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。Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals
Seyed Fakhreddin Hosseini et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases
Yunping Zhu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Bioactivity Potentials and General Applications of Fish Protein Hydrolysates
Anthony Temitope Idowu et al.
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS (2021)
Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products
Yi Shen et al.
FOOD CHEMISTRY (2021)
New insights into the structure-activity relationships of antioxidative peptide PMRGGGGYHY
RiBang Wu et al.
FOOD CHEMISTRY (2021)
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp
Samurailatpam Sanjukta et al.
FOOD RESEARCH INTERNATIONAL (2021)
Computational Screening for the Anticancer Potential of Seed-Derived Antioxidant Peptides: A Cheminformatic Approach
Tsun-Thai Chai et al.
MOLECULES (2021)
Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides
Chanikan Sonklin et al.
MOLECULES (2021)
The Bioactivity Prediction of Peptides from Tuna Skin Collagen Using Integrated Method Combining In Vitro and In Silico
Liza Devita et al.
FOODS (2021)
Preparation and identification of antioxidant peptides from cottonseed proteins
Liying Wang et al.
FOOD CHEMISTRY (2021)
Recent developments on production, purification and biological activity of marine peptides
Kandi Sridhar et al.
FOOD RESEARCH INTERNATIONAL (2021)
Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities
Natthaphon Mongkonkamthorn et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2021)
Fish and Shellfish-Derived Anti-Inflammatory Protein Products: Properties and Mechanisms
David C. Kemp et al.
MOLECULES (2021)
Generation of antioxidative peptides from Atlantic sea cucumber using alcalase versus trypsin: In vitro activity, de novo sequencing, and in silico docking for in vivo function prediction
Yi Zhang et al.
FOOD CHEMISTRY (2020)
Identification and characterization of novel antioxidant peptides from mackerel (Scomber japonicus) muscle protein hydrolysates
Khawaja Muhammad Imran Bashir et al.
FOOD CHEMISTRY (2020)
Use of Alcalase in the production of bioactive peptides: A review
Veymar G. Tacias-Pascacio et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Recent Advances in Molecular Docking for the Research and Discovery of Potential Marine Drugs
Guilin Chen et al.
MARINE DRUGS (2020)
Preparation and identification of antioxidant peptides from protein hydrolysate of marine alga Gracilariopsis lemaneiformis
Xiaoqian Zhang et al.
JOURNAL OF APPLIED PHYCOLOGY (2019)
Antioxidative Peptides from Proteolytic Hydrolysates of False Abalone (Volutharpa ampullacea perryi): Characterization, Identification, and Molecular Docking
Shudong He et al.
MARINE DRUGS (2019)
Ten new pentapeptides from protein hydrolysate of miiuy croaker (Miichthys miiuy) muscle: Preparation, identification, and antioxidant activity evaluation
Yu He et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Scales: Preparation, Identification and Activity Evaluation
Yi-Ting Qiu et al.
MARINE DRUGS (2019)
Molecular docking studies on the interaction of NCI anticancer analogues with human Phosphatidylinositol 4,5-bisphosphate 3-kinase catalytic subunit
David Ebuka Arthur et al.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE (2019)
Structural and functional properties of food protein-derived antioxidant peptides
Ifeanyi D. Nwachukwu et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties
Zohreh Karami et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Fractionation of Protein Hydrolysates of Fish Waste Using Membrane Ultrafiltration: Investigation of Antibacterial and Antioxidant Activities
Samaneh Pezeshk et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2019)
Relationship between primary structure or spatial conformation and functional activity of antioxidant peptides from Pinctada fucata
Yongkai Ma et al.
FOOD CHEMISTRY (2018)
Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview
Juan Zamora-Sillero et al.
MARINE BIOTECHNOLOGY (2018)
Protein Hydrolysates Prepared from the Viscera of Skipjack Tuna (Katsuwonus pelmamis): Antioxidative Activity and Functional Properties
Sappasith Klomklao et al.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES (2018)
Nutrient content of fish powder from low value fish and fish byproducts
Lawrence Abbey et al.
FOOD SCIENCE & NUTRITION (2017)
Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
Dayse Oliveira et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2017)
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
Lin Zheng et al.
FOOD CHEMISTRY (2016)
The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins
Tang-Bin Zou et al.
MOLECULES (2016)
The Human Lactoferrin-Derived Peptide hLF1-11 Exerts Immunomodulatory Effects by Specific Inhibition of Myeloperoxidase Activity
Anne M. van der Does et al.
JOURNAL OF IMMUNOLOGY (2012)
Reactions of myeloperoxidase-derived oxidants with biological substrates: Gaining chemical insight into human inflammatory diseases
D. I. Pattison et al.
CURRENT MEDICINAL CHEMISTRY (2006)
The chemistry behind antioxidant capacity assays
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Improved method for determining food protein degree of hydrolysis
PM Nielsen et al.
JOURNAL OF FOOD SCIENCE (2001)