Every reference with a DOI in the deposited reference list resolved to a known
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The 74 checked references that resolve
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resolves10.1016/j.fm.2014.03.005Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk
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resolves10.1021/jf904204nAngiotensin I-Converting Enzyme Inhibitory Peptides Generated from in Vitro Gastrointestinal Digestion of Pork Meat
resolves10.1016/j.msec.2013.04.003Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues — A review
resolves10.1016/j.jff.2015.11.046Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer
resolves10.1021/jf500849uSavinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (<i>Lens culinaris</i>var. Castellana) Protein Concentrates with Multifunctional Properties
resolves10.1016/j.fm.2010.01.004Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese
resolves10.1016/S0958-6946(03)00054-2Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)
resolves10.1016/j.foodchem.2014.04.010Purification and identification of antioxidant peptides from peanut protein isolate hydrolysates using UHR-Q-TOF mass spectrometer
resolves10.1016/j.jprot.2015.05.007Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray ( Raja clavata ) muscle
resolves10.1016/j.jff.2014.12.042Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates
resolves10.1016/S0271-5317(04)00058-2Angiotensin I–converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects
resolves10.1016/j.foodchem.2013.04.113Purification and characterization of caclium-binding soybean protein hydrolysates by Ca2+/Fe3+ immobilized metal affinity chromatography (IMAC)
resolves10.1007/s00284-010-9744-9Overexpression and Characterization of an Extracellular Leucine Aminopeptidase from Aspergillus oryzae
resolves10.1016/j.meatsci.2003.10.003Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy
resolves10.1002/fsn3.253Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties
resolves10.1007/s00217-015-2606-8Batch-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.2016.02.002Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology
resolves10.1021/acs.jafc.5b01665Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes
resolves10.17221/522/2012-CJFSEffect of modified whey proteins on texture and sensory quality of processed cheese
resolves10.1016/j.foodcont.2013.12.029Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time
resolves10.1016/j.ijfoodmicro.2015.05.022A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages
resolves10.1021/jf104070qIntense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham
resolves10.1016/j.tifs.2016.01.022Strategies for the discovery, identification and validation of milk protein-derived bioactive peptides
resolves10.1021/jf100055yEffect of Neutrase, Alcalase, and Papain Hydrolysis of Whey Protein Concentrates on Iron Uptake by Caco-2 Cells
resolves10.1016/j.foodres.2007.04.001Obtaining of Brassica carinata protein hydrolysates enriched in bioactive peptides using immobilized digestive proteases
resolves10.1016/j.jff.2016.08.021Antioxidant peptides released from gastrointestinal digestion of “Stracchino” soft cheese: Characterization, in vitro intestinal protection and bioavailability
resolves10.1007/s00217-005-0079-xPurification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster)
resolves10.1016/j.foodchem.2016.03.121Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases
resolves10.3989/gya.0467141The 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.2012.12.003Simultaneous monitoring of twelve angiotensin I converting enzyme inhibitory peptides during enzymatic β-casein hydrolysis using Lactobacillus peptidases
resolves10.1186/2191-0855-2-39Production, active staining and gas chromatography assay analysis of recombinant aminopeptidase P from Lactococcus lactis ssp. lactis DSM 20481
resolves10.1371/journal.pone.0070055Characterization of the Recombinant Exopeptidases PepX and PepN from Lactobacillus helveticus ATCC 12046 Important for Food Protein Hydrolysis
resolves10.1371/journal.pone.0152139A Novel Glutamyl (Aspartyl)-Specific Aminopeptidase A from Lactobacillus delbrueckii with Promising Properties for Application
resolves10.1007/s13197-011-0503-0Optimization 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.a122488Purification and Characterization of an Acidic Amino Acid Specific Endopeptidase of Streptomyces griseus Obtained from a Commercial Preparation (Pronase)
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