K.D. Hayes

Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme

Vilailak Klompong, Soottawat Benjakul, Duangporn Kantachote et al. · International Journal of Food Science & Technology · 2008 · 117 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +14

β-Glycosidase Activity toward Different Glycosidic Forms of Isoflavones

Baraem Ismail, K.D. Hayes · Journal of Agricultural and Food Chemistry · 2005 · 115 citations

Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally ( <i>Selaroides leptolepis</i> )

Vilailak Klompong, Soottawat Benjakul, Mongkol Yachai et al. · Journal of Food Science · 2009 · 107 citations

Heat and pH Effects on the Conjugated Forms of Genistin and Daidzin Isoflavones

Kevin Mathias, Baraem Ismail, Carlos M. Corvalán et al. · Journal of Agricultural and Food Chemistry · 2006 · 87 citations

Nutraceutical Ingredient, Glycobiology, Chemical Biology +19

Effect of heat treatment on the activity of inhibitors of plasmin and plasminogen activators in milk

B.M. Prado, S.E. Sombers, Baraem Ismail et al. · International Dairy Journal · 2006 · 68 citations

Pharmacology, Heat Treatment, Mammary Gland +1