Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory-Reference-Cited by-同舟云学术

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Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory

Published:2015-12 Issue: Volume:78 Page:216-223
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Huiping,Zhao Mouming,Lin Lianzhu,Wang Jufang,Sun-Waterhouse Dongxiao,Dong Yi,Zhuang Mingzhu,Su Guowan

Funder

National Key Technology R&D Program of China

Science and Technology Planning Project of Guangdong Province, China

Science and Technology Planning Project of Guangzhou City

National High-tech Research and Development Projects

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. The mouse light/dark box test;Bourin;European Journal of Pharmacology,2003

2. The use of the Morris water maze in the study of memory and learning;Brandeis;International Journal of Neuroscience,1989

3. Novel antioxidant peptide derived from the ultrafiltrate of ovomucin hydrolysate;Chang;Journal of Agricultural and Food Chemistry,2013

4. Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates;Chen;Peptides,2012

5. Chronic systemic d-galactose exposure induces memory loss, neurodegeneration, and oxidative damage in mice: Protective effects of R-alpha-lipoic acid;Cui;Journal of Neuroscience Research,2006

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