Changes of Composition and Angiotensin I-Converting Enzyme-Inhibitory Activity During Douchi Fermentation

Correlation Between Protein Hydrolysates and Color During Fermentation ofMucor-TypeDouchi

(2015) Yuhao Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa

(2015) Hailong Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pharmacokinetic evaluation of lisinopril-tryptophan, a novel C-domain ACE inhibitor

(2014) Paolo Denti et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Obtaining lipases from byproducts of orange juice processing

(2014) Clarissa Hamaio Okino-Delgado et al.   FOOD CHEMISTRY

Selected Quality Properties and Angiotensin I-Converting Enzyme Inhibitory Activity of Low-Salt Sufu, A New Type of Chinese Fermented Tofu

(2014) Yan-Li Ma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Systematic Review: Comparative Effectiveness of Angiotensin-Converting Enzyme Inhibitors and Angiotensin II Receptor Blockers for Treating Essential Hypertension

(2013) David B. Matchar et al.   ANNALS OF INTERNAL MEDICINE

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

Isolation And Identification Of An Antioxidant Peptide Prepared From Fermented Peanut Meal UsingBacillus SubtilisFermentation

(2013) Youwei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization

(2013) Jiwang Chen et al.   Journal of Functional Foods

Qualitative analysis of algal secretions with multiple mass spectrometric platforms

(2012) Tobias Kind et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation

(2011) Hui Wang et al.   Food and Bioprocess Technology

Optimization of sour milk fermentation for the production of ACE-inhibitory peptides and purification of a novel peptide from whey protein hydrolysate

(2010) Daodong Pan et al.   INTERNATIONAL DAIRY JOURNAL

Effects of blanching and storage conditions on soluble sugar contents in vegetable soybean

(2010) X. Saldivar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Macroporous resin purification of grass carp fish (Ctenopharyngodon idella) scale peptides with in vitro angiotensin-I converting enzyme (ACE) inhibitory ability

(2009) Fengxiang Zhang et al.   FOOD CHEMISTRY

Identification of ACE-inhibitory peptides in salt-free soy sauce that are transportable across caco-2 cell monolayers

(2007) Xiao-Lin Zhu et al.   PEPTIDES