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。Anti-diabetic effects of bioactive peptides: recent advances and clinical implications
Caleb Acquah et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Isolation and functionalities of bioactive peptides from fruits and vegetables: A reviews
Chandana Sosalagere et al.
FOOD CHEMISTRY (2022)
Pepper weevil, Anthonomus eugenii (Coleoptera: Curculionidae) suppression on jalapeno pepper using non-host insect repellent plants
Victoria O. Adeleye et al.
CROP PROTECTION (2022)
Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes
Subhiksha Chandrasekaran et al.
FOOD CHEMISTRY (2022)
Bioactive Peptides: Synthesis, Sources, Applications, and Proposed Mechanisms of Action
Mohsen Akbarian et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)
Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems
Bababode Adesegun Kehinde et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Nuclear Magnetic Resonance Metabolomics Approach for the Analysis of Major Legume Sprouts Coupled to Chemometrics
Mohamed A. Farag et al.
MOLECULES (2021)
Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides
Sara Bautista-Exposito et al.
FRONTIERS IN PLANT SCIENCE (2021)
Recently isolated food-derived antihypertensive hydrolysates and peptides: A review
Arshdeep Kaur et al.
FOOD CHEMISTRY (2021)
Quinoa sprouts as potential vegetable source: Nutrient composition and functional contents of different quinoa sprout varieties
Liqing Le et al.
FOOD CHEMISTRY (2021)
UHPLC-ESI-QTOF-MS/MS Metabolite Profiling of the Antioxidant and Antidiabetic Activities of Red Cabbage and Broccoli Seeds and Sprouts
Simon-Okomo Aloo et al.
ANTIOXIDANTS (2021)
Insight into the AcrAB-TolC Complex Assembly Process Learned from Competition Studies
Prasangi Rajapaksha et al.
ANTIBIOTICS-BASEL (2021)
Recent developments in purification techniques and industrial applications for whey valorization: A review
Navpreet Kaur et al.
CHEMICAL ENGINEERING COMMUNICATIONS (2020)
Recently isolated antidiabetic hydrolysates and peptides from multiple food sources: a review
Bababode Adesegun Kehinde et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Accumulation of Agmatine, Spermidine, and Spermine in Sprouts and Microgreens of Alfalfa, Fenugreek, Lentil, and Daikon Radish
Irena Kralj Cigic et al.
FOODS (2020)
Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats
Miguel Rebollo-Hernanz et al.
FOODS (2020)
Periplasmic Targets for the Development of Effective Antimicrobials against Gram-Negative Bacteria
Ankit Pandeya et al.
ACS INFECTIOUS DISEASES (2020)
Ultrasonic assisted phenolic elicitation and antioxidant potential of common bean (Phaseolus vulgaris) sprouts
Josephine Oforiwaa Ampofo et al.
ULTRASONICS SONOCHEMISTRY (2020)
Application of Hydrochar, Digestate, and Synthetic Fertilizer to a Miscanthus x giganteus Crop: Implications for Biomass and Greenhouse Gas Emissions
Toby Adjuik et al.
APPLIED SCIENCES-BASEL (2020)
Effects of Light-Emitting Diodes on the Accumulation of Phenolic Compounds and Glucosinolates in Brassica juncea Sprouts
Chang Ha Park et al.
HORTICULTURAE (2020)
Improving the phytochemical profile and bioactivity of Chinese cabbage sprouts by interspecific transfer of metabolites
Ivana Sola et al.
FOOD RESEARCH INTERNATIONAL (2020)
Anti-diabetic, hepatoprotective and antioxidant potential of Brassica oleracea sprouts
Vastvikta Sahai et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)
Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement
Dunja Samec et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Sprouted Grains: A Comprehensive Review
Paolo Benincasa et al.
NUTRIENTS (2019)
Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata)
Lin Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Broccoli extract improves high fat diet-induced obesity, hepatic steatosis and glucose intolerance in Wistar rats
Paula Aranaz et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Structure-informed separation of bioactive peptides
Caleb Acquah et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Physicochemical property, antioxidant activity, and cytoprotective effect of the germinated soybean proteins
Chunxia Gao et al.
FOOD SCIENCE & NUTRITION (2019)
Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats
Ruvini Liyanage et al.
JOURNAL OF FOOD BIOCHEMISTRY (2018)
Transcriptome analysis and metabolic profiling of green and red kale (Brassica oleracea var. acephala) seedlings
Jin Jeon et al.
FOOD CHEMISTRY (2018)
Functional significance and structure-activity relationship of food-derived α-glucosidase inhibitors
Elisa Di Stefano et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, alpha-Amylase, and alpha-Glucosidase Enzymes
Marcela Gonzalez-Montoya et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)
Potential for enhanced soy storage protein breakdown and allergen reduction in soy-based foods produced with optimized sprouted soybeans
Ajibola B. Oyedeji et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Structural properties of bioactive peptides with -glucosidase inhibitory activity
Mohammed Auwal Ibrahim et al.
CHEMICAL BIOLOGY & DRUG DESIGN (2018)
A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata)
Kumar Ganesan et al.
FOOD SCIENCE AND HUMAN WELLNESS (2018)
Hot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean (Vigna radiata L.) Sprouts
Ren-You Gan et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts
Mingdan Deng et al.
FOOD CHEMISTRY (2017)
Mass-based metabolomic analysis of soybean sprouts during germination
Eun-Ji Gu et al.
FOOD CHEMISTRY (2017)
Antidiabetic Properties of an Apple/Kale Extract In Vitro, In Situ, and in Mice Fed a Western-Type Diet
Anke Schloesser et al.
JOURNAL OF MEDICINAL FOOD (2017)
Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts
Antoanela Patras et al.
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2017)
Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review
Ren-You Gan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Pathways to Structure-Property Relationships of Peptide-Materials Interfaces: Challenges in Predicting Molecular Structures
Tiffany R. Walsh
ACCOUNTS OF CHEMICAL RESEARCH (2017)
Melatonin: Pharmacology, Functions and Therapeutic Benefits
Sylvie Tordjman et al.
CURRENT NEUROPHARMACOLOGY (2017)
Effect of sprouting on physicochemical, antioxidant and flavonoid profile of onion varieties
Ishrat Majid et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
PROFILE OF PHENOLIC ACIDS AND ANTIOXIDANT CAPACITY IN ORGANS OF COMMON BUCKWHEAT SPROUT
W. Wiczkowski et al.
ACTA ALIMENTARIA (2016)
Improvement of the nutraceutical quality of broccoli sprouts by elicitation
Fausta Natella et al.
FOOD CHEMISTRY (2016)
Potentially bioaccessible phenolics, antioxidant activity and nutritional quality of young buckwheat sprouts affected by elicitation and elicitation supported by phenylpropanoid pathway precursor feeding
Michal Swieca
FOOD CHEMISTRY (2016)
Chemical composition and health effects of Tartary buckwheat
Fan Zhu
FOOD CHEMISTRY (2016)
Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities
Jiaqiang Luo et al.
FOOD CHEMISTRY (2016)
Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts
Ren-You Gan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Vegetable sprouts enriched with iron: Effects on yield, ROS generation and antioxidative system
Arkadiusz Przybysz et al.
SCIENTIA HORTICULTURAE (2016)
Effects of CaCl2 on the metabolism of glucosinolates and the formation of isothiocyanates as well as the antioxidant capacity of broccoli sprouts
Runqiang Yang et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Optimization of enzymatic production of anti-diabetic peptides from black bean (Phaseolus vulgaris L.) proteins, their characterization and biological potential
Luis Mojica et al.
FOOD & FUNCTION (2016)
Learnings from quantitative structure-activity relationship (QSAR) studies with respect to food protein-derived bioactive peptides: a review
Alice B. Nongonierma et al.
RSC ADVANCES (2016)
Flavonoid analysis of buckwheat sprouts
Tae-Gyu Nam et al.
FOOD CHEMISTRY (2015)
Analysis and Antioxidant Activity of Extracts from Broccoli (Brassica oleracea L.) Sprouts
Hae Won Jang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Influence of Elicitation and Germination Conditions on Biological Activity of Wheat Sprouts
Dariusz Dziki et al.
JOURNAL OF CHEMISTRY (2015)
Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat
Wieslaw Wiczkowski et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Changes in phenolic content, phenylalanine ammonia-lyase (PAL) activity, and antioxidant capacity of two buckwheat sprouts in relation to germination
Shun-Cheng Ren et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Sequential light programs shape kale (Brassica napus) sprout appearance and alter metabolic and nutrient content
Sofia D. Carvalho et al.
HORTICULTURE RESEARCH (2014)
FEMINISM, VEGETARIANISM, AND COLONIAL RESISTANCE IN EIGHTEENTH-CENTURY BRITISH NOVELS
Marguerite M. Regan
STUDIES IN THE NOVEL (2014)
Germinated grains: a superior whole grain functional food?
Kristina Nelson et al.
CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY (2013)
Antioxidant and Antidiabetic Activities of Black Mung Bean (Vigna radiata L.)
Yang Yao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Extract of buckwheat sprouts scavenges oxidation and inhibits pro-inflammatory mediators in lipopolysaccharide-stimulated macrophages (RAW264.7)
Rajendra Karki et al.
JOURNAL OF INTEGRATIVE MEDICINE-JIM (2013)
Vegetarianism. A blossoming field of study
Matthew B. Ruby
APPETITE (2012)
GLUCOSINOLATES IN PLANT PROTECTION STRATEGIES: A REVIEW
Tanja Bohinc et al.
ARCHIVES OF BIOLOGICAL SCIENCES (2012)
Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours
Maria Gabriela Vernaza et al.
FOOD CHEMISTRY (2012)
Effect of broccoli sprouts on insulin resistance in type 2 diabetic patients: a randomized double-blind clinical trial
Zahra Bahadoran et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2012)
Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Sorghum and Millet during Making and Mashing
Y. Chiba et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata)
Xinbo Guo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effects of broccoli sprout with high sulforaphane concentration on inflammatory markers in type 2 diabetic patients: A randomized double-blind placebo-controlled clinical trial
Parvin Mirmiran et al.
JOURNAL OF FUNCTIONAL FOODS (2012)
Variation of glucosinolates in three edible parts of Chinese kale (Brassica alboglabra Bailey) varieties
Bo Sun et al.
FOOD CHEMISTRY (2011)
Effect of glucose on glucosinolates, antioxidants and metabolic enzymes in Brassica sprouts
Jia Wei et al.
SCIENTIA HORTICULTURAE (2011)
Extraction Technique and Characteristics of Soluble Protein in Germinated Brown Rice
Xiaohong Cao et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2010)
In vivo and in vitro application of black soybean peptides in the amelioration of endoplasmic reticulum stress and improvement of insulin resistance
Eun-Hee Jang et al.
LIFE SCIENCES (2010)
Seed storage oil mobilization
Ian A. Graham
ANNUAL REVIEW OF PLANT BIOLOGY (2008)
Antidiabetic activity of Mung bean extracts in diabetic KK-Ay mice
Yang Yao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Seasonal variation in glucosinolate content in Brassica oleracea crops grown in northwestern Spain
Maria Elena Cartea et al.
PHYTOCHEMISTRY (2008)
Antioxidant and free radical-scavenging activities of seeds and agri-wastes of some varieties of soybean (Glycine max)
Dhan Prakash et al.
FOOD CHEMISTRY (2007)
Inflammation and the etiology of type 2 diabetes
A Sjoholm et al.
DIABETES-METABOLISM RESEARCH AND REVIEWS (2006)
Chemoprevention through the Keap1-Nrf2 signaling pathway by phase 2 enzyme inducers
MK Kwak et al.
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2004)