Research graph
References from IMPACT OF FLAXSEED CAKE HYDROLYSIS ON ANTIOXIDANT CAPACITY. Local targets link to admitted publications; unresolved targets remain external evidence.
Combination of controlled enzymatic hydrolysis and ultrafiltration as the technique for bioactive peptide production intended for the food industry
10.1016/j.ifset.2025.103979 · 2025 · External reference
The Contribution of Bioactive Peptides of Whey to Quality of Food Products
10.1016/b978-0-12-811447-6.00009-6 · 2018 · External reference
Functional Food Ingredients: Comparative Analyses of Modifying Technological Properties of Whey Protein by Controlled Hydrolysis Using Three Types of Enzymes Trypsin
2025 · External reference
Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis
10.2298/hemind171121019e · 2018 · External reference
Enzymic hydrolysis of food proteins
External reference
Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture
10.1016/j.foodchem.2019.04.062 · 2019 · External reference
Cereal α-amylase/trypsin inhibitors and transgenic insect resistance
1999 · External reference
Further compositional analyses of flax: Mucilage, trypsin inhibitors and hydrocyanic acid
10.1007/bf02545351. · 1993 · External reference
Flaxseed (Linum usitatissimum L.) extract as well as (+)-secoisolariciresinol diglucoside and its mammalian derivatives are potent inhibitors of α-amylase activity
10.1016/j.bmcl.2013.03.029 · 2013 · External reference
Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein
10.1515/ijfe-2016-0168 · External reference
High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity
10.1016/j.foodres.2018.10.034. · External reference
Antioxidant activity of flaxseed proteins and their hydrolysates
2013 · External reference
Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities
10.1016/j.foodchem.2016.10.100. · 2017 · External reference
Flax and flaxseed oil: an ancient medicine & modern functional food
External reference
Biological properties of onions and garlic
External reference
Flaxseed cake: A valuable co-product for food applications
External reference
Bioactive peptides: Production and functionality
External reference
Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions
External reference
Antioxidative peptides from food proteins
External reference
