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.
The 75 checked references that resolve
resolves10.1016/S0041-008X(03)00281-3Role of glutathione redox cycle and catalase in defense against oxidative stress induced by endosulfan in adrenocortical cells of rainbow trout (Oncorhynchus mykiss)
resolves10.2741/1656Free radicals and apoptosis: relationships with glutathione, thioredoxin and the BCL family of proteins
resolves10.1016/j.jff.2011.05.006Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications
resolves10.1016/j.jff.2015.11.007Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review
resolves10.1016/j.foodres.2013.12.001Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction
resolves10.1021/jf3044764Isolation and Identification of Antioxidant Peptides from Jinhua Ham
resolves10.1016/j.foodchem.2009.12.029Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham
resolves10.1016/j.foodres.2012.08.017Purification and characterization of a novel antioxidative peptide from duck skin by-products that protects liver against oxidative damage
resolves10.1021/jf021156gAntioxidant Activity of Peptides Obtained from Porcine Myofibrillar Proteins by Protease Treatment
resolves10.1016/j.meatsci.2011.07.008Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractions
resolves10.1002/jsfa.3670Antioxidant activity of hydrolysates derived from porcine plasma
resolves10.1021/jf506120wIdentification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat
resolves10.1016/j.foodchem.2009.05.013Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
resolves10.1016/j.foodchem.2006.07.002Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization–mass spectrometry
resolves10.1016/j.foodchem.2010.04.001Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products
resolves10.1002/mnfr.200700395Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research
resolves10.1002/jsfa.2604A review of the methodology for assessing <i>in vivo</i> antioxidant capacity
resolves10.1002/jssc.200900814An introduction to discussions on liquid–liquid/counter current/centrifugal partition chromatography biphasic solvent selection methodologies and instrumentation for target compound preparation from complex matrices
resolves10.1021/jf904535mCharacterization of Peptides Released by <i>in Vitro</i> Digestion of Pork Meat
resolves10.1007/s12257-012-0053-yProtein hydrolysates from Bluefin Tuna (Thunnus thynnus) heads as influenced by the extent of enzymatic hydrolysis
resolves10.1002/jsfa.3264<i>In vitro</i> antioxidant activity of protein hydrolysates prepared from corn gluten meal
resolves10.1159/000007679Effect of Chain Length on Absorption of Biologically Active Peptides from the Gastrointestinal Tract
resolves10.1016/S0271-5317(04)00058-2Angiotensin I–converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects
resolves10.1021/jf00034a014Antioxidant and emulsifying activity of N-(long-chain-acyl)histidine and N-(long-chain-acyl)carnosine
resolves10.1016/S0955-2863(98)00022-9Antioxidant characteristics of L-histidine 11The work described in this manuscript was partially sponsored and funded by Cytos Pharmaceuticals, LLC.
resolves10.1021/jf048877vAntioxidant Properties of a Radical-Scavenging Peptide Purified from Enzymatically Prepared Fish Skin Gelatin Hydrolysate
resolves10.1021/jf950833mAntioxidant Activity of Designed Peptides Based on the Antioxidative Peptide Isolated from Digests of a Soybean Protein
resolves10.1021/jf00013a003Sequence-dependent reactivity of histidine-containing peptides with copper(II)/ascorbate
resolves10.1007/s00217-005-0079-xPurification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster)
The 7 references without a DOI — listed, not checked
no DOI — not checkedReactive oxygen species as universal constraints in life-history evolution
no DOI — not checkedBailey, A.J. (1982). Muscle proteins and muscle structure. Food Proteins, 245–260.
no DOI — not checkedEffect of extraction methods on the antioxidant activity of crude peptides from Jinhua ham
no DOI — not checkedHow does the radical-scavenging activity of soy protein food change during heating
no DOI — not checkedPurification and characterization of antioxidative peptides from bovine skin
no DOI — not checkedFactors regulating the exchange of nutrients and drugs between lymph and blood in the small intestine
no DOI — not checkedThe significance of peptides in clinical nutrition
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