Related references
Note: Only part of the references are listed.What are the ideal properties for functional food peptides with antihypertensive effect? A computational peptidology approach
Peng Zhou et al.
FOOD CHEMISTRY (2013)
Antihypertensive effects of lactoferrin hydrolyzates: Inhibition of angiotensin and endothelin-converting enzymes
Ricardo Fernandez-Musoles et al.
FOOD CHEMISTRY (2013)
Antihypertensive and free radical scavenging properties of enzymatic rapeseed protein hydrolysates
Rong He et al.
FOOD CHEMISTRY (2013)
Protein hydrolysis using proteases: An important tool for food biotechnology
Olga Luisa Tavano
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC (2013)
Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases
Mahmoudreza Ovissipour et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Angiotensin-I-converting enzyme (ACE)-inhibitory and antihypertensive properties of squid skin gelatin hydrolysates
Lin Lin et al.
FOOD CHEMISTRY (2012)
An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress
S. W. A. Himaya et al.
FOOD CHEMISTRY (2012)
Peptides Derived from Atlantic Salmon Skin Gelatin as Dipeptidyl-peptidase IV Inhibitors
Eunice C. Y. Li-Chan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Antihypertensive peptides: Production, bioavailability and incorporation into foods
Blanca Hernandez-Ledesma et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)
Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates
Evelien Dekkers et al.
FOOD CHEMISTRY (2011)
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
M. C. Gomez-Guillen et al.
FOOD HYDROCOLLOIDS (2011)
Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity
A. Aleman et al.
FOOD RESEARCH INTERNATIONAL (2011)
Hypertension is a potential risk factor for vascular dementia: systematic review
Sally I. Sharp et al.
INTERNATIONAL JOURNAL OF GERIATRIC PSYCHIATRY (2011)
An Antihypertensive Peptide from Tilapia Gelatin Diminishes Free Radical Formation in Murine Microglial Cells
Thanh-Sang Vo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology
Yongliang Zhuang et al.
JOURNAL OF FOOD SCIENCE (2011)
Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product
Kuo-Chiang Hsu
FOOD CHEMISTRY (2010)
Antihypertensive Effect of Enzymatic Hydrolysate of Collagen and Gly-Pro in Spontaneously Hypertensive Rats
Toshiaki Ichimura et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2009)
ACE-inhibitory activity of tilapia protein hydrolysates
Sivakumar Raghavan et al.
FOOD CHEMISTRY (2009)
A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate
Yuanhui Zhao et al.
PEPTIDES (2009)
Process for the production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties
Jing-Iong Yang et al.
PROCESS BIOCHEMISTRY (2009)
Extraction and electrospinning of gelatin from fish skin
Panida Songchotikunpan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2008)
Antioxidant Activities of Hydrolysates of Arca Subcrenata Prepared with Three Proteases
Liyan Song et al.
MARINE DRUGS (2008)
Peptic digestion of β-casein Time course and fate of possible bioactive peptides
Christian E. H. Schmelzer et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme
Yaowapa Thiansilakul et al.
JOURNAL OF FOOD BIOCHEMISTRY (2007)
ACE inhibitory peptides derived from enzymatic hydrolysates of animal muscle protein: A review
L Vercruysse et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince
S Benjakul et al.
FOOD CHEMISTRY (2005)
Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate
E Mendis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assay
MJTJ Arts et al.
FOOD AND CHEMICAL TOXICOLOGY (2004)
Measuring antioxidant potential in corals using the FRAP assay
SP Griffin et al.
JOURNAL OF EXPERIMENTAL MARINE BIOLOGY AND ECOLOGY (2004)
Angiotensin I converting enzyme (ACE) inhibitory activity of hetero-chitooligosaccharides prepared from partially different deacetylated chitosans
PJ Park et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)