Artykuły w czasopismach na temat „Pea protein hydrolysates”
Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych
Sprawdź 50 najlepszych artykułów w czasopismach naukowych na temat „Pea protein hydrolysates”.
Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.
Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.
Przeglądaj artykuły w czasopismach z różnych dziedzin i twórz odpowiednie bibliografie.
Ratnayani, Ketut, Indriani Wisnu Susanto Panjaitan i Ni Made Puspawati. "SCREENING POTENTIAL ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF PROTEIN HYDROLYSATES DERIVED FROM GERMINATED LABLAB BEAN, PIGEON PEA AND KIDNEY BEAN". Journal of Health Sciences and Medicine 1, nr 1 (1.02.2017): 24. http://dx.doi.org/10.24843/jhsm.2017.v01.i01.p07.
Pełny tekst źródłaRuiz, Raquel, Raquel Olías, Alfonso Clemente i Luis A. Rubio. "A Pea (Pisum sativum L.) Seed Vicilins Hydrolysate Exhibits PPARγ Ligand Activity and Modulates Adipocyte Differentiation in a 3T3-L1 Cell Culture Model". Foods 9, nr 6 (16.06.2020): 793. http://dx.doi.org/10.3390/foods9060793.
Pełny tekst źródłaAwosika, Temitola, i Rotimi E. Aluko. "Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors". Foods 8, nr 6 (10.06.2019): 200. http://dx.doi.org/10.3390/foods8060200.
Pełny tekst źródłaSiriporn, B., P. Thongkorn, S. Waraporn, S. Wiriyaporn, S. Sinee, A. Chiramet i E. A. Rotimi. "Antioxidant polypeptides derived from pigeon pea (Cajanus cajan (L) Mill sp.) by enzymatic hydrolysis". Food Research 8, Supplementary 2 (26.04.2024): 182–89. http://dx.doi.org/10.26656/fr.2017.8(s2).146.
Pełny tekst źródłaHidayat, Meilinah, Sijani Prahastuti, TeresaLiliana Wargasetia, Vincentius Ferdinand, Roro Wahyudianingsih, AndreanusAndaja Soemardji, SitiFarah Rahmawati, Nova Suliska i Khomaini Hasan. "Role of pea protein hydrolysates as antinephrotoxicity". Journal of Reports in Pharmaceutical Sciences 8, nr 1 (2019): 55. http://dx.doi.org/10.4103/jrptps.jrptps_14_17.
Pełny tekst źródłaSoral-Śmietana, M., A. Świgoń, R. Amarowicz i L. Sijtsma. "The solubility of trypsin pea protein hydrolysates". Nahrung / Food 42, nr 03-04 (sierpień 1998): 217–18. http://dx.doi.org/10.1002/(sici)1521-3803(199808)42:03/04<217::aid-food217>3.3.co;2-u.
Pełny tekst źródłaKrasnoshtanova, Alla Al'bertovna, i Leonid Viktorovich Shul'ts. "PREPARATION AND EVALUATION OF THE FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND HY-DROLYSATES FROM PLANT RAW MATERIALS". chemistry of plant raw material, nr 4 (15.12.2022): 299–309. http://dx.doi.org/10.14258/jcprm.20220410952.
Pełny tekst źródłaStanisavljevic, Nemanja, Goran Vukotic, Ferenc Pastor, Desanka Suznjevic, Zivko Jovanovic, Ivana Strahinic, Djordje Fira i Svetlana Radovic. "Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria". Archives of Biological Sciences 67, nr 3 (2015): 1033–42. http://dx.doi.org/10.2298/abs150130066s.
Pełny tekst źródłaMoreno, Cecilia, Luis Mojica, Elvira González de Mejía, Rosa María Camacho Ruiz i Diego A. Luna-Vital. "Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis". Foods 9, nr 11 (17.11.2020): 1678. http://dx.doi.org/10.3390/foods9111678.
Pełny tekst źródłaHumiski, L. M., i R. E. Aluko. "Physicochemical and Bitterness Properties of Enzymatic Pea Protein Hydrolysates". Journal of Food Science 72, nr 8 (październik 2007): S605—S611. http://dx.doi.org/10.1111/j.1750-3841.2007.00475.x.
Pełny tekst źródłaBollati, Carlotta, Ruoxian Xu, Giovanna Boschin, Martina Bartolomei, Fabrizio Rivardo, Jianqiang Li, Anna Arnoldi i Carmen Lammi. "Integrated Evaluation of the Multifunctional DPP-IV and ACE Inhibitory Effect of Soybean and Pea Protein Hydrolysates". Nutrients 14, nr 12 (8.06.2022): 2379. http://dx.doi.org/10.3390/nu14122379.
Pełny tekst źródłaLim, Woo Su, Hyun Woo Kim, Min Hyeock Lee i Hyun Jin Park. "Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods". Journal of Food Engineering 350 (sierpień 2023): 111502. http://dx.doi.org/10.1016/j.jfoodeng.2023.111502.
Pełny tekst źródłaFrączek, R., E. Kostyra, H. Kostyra i S. Krawczuk. "Immunoreactive properties of pea protein extract and its trypsin hydrolysates". Journal of Animal and Feed Sciences 16, nr 3 (6.09.2007): 472–84. http://dx.doi.org/10.22358/jafs/66803/2007.
Pełny tekst źródłaMarinova, Margarita D., i Bozhidar P. Tchorbanov. "Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes". Enzyme Research 2010 (9.01.2010): 1–5. http://dx.doi.org/10.4061/2010/415949.
Pełny tekst źródłaBarac, Miroljub, Slavica Cabrilo, Sladjana Stanojevic, Mirjana Pesic, Milica Pavlicevic, Branislav Zlatkovic i Miodrag Jankovic. "Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds". International Journal of Food Science & Technology 47, nr 7 (3.05.2012): 1457–67. http://dx.doi.org/10.1111/j.1365-2621.2012.02993.x.
Pełny tekst źródłaZhao, Dan, i Xiaolan Liu. "Purification, Identification and Evaluation of Antioxidant Peptides from Pea Protein Hydrolysates". Molecules 28, nr 7 (25.03.2023): 2952. http://dx.doi.org/10.3390/molecules28072952.
Pełny tekst źródłaKöstekli Büyükcan, Mine, i Sibel Karakaya. "Comparison of some functional properties and protein profiles of different protein sources with egg components". Italian Journal of Food Science 33, nr 2 (31.07.2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.
Pełny tekst źródłaRizzello, Carlo Giuseppe, Anna Lavecchia, Valerio Gramaglia i Marco Gobbetti. "Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread". Applied and Environmental Microbiology 81, nr 12 (10.04.2015): 4195–206. http://dx.doi.org/10.1128/aem.04088-14.
Pełny tekst źródłaLi, Huan, i >Rotimi E. Aluko. "Structural modulation of calmodulin and calmodulin-dependent protein kinase II by pea protein hydrolysates". International Journal of Food Sciences and Nutrition 57, nr 3-4 (styczeń 2006): 178–89. http://dx.doi.org/10.1080/09637480600659144.
Pełny tekst źródłaBarbana, Chockry, i Joyce Irene Boye. "Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates". Food Research International 43, nr 6 (lipiec 2010): 1642–49. http://dx.doi.org/10.1016/j.foodres.2010.05.003.
Pełny tekst źródłaTamm, F., S. Herbst, A. Brodkorb i S. Drusch. "Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules". Food Hydrocolloids 58 (lipiec 2016): 204–14. http://dx.doi.org/10.1016/j.foodhyd.2016.02.032.
Pełny tekst źródłaGirgih, Abraham T., Dongfang Chao, Lin Lin, Rong He, Stephanie Jung i Rotimi E. Aluko. "Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment". Food Chemistry 188 (grudzień 2015): 510–16. http://dx.doi.org/10.1016/j.foodchem.2015.05.024.
Pełny tekst źródłaZhou, Xue, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang i Chi-Tang Ho. "Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein". Food Research International 140 (luty 2021): 109985. http://dx.doi.org/10.1016/j.foodres.2020.109985.
Pełny tekst źródłaAluko, Rotimi E. "Determination of Nutritional and Bioactive Properties of Peptides in Enzymatic Pea, Chickpea, and Mung Bean Protein Hydrolysates". Journal of AOAC INTERNATIONAL 91, nr 4 (1.07.2008): 947–56. http://dx.doi.org/10.1093/jaoac/91.4.947.
Pełny tekst źródłaSzerszunowicz, Iwona, i Szymon Kozicki. "Plant-Derived Proteins and Peptides as Potential Immunomodulators". Molecules 29, nr 1 (29.12.2023): 209. http://dx.doi.org/10.3390/molecules29010209.
Pełny tekst źródłaŚwiątecka, Dominika, Aleksander Świątecki, Henryk Kostyra, Katarzyna Marciniak-Darmochwał i Elżbieta Kostyra. "The impact of pea protein hydrolysates on bacterial physiological activity—An in vitro study". International Journal of Food Microbiology 140, nr 2-3 (czerwiec 2010): 263–70. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.015.
Pełny tekst źródłaZhang, Yianna Y., Regine Stockmann, Ken Ng, James A. Broadbent, Sally Stockwell, Hafiz Suleria, Noor E. Karishma Shaik, Ranjith R. Unnithan i Said Ajlouni. "Characterization of Fe(III)-binding peptides from pea protein hydrolysates targeting enhanced iron bioavailability". Food Chemistry 405 (marzec 2023): 134887. http://dx.doi.org/10.1016/j.foodchem.2022.134887.
Pełny tekst źródłaOsman, Ali, Abdel-Rahaman M. Merwad, Azza H. Mohamed i Mahmoud Sitohy. "Foliar Spray with Pepsin-and Papain-Whey Protein Hydrolysates Promotes the Productivity of Pea Plants Cultivated in Clay Loam Soil". Molecules 26, nr 9 (10.05.2021): 2805. http://dx.doi.org/10.3390/molecules26092805.
Pełny tekst źródłaCHENTOUF, Aouatif. "Antioxidant Activity of Food Protein: Yellow Pea Protein Isolate NUTRALYS® S85F in a cell free Environment". Nutrition and Food Processing 4, nr 8 (8.12.2021): 01–05. http://dx.doi.org/10.31579/2637-8914/075.
Pełny tekst źródłaPanasiuk, R., R. Amarowicz, H. Kostyra i L. Sijtsma. "Determination of α-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods". Food Chemistry 62, nr 3 (lipiec 1998): 363–67. http://dx.doi.org/10.1016/s0308-8146(97)00164-7.
Pełny tekst źródłaAsen, Nancy D., Ogadimma D. Okagu, Chibuike C. Udenigwe i Rotimi E. Aluko. "Butyrylcholinesterase inhibitory activity of peptides identified from yellow field pea (Pisum sativum) enzymatic protein hydrolysates". Journal of Functional Foods 106 (lipiec 2023): 105590. http://dx.doi.org/10.1016/j.jff.2023.105590.
Pełny tekst źródłaXia, Yixuan, Ling Zhu, Gangcheng Wu, Tongtong Liu, Xiaojing Li, Xingguo Wang i Hui Zhang. "Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates". LWT 159 (kwiecień 2022): 113228. http://dx.doi.org/10.1016/j.lwt.2022.113228.
Pełny tekst źródłaChao, Dongfang, Rong He, Stephanie Jung i Rotimi E. Aluko. "Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates". Food Research International 54, nr 2 (grudzień 2013): 1528–34. http://dx.doi.org/10.1016/j.foodres.2013.09.020.
Pełny tekst źródłaWang, Shuguang, Mouming Zhao, Hongbing Fan i Jianping Wu. "Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides". Foods 12, nr 5 (2.03.2023): 1061. http://dx.doi.org/10.3390/foods12051061.
Pełny tekst źródłaAndarwulan, Nuri, i Kalidas Shetty. "Improvement of pea (Pisum sativum) seed vigour response by fish protein hydrolysates in combination with acetyl salicylic acid". Process Biochemistry 35, nr 1-2 (październik 1999): 159–65. http://dx.doi.org/10.1016/s0032-9592(99)00047-3.
Pełny tekst źródłaOlagunju, Aderonke I., Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi i Rotimi E. Aluko. "Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study". LWT 97 (listopad 2018): 269–78. http://dx.doi.org/10.1016/j.lwt.2018.07.003.
Pełny tekst źródłaSu, Guowan, Yuxi Xie, Ruili Liu, Guodong Cui, Mouming Zhao i Jianan Zhang. "Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides". Food Bioscience 56 (grudzień 2023): 103261. http://dx.doi.org/10.1016/j.fbio.2023.103261.
Pełny tekst źródłaZhang, Xiaogang, Parinya Noisa i Jirawat Yongsawatdigul. "Chemical and Cellular Antioxidant Activities of In Vitro Digesta of Tilapia Protein and Its Hydrolysates". Foods 9, nr 6 (25.06.2020): 833. http://dx.doi.org/10.3390/foods9060833.
Pełny tekst źródłaAwosika, Temitola O., i Rotimi E. Aluko. "Inhibition of the in vitro activities of α‐amylase, α‐glucosidase and pancreatic lipase by yellow field pea ( Pisum sativum L.) protein hydrolysates". International Journal of Food Science & Technology 54, nr 6 (4.01.2019): 2021–34. http://dx.doi.org/10.1111/ijfs.14087.
Pełny tekst źródłaNongonierma, Alice B., i Richard J. FitzGerald. "Investigation of the Potential of Hemp, Pea, Rice and Soy Protein Hydrolysates as a Source of Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Peptides". Food Digestion 6, nr 1-3 (7.05.2015): 19–29. http://dx.doi.org/10.1007/s13228-015-0039-2.
Pełny tekst źródłaBakratsas, Georgios, Angeliki Polydera, Oskar Nilson, Alexandra V. Chatzikonstantinou, Charilaos Xiros, Petros Katapodis i Haralambos Stamatis. "Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate". Foods 12, nr 12 (7.06.2023): 2295. http://dx.doi.org/10.3390/foods12122295.
Pełny tekst źródłaRatnayani, Ketut, Putu Ajeng Agustini, Ni Wayan Wisaniyasa, Ni Made Puspawati i I. Nengah Wirajana. "Enzymatic Hydrolysis of Pigeon Pea Sprout Protein and its Potential to Generate Savory Taste". International Journal of Current Microbiology and Applied Sciences 12, nr 12 (10.12.2023): 101–8. http://dx.doi.org/10.20546/ijcmas.2023.1212.013.
Pełny tekst źródłaHäberer, C. D., K. Diepvens, N. Geary i W. Langhans. "Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein." Appetite 49, nr 1 (lipiec 2007): 295. http://dx.doi.org/10.1016/j.appet.2007.03.081.
Pełny tekst źródłaDaher, Dahlia, Barbara Deracinois, Alain Baniel, Elodie Wattez, Justine Dantin, Renato Froidevaux, Sylvie Chollet i Christophe Flahaut. "Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins". Foods 9, nr 10 (24.09.2020): 1354. http://dx.doi.org/10.3390/foods9101354.
Pełny tekst źródłaHäberer, Doreen, Maria Tasker, Martin Foltz, Nori Geary, Margriet Westerterp i Wolfgang Langhans. "Intragastric infusion of pea-protein hydrolysate reduces test-meal size in rats more than pea protein". Physiology & Behavior 104, nr 5 (październik 2011): 1041–47. http://dx.doi.org/10.1016/j.physbeh.2011.07.003.
Pełny tekst źródłaLi, Huan, i Rotimi E. Aluko. "Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate". Journal of Agricultural and Food Chemistry 58, nr 21 (10.11.2010): 11471–76. http://dx.doi.org/10.1021/jf102538g.
Pełny tekst źródłaSoral-Smietana, Maria, Ryszard Amarowicz, Alicja Swigon i Lolke Sijtsma. "Comparison of solubility of pea protein hydrolysate by three analytical methods". International Journal of Food Sciences and Nutrition 50, nr 6 (styczeń 1999): 407–11. http://dx.doi.org/10.1080/096374899100978.
Pełny tekst źródłaSarigiannidou, Krystalia, Davide Odelli, Flemming Jessen, Mohammad Amin Mohammadifar, Fatemeh Ajalloueian, Mar Vall-llosera, Antonio Fernandes de Carvalho i Federico Casanova. "Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength". Colloids and Interfaces 6, nr 4 (7.12.2022): 76. http://dx.doi.org/10.3390/colloids6040076.
Pełny tekst źródłaVerma, Nitin, Mukesh C. Bansal i Vivek Kumar. "Pea peel waste: A lignocellulosic waste and its utility in cellulase production by Tricoderma reesei under solid state cultivation". BioResources 6, nr 2 (16.03.2011): 1505–19. http://dx.doi.org/10.15376/biores.6.2.1505-1519.
Pełny tekst źródłaLiao, Wang, Xinyi Cao, Hui Xia, Shaokang Wang i Guiju Sun. "Pea Protein-Derived Peptides Inhibit Hepatic Glucose Production via the Gluconeogenic Signaling in the AML-12 Cells". International Journal of Environmental Research and Public Health 19, nr 16 (18.08.2022): 10254. http://dx.doi.org/10.3390/ijerph191610254.
Pełny tekst źródła