Related references
Note: Only part of the references are listed.The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk
Farhad Garavand et al.
INTERNATIONAL DAIRY JOURNAL (2023)
Biofunctional, structural, and tribological attributes of GABA-enriched probiotic yoghurts containing Lacticaseibacillus paracasei alone or in combination with prebiotics
Farhad Garavand et al.
INTERNATIONAL DAIRY JOURNAL (2022)
Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow's Milk: Fermentation and Peptidomics Study
Anna V. Begunova et al.
FOODS (2021)
Antioxidant Food Components for the Prevention and Treatment of Cardiovascular Diseases: Effects, Mechanisms, and Clinical Studies
Dan-Dan Zhou et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2021)
Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides
Kariyawasam Majuwana Gamage Menaka Menike Kariyawam et al.
FOOD BIOSCIENCE (2021)
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Yaqi Wang et al.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2021)
Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora
Agata Biadala et al.
MOLECULES (2021)
Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential
Akanksha Tyagi et al.
ANTIOXIDANTS (2021)
Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk
Sheng-Yao Wang et al.
FOODS (2021)
In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations
S. N. Li et al.
JOURNAL OF DAIRY SCIENCE (2020)
Characterization and production of novel antioxidative peptides derived from fermented goat milk by L. fermentum
Gauravkumar Panchal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebiotics
Mohammad B. Habibi Najafi et al.
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS (2019)
Ingestion of Casein Hydrolysate Induces Oral Tolerance and Suppresses Subsequent Epicutaneous Sensitization and Development of Anaphylaxis Reaction to Casein in Mice
Hiroshi Iwamoto et al.
INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY (2019)
High dietary total antioxidant capacity is associated with a reduced risk of hypertension in French women
Paola Villaverde et al.
NUTRITION JOURNAL (2019)
Influence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile of kefir
Tuba Sanli et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk
Mutamed Ayyash et al.
JOURNAL OF DAIRY SCIENCE (2018)
Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion
Nasim Meshginfar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Effect of the addition of phytomix-3+mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt
Amal Bakr Shori et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid
Guowei Shu et al.
NUTRIENTS (2018)
The Antioxidant Therapy: New Insights in the Treatment of Hypertension
Daniela Sorriento et al.
FRONTIERS IN PHYSIOLOGY (2018)
Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi-pilot scale
Martina B. O'Keeffe et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Oxidative Stress: Harms and Benefits for Human Health
Gabriele Pizzino et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives
Cristina Caleja et al.
FOOD CHEMISTRY (2016)
Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains
K. R. Elfahri et al.
JOURNAL OF DAIRY SCIENCE (2016)
ACE-inhibitory activity of milk fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp lactis NBRC 12007
D. M. D. Rasika et al.
JOURNAL OF THE NATIONAL SCIENCE FOUNDATION OF SRI LANKA (2015)
Isolation and Characterisation of in Vitro and Cellular Free Radical Scavenging Peptides from Corn Peptide Fractions
Liying Wang et al.
MOLECULES (2015)
Milk fermented with the probiotic candidate Lactobacillus paracasei FT700 induces differentiation of monocytes toward macrophages in vitro
Fabricio Luiz Tulini et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Identification of Anticancer Peptides from Bovine Milk Proteins and Their Potential Roles in Management of Cancer: A Critical Review
B. N. P. Sah et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26
Ines Jemil et al.
PROCESS BIOCHEMISTRY (2014)
Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk
Amal B. Shori
JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE (2013)
Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay
Stela Maris Meister Meira et al.
FOOD RESEARCH INTERNATIONAL (2012)
Multivariate analysis to discriminate yeast strains with technological applications in table olive processing
Francisco Rodriguez-Gomez et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2012)
Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp bulgaricus LB340
Bingjun Qian et al.
JOURNAL OF DAIRY RESEARCH (2011)
Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease
Ana Paula F. Correa et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk
Anne Pihlanto et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Antioxidative peptides from food proteins: A review
Bahareh H. Sarmadi et al.
PEPTIDES (2010)
Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time
Mette S. Nielsen et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk
Osaana N. Donkor et al.
LAIT (2007)
Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt
ON Donkor et al.
JOURNAL OF FOOD SCIENCE (2005)
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties
CG Rizzello et al.
JOURNAL OF DAIRY SCIENCE (2005)
Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts
A Yildirim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
