Optimization of production conditions for antioxidant peptides from walnut protein meal using solid-state fermentation

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

Recent advances in solid-state fermentation

Reeta Rani Singhania, Anil Kumar Patel, Carlos Ricardo Soccol et al. · Biochemical Engineering Journal · 2008 · 897 citations

Agriculture, Biotechnology, Chemical Engineering +14

Antioxidant Activity of Peptides Obtained from Porcine Myofibrillar Proteins by Protease Treatment

Ai Saiga, Soichi Tanabe, Toshihide Nishimura · Journal of Agricultural and Food Chemistry · 2003 · 784 citations

Life Sciences, Biochemistry, Food Science +17

Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis

Jae‐Young Je, Zhong‐Ji Qian, Hee‐Guk Byun et al. · Process Biochemistry · 2007 · 489 citations

Life Sciences, Biochemistry, Biotechnology +16

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

Sahayog N. Jamdar, V. Rajalakshmi, Mangesh S. Pednekar et al. · Food Chemistry · 2009 · 438 citations

Agriculture, Biochemistry, Food Science +14