Published in J Agric Food Chem on April 10, 2007
Quantitative structure-activity relationship study of bitter peptides. J Agric Food Chem (2006) 0.93
The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates. Food Chem (2012) 0.92
Angiotensin I converting enzyme inhibitory peptides from in vitro pepsin-pancreatin digestion of soy protein. J Agric Food Chem (2005) 0.92
Inhibition of dipeptidyl peptidase (DPP)-IV and α-glucosidase activities by pepsin-treated whey proteins. J Agric Food Chem (2013) 0.91
Distribution of cadmium-binding components in flax (Linum usitatissimum L.) seed. J Agric Food Chem (2003) 0.90
Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific Hake ( Merluccius productus ) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. J Agric Food Chem (2010) 0.88
Investigations into inhibitor type and mode, simulated gastrointestinal digestion, and cell transport of the angiotensin I-converting enzyme-inhibitory peptides in Pacific hake (Merluccius productus) fillet hydrolysate. J Agric Food Chem (2007) 0.88
Angiotensin-I converting enzyme inhibitory activity of hydrolysates from oat (Avena sativa) proteins by in silico and in vitro analyses. J Agric Food Chem (2009) 0.82
Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin. J Agric Food Chem (2008) 0.80
Overview of food products and dietary constituents with antidiabetic properties and their putative mechanisms of action: a natural approach to complement pharmacotherapy in the management of diabetes. Mol Nutr Food Res (2013) 0.79
Principal component similarity analysis of Raman spectra to study the effects of pH, heating, and kappa-carrageenan on whey protein structure. J Agric Food Chem (2002) 0.78
Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products. Food Chem (2013) 0.78
Homology similarity analysis of sequences of lactoferricin and its derivatives. J Agric Food Chem (2003) 0.78
Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince. J Food Sci (2009) 0.76
Study of protein-lipid interactions at the bovine serum albumin/oil interface by Raman microspectroscopy. J Agric Food Chem (2005) 0.76
Pattern similarity study of functional sites in protein sequences: lysozymes and cystatins. BMC Biochem (2005) 0.75
Investigation of the putative associations between dairy consumption and incidence of type 1 and type 2 diabetes. Crit Rev Food Sci Nutr (2014) 0.75
Application of Fourier transform Raman spectroscopy for prediction of bitterness of peptides. Appl Spectrosc (2006) 0.75
Optimizing angiotensin I-converting enzyme inhibitory activity of Pacific hake (Merluccius productus) fillet hydrolysate using response surface methodology and ultrafiltration. J Agric Food Chem (2007) 0.75
Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH. J Agric Food Chem (2006) 0.75
FT-Raman spectroscopy, fluorescent probe, and solvent accessibility study of egg and milk proteins. J Agric Food Chem (2004) 0.75
Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod. Food Chem (2012) 0.75
Effects of production factors and egg-bearing period on the antioxidant activity of enzymatic hydrolysates from shrimp (Pandalopsis dispar) processing byproducts. J Agric Food Chem (2012) 0.75
Identification by GeLC-MS/MS of trypsin inhibitor in sarcoplasmic proteins of three tropical fish and characterization of their inhibitory properties. J Food Sci (2014) 0.75
Detection and quantification of chloramphenicol in milk and honey using molecularly imprinted polymers: Canadian penny-based SERS nano-biosensor. J Food Sci (2014) 0.75
Production of lactoferricin and other cationic peptides from food grade bovine lactoferrin with various iron saturation levels. J Agric Food Chem (2007) 0.75