Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis)-Reference-Cited by-同舟云学术

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Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis)

Published:2014-02 Issue: Volume:145 Page:991-996
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Qiukuan,Li Wei,He Yunhai,Ren Dandan,Kow Felicia,Song Linlin,Yu Xingju

Funder

Natural Science Foundation of the Liaoning Province of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Potentialization of IL-2 effects on immune cells by oyster extract (JCOE) in normal and HIV-infected individuals;Achour;Biomedicine and Pharmacotherapy,1997

2. Antibacterial activities of oyster (Crassostrea virginica) and mussel (Mytilus edulis and Geukensia demissa) plasma;Anderson;Aquatic Living Resources,2001

3. Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced;Batista;Process Biochemistry,2010

4. Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products;Bernardini;Food Chemistry,2011

5. Hydroxyl radical scavenging effect of spices and scavengers from brown mustard (Brassica nigra);Chun;Bioscience, Biotechnology and Biochemistry,1997

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