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Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion

Journal of functional foods, 2017-08, Vol.35, p.531-539

2017

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Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes

International journal of molecular sciences, 2018-09, Vol.19 (10), p.2883

2018

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Effects of germination on the nutritive value and bioactive compounds of brown rice breads

Food chemistry, 2015-04, Vol.173, p.298-304

2015

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Special Issue "Peptides for Health Benefits 2021"

International journal of molecular sciences, 2024-02, Vol.25 (4), p.2362

2024

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Seed Protein of Lentils: Current Status, Progress, and Food Applications

Foods, 2019-09, Vol.8 (9), p.391

2019

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Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinaris var. Castellana) Protein Concentrates with Multifunctional Properties

Journal of agricultural and food chemistry, 2014-05, Vol.62 (18), p.4166-4174

2014

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Peptides for Health Benefits 2019

International journal of molecular sciences, 2020-04, Vol.21 (7), p.2543

2020

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Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)

Food chemistry, 2018-12, Vol.268, p.66-76

2018

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Fermentation enhances the content of bioactive compounds in kidney bean extracts

Food chemistry, 2015-04, Vol.172, p.343-352

2015

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Peptides for Health Benefits 2020

International journal of molecular sciences, 2022-06, Vol.23 (12), p.6699

2022

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Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Food chemistry, 2013-01, Vol.136 (2), p.1030-1037

2013

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Updating the research on the chemopreventive and therapeutic role of the peptide lunasin

Journal of the science of food and agriculture, 2018-04, Vol.98 (6), p.2070-2079

2018

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Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Food and chemical toxicology, 2020-03, Vol.137, p.111178, Article 111178

2020

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High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

Journal of agricultural and food chemistry, 2016-03, Vol.64 (8), p.1730-1740

2016

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Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides

Frontiers in plant science, 2021-10, Vol.12, p.754287-754287

2021

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Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa

International journal of food science & technology, 2018-02, Vol.53 (2), p.516-524

2018

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A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

Nutrients, 2021-07, Vol.13 (8), p.2522

2021

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Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

Molecules (Basel, Switzerland), 2022-12, Vol.27 (23), p.8458

2022

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Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

Frontiers in plant science, 2021-12, Vol.12, p.790898-790898

2021

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Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains

Foods, 2023-03, Vol.12 (7), p.1356

2023

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Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation

International journal of molecular sciences, 2023-04, Vol.24 (8), p.7436

2023

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Advances in Production, Properties and Applications of Sprouted Seeds

Foods, 2020-06, Vol.9 (6), p.790

2020

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Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods, 2021-01, Vol.10 (1), p.139

2021

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Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

Journal of functional foods, 2015-10, Vol.18, p.319-332

2015

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Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

Antioxidants, 2020-10, Vol.9 (10), p.984

2020

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Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion

Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

Special Issue "Peptides for Health Benefits 2021"

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinaris var. Castellana) Protein Concentrates with Multifunctional Properties

Peptides for Health Benefits 2019

Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Peptides for Health Benefits 2020

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Updating the research on the chemopreventive and therapeutic role of the peptide lunasin

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides

Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa

A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains

Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation

Advances in Production, Properties and Applications of Sprouted Seeds

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

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