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Bioinformatics approaches, prospects and challenges of food bioactive peptide research

Trends in food science & technology, 2014-04, Vol.36 (2), p.137-143

Udenigwe, Chibuike C.

2014

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Role of structural properties of bioactive peptides in their stability during simulated gastrointestinal digestion: A systematic review

Trends in food science & technology, 2022-02, Vol.120, p.265-273

2022

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Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits

Journal of food science, 2012-01, Vol.77 (1), p.R11-R24

2012

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Revisiting the mechanisms of ACE inhibitory peptides from food proteins

Trends in food science & technology, 2017-11, Vol.69, p.214-219

2017

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Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides

Analytical and bioanalytical chemistry, 2018-06, Vol.410 (15), p.3463-3472

2018

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The Role of Food Peptides in Lipid Metabolism during Dyslipidemia and Associated Health Conditions

International journal of molecular sciences, 2015-04, Vol.16 (5), p.9303-9313

2015

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Meat proteome as source of functional biopeptides

Food research international, 2013-11, Vol.54 (1), p.1021-1032

2013

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Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms

Food chemistry, 2020-11, Vol.329, p.127196-127196, Article 127196

2020

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Chemistry and Biofunctional Significance of Bioactive Peptide Interactions with Food and Gut Components

Journal of agricultural and food chemistry, 2020-11, Vol.68 (46), p.12972-12977

2020

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Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2

Trends in food science & technology, 2021-05, Vol.111, p.783-789

2021

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Food matrix interaction and bioavailability of bioactive peptides: Two faces of the same coin?

Journal of functional foods, 2017-08, Vol.35, p.9-12

2017

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Towards rice bran protein utilization: In silico insight on the role of oryzacystatins in biologically-active peptide production

Food chemistry, 2016-01, Vol.191, p.135-138

Udenigwe, Chibuike C.

2016

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Influence of structural and surface properties of whey-derived peptides on zinc-chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide complexes

Food chemistry, 2018-02, Vol.240, p.1227-1232

2018

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Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry

Critical reviews in food science and nutrition, 2022, Vol.62 (7), p.1752-1764

2022

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Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight

Food chemistry, 2016-12, Vol.213, p.143-148

2016

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Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates

Ultrasonics sonochemistry, 2021-01, Vol.70, p.105348-105348, Article 105348

2021

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Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4712-4718

2010

Volltextzugriff (PDF)

Polyelectrolyte Complex Nanoparticles from Chitosan and Acylated Rapeseed Cruciferin Protein for Curcumin Delivery

Journal of agricultural and food chemistry, 2018-03, Vol.66 (11), p.2685-2693

2018

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Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins

Trends in food science & technology, 2020-07, Vol.101, p.213-222

2020

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Chemometric analysis of the amino acid requirements of antioxidant food protein hydrolysates

International journal of molecular sciences, 2011-05, Vol.12 (5), p.3148-3161

2011

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Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review

Critical reviews in food science and nutrition, 2024, Vol.64 (9), p.2708-2733

2024

Volltextzugriff (PDF)

In silico analysis of the large and small subunits of cereal RuBisCO as precursors of cryptic bioactive peptides

Process biochemistry (1991), 2013-11, Vol.48 (11), p.1794-1799

2013

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Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities

Current opinion in food science, 2022-06, Vol.45, p.100840, Article 100840

2022

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Zanthoxylum Species: A Review of Traditional Uses, Phytochemistry and Pharmacology in Relation to Cancer, Infectious Diseases and Sickle Cell Anemia

Frontiers in pharmacology, 2021-09, Vol.12, p.713090

2021

Volltextzugriff (PDF)

Zanthoxylum Species: A Comprehensive Review of Traditional Uses, Phytochemistry, Pharmacological and Nutraceutical Applications

Molecules (Basel, Switzerland), 2021-06, Vol.26 (13), p.4023

2021

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Bioinformatics approaches, prospects and challenges of food bioactive peptide research

Role of structural properties of bioactive peptides in their stability during simulated gastrointestinal digestion: A systematic review

Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits

Revisiting the mechanisms of ACE inhibitory peptides from food proteins

Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides

The Role of Food Peptides in Lipid Metabolism during Dyslipidemia and Associated Health Conditions

Meat proteome as source of functional biopeptides

Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms

Chemistry and Biofunctional Significance of Bioactive Peptide Interactions with Food and Gut Components

Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2

Food matrix interaction and bioavailability of bioactive peptides: Two faces of the same coin?

Towards rice bran protein utilization: In silico insight on the role of oryzacystatins in biologically-active peptide production

Influence of structural and surface properties of whey-derived peptides on zinc-chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide complexes

Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry

Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight

Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

Polyelectrolyte Complex Nanoparticles from Chitosan and Acylated Rapeseed Cruciferin Protein for Curcumin Delivery

Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins

Chemometric analysis of the amino acid requirements of antioxidant food protein hydrolysates

Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review

In silico analysis of the large and small subunits of cereal RuBisCO as precursors of cryptic bioactive peptides

Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities

Zanthoxylum Species: A Review of Traditional Uses, Phytochemistry and Pharmacology in Relation to Cancer, Infectious Diseases and Sickle Cell Anemia

Zanthoxylum Species: A Comprehensive Review of Traditional Uses, Phytochemistry, Pharmacological and Nutraceutical Applications

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