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Items: 5

1.

Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals.

Esfandi R, Walters ME, Tsopmo A.

Heliyon. 2019 Apr 29;5(4):e01538. doi: 10.1016/j.heliyon.2019.e01538. eCollection 2019 Apr. Review.

2.

Antioxidant and Anti-Apoptotic Properties of Oat Bran Protein Hydrolysates in Stressed Hepatic Cells.

Esfandi R, Willmore WG, Tsopmo A.

Foods. 2019 May 11;8(5). pii: E160. doi: 10.3390/foods8050160.

3.

Peptidomic analysis of hydrolyzed oat bran proteins, and their in vitro antioxidant and metal chelating properties.

Esfandi R, Willmore WG, Tsopmo A.

Food Chem. 2019 May 1;279:49-57. doi: 10.1016/j.foodchem.2018.11.110. Epub 2018 Dec 6.

PMID:
30611511
4.

Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption.

Walters ME, Esfandi R, Tsopmo A.

Foods. 2018 Oct 19;7(10). pii: E172. doi: 10.3390/foods7100172. Review.

5.

Antioxidant Activity of Oat Proteins Derived Peptides in Stressed Hepatic HepG2 Cells.

Du Y, Esfandi R, Willmore WG, Tsopmo A.

Antioxidants (Basel). 2016 Oct 20;5(4). pii: E39.

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