Small peptides from enzymatic whey hydrolyzates increase dialyzable iron

Enzymic hydrolysis of food proteins

Alec Williams · Food Chemistry · 1987 · 930 citations

Life Sciences, Biochemistry, Food Science +14

An evaluation of the Waters Pico‐Tag system for the amino‐acid analysis of food materials

Jeff White, Robert J. Hart, John C. Fry · Journal of Analytical Methods in Chemistry · 1986 · 536 citations · Full text

Agriculture, Biochemistry, Food Science +14

Precolumn Phenylisothiocyanate Derivatization and Liquid Chromatography of Amino Acids in Food

Steven R. Hagen, Beverly Frost, JORG AUGUSTIN · Journal of AOAC INTERNATIONAL · 1989 · 217 citations

Agriculture, Biochemistry, Food Science +16

Iron‐Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources

Stefan Storcksdieck, Genannt Bonsmann, Richard F. Hurrell · Journal of Food Science · 2007 · 146 citations

Agriculture, Food Science, Nutritional Sciences +17

Influence of Various Phosphopeptides of Caseins on Iron Absorption

V. Činga, Nabil Aít-Oukhatar, F. Bureau et al. · Journal of Agricultural and Food Chemistry · 2002 · 93 citations · Full text

Agriculture, Biochemistry, Nutrition +17