Isolation and Properties of Antioxidative Peptides from Water-Soluble Royal Jelly Protein Hydrolysate-Reference-Cited by-同舟云学术

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Isolation and Properties of Antioxidative Peptides from Water-Soluble Royal Jelly Protein Hydrolysate

Published:2005 Issue:2 Volume:11 Page:222-230
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

GUO Hang,KOUZUMA Yoshiaki,YONEKURA Masami

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference36 articles.

1. Structural Analysis of Antioxidative Peptides from Soybean .beta.-Conglycinin

2. Antioxidant Activity of Designed Peptides Based on the Antioxidative Peptide Isolated from Digests of a Soybean Protein

3. Antioxidative Properties of Histidine-Containing Peptides Designed from Peptide Fragments Found in the Digests of a Soybean Protein

4. Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

5. Augmentation of Wound Healing by Royal Jelly (RJ) in Streptozotocin-Diabetic Rats

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1. Effects of royal jelly and its extracts on endometrial receptivity and MCF-7 cell growth in rats with thin endometrium;Journal of Functional Foods;2024-10

2. A comprehensive analysis of royal jelly protection against cypermethrin-induced toxicity in the model organism Allium cepa L., employing spectral shift and molecular docking approaches;Pesticide Biochemistry and Physiology;2024-08

3. Current Trends and Technological Advancements in the Study of Honey Bee-Derived Peptides with an Emphasis on State-of-the-Art Approaches: A Review;Separations;2024-05-27

4. Differences in treatment of royal jelly powder by freeze-drying as a serum substitute in media culture for lymphocyte cell;AIP Conference Proceedings;2024

5. Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis;Food Science and Human Wellness;2023-09

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