Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate-Reference-Cited by-同舟云学术

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Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate

Published:2022-07-27 Issue:6 Volume:99 Page:1183-1195
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Chanajon Phiromya¹,Noisa Parinya²,Yongsawatdigul Jirawat¹^ORCID

Affiliation:

1. School of Food Technology, Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima Thailand

2. School of Biotechnology, Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima Thailand

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10586

Reference46 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

2. Influence of different amino acid groups on the free radical scavenging capability of multi walled carbon nanotubes

3. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

4. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

Cited by 2 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. Long-term intake of corn gluten meal protein hydrolysate attenuated hypertension development and modulated associated plasma metabolite levels in spontaneously hypertensive rats;Journal of Functional Foods;2024-06

2. The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins;Critical Reviews in Food Science and Nutrition;2023-02-16

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