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Journal Abstract Search

81 related items for PubMed ID: 16218685

  • 1.
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  • 2. Effects of protein and peptide addition on lipid oxidation in powder model system.
    Park EY, Murakami H, Mori T, Matsumura Y.
    J Agric Food Chem; 2005 Jan 12; 53(1):137-44. PubMed ID: 15631520
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  • 3. Effects of water activity and lipid addition on secondary structure of zein in powder systems.
    Mizutani Y, Matsumura Y, Imamura K, Nakanishi K, Mori T.
    J Agric Food Chem; 2003 Jan 01; 51(1):229-35. PubMed ID: 12502413
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  • 4. Peptides as antioxidants and carbonyl quenchers in biological model systems.
    Jongberg S, Carlsen CU, Skibsted LH.
    Free Radic Res; 2009 Oct 01; 43(10):932-42. PubMed ID: 19707920
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  • 5. Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions.
    Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA.
    J Agric Food Chem; 2006 Dec 13; 54(25):9565-72. PubMed ID: 17147447
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  • 6. 2,3-Dihydro-5-hydroxy-2,2-dipentyl-4,6-di-tert-butylbenzofuran: design and evaluation as a novel radical-scavenging antioxidant against lipid peroxidation.
    Noguchi N, Iwaki Y, Takahashi M, Komuro E, Kato Y, Tamura K, Cynshi O, Kodama T, Niki E.
    Arch Biochem Biophys; 1997 Jun 15; 342(2):236-43. PubMed ID: 9186484
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  • 11. Free radical scavenging activity of a novel antioxidative peptide isolated from in vitro gastrointestinal digests of Mytilus coruscus.
    Jung WK, Qian ZJ, Lee SH, Choi SY, Sung NJ, Byun HG, Kim SK.
    J Med Food; 2007 Mar 15; 10(1):197-202. PubMed ID: 17472488
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  • 13. Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate.
    Mendis E, Rajapakse N, Kim SK.
    J Agric Food Chem; 2005 Feb 09; 53(3):581-7. PubMed ID: 15686405
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  • 14. Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonance.
    Xu J, Zhao Q, Qu Y, Ye F.
    Food Sci Technol Int; 2013 Dec 09; 19(6):557-66. PubMed ID: 23733818
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  • 16. Antioxidative properties of products from amino acids or peptides in the reaction with glucose.
    Chuyen NV, Ijichi K, Umetsu H, Moteki K.
    Adv Exp Med Biol; 1998 Dec 09; 434():201-12. PubMed ID: 9598201
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  • 17. Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates.
    Sakanaka S, Tachibana Y, Ishihara N, Juneja LR.
    J Agric Food Chem; 2005 Jan 26; 53(2):464-8. PubMed ID: 15656689
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  • 20. Chickpea chelating peptides inhibit copper-mediated lipid peroxidation.
    Torres-Fuentes C, Alaiz M, Vioque J.
    J Sci Food Agric; 2014 Dec 26; 94(15):3181-8. PubMed ID: 24652747
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