Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays:  A Comparative Study

Boxin Ou, Dejian Huang, Maureen Hampsch‐Woodill et al. · Journal of Agricultural and Food Chemistry · 2002 · 1.3K citations

Agriculture, Food Science, Horticultural Sciences +10

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Hui-Chun Wu, Hua‐Ming Chen, Chyuan‐Yuan Shiau · Food Research International · 2003 · 984 citations

Life Sciences, Biochemistry, Food Science +16

Antioxidative Properties of Histidine-Containing Peptides Designed from Peptide Fragments Found in the Digests of a Soybean Protein

Hua-Ming Chen, Koji Muramoto, Fumio Yamauchi et al. · Journal of Agricultural and Food Chemistry · 1998 · 679 citations

Life Sciences, Biochemistry, Food Science +17

Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry

Jiaoyan Ren, Mouming Zhao, John Shi et al. · Food Chemistry · 2007 · 348 citations

Life Sciences, Biochemistry, Food Science +17

Bacterial role in flavour development

Marie‐Christine Montel, F. Masson, Régine Talòn · Meat Science · 1998 · 311 citations

Agriculture, Food Science, Microbiology +14