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。A Review on Purification and Characterization of Anti-proliferative Peptides Derived from Fish Protein Hydrolysate
Mannur Ismail Shaik et al.
FOOD REVIEWS INTERNATIONAL (2022)
Nutrient composition of 19 fish species from Sri Lanka and potential contribution to food and nutrition security
Amalie Moxness Reksten et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)
Angiotensin converting enzyme (ACE), antioxidant activity and functional properties of shortfin scad (Decapterus macrosoma) muscle protein hydrolysate at different molecular weight variations
S. N. A. M. Nasir et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2019)
A Review of Protein Hydrolysates and Bioactive Peptides Deriving from Wastes Generated by Fish Processing
N. H. Ishak et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves
Danijela Bursac Kovacevic et al.
FOOD CHEMISTRY (2018)
Purification and characterization of antioxidative peptides derived from chicken skin gelatin hydrolysate
Norizah Mhd Sarbon et al.
FOOD HYDROCOLLOIDS (2018)
Antioxidant and anticancer activities of enzymatic eel (monopterus sp) protein hydrolysate as influenced by different molecular weight
Nura Ruhaya Abdul Halim et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2018)
In silico analysis and antihypertensive effect of ACE-inhibitory peptides from smooth-hound viscera protein hydrolysate: Enzyme-peptide interaction study using molecular docking simulation
Ola Abdelhedi et al.
PROCESS BIOCHEMISTRY (2017)
Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study
Qiongying Wu et al.
FOOD CHEMISTRY (2016)
Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review
N. R. A. Halim et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Isolation, purification and identification of three novel antioxidative peptides from patin (Pangasius sutchi) myofibrillar protein hydrolysates
Leila Najafian et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
ACE Inhibitory and Antioxidant Activities of Collagen Hydrolysates from the Ribbon Jellyfish (Chrysaora sp.)
Zoha Barzideh et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2014)
ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY PEPTIDES FROM SNAKEHEAD FISH SARCOPLASMIC PROTEIN HYDROLYSATE
Masomeh Ghassem et al.
JOURNAL OF FOOD BIOCHEMISTRY (2014)
Recovery and Removal of Phenolic Compounds from Olive Mill Wastewater
Neda Rahmanian et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
Antihypertensive effect of novel angiotensin converting enzyme inhibitory peptide from chum salmon (Oncorhynchus keta) skin in spontaneously hypertensive rats
Jung Kwon Lee et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwana pelamis) roe
Rossawan Intarasirisawat et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis
Chang-Bum Ahn et al.
FOOD RESEARCH INTERNATIONAL (2012)
Isolation, purification and characterisation of angiotensin I-converting enzyme-inhibitory peptides derived from catfish (Clarias batrachus) muscle protein thermolysin hydrolysates
Masomeh Ghassem et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Optimization of Hydrolysis Conditions for the Production of Angiotensin-I Converting Enzyme-Inhibitory Peptides and Isolation of a Novel Peptide from Lizard Fish (Saurida elongata) Muscle Protein Hydrolysate
Shanguang Wu et al.
MARINE DRUGS (2012)
Effect of angiotensin I converting enzyme inhibitory peptide purified from skate skin hydrolysate
Jung Kwon Lee et al.
FOOD CHEMISTRY (2011)
Purification of angiotensin I-converting enzyme inhibitory peptides from a cowpea (Vigna unguiculata) enzymatic hydrolysate
Maira Rubi Segura-Campos et al.
PROCESS BIOCHEMISTRY (2011)
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Vilailak Klompong et al.
FOOD CHEMISTRY (2007)
The production of de novo folded proteins by a stepwise chain elongation: A model for prebiotic chemical evolution of macromolecular sequences
Salvatore Chessari et al.
CHEMISTRY & BIODIVERSITY (2006)
PEAKS: powerful software for peptide de novo sequencing by tandem mass spectrometry
B Ma et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2003)