These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

165 related articles for article (PubMed ID: 36914354)

  • 1. Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy.
    Wei G; Li X; Wang D; Zhao B; Shi Y; Huang A
    Food Res Int; 2023 Apr; 166():112610. PubMed ID: 36914354
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking.
    Nan YD; Mu BD; Ge CX; Chen SQ; Cui MX; Li HM; Zhao CC; Wang J; Piao CX; Li GH
    Food Chem; 2024 Jul; 446():138697. PubMed ID: 38402773
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification and molecular mechanism of novel bifunctional peptides from Duroc × (Landrace × Yorkshire) pig dry-cured ham: A peptidomics and in silico analysis.
    Wang D; Wei G; Yang Y; Zou Y; Li X; Shi Y; Huang A
    Food Res Int; 2024 Mar; 180():114066. PubMed ID: 38395557
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham.
    Wang J; Guo M; Wang Q; Dong J; Lu S; Lyu B; Ma X
    Food Res Int; 2021 Apr; 142():110195. PubMed ID: 33773670
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham.
    Xing L; Liu R; Gao X; Zheng J; Wang C; Zhou G; Zhang W
    Food Chem; 2018 Nov; 266():420-426. PubMed ID: 30381207
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification and characterization of antioxidant peptides from Chinese dry-cured mutton ham.
    Wang J; Lu S; Li R; Wang Y; Huang L
    J Sci Food Agric; 2020 Feb; 100(3):1246-1255. PubMed ID: 31696520
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identification of novel antioxidant peptides generated in Spanish dry-cured ham.
    Escudero E; Mora L; Fraser PD; Aristoy MC; Toldrá F
    Food Chem; 2013 Jun; 138(2-3):1282-8. PubMed ID: 23411244
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products.
    Gallego M; Mora L; Hayes M; Reig M; Toldrá F
    Food Res Int; 2017 Jul; 97():296-306. PubMed ID: 28578055
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake.
    Zhang J; Wu S; Wang Q; Yuan Q; Li Y; Reboredo-Rodríguez P; Varela-López A; He Z; Wu F; Hu H; Liu X
    Int J Mol Sci; 2022 Oct; 23(20):. PubMed ID: 36292968
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.
    Shi Y; Li X; Huang A
    Meat Sci; 2019 Dec; 158():107904. PubMed ID: 31374425
    [TBL] [Abstract][Full Text] [Related]  

  • 11. LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams.
    Liao R; Xia Q; Zhou C; Geng F; Wang Y; Sun Y; He J; Pan D; Cao J
    Food Chem; 2022 Mar; 371():131156. PubMed ID: 34583183
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling.
    Li C; Mora L; Toldrá F
    Food Chem; 2022 May; 375():131673. PubMed ID: 34872792
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Purification, characterization, and in vitro digestion of novel antioxidant peptides from chicken blood hemoglobin.
    Wang S; Mao X; Zhang R; Gao Y; Liu D
    J Food Sci; 2024 Mar; 89(3):1567-1581. PubMed ID: 38343291
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Structural properties of Kudzu protein enzymatic hydrolysate and its repair effect on HepG2 cells damaged by H
    Pang H; Yue Y; Dong H; Jiang T; Zhang H; Zhao Y; Cai T; Yan M; Shao S
    Food Funct; 2023 Oct; 14(21):9872-9891. PubMed ID: 37853837
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Isolation and identification of antioxidant peptides from jinhua ham.
    Zhu CZ; Zhang WG; Zhou GH; Xu XL; Kang ZL; Yin Y
    J Agric Food Chem; 2013 Feb; 61(6):1265-71. PubMed ID: 23350783
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Purification and identification of antioxidative peptides from dry-cured Xuanwei ham.
    Xing LJ; Hu YY; Hu HY; Ge QF; Zhou GH; Zhang WG
    Food Chem; 2016 Mar; 194():951-8. PubMed ID: 26471639
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Peptidomics as a tool for quality control in dry-cured ham processing.
    Gallego M; Mora L; Toldrá F
    J Proteomics; 2016 Sep; 147():98-107. PubMed ID: 26926439
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates.
    Ren LK; Fan J; Yang Y; Liu XF; Wang B; Bian X; Wang DF; Xu Y; Liu BX; Zhu PY; Zhang N
    Food Chem; 2023 May; 408():135230. PubMed ID: 36549163
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham.
    Gallego M; Mora L; Reig M; Toldrá F
    Food Res Int; 2018 Mar; 105():873-879. PubMed ID: 29433284
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham.
    Gallego M; Mora L; Toldrá F
    Food Chem; 2018 Aug; 258():8-15. PubMed ID: 29655758
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.