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Items: 1 to 20 of 221

1.

Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates.

Carrasco-Castilla J, Hernández-Álvarez AJ, Jiménez-Martínez C, Jacinto-Hernández C, Alaiz M, Girón-Calle J, Vioque J, Dávila-Ortiz G.

Food Chem. 2012 Dec 1;135(3):1789-95. doi: 10.1016/j.foodchem.2012.06.016. Epub 2012 Jul 3.

PMID:
22953924
2.

Affinity purification of copper-chelating peptides from sunflower protein hydrolysates.

Megías C, Pedroche J, Yust MM, Girón-Calle J, Alaiz M, Millan F, Vioque J.

J Agric Food Chem. 2007 Aug 8;55(16):6509-14. Epub 2007 Jul 18.

PMID:
17636941
3.

Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates.

Gallegos-Tintoré S, Torres-Fuentes C, Martínez-Ayala AL, Solorza-Feria J, Alaiz M, Girón-Calle J, Vioque J.

J Sci Food Agric. 2011 Jul;91(9):1618-24. doi: 10.1002/jsfa.4357. Epub 2011 Mar 28.

PMID:
21445858
4.

Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds.

Durak A, Baraniak B, Jakubczyk A, Świeca M.

Food Chem. 2013 Dec 1;141(3):2177-83. doi: 10.1016/j.foodchem.2013.05.012. Epub 2013 May 14.

PMID:
23870945
5.

Production and purification of antioxidant peptides from a mungbean meal hydrolysate by Virgibacillus sp. SK37 proteinase.

Lapsongphon N, Yongsawatdigul J.

Food Chem. 2013 Nov 15;141(2):992-9. doi: 10.1016/j.foodchem.2013.04.054. Epub 2013 Apr 28.

PMID:
23790878
6.

Affinity purification of copper chelating peptides from chickpea protein hydrolysates.

Megías C, Pedroche J, Yust MM, Girón-Calle J, Alaiz M, Millan F, Vioque J.

J Agric Food Chem. 2007 May 16;55(10):3949-54. Epub 2007 Apr 12.

PMID:
17428066
7.

In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions.

Onuh JO, Girgih AT, Aluko RE, Aliani M.

Food Chem. 2014 May 1;150:366-73. doi: 10.1016/j.foodchem.2013.10.107. Epub 2013 Nov 1.

PMID:
24360464
8.

Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen.

Ao J, Li B.

Food Sci Technol Int. 2012 Oct;18(5):425-34. doi: 10.1177/1082013211428219. Epub 2012 Oct 11.

PMID:
23064526
9.

Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates.

Chen N, Yang H, Sun Y, Niu J, Liu S.

Peptides. 2012 Dec;38(2):344-9. doi: 10.1016/j.peptides.2012.09.017. Epub 2012 Sep 26.

PMID:
23022588
10.
11.

Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration.

Zhou K, Sun S, Canning C.

Food Chem. 2012 Dec 1;135(3):1192-7. doi: 10.1016/j.foodchem.2012.05.063. Epub 2012 May 23.

PMID:
22953842
12.

Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field.

Lin S, Jin Y, Liu M, Yang Y, Zhang M, Guo Y, Jones G, Liu J, Yin Y.

Food Chem. 2013 Aug 15;139(1-4):300-6. doi: 10.1016/j.foodchem.2013.01.048. Epub 2013 Jan 30.

PMID:
23561109
13.

Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity.

Karamać M, Kosińska-Cagnazzo A, Kulczyk A.

Int J Mol Sci. 2016 Jun 29;17(7). pii: E1027. doi: 10.3390/ijms17071027.

14.

Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions.

Sabeena Farvin KH, Andersen LL, Otte J, Nielsen HH, Jessen F, Jacobsen C.

Food Chem. 2016 Aug 1;204:409-19. doi: 10.1016/j.foodchem.2016.02.145. Epub 2016 Feb 26.

PMID:
26988519
15.

Antioxidant properties of Australian canola meal protein hydrolysates.

Alashi AM, Blanchard CL, Mailer RJ, Agboola SO, Mawson AJ, He R, Girgih A, Aluko RE.

Food Chem. 2014 Mar 1;146:500-6. doi: 10.1016/j.foodchem.2013.09.081. Epub 2013 Sep 25.

PMID:
24176374
16.

Separation and identification of zinc-chelating peptides from sesame protein hydrolysate using IMAC-Zn²⁺ and LC-MS/MS.

Wang C, Li B, Ao J.

Food Chem. 2012 Sep 15;134(2):1231-8. doi: 10.1016/j.foodchem.2012.02.204. Epub 2012 Mar 16.

PMID:
23107753
17.

Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine.

Taheri A, Sabeena Farvin KH, Jacobsen C, Baron CP.

Food Chem. 2014 Jan 1;142:318-26. doi: 10.1016/j.foodchem.2013.06.113. Epub 2013 Jul 4.

PMID:
24001848
18.

Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility.

Cian RE, Garzón AG, Ancona DB, Guerrero LC, Drago SR.

Plant Foods Hum Nutr. 2016 Mar;71(1):96-101. doi: 10.1007/s11130-016-0533-x.

PMID:
26860526
19.

Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures.

Bamdad F, Chen L.

Mol Nutr Food Res. 2013 Mar;57(3):493-503. doi: 10.1002/mnfr.201200252. Epub 2013 Jan 14.

PMID:
23319431
20.

Preparation and antioxidative properties of a rapeseed ( Brassica napus ) protein hydrolysate and three peptide fractions.

Xue Z, Yu W, Liu Z, Wu M, Kou X, Wang J.

J Agric Food Chem. 2009 Jun 24;57(12):5287-93. doi: 10.1021/jf900860v.

PMID:
19432452

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