Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods-Reference-Cited by-同舟云学术

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Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods

Published:2015-09 Issue: Volume:183 Page:129-135
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Canabady-Rochelle Laetitia L.S.,Harscoat-Schiavo Christelle,Kessler Violette,Aymes Arnaud,Fournier Frantz,Girardet Jean-Michel

Funder

Institut Carnot

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Methods for monitoring oxidative stress, lipid peroxidation and oxidation resistance of lipoproteins;Abuja;Clinica Chimica Acta,2001

2. The causes and prevention of cancer;Ames;Proceedings of National Academy of Science of United States of America,1995

3. Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures;Bamdad;Molecular Nutrition & Food Research,2013

4. Antioxidant intervention as a route to cancer prevention;Collins;European Journal of Cancer,2005

5. Role of ferritin as a lipid oxidation catalyst in muscle food;Decker;Journal of Agricultural and Food Chemistry,1990

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