Related references
Note: Only part of the references are listed.Isolation and identification of antioxidative peptides from bovine α-lactalbumin
Leila Sadat et al.
INTERNATIONAL DAIRY JOURNAL (2011)
Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology
Maria del Mar Contreras et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil
Shabboo Amirdivani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk
K. H. Sabeena Farvin et al.
FOOD CHEMISTRY (2010)
Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk
Anne Pihlanto et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Optimization of sour milk fermentation for the production of ACE-inhibitory peptides and purification of a novel peptide from whey protein hydrolysate
Daodong Pan et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Antioxidative peptides from food proteins: A review
Bahareh H. Sarmadi et al.
PEPTIDES (2010)
Review of Methods to Determine Antioxidant Capacities
Ayse Karadag et al.
FOOD ANALYTICAL METHODS (2009)
Characterisation of binding of iron to sodium caseinate and whey protein isolate
M. Sugiarto et al.
FOOD CHEMISTRY (2009)
ACE-inhibitory and antihypertensive properties of a bovine casein hydrolysate
M. Miguel et al.
FOOD CHEMISTRY (2009)
Antioxidant Activity of Low Molecular Peptides Derived from Milk Protein
Sung-Ho Woo et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2009)
ACE-inhibitory activity of probiotic yoghurt
O. N. Donkor et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Angiotensin-converting enzyme inhibitory activity of milk protein hydrolysates: Effect of substrate, enzyme and time of hydrolysis
Jeanette Otte et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity
Christos G. Papadimitriou et al.
FOOD CHEMISTRY (2007)
Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis
Ana Quiros et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Antihypertensive activity of milk fermented by Enterococcus faecalis strains isolated from raw milk
B Muguerza et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt
ON Donkor et al.
JOURNAL OF FOOD SCIENCE (2005)
Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004
D Pan et al.
FOOD CHEMISTRY (2005)
Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures
PP McCue et al.
PROCESS BIOCHEMISTRY (2005)
Preparation of antioxidant enzymatic hydrolysates from (α-lactalbumin and β-lactoglobulin.: Identification of active peptides by HPLC-MS/MS
B Hernández-Ledesma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antioxidant properties of casein-phosphopeptides
DD Kitts
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides
M Gobbetti et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Radical scavenging and iron-chelating activities of some greens used as traditional dishes in Mediterranean diet
SN El et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)
Fractionation and characterisation for antioxidant activity of hydrolysed whey protein
EA Peña-Ramos et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Assessment of the spectrophotometric method for determination of angiotensin-converting-enzyme activity:: Influence of the inhibition type
B Hernández-Ledesma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Functional and Biological Properties of Peptides Obtained by Enzymatic Hydrolysis of Whey Proteins
S. F. Gauthier et al.
JOURNAL OF DAIRY SCIENCE (2003)
Isolation and characterization of free radical scavenging activities peptides derived from casein
K Suetsuna et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2000)