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Development of an antibacterial nanobiomaterial for wound-care based on the absorption of AgNPs on the eggshell membrane

Colloids and surfaces, B, Biointerfaces, 2019-11, Vol.183, p.110449-110449, Article 110449

2019

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The immune-enhancing activity of egg white ovalbumin hydrolysate prepared with papain via MAPK signaling pathway in RAW 264.7 macrophages

Journal of functional foods, 2023-04, Vol.103, p.105487, Article 105487

2023

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Effect of irradiation on the degradation of nucleotides in turkey meat

Food science & technology, 2016-11, Vol.73, p.88-94

2016

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Lipid oxidation and its implications to meat quality and human health

Food Science and Biotechnology, 2019, 28(5), , pp.1275-1285

2019

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Mechanisms of volatile production from sulfur-containing amino acids by irradiation

Radiation physics and chemistry (Oxford, England : 1993), 2016-02, Vol.119, p.80-84

2016

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Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

Antioxidants, 2021-10, Vol.10 (10), p.1587

2021

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Meningeal transient receptor potential channel M8 activation causes cutaneous facial and hindpaw allodynia in a preclinical rodent model of headache

Cephalalgia, 2016-02, Vol.36 (2), p.185-193

2016

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Dural fibroblasts play a potential role in headache pathophysiology

Pain (Amsterdam), 2014-07, Vol.155 (7), p.1238-1244

2014

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Phosvitin phosphopeptides produced by pressurized hea-trypsin hydrolysis promote the differentiation and mineralization of MC3T3-E1 cells via the OPG/RANKL signaling pathways

Poultry science, 2021-02, Vol.100 (2), p.527-536

2021

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Flavour chemistry of chicken meat: a review

Animal Bioscience, 2013, 26(5), , pp.732-742

2013

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Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers

Poultry science, 2022-10, Vol.101 (10), p.102053-102053, Article 102053

2022

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The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using high-temperature and mild-pressure (HTMP) pretreatment and enzyme hydrolysis combinations

Poultry science, 2023-07, Vol.102 (7), p.102680, Article 102680

2023

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Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health

Foods, 2024-06, Vol.13 (12), p.1853

2024

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Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high-temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway

Journal of functional foods, 2022-11, Vol.98, p.105264, Article 105264

2022

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Plant- and Animal-Based Antioxidants' Structure, Efficacy, Mechanisms, and Applications: A Review

Antioxidants, 2022-05, Vol.11 (5), p.1025

2022

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Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cells

International journal of biological macromolecules, 2018-10, Vol.118 (Pt B), p.1848-1854

2018

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Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.600-605

2010

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Effects of phosvitin phosphopeptide-Ca complex prepared by efficient enzymatic hydrolysis on calcium absorption and bone deposition of mice

Food science and human wellness, 2022-11, Vol.11 (6), p.1631-1640

2022

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The effect of pressurized heat treatment on the textural, flavor, nutritional, and digestive characteristics of soft-boiled and marinated eggs

Food Science of Animal Products, 2023-10, Vol.1 (3), p.9240026

2023

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Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

Antioxidants, 2016-06, Vol.5 (2), p.18

2016

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Antioxidant activity of Prunus mume extract in cooked chicken breast meat

International journal of food science & technology, 2006-08, Vol.41 (s1), p.15-19

2006

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Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Antioxidants, 2016-06, Vol.5 (2), p.19

2016

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Advances in preparation and bioactivity of phosvitin phosphopeptides

Journal of future foods, 2022-09, Vol.2 (3), p.213-222

2022

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Anti-Biofilm Effect of Egg Yolk Phosvitin by Inhibition of Biomass Production and Adherence Activity against Streptococcus mutans

한국축산식품학회지, 2020, 40(6), , pp.1001-1013

2020

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Improved immune-enhancing activity of egg white protein ovotransferrin after enzyme hydrolysis

한국축산학회지, 2021, 63(5), , pp.1159-1168

2021

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Development of an antibacterial nanobiomaterial for wound-care based on the absorption of AgNPs on the eggshell membrane

The immune-enhancing activity of egg white ovalbumin hydrolysate prepared with papain via MAPK signaling pathway in RAW 264.7 macrophages

Effect of irradiation on the degradation of nucleotides in turkey meat

Lipid oxidation and its implications to meat quality and human health

Mechanisms of volatile production from sulfur-containing amino acids by irradiation

Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

Meningeal transient receptor potential channel M8 activation causes cutaneous facial and hindpaw allodynia in a preclinical rodent model of headache

Dural fibroblasts play a potential role in headache pathophysiology

Phosvitin phosphopeptides produced by pressurized hea-trypsin hydrolysis promote the differentiation and mineralization of MC3T3-E1 cells via the OPG/RANKL signaling pathways

Flavour chemistry of chicken meat: a review

Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers

The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using high-temperature and mild-pressure (HTMP) pretreatment and enzyme hydrolysis combinations

Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health

Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high-temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway

Plant- and Animal-Based Antioxidants' Structure, Efficacy, Mechanisms, and Applications: A Review

Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cells

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Effects of phosvitin phosphopeptide-Ca complex prepared by efficient enzymatic hydrolysis on calcium absorption and bone deposition of mice

The effect of pressurized heat treatment on the textural, flavor, nutritional, and digestive characteristics of soft-boiled and marinated eggs

Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

Antioxidant activity of Prunus mume extract in cooked chicken breast meat

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Advances in preparation and bioactivity of phosvitin phosphopeptides

Anti-Biofilm Effect of Egg Yolk Phosvitin by Inhibition of Biomass Production and Adherence Activity against Streptococcus mutans

Improved immune-enhancing activity of egg white protein ovotransferrin after enzyme hydrolysis

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