Antioxidant function and application of plant-derived peptides
10.3390/antiox13101203 · doi-reference
Efficient production, computational screening, molecular docking, quantum chemical calculations, and application of novel antioxidant peptides from Tartary buckwheat in composite preservation films
10.1016/j.foodchem.2025.144115 · doi-reference
Antioxidant activity of soybean peptides and Keap1 protein: A combined in vitro and in silico analysis
10.1016/j.lwt.2024.117019 · doi-reference
Food-derived antioxidant peptides mediated multifunctional bioactivities and bioavailability-enhancing delivery strategies via the Nrf2/Keap1 signaling pathway
10.1016/j.foodchem.2025.147604 · doi-reference
Analytical methods for determining the peroxide value of edible oils: A mini-review
10.1016/j.foodchem.2021.129834 · doi-reference
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification
10.1016/j.ultsonch.2022.106099 · doi-reference
Enrichment of antioxidant peptides by interfacial modification of oat polypeptides induced by zinc ions
10.1016/j.ijbiomac.2024.138573 · doi-reference
Effect of enzymatic hydrolysis using endo- and exo-proteases on secondary structure, functional, and antioxidant properties of chickpea protein hydrolysates
10.1007/s11694-019-00296-0 · doi-reference
Advances on the antioxidant peptides from edible plant sources
10.1016/j.tifs.2020.02.012 · doi-reference
Preparation, characterization, and antioxidant properties of selenium-enriched tea peptides
10.3390/foods12224105 · doi-reference
Unraveling novel antioxidant peptides from Asian swamp eel: Identification, in silico selection, and mechanistic insights through quantum chemical calculation and molecular docking
10.1016/j.foodchem.2024.141668 · doi-reference
Structure identification of walnut peptides and evaluation of cellular antioxidant activity
10.1016/j.foodchem.2022.132943 · doi-reference
Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS
10.1016/j.crfs.2024.100848 · doi-reference
A novel insight into screening for antioxidant peptides from hazelnut protein: Based on the properties of amino acid residues
10.3390/antiox11010127 · doi-reference
The current situation of pea protein and its application in the food industry
10.3390/molecules27165354 · doi-reference
Anti-oxidant, anti-inflammatory and immunomodulating properties of an enzymatic protein hydrolysate from yellow field pea seeds
10.1007/s00394-011-0186-3 · doi-reference
BeStSel: Webserver for secondary structure and fold prediction for protein CD spectroscopy
10.1093/nar/gkac345 · doi-reference
Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains
10.1016/j.foodchem.2017.11.119 · doi-reference
Extraction of Zanthoxylum seed protein and identification of its simulated digestion products
10.1016/j.lwt.2022.113412 · doi-reference
Molecular docking and molecular dynamics simulation of wheat gluten-derived antioxidant peptides acting through the Keap1–Nrf2 pathway
10.1002/jsfa.13647 · doi-reference
Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study
10.1016/j.foodchem.2024.139297 · doi-reference
High-accuracy identification and structure–activity analysis of antioxidant peptides via deep learning and quantum chemistry
10.1021/acs.jcim.4c01713 · doi-reference
Purification, identification and molecular docking studies of antioxidant and anti-inflammatory peptides from edible bird’s Nest
10.1016/j.foodchem.2024.139797 · doi-reference
Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein
10.1016/j.foodchem.2024.141589 · doi-reference
Structure characterization and antioxidant activity of abalone visceral peptides-selenium in vitro
10.1016/j.foodchem.2023.137398 · doi-reference
Novel antioxidant peptides identified from coix seed by molecular docking, quantum chemical calculations and invitro study in HepG2 cells
10.1016/j.foodchem.2023.138234 · doi-reference
Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning
10.1016/j.lwt.2023.114479 · doi-reference
Accurate structure prediction of biomolecular interactions with AlphaFold 3
10.1038/s41586-024-07487-w · doi-reference
Development of antioxidant peptides from brewers’ spent grain proteins
10.1016/j.lwt.2022.113162 · doi-reference
