Improvement of active peptide yield, antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation

Measuring population ageing: an analysis of the Global Burden of Disease Study 2017

Angela Y. Chang, Vegard Skirbekk, Stefanos Tyrovolas et al. · The Lancet Public Health · 2019 · 824 citations · Full text

Social Sciences, Demography, Population Health Sciences +17

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

Lwt-Food Science And Technology

Riadh Ben Salah, Bassem Jaouadi, Amin Bouaziz et al. · 2011 · 371 citations

Agriculture, Food Science, Food Engineering +10

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

Comfort F. Ajibola, Joseph Bandele Fashakin, Tayo Nathaniel Fagbemi et al. · International Journal of Molecular Sciences · 2011 · 302 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of Chain Length on Absorption of Biologically Active Peptides from the Gastrointestinal Tract

Pamela R. Roberts, J.D. Burney, Kimberly W. Black et al. · Digestion · 1999 · 288 citations

Pharmacy, Pharmacokinetics, Pharmacology +17