Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry-Reference-Cited by-同舟云学术

Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry

Published:2011-06 Issue:4 Volume:126 Page:1636-1642
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhong Saiyi,Ma Changwei,Lin Young C.,Luo Yongkang

Funder

Modern Agro-industry Technology Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Risk assessment of carcinogens in food;Barlow;Toxicology and Applied Pharmacology,2010

2. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Science and Technology,1995

3. Nutritional approaches to combat oxidative stress in Alzheimer’s diseases;Butterfield;Journal of Nutritional Biochemistry,2002

4. Hyperoxia induces DNA damage in mammalian cells;Cacciuttolo;Free Radical Biology and Medicine,1993

5. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein;Chen;Journal of Agricultural and Food Chemistry,1998

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of selenium-containing broccoli (Brassica oleracea L. var. italica planch) proteins and evaluation of antioxidant activity by electron spin resonance;Food Chemistry;2024-10

2. Sea Bass Side Streams Extracts Obtained by Pulsed Electric Fields: Nutritional Characterization and Effect on SH-SY5Y Cells;Foods;2023-07-16

3. Sea cucumber (Holothuria nobilis) hydrolysates improve diabetic nephropathy via suppression of oxidative stress in high-fat diet/streptozotocin-induced diabetic rats;Journal of Functional Foods;2023-07

4. Protective effect of antioxidant peptides from bass (Lateolabrax japonicus) on oxidative stress injury in Caco‐2 cells;Food Frontiers;2023-03-27

5. Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity;Foods;2022-06-22