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40 ta ish

Ish: Isolation and Identification of Three Novel Antioxidant Peptides from the Bactrian Camel Milk Hydrolysates

  1. Use of a free radical method to evaluate antioxidant activity

    Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset

    Maqola19959 iqtibos
    ABI

  2. Compositional, technological and nutritional aspects of dromedary camel milk

    Omar A. Al haj, Hamad A. Al Kanhal

    Maqola20103 iqtibos
    ABI

  3. Improved Method for Determining Food Protein Degree of Hydrolysis

    Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann

    Maqola20013 iqtibos
    ABI

  4. Handbook of Milk of Non‐Bovine Mammals

    Kitob20062 iqtibos
    ABI

  5. Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

    Frank Church, Harold E. Swaisgood, David H. Porter +1

    Maqola19832 iqtibos
    ABI

  6. Antioxidative peptides derived from milk proteins

    Anne Pihlanto

    Maqola20062 iqtibos
    ABI

  7. Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: Possible significance for use in infant formula

    Maryam Salami, Reza Yousefi, Mohammad Reza Ehsani +8

    Maqola20092 iqtibos
    ABI

  8. Purification, characterisation and stability of an antioxidant peptide derived from sandfish ( Arctoscopus japonicus ) protein hydrolysates

    Hye Lim Jang, Andrea M. Liceaga, Kyung Young Yoon

    Maqola20152 iqtibos
    ABI

  9. Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptides

    Du‐Xin Jin, Xiaolan Liu, Xiqun Zheng +2

    Maqola20162 iqtibos
    ABI

  10. Antioxidant and antimicrobial activity of camel milk casein hydrolysates and its fractions

    Devendra Kumar, Manish Kumar Chatli, Raghvendar Singh +2

    Maqola20162 iqtibos
    ABI

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