Reference health

Generation of bioactive peptides during food processing

https://doi.org/10.1016/j.foodchem.2017.06.119
CiteStamped reference-health badge
74/74 checkable references clean · checked 2026-07-22

Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.

5 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.

The 74 checked references that resolve
resolves10.1016/j.foodres.2016.05.013
Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities
resolves10.1016/j.cofs.2016.02.005
Food peptides: purification, identification and role in the metabolism
resolves10.1080/10408398.2011.623247
Exogenous Proteases for Meat Tenderization
resolves10.1046/j.1365-2672.2003.01980.x
Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine
resolves10.1016/j.jfca.2015.08.007
Identification of potential bioactive peptides generated by simulated gastrointestinal digestion of soybean seeds and soy milk proteins
resolves10.1016/j.fm.2016.05.018
Antilisterial peptides from Spanish dry-cured hams: Purification and identification
resolves10.1007/s00217-012-1860-2
Calcium-binding peptides derived from tilapia (Oreochromis niloticus) protein hydrolysate
resolves10.1016/j.fm.2014.03.005
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk
resolves10.1016/j.peptides.2014.09.001
Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities
resolves10.1016/j.jiec.2007.09.010
Enzymatic hydrolysis of rawhide using papain and neutrase
resolves10.1007/s13197-014-1317-7
Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties
resolves10.1016/j.foodchem.2014.03.117
Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
resolves10.1021/jf904204n
Angiotensin I-Converting Enzyme Inhibitory Peptides Generated from in Vitro Gastrointestinal Digestion of Pork Meat
resolves10.1016/j.msec.2013.04.003
Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues — A review
resolves10.1017/S0007114500002221
Milk protein-derived peptide inhibitors of angiotensin-I-converting enzyme
resolves10.1016/j.tifs.2010.09.007
Microbial enzymatic activities for improved fermented meats
resolves10.1016/j.jff.2015.11.046
Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer
resolves10.1021/jf500849u
Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (<i>Lens culinaris</i>var. Castellana) Protein Concentrates with Multifunctional Properties
resolves10.1016/j.fm.2010.01.004
Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese
resolves10.1016/j.foodres.2011.01.051
QSAR-aided in silico approach in evaluation of food proteins as precursors of ACE inhibitory peptides
resolves10.1016/j.foodchem.2014.10.055
Fractionation and identification of Alaska pollock skin collagen-derived mineral chelating peptides
resolves10.1016/j.jcs.2014.10.004
Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread
resolves10.1016/S0958-6946(03)00054-2
Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)
resolves10.1021/jf030723c
The Chemistry behind Antioxidant Capacity Assays
resolves10.1016/j.foodchem.2014.04.010
Purification and identification of antioxidant peptides from peanut protein isolate hydrolysates using UHR-Q-TOF mass spectrometer
resolves10.1111/j.1365-2672.2012.05310.x
Prolidase function in proline metabolism and its medical and biotechnological applications
resolves10.2174/1381612033454892
Food-derived Bioactive Peptides - Opportunities for Designing Future Foods
resolves10.1016/j.jprot.2015.05.007
Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray ( Raja clavata ) muscle
resolves10.1016/j.jff.2014.12.042
Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates
resolves10.1016/S0271-5317(04)00058-2
Angiotensin I–converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects
resolves10.3390/antiox5030032
A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products
resolves10.1016/j.meatsci.2015.01.013
Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages
resolves10.1016/j.foodchem.2013.04.113
Purification and characterization of caclium-binding soybean protein hydrolysates by Ca2+/Fe3+ immobilized metal affinity chromatography (IMAC)
resolves10.1016/S0958-6946(00)00111-4
Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese
resolves10.1007/s00284-010-9744-9
Overexpression and Characterization of an Extracellular Leucine Aminopeptidase from Aspergillus oryzae
resolves10.1016/j.meatsci.2003.10.003
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy
resolves10.1002/fsn3.253
Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties
resolves10.1016/j.jff.2011.12.004
A novel antioxidant and antimicrobial peptide from hen egg white lysozyme hydrolysates
resolves10.1007/s00217-015-2606-8
Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility
resolves10.1016/j.molcatb.2016.02.002
Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology
resolves10.1021/acs.jafc.5b01665
Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes
resolves10.17221/522/2012-CJFS
Effect of modified whey proteins on texture and sensory quality of processed cheese
resolves10.1016/j.sjbs.2015.06.005
Milk derived bioactive peptides and their impact on human health – A review
resolves10.1016/j.foodcont.2013.12.029
Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time
resolves10.1016/j.ijfoodmicro.2015.05.022
A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages
resolves10.1016/j.ijfoodmicro.2015.04.018
Small peptides hydrolysis in dry-cured meats
resolves10.1016/j.foodres.2014.09.014
Bioactive peptides generated from meat industry by-products
resolves10.1021/jf104070q
Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham
resolves10.1016/j.tifs.2016.01.022
Strategies for the discovery, identification and validation of milk protein-derived bioactive peptides
resolves10.1007/s13749-014-0052-z
Proteins and bioactive peptides
resolves10.1021/jf100055y
Effect of Neutrase, Alcalase, and Papain Hydrolysis of Whey Protein Concentrates on Iron Uptake by Caco-2 Cells
resolves10.1016/j.foodres.2007.04.001
Obtaining of Brassica carinata protein hydrolysates enriched in bioactive peptides using immobilized digestive proteases
resolves10.1016/j.jff.2016.08.021
Antioxidant peptides released from gastrointestinal digestion of “Stracchino” soft cheese: Characterization, in vitro intestinal protection and bioavailability
resolves10.1016/j.foodres.2004.10.002
Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties
resolves10.1080/10408690390826572
Exopeptidases and Their Application to Reduce Bitterness in Food: A Review
resolves10.1007/s00217-005-0079-x
Purification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster)
resolves10.1016/j.foodchem.2016.03.121
Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases
resolves10.1016/S0168-1605(01)00489-5
Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii
resolves10.1016/j.fm.2011.07.007
Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei
resolves10.1016/j.btre.2016.08.003
Bioactivities of fish protein hydrolysates from defatted salmon backbones
resolves10.3989/gya.0467141
The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (Daucus carota L.)
resolves10.1016/j.idairyj.2012.12.003
Simultaneous monitoring of twelve angiotensin I converting enzyme inhibitory peptides during enzymatic β-casein hydrolysis using Lactobacillus peptidases
resolves10.1186/2191-0855-2-39
Production, active staining and gas chromatography assay analysis of recombinant aminopeptidase P from Lactococcus lactis ssp. lactis DSM 20481
resolves10.1371/journal.pone.0070055
Characterization of the Recombinant Exopeptidases PepX and PepN from Lactobacillus helveticus ATCC 12046 Important for Food Protein Hydrolysis
resolves10.1371/journal.pone.0152139
A Novel Glutamyl (Aspartyl)-Specific Aminopeptidase A from Lactobacillus delbrueckii with Promising Properties for Application
resolves10.1016/S0955-2863(99)00083-2
Isolation and characterization of free radical scavenging activities peptides derived from casein
resolves10.1016/j.tifs.2016.10.004
Food protein-derived calcium chelating peptides: A review
resolves10.4162/nrp.2014.8.3.278
Effects of enzymatic hydrolysis of buckwheat protein on antigenicity and allergenicity
resolves10.1016/j.foodres.2012.08.022
An antioxidant peptide derived from Ostrich (Struthio camelus) egg white protein hydrolysates
resolves10.1016/j.foodres.2012.10.002
Meat proteome as source of functional biopeptides
resolves10.1007/s00429-011-0375-0
Brainpeps: the blood–brain barrier peptide database
resolves10.1007/s13197-011-0503-0
Optimization of some conditions of Neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase
resolves10.1093/oxfordjournals.jbchem.a122488
Purification and Characterization of an Acidic Amino Acid Specific Endopeptidase of Streptomyces griseus Obtained from a Commercial Preparation (Pronase)
resolves10.1016/j.ijfoodmicro.2006.10.026
Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs
The 5 references without a DOI — listed, not checked
no DOI — not checkedInfluence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage ‘salchichón’
no DOI — not checkedOpioid peptides
no DOI — not checkedBioactive peptides derived from bovine whey proteins: Opioid and ACE-inhibitory peptides
no DOI — not checkedImmuno-modulating peptides obtained from milk proteins
no DOI — not checkedExogenous opioid peptides derived from food proteins and their possible uses as dietary supplements: A critical review
What this badge says. CiteStamped means the CHECKABLE references of this work were clean at the dated check: each resolved to a known work in a public registry, and none carried a retraction notice at that time. It says nothing about the quality, findings, or importance of the work itself, and nothing about references deposited without a DOI.

checked 2026-07-22 — re-checked daily as this page is visited; titles and statuses come from Crossref and DataCite and are not part of the signed record

Embed this badge

Both snippets point at the live badge image and link back to this page. The badge re-renders from the daily check, so an embed never goes stale by more than a day of visits.

<a href="https://citestamp.com/citestamped/10.1016/j.foodchem.2017.06.119"><img src="https://citestamp.com/citestamped/10.1016/j.foodchem.2017.06.119/badge.svg" alt="CiteStamped reference-health badge" width="460" height="64"></a>
[![CiteStamped reference-health badge](https://citestamp.com/citestamped/10.1016/j.foodchem.2017.06.119/badge.svg)](https://citestamp.com/citestamped/10.1016/j.foodchem.2017.06.119)