-
1
-
-
0032855358
-
Proteolytic activities in dormant rye (Secale cereale L.) grain. Agric
-
Brijs, K., Bleukx, W., Delcour, J.A., Proteolytic activities in dormant rye (Secale cereale L.) grain. Agric. Food Chem. 47 (1999), 3572–3578, 10.1021/jf990070t.
-
(1999)
Food Chem.
, vol.47
, pp. 3572-3578
-
-
Brijs, K.1
Bleukx, W.2
Delcour, J.A.3
-
2
-
-
85010917657
-
Lactic acid bacteria as cell factories for the generation of bioactive peptides
-
(2017)
-
Brown, L., Pingitore, E.V., Mozzi, F., Saavedra, L., Villegas, J.M., Hebert, E.M., Lactic acid bacteria as cell factories for the generation of bioactive peptides. Protein Pept. Lett. 24 (2017), 146–155, 10.2174/0929866524666161123111333 (2017).
-
(2017)
Protein Pept. Lett.
, vol.24
, pp. 146-155
-
-
Brown, L.1
Pingitore, E.V.2
Mozzi, F.3
Saavedra, L.4
Villegas, J.M.5
Hebert, E.M.6
-
3
-
-
84893724700
-
Food-derived bioactive peptides on inflammation and oxidative stress
-
(11 pages)
-
Chakrabarti, S., Jahandideh, F., Wu, J., Food-derived bioactive peptides on inflammation and oxidative stress. Biomed. Res. Int., 2014, 608979 (11 pages) https://doi.org/10.1155/2014/608979.
-
(2014)
Biomed. Res. Int.
, pp. 608979
-
-
Chakrabarti, S.1
Jahandideh, F.2
Wu, J.3
-
4
-
-
84857098140
-
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours
-
Coda, R., Rizzello, C.G., Pinto, D., Gobbetti, M., Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours. Appl. Environ. Microbiol. 78 (2012), 1087–1096, 10.1128/AEM.06837-11.
-
(2012)
Appl. Environ. Microbiol.
, vol.78
, pp. 1087-1096
-
-
Coda, R.1
Rizzello, C.G.2
Pinto, D.3
Gobbetti, M.4
-
5
-
-
33748896672
-
Biodiversity and identification of sourdough lactic acid bacteria
-
De Vuyst, L., Vancanneyt, M., Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiol. 24 (2007), 120–127, 10.1016/j.fm.2006.07.005.
-
(2007)
Food Microbiol.
, vol.24
, pp. 120-127
-
-
De Vuyst, L.1
Vancanneyt, M.2
-
6
-
-
68649102975
-
Mechanisms of interleukin-1beta release
-
Eder, C., Mechanisms of interleukin-1beta release. Immunobiology 214 (2009), 543–553.
-
(2009)
Immunobiology
, vol.214
, pp. 543-553
-
-
Eder, C.1
-
7
-
-
45849129818
-
Antioxidant activity of proteins and peptides
-
Elias, R.J., Kellerby, S.S., Decker, E.A., Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr. 48 (2008), 430–441, 10.1080/10408390701425615.
-
(2008)
Crit. Rev. Food Sci. Nutr.
, vol.48
, pp. 430-441
-
-
Elias, R.J.1
Kellerby, S.S.2
Decker, E.A.3
-
8
-
-
84887996504
-
Enzymatic and bacterial conversions during sourdough fermentation
-
Gänzle, M.G., Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol. 37 (2014), 2–10, 10.1016/j.fm.2013.04.007.
-
(2014)
Food Microbiol.
, vol.37
, pp. 2-10
-
-
Gänzle, M.G.1
-
9
-
-
55049108378
-
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
-
Gänzle, M.G., Loponen, J., Gobbetti, M., Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends Food Sci. Technol. 19 (2008), 513–521, 10.1016/j.tifs.2008.04.002.
-
(2008)
Trends Food Sci. Technol.
, vol.19
, pp. 513-521
-
-
Gänzle, M.G.1
Loponen, J.2
Gobbetti, M.3
-
10
-
-
54249126067
-
Functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments
-
Gerez, C.L., Font de Valdez, G., Rollán, G.C., Functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments. Lett. Appl. Microbiol. 47 (2008), 427–432, 10.1111/j.1472-765X.2008.02448.x.
-
(2008)
Lett. Appl. Microbiol.
, vol.47
, pp. 427-432
-
-
Gerez, C.L.1
Font de Valdez, G.2
Rollán, G.C.3
-
11
-
-
85028920712
-
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production
-
Giannone, V., Giarnetti, M., Spina, A., Todaro, A., Pecorino, B., Summo, C., Caponio, F., Paradiso, V.M., Pasqualone, A., Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production. Food Chem. 241 (2018), 242–249, 10.1016/j.foodchem.2017.08.096.
-
(2018)
Food Chem.
, vol.241
, pp. 242-249
-
-
Giannone, V.1
Giarnetti, M.2
Spina, A.3
Todaro, A.4
Pecorino, B.5
Summo, C.6
Caponio, F.7
Paradiso, V.M.8
Pasqualone, A.9
-
12
-
-
22244486930
-
Biochemistry and physiology of sourdough lactic acid bacteria
-
Gobbetti, M., De Angelis, M., Corsetti, A., Di Cagno, R., Biochemistry and physiology of sourdough lactic acid bacteria. Trends Food Sci. Technol. 16 (2005), 57–69, 10.1016/j.tifs.2004.02.013.
-
(2005)
Trends Food Sci. Technol.
, vol.16
, pp. 57-69
-
-
Gobbetti, M.1
De Angelis, M.2
Corsetti, A.3
Di Cagno, R.4
-
13
-
-
33748898948
-
Sourdough lactobacilli and celiac disease
-
Gobbetti, M., Rizzello, C.G., Di Cagno, R., De Angelis, M., Sourdough lactobacilli and celiac disease. Food Microbiol. 24 (2007), 187–196, 10.1016/j.fm.2006.07.014.
-
(2007)
Food Microbiol.
, vol.24
, pp. 187-196
-
-
Gobbetti, M.1
Rizzello, C.G.2
Di Cagno, R.3
De Angelis, M.4
-
14
-
-
84888002565
-
How the sourdough may affect the functional features of leavened baked goods
-
Gobbetti, M., Rizzello, C.G., Di Cagno, R., De Angelis, M., How the sourdough may affect the functional features of leavened baked goods. Food Microbiol. 37 (2014), 30–40, 10.1016/j.fm.2013.04.012.
-
(2014)
Food Microbiol.
, vol.37
, pp. 30-40
-
-
Gobbetti, M.1
Rizzello, C.G.2
Di Cagno, R.3
De Angelis, M.4
-
15
-
-
85012164841
-
Redox regulation in metabolic programming and inflammation
-
Griffiths, H.R., Gao, D., Pararasa, C., Redox regulation in metabolic programming and inflammation. Redox Biol. 12 (2017), 50–57, 10.1016/j.redox.2017.01.023.
-
(2017)
Redox Biol.
, vol.12
, pp. 50-57
-
-
Griffiths, H.R.1
Gao, D.2
Pararasa, C.3
-
16
-
-
77957570183
-
Inhibiting NF-κB activation by small molecules as a therapeutic strategy
-
Gupta, S.C., Sundaram, C., Reuter, S., Aggarwal, B.B., Inhibiting NF-κB activation by small molecules as a therapeutic strategy. Biochim. Biophys. Acta 1799 (2010), 775–787, 10.1016/j.bbagrm.2010.05.004.
-
(2010)
Biochim. Biophys. Acta
, vol.1799
, pp. 775-787
-
-
Gupta, S.C.1
Sundaram, C.2
Reuter, S.3
Aggarwal, B.B.4
-
17
-
-
84895882610
-
1997–2012: fifteen years of research on peptide lunasin
-
B. Hernández-Ledesma H. Chia-Chien Rijeka InTech
-
Hernández-Ledesma, B., Lumen, B.O., De Hsieh, C., 1997–2012: fifteen years of research on peptide lunasin. Hernández-Ledesma, B., Chia-Chien, H., (eds.) Bioactive Food Peptides in Health and Disease, 2013, Rijeka, InTech, 3–22, 10.5772/52368.
-
(2013)
Bioactive Food Peptides in Health and Disease
, pp. 3-22
-
-
Hernández-Ledesma, B.1
Lumen, B.O.2
De Hsieh, C.3
-
18
-
-
84880869807
-
The complexity of NF-κB signaling in inflammation and cancer
-
Hoesel, B., Schmid, J.A., The complexity of NF-κB signaling in inflammation and cancer. Mol. Cancer 12 (2013), 86–101, 10.1186/1476-4598-12-86.
-
(2013)
Mol. Cancer
, vol.12
, pp. 86-101
-
-
Hoesel, B.1
Schmid, J.A.2
-
19
-
-
85032815501
-
Updating the research on the chemopreventive and therapeutic role of the peptide lunasin
-
Hsieh, C.C., Martínez-Villaluenga, C., de Lumen, B.O., Hernández-Ledesma, B., Updating the research on the chemopreventive and therapeutic role of the peptide lunasin. J. Sci. Food Agric. 98 (2018), 2070–2079, 10.1002/jsfa.8719.
-
(2018)
J. Sci. Food Agric.
, vol.98
, pp. 2070-2079
-
-
Hsieh, C.C.1
Martínez-Villaluenga, C.2
de Lumen, B.O.3
Hernández-Ledesma, B.4
-
20
-
-
0038058742
-
Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery
-
Kitts, D.D., Weiler, K., Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery. Curr. Pharm. Des. 9 (2003), 1309–1323, 10.2174/1381612033454883.
-
(2003)
Curr. Pharm. Des.
, vol.9
, pp. 1309-1323
-
-
Kitts, D.D.1
Weiler, K.2
-
21
-
-
85045202597
-
Metabolic profiling of sourdough fermented wheat and rye bread
-
Koistinen, V.M., Mattila, O., Katina, K., Poutanen, K., Aura, A.M., Hanhineva, K., Metabolic profiling of sourdough fermented wheat and rye bread. Sci. Rep. 8 (2018), 5684–5692, 10.1038/s41598-018-24149-w.
-
(2018)
Sci. Rep.
, vol.8
, pp. 5684-5692
-
-
Koistinen, V.M.1
Mattila, O.2
Katina, K.3
Poutanen, K.4
Aura, A.M.5
Hanhineva, K.6
-
22
-
-
34247134078
-
Technological options for the production of health-promoting proteins and peptides derived from milk and colostrum
-
Korhonen, H., Pihlanto, A., Technological options for the production of health-promoting proteins and peptides derived from milk and colostrum. Curr. Pharm. Des. 13 (2007), 829–843, 10.2174/138161207780363112.
-
(2007)
Curr. Pharm. Des.
, vol.13
, pp. 829-843
-
-
Korhonen, H.1
Pihlanto, A.2
-
23
-
-
85042367952
-
Kaempferol 7-O-β-D-glucoside isolated from the leaves of Cudrania tricuspidata inhibits LPS-induced expression of pro-inflammatory mediators through inactivation of NFkB, AP-1, and JAK-STAT in RAW 264.7 macrophages
-
Lee, S.B., Shin, J.S., Han, H.S., Lee, H.H., Park, J.C., Lee, K.T., Kaempferol 7-O-β-D-glucoside isolated from the leaves of Cudrania tricuspidata inhibits LPS-induced expression of pro-inflammatory mediators through inactivation of NFkB, AP-1, and JAK-STAT in RAW 264.7 macrophages. Chem. Biol. Interact. 284 (2018), 101–111, 10.1016/j.cbi.2018.02.022.
-
(2018)
Chem. Biol. Interact.
, vol.284
, pp. 101-111
-
-
Lee, S.B.1
Shin, J.S.2
Han, H.S.3
Lee, H.H.4
Park, J.C.5
Lee, K.T.6
-
24
-
-
1042290278
-
Lactic acid bacteria as functional starter cultures for the food fermentation industry
-
Leroy, F., De Vuyst, L., Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15 (2004), 67–78, 10.1016/j.tifs.2003.09.004.
-
(2004)
Trends Food Sci. Technol.
, vol.15
, pp. 67-78
-
-
Leroy, F.1
De Vuyst, L.2
-
25
-
-
84922475867
-
Research progress in structure-activity relationship of bioactive peptides
-
Li, Y., Yu, J., Research progress in structure-activity relationship of bioactive peptides. J. Med. Food 18 (2015), 147–156, 10.1089/jmf.2014.0028.
-
(2015)
J. Med. Food
, vol.18
, pp. 147-156
-
-
Li, Y.1
Yu, J.2
-
26
-
-
85019753543
-
A single amino acid mutation affects elicitor and expansins-like activities of cerato-platanin, a non-catalytic fungal protein
-
Luti, S., Martellini, F., Bemporad, F., Mazzoli, L., Paoli, P., Pazzagli, L., A single amino acid mutation affects elicitor and expansins-like activities of cerato-platanin, a non-catalytic fungal protein. PLoS One, 12, 2017, e0178337, 10.1371/journal.pone.0178337.
-
(2017)
PLoS One
, vol.12
-
-
Luti, S.1
Martellini, F.2
Bemporad, F.3
Mazzoli, L.4
Paoli, P.5
Pazzagli, L.6
-
27
-
-
0034471107
-
Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese
-
Macedo, A.C., Vieira, M., Poças, R.F., Malcata, X., Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese. Int. Dairy J. 10 (2000), 769–774, 10.1016/S0958-6946(00)00111-4.
-
(2000)
Int. Dairy J.
, vol.10
, pp. 769-774
-
-
Macedo, A.C.1
Vieira, M.2
Poças, R.F.3
Malcata, X.4
-
28
-
-
84910123375
-
Bioactive peptides in cereals and legumes: agronomical, biochemical and clinical aspects
-
Malaguti, M., Dinelli, G., Leoncini, E., Bregola, V., Bosi, S., Cicero, A.F., Hrelia, S., Bioactive peptides in cereals and legumes: agronomical, biochemical and clinical aspects. Int. J. Mol. Sci. 15 (2014), 21120–21135, 10.3390/ijms151121120.
-
(2014)
Int. J. Mol. Sci.
, vol.15
, pp. 21120-21135
-
-
Malaguti, M.1
Dinelli, G.2
Leoncini, E.3
Bregola, V.4
Bosi, S.5
Cicero, A.F.6
Hrelia, S.7
-
29
-
-
22544468502
-
Biochemical properties of peptides encrypted in bovine milk proteins
-
Meisel, H., Biochemical properties of peptides encrypted in bovine milk proteins. Curr. Med. Chem. 12 (2005), 1905–1919, 10.2174/0929867054546618.
-
(2005)
Curr. Med. Chem.
, vol.12
, pp. 1905-1919
-
-
Meisel, H.1
-
30
-
-
84892162926
-
The cytokine-induced conformational switch of nuclear factor kappab P65 is mediated by P65 phosphorylation
-
Milanovic, M., Kracht, M., Schmitz, M.L., The cytokine-induced conformational switch of nuclear factor kappab P65 is mediated by P65 phosphorylation. Biochem. J. 457 (2014), 401–413, 10.1042/BJ20130780.
-
(2014)
Biochem. J.
, vol.457
, pp. 401-413
-
-
Milanovic, M.1
Kracht, M.2
Schmitz, M.L.3
-
31
-
-
84894073629
-
Reactive oxygen species in inflammation and tissue injury
-
Mittal, M., Siddiqui, M.R., Tran, K., Reddy, S.P., Asrar, B., Malik, A.B., Reactive oxygen species in inflammation and tissue injury. Antioxid. Redox Signal. 20 (2014), 1126–1167, 10.1089/ars.2012.5149.
-
(2014)
Antioxid. Redox Signal.
, vol.20
, pp. 1126-1167
-
-
Mittal, M.1
Siddiqui, M.R.2
Tran, K.3
Reddy, S.P.4
Asrar, B.5
Malik, A.B.6
-
32
-
-
0036449063
-
Signal transduction pathways activated by the IL-1 receptor/toll-like receptor superfamily
-
O'Neill, L.A., Signal transduction pathways activated by the IL-1 receptor/toll-like receptor superfamily. Curr. Top. Microbiol. Immunol. 270 (2002), 47–61, 10.1007/978-3-642-59430-4_3.
-
(2002)
Curr. Top. Microbiol. Immunol.
, vol.270
, pp. 47-61
-
-
O'Neill, L.A.1
-
33
-
-
85006494127
-
Discovery of 4-[(5-arylidene-4-oxothiazolidin-3-yl)methyl]benzoic acid derivatives active as novel potent allosteric inhibitors of protein tyrosine phosphatase 1B: in silico studies and in vitro evaluation as insulinomimetic and anti-inflammatory agents
-
Ottanà R., Paoli, P., Naß A., Lori, G., Cardile, V., Adornato, I., Rotondo, A., Graziano, A.C., Wolber, G., Maccari, R., Discovery of 4-[(5-arylidene-4-oxothiazolidin-3-yl)methyl]benzoic acid derivatives active as novel potent allosteric inhibitors of protein tyrosine phosphatase 1B: in silico studies and in vitro evaluation as insulinomimetic and anti-inflammatory agents. Eur. J. Med. Chem. 127 (2017), 840–858, 10.1016/j.ejmech.2016.10.063.
-
(2017)
Eur. J. Med. Chem.
, vol.127
, pp. 840-858
-
-
Ottanà, R.1
Paoli, P.2
Naß, A.3
Lori, G.4
Cardile, V.5
Adornato, I.6
Rotondo, A.7
Graziano, A.C.8
Wolber, G.9
Maccari, R.10
-
34
-
-
85016250175
-
Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and indipendent methods
-
Palla, M., Cristiani, C., Giovannetti, M., Agnolucci, M., Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and indipendent methods. Int. J. Food Microbiol. 250 (2017), 19–26, 10.1016/j.ijfoodmicro.2017.03.015.
-
(2017)
Int. J. Food Microbiol.
, vol.250
, pp. 19-26
-
-
Palla, M.1
Cristiani, C.2
Giovannetti, M.3
Agnolucci, M.4
-
35
-
-
84975105939
-
Anti-inflammatory effect of erdosteine in lipopolysaccharide-stimulated RAW 264.7 cells
-
Park, J.S., Park, M.Y., Cho, Y.J., Lee, J.H., Yoo, C.G., Lee, C.T., Lee, S.M., Anti-inflammatory effect of erdosteine in lipopolysaccharide-stimulated RAW 264.7 cells. Inflammation 39 (2016), 1573–1581, 10.1016/j.molimm.2017.01.007.
-
(2016)
Inflammation
, vol.39
, pp. 1573-1581
-
-
Park, J.S.1
Park, M.Y.2
Cho, Y.J.3
Lee, J.H.4
Yoo, C.G.5
Lee, C.T.6
Lee, S.M.7
-
36
-
-
77950529258
-
Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites
-
Pasqualone, A., Alba, V., Mangini, G., Blanco, A., Montemurro, C., Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites. Eur. Food Res. Technol. 230 (2010), 723–729, 10.1007/s00217-009-1210-1.
-
(2010)
Eur. Food Res. Technol.
, vol.230
, pp. 723-729
-
-
Pasqualone, A.1
Alba, V.2
Mangini, G.3
Blanco, A.4
Montemurro, C.5
-
37
-
-
0141789789
-
Effect of proteolytic starter cultures as leavening agents of pizza dough
-
Pepe, O., Villani, F., Oliviero, D., Greco, T., Coppola, S., Effect of proteolytic starter cultures as leavening agents of pizza dough. Int. J. Food Microbiol. 84 (2003), 319–326, 10.1016/S0168-1605(02)00473-7.
-
(2003)
Int. J. Food Microbiol.
, vol.84
, pp. 319-326
-
-
Pepe, O.1
Villani, F.2
Oliviero, D.3
Greco, T.4
Coppola, S.5
-
38
-
-
85026234165
-
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product
-
Raimondi, S., Amaretti, A., Rossi, M., Fall, P.A., Tabanelli, G., Gardini, F., Montanari, C., Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product. Food Sci. and Technol. 86 (2017), 31–39, 10.1016/j.lwt.2017.07.042.
-
(2017)
Food Sci. and Technol.
, vol.86
, pp. 31-39
-
-
Raimondi, S.1
Amaretti, A.2
Rossi, M.3
Fall, P.A.4
Tabanelli, G.5
Gardini, F.6
Montanari, C.7
-
39
-
-
84945188293
-
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
-
Rizzello, C.G., Hernández-Ledesma, B., Fernández-Tomé S., Curiel, J.A., Pinto, D., Marzani, B., Coda, R., Gobbetti, M., Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides. Microb. Cell Factories 14 (2015), 168–188, 10.1186/s12934-015-0358-6.
-
(2015)
Microb. Cell Factories
, vol.14
, pp. 168-188
-
-
Rizzello, C.G.1
Hernández-Ledesma, B.2
Fernández-Tomé, S.3
Curiel, J.A.4
Pinto, D.5
Marzani, B.6
Coda, R.7
Gobbetti, M.8
-
40
-
-
84992497875
-
Bioactive peptides from vegetable food matrices: research trends and novel biotechnologies for synthesis and recovery
-
Rizzello, C.G., Tagliazucchi, D., Babini, E., Sefora, Rutella, Taneyo, G., Saa, D.L., Gianotti, A., Bioactive peptides from vegetable food matrices: research trends and novel biotechnologies for synthesis and recovery. J. Funct. Foods 27 (2016), 549–569, 10.1016/j.jff.2016.09.023.
-
(2016)
J. Funct. Foods
, vol.27
, pp. 549-569
-
-
Rizzello, C.G.1
Tagliazucchi, D.2
Babini, E.3
Sefora, R.4
Taneyo, G.5
Saa, D.L.6
Gianotti, A.7
-
41
-
-
84994036946
-
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria
-
Rizzello, C.G., Lorusso, A., Russo, V., Pinto, D., Marzani, B., Gobbetti, M., Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria. Int. J. Food Microbiol. 241 (2017), 252–261, 10.1016/j.ijfoodmicro.2016.10.035.
-
(2017)
Int. J. Food Microbiol.
, vol.241
, pp. 252-261
-
-
Rizzello, C.G.1
Lorusso, A.2
Russo, V.3
Pinto, D.4
Marzani, B.5
Gobbetti, M.6
-
42
-
-
85063861017
-
Health benefits of fermented foods
-
Şanlier, N., Gökcen, B.B., Sezgin, A.C., Health benefits of fermented foods. Crit. Rev. Food Sci. Nutr. 25 (2017), 1–22, 10.1080/10408398.2017.1383355.
-
(2017)
Crit. Rev. Food Sci. Nutr.
, vol.25
, pp. 1-22
-
-
Şanlier, N.1
Gökcen, B.B.2
Sezgin, A.C.3
-
43
-
-
77956688199
-
Antioxidative peptides from food proteins: a review
-
Sarmadi, B.H., Ismail, A., Antioxidative peptides from food proteins: a review. Peptides 31 (2010), 1949–1956, 10.1016/j.peptides.2010.06.020.
-
(2010)
Peptides
, vol.31
, pp. 1949-1956
-
-
Sarmadi, B.H.1
Ismail, A.2
-
44
-
-
84994004712
-
Biologically active peptides from foods
-
Z. Ustunol John Wiley & Sons, Ltd Chichester pp
-
Shadidi, F., Li, Q., Biologically active peptides from foods. Ustunol, Z., (eds.) Applied Food Protein Chemistry, 2015, John Wiley & Sons, Ltd, Chichester pp, 75–98.
-
(2015)
Applied Food Protein Chemistry
, pp. 75-98
-
-
Shadidi, F.1
Li, Q.2
-
45
-
-
85018409407
-
Bread making technology influences postprandial glucose response: a review of the clinical evidence
-
Stamataki, N.S., Yanni, A.E., Karathanos, V.T., Bread making technology influences postprandial glucose response: a review of the clinical evidence. Br. J. Nutr. 1177 (2017), 1001–1012, 10.1017/S0007114517000770.
-
(2017)
Br. J. Nutr.
, vol.1177
, pp. 1001-1012
-
-
Stamataki, N.S.1
Yanni, A.E.2
Karathanos, V.T.3
-
46
-
-
84959216836
-
General cytotoxicity assessment by means of the MTT Aassay
-
Tolosa, L., Donato, M.T., Gómez-Lechón, M.J., General cytotoxicity assessment by means of the MTT Aassay. Methods Mol. Biol. 1250 (2015), 333–348, 10.1007/978-1-4939-2074-7_26.
-
(2015)
Methods Mol. Biol.
, vol.1250
, pp. 333-348
-
-
Tolosa, L.1
Donato, M.T.2
Gómez-Lechón, M.J.3
-
47
-
-
84860380121
-
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD-PCR profiles
-
Venturi, M., Guerrini, S., Granchi, L., Vincenzini, M., Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD-PCR profiles. Int. J. Food Microbiol. 156 (2012), 122–126, 10.1016/j.ijfoodmicro.2012.03.011.
-
(2012)
Int. J. Food Microbiol.
, vol.156
, pp. 122-126
-
-
Venturi, M.1
Guerrini, S.2
Granchi, L.3
Vincenzini, M.4
-
48
-
-
80052250365
-
Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs
-
Vogel, R.F., Pavlovic, M., Ehrmann, M.A., Wiezer, A., Liesegang, H., Offschanka, S., Voget, S., Angelov, A., Böcker, G., Liebl, W., Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. Microb. Cell Factories, 10(Suppl. 1), 2011, S6, 10.1186/1475-2859-10-S1-S6.
-
(2011)
Microb. Cell Factories
, vol.10
, pp. S6
-
-
Vogel, R.F.1
Pavlovic, M.2
Ehrmann, M.A.3
Wiezer, A.4
Liesegang, H.5
Offschanka, S.6
Voget, S.7
Angelov, A.8
Böcker, G.9
Liebl, W.10
-
49
-
-
85019654428
-
Lunasin: a promising polypeptide for the prevention and treatment of cancer
-
Wan, X., Liu, H., Sun, Y., Zhang, J., Chen, X., Chen, N., Lunasin: a promising polypeptide for the prevention and treatment of cancer. Oncol. Lett. 13 (2017), 3997–4001, 10.3892/ol.2017.6017.
-
(2017)
Oncol. Lett.
, vol.13
, pp. 3997-4001
-
-
Wan, X.1
Liu, H.2
Sun, Y.3
Zhang, J.4
Chen, X.5
Chen, N.6
-
50
-
-
0032820452
-
Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader
-
Wang, H., Joseph, J.A., Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader. Free Radic. Biol. Med. 27 (1999), 612–616, 10.1016/S0891-5849(99)00107-0.
-
(1999)
Free Radic. Biol. Med.
, vol.27
, pp. 612-616
-
-
Wang, H.1
Joseph, J.A.2
-
51
-
-
84994817768
-
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - a review
-
Zhao, C.J., Schieber, A., Gänzle, M.G., Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - a review. Food Res. Int. 89 (2016), 39–47, 10.1016/j.foodres.2016.08.042.
-
(2016)
Food Res. Int.
, vol.89
, pp. 39-47
-
-
Zhao, C.J.1
Schieber, A.2
Gänzle, M.G.3
-
52
-
-
33847660504
-
Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs
-
Zotta, T., Ricciardi, A., Parente, E., Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs. Int. J. Food Microbiol. 115 (2007), 165–172, 10.1016/j.ijfoodmicro.2006.10.026.
-
(2007)
Int. J. Food Microbiol.
, vol.115
, pp. 165-172
-
-
Zotta, T.1
Ricciardi, A.2
Parente, E.3
-
53
-
-
85000869948
-
The structure-activity relationship of the antioxidant peptides from natural proteins
-
Zou, T.B., He, T.-P., Li, H.B., Tang, H.W., Xia, E.Q., The structure-activity relationship of the antioxidant peptides from natural proteins. Molecules, 21, 2016, 72, 10.3390/molecules21010072.
-
(2016)
Molecules
, vol.21
, pp. 72
-
-
Zou, T.B.1
He, T.-P.2
Li, H.B.3
Tang, H.W.4
Xia, E.Q.5
|