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Structural and functional properties of food protein‐derived antioxidant peptides

Journal of food biochemistry, 2019-01, Vol.43 (1), p.e12761-n/a

2019

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Allicin: chemistry and biological properties

Molecules, 2014-08, Vol.19 (8), p.12591-12618

2014

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A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods

Molecules (Basel, Switzerland), 2021-08, Vol.26 (16), p.4865

2021

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Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces

International journal of food science & technology, 2017-05, Vol.52 (5), p.1211-1220

2017

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Physicochemical and emulsification properties of flaxseed (Linum usitatissimum) albumin and globulin fractions

Food chemistry, 2018-07, Vol.255, p.216-225

2018

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Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Foods, 2022-08, Vol.11 (15), p.2299

2022

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Functional properties of sesame (Sesamum indicum Linn) seed protein fractions

Food production, processing and nutrition, 2021-01, Vol.3 (1), p.1-16, Article 4

2021

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Thermoase-derived flaxseed protein hydrolysates and membrane ultrafiltration peptide fractions have systolic blood pressure-lowering effects in spontaneously hypertensive rats

International journal of molecular sciences, 2014-10, Vol.15 (10), p.18131-18147

2014

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A systematic evaluation of various methods for quantifying food protein hydrolysate peptides

Food chemistry, 2019-01, Vol.270, p.25-31

2019

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Lutein and zeaxanthin: Production technology, bioavailability, mechanisms of action, visual function, and health claim status

Trends in food science & technology, 2016-03, Vol.49, p.74-84

2016

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Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size

Journal of the American Oil Chemists' Society, 2018-08, Vol.95 (8), p.1105-1118

2018

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Curcumin and cancer: barriers to obtaining a health claim

Nutrition reviews, 2015-03, Vol.73 (3), p.155-165

2015

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Kinetics of the inhibition of renin and angiotensin I-converting enzyme by cod (Gadus morhua) protein hydrolysates and their antihypertensive effects in spontaneously hypertensive rats

Food & nutrition research, 2015-01, Vol.59 (1), p.29788-29788

2015

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Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

Food chemistry, 2021-05, Vol.345, p.128783-128783, Article 128783

2021

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Transport, Bioavailability, Safety, and Calmodulin-Dependent-Phosphodiesterase-Inhibitory Properties of Flaxseed-Derived Bioactive Peptides

Journal of agricultural and food chemistry, 2019-02, Vol.67 (5), p.1429-1436

2019

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Trends and innovations in the formulation of plant-based foods

Food production, processing and nutrition, 2023-03, Vol.5 (1), p.1-14, Article 16

2023

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Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin‐converting enzymes, renin and free radicals

Journal of the science of food and agriculture, 2017-07, Vol.97 (9), p.2834-2841

2017

Volltextzugriff (PDF)

Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions

Food & function, 2016-05, Vol.7 (5), p.2431-2437

2016

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The inducible soybean glyceollin phytoalexins with multifunctional health-promoting properties

Food research international, 2013-11, Vol.54 (1), p.1208-1216

2013

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Perspectives on preserving lipid quality and strategies for value enhancement

Current opinion in food science, 2022-04, Vol.44, p.100802, Article 100802

2022

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Antihypertensive Properties of a Pea Protein Hydrolysate during Short- and Long-Term Oral Administration to Spontaneously Hypertensive Rats

Journal of food science, 2016-05, Vol.81 (5), p.H1281-H1287

2016

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Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates

Polish journal of food and nutrition sciences, 2020-01, Vol.70 (3), p.275-289

2020

Volltextzugriff (PDF)

Cholesterol-lowering properties of oat β-glucan and the promotion of cardiovascular health: did Health Canada make the right call?

Applied physiology, nutrition, and metabolism, 2015-06, Vol.40 (6), p.535

2015

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Laboratory evaluation of freshly prepared juice from garlic (Allium sativum L.) Liliaceae as protectants against the maize weevil, Sitophilus zeamais (Motsch.) [Coleoptera: Curculionidae]

African journal of biotechnology, 2014-03, Vol.13 (10), p.1123-1130

2014

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Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties

Food science & nutrition, 2016-09, Vol.4 (5), p.679-685

2016

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Structural and functional properties of food protein‐derived antioxidant peptides

Allicin: chemistry and biological properties

A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods

Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces

Physicochemical and emulsification properties of flaxseed (Linum usitatissimum) albumin and globulin fractions

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Functional properties of sesame (Sesamum indicum Linn) seed protein fractions

Thermoase-derived flaxseed protein hydrolysates and membrane ultrafiltration peptide fractions have systolic blood pressure-lowering effects in spontaneously hypertensive rats

A systematic evaluation of various methods for quantifying food protein hydrolysate peptides

Lutein and zeaxanthin: Production technology, bioavailability, mechanisms of action, visual function, and health claim status

Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size

Curcumin and cancer: barriers to obtaining a health claim

Kinetics of the inhibition of renin and angiotensin I-converting enzyme by cod (Gadus morhua) protein hydrolysates and their antihypertensive effects in spontaneously hypertensive rats

Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

Transport, Bioavailability, Safety, and Calmodulin-Dependent-Phosphodiesterase-Inhibitory Properties of Flaxseed-Derived Bioactive Peptides

Trends and innovations in the formulation of plant-based foods

Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin‐converting enzymes, renin and free radicals

Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions

The inducible soybean glyceollin phytoalexins with multifunctional health-promoting properties

Perspectives on preserving lipid quality and strategies for value enhancement

Antihypertensive Properties of a Pea Protein Hydrolysate during Short- and Long-Term Oral Administration to Spontaneously Hypertensive Rats

Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates

Cholesterol-lowering properties of oat β-glucan and the promotion of cardiovascular health: did Health Canada make the right call?

Laboratory evaluation of freshly prepared juice from garlic (Allium sativum L.) Liliaceae as protectants against the maize weevil, Sitophilus zeamais (Motsch.) [Coleoptera: Curculionidae]

Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties

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