Iron-chelating activity of chickpea protein hydrolysate peptides-Reference-Cited by-同舟云学术

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Iron-chelating activity of chickpea protein hydrolysate peptides

Published:2012-10 Issue:3 Volume:134 Page:1585-1588
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Torres-Fuentes Cristina,Alaiz Manuel,Vioque Javier

Funder

Spanish Ministry of Innovation and Science through Research Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Amino acid analysis by high performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonate;Alaiz;Journal of Chromatography A,1992

2. The primitive effect of soy sauce on iron absorption in human subjects;Baynes;European Journal of Clinical Nutrition,1990

3. Iron biology in immune function, muscle metabolism and neuronal functioning;Beard;The Journal of Nutrition,2001

4. Effects on dietary proteins on iron bioavailability;Berner;Food Chemistry,1985

5. A novel iron-chelating derivate of the neuroprotective peptide NAPVSIPQ shows superior antioxidant and antineurodegenerative capabilities;Blat;Journal of Medicinal Chemistry,2008

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