Related references
Note: Only part of the references are listed.Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis)
Qiukuan Wang et al.
FOOD CHEMISTRY (2014)
Phenolic profile, antioxidant potential and DNA damage protecting activity of sugarcane (Saccharum officinarum)
Syed Rizwan Abbas et al.
FOOD CHEMISTRY (2014)
Purification and characterization of a natural antioxidant peptide from fertilized eggs
Xiang Duan et al.
FOOD RESEARCH INTERNATIONAL (2014)
Isolation And Identification Of An Antioxidant Peptide Prepared From Fermented Peanut Meal Using Bacillus Subtilis Fermentation
Youwei Zhang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Evaluation of Antioxidant Activities in Relation to Total Phenolics and Flavonoids Content of Selected Malaysian Wild Edible Plants by Multivariate Analysis
Jin Yi Wong et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Purification and determination of two novel antioxidant peptides from flounder fish (Paralichthys olivaceus) using digestive proteases
Ju-Young Ko et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Purification and characterization of a novel antioxidative peptide from duck skin by-products that protects liver against oxidative damage
Seung-Jae Lee et al.
FOOD RESEARCH INTERNATIONAL (2012)
Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products
Roberta Di Bernardini et al.
FOOD CHEMISTRY (2011)
Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox
Mickael Laguerre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage
Zhong-Ji Qian et al.
BIORESOURCE TECHNOLOGY (2008)
Chemiluminescent studies on the antioxidant activity of amino acids
T. M. Triantis et al.
ANALYTICA CHIMICA ACTA (2007)
Evaluation of antioxidant activity and preventing DNA damage effect of pomegranate extracts by chemiluminescence method
Shanshan Guo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Composition of fatty acids and lipid classes in bulk products generated during enzymic hydrolysis of cod (Gadus morhua) by-products
E Dauksas et al.
PROCESS BIOCHEMISTRY (2005)
Chemiluminescence assay for reactive oxygen species scavenging activities and inhibition on oxidative damage of DNA in Deinococcus radiodurans
B Tian et al.
LUMINESCENCE (2004)
Methods for testing antioxidant activity
M Antolovich et al.
ANALYST (2002)
Methods for testing antioxidant activity (vol 127, pg 183, 2002)
M Antolovich et al.
ANALYST (2002)
Share Paper
