theobroma cacao L.) autolysates

(2010) Bahareh Sarmadi et al.   FOOD RESEARCH INTERNATIONAL

Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology

(2010) María del Mar Contreras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Amaranth proteins as a source of antioxidant peptides: Effect of proteolysis

(2009) Valeria A. Tironi et al.   FOOD RESEARCH INTERNATIONAL

Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims

(2009) M. Rusconi et al.   PHARMACOLOGICAL RESEARCH

Effects of Cocoa Extract on Glucometabolism, Oxidative Stress, and Antioxidant Enzymes in Obese-Diabetic (Ob-db) Rats

(2008) Abbe Maleyki Mhd Jalil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY