Separation and Purification of Antioxidant Peptides from Enzymatically Prepared Scorpion (Buthus martensii Karsch) Protein Hydrolysates

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

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Improved Method for Determining Food Protein Degree of Hydrolysis

Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.7K citations

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Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

Frank Church, Harold E. Swaisgood, David H. Porter et al. · Journal of Dairy Science · 1983 · 1.5K citations · Full text

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Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

Niranjan Rajapakse, Eresha Mendis, Won‐Kyo Jung et al. · Food Research International · 2004 · 640 citations

Agriculture, Biochemistry, Food Science +15

Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum

Yi Chen, Mingyong Xie, Shaoping Nie et al. · Food Chemistry · 2007 · 582 citations

Life Sciences, Biochemistry, Food Science +14