相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Evaluation of bioactive properties of peptide isolated from Exocoetus volitans backbone
Shabeena Y. Naqash et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
Qian Liu et al.
FOOD CHEMISTRY (2010)
Oxygen toxicity: chemistry and biology of reactive oxygen species
Giuseppe Buonocore et al.
SEMINARS IN FETAL & NEONATAL MEDICINE (2010)
Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis
Jae-Young Je et al.
FOOD RESEARCH INTERNATIONAL (2009)
Bioactive peptides isolated from alcalase hydrolysed horse gram (Macrotyloma uniflorum) protein exhibiting antioxidant activity
S. Chand
NEW BIOTECHNOLOGY (2009)
Process for the production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties
Jing-Iong Yang et al.
PROCESS BIOCHEMISTRY (2009)
Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)
Shiyuan Dong et al.
FOOD CHEMISTRY (2008)
Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate
Zhengjun Xie et al.
FOOD CHEMISTRY (2008)
Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
Yanhong Li et al.
FOOD CHEMISTRY (2008)
Meat waste treatment methods and potential uses
Ioannis S. Arvanitoyannis et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Fish industry waste: treatments, environmental impacts, current and potential uses
Ioannis S. Arvanitoyannis et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Purification and Antioxidant Properties of Bigeye Tuna (Thunnus obesus) Dark Muscle Peptide on Free Radical-Mediated Oxidative Systems
Jae-Young Je et al.
JOURNAL OF MEDICINAL FOOD (2008)
Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis
Jae-Young Je et al.
PROCESS BIOCHEMISTRY (2007)
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity
Isabel C. F. R. Ferreira et al.
FOOD CHEMISTRY (2007)
Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion
Soo-Yong Kim et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2007)
Antioxidative peptides derived from milk proteins
Anne Pihlanto
INTERNATIONAL DAIRY JOURNAL (2006)
Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase
Kexue Zhu et al.
PROCESS BIOCHEMISTRY (2006)
Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects
E Mendis et al.
LIFE SCIENCES (2005)
Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system
S Sakanaka et al.
FOOD CHEMISTRY (2004)
Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein
SY Jun et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Biochemical and functional properties of herring (Clupea harengus), byproduct hydrolysates
S Sathivel et al.
JOURNAL OF FOOD SCIENCE (2003)
Oxidative stress and gene expression in sepsis
J Macdonald et al.
BRITISH JOURNAL OF ANAESTHESIA (2003)
Free radical scavenging properties of wheat extracts
LL Yu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Utilization of bovine blood plasma proteins for the production of angiotensin I converting enzyme inhibitory peptides
CK Hyun et al.
PROCESS BIOCHEMISTRY (2000)
分享论文
