Detalles de la búsqueda
1.
Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study.
Molecules
; 28(24)2023 Dec 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-38138499
2.
Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract.
Molecules
; 28(4)2023 Feb 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36838736
3.
Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract.
Molecules
; 27(20)2022 Oct 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36296529
4.
Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study.
Curr Issues Mol Biol
; 43(3): 1335-1349, 2021 Sep 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-34698081
5.
Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion.
Molecules
; 25(20)2020 Oct 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-33066429
6.
The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.
J Sci Food Agric
; 98(10): 3728-3734, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29315594
7.
Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins.
Meat Sci
; 212: 109472, 2024 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-38422590
8.
Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis.
Nutrients
; 15(16)2023 Aug 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37630730
9.
Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus).
Foods
; 12(19)2023 Sep 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-37835203
10.
Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion.
Nutrients
; 14(4)2022 Feb 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-35215420
11.
Effect of willow herb (Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides.
Food Funct
; 13(6): 3526-3539, 2022 Mar 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-35253026
12.
Structure-activity relationships study on biological activity of peptides as dipeptidyl peptidase IV inhibitors by chemometric modeling.
Chem Biol Drug Des
; 95(2): 291-301, 2020 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-31709757
13.
Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant Activity.
Antioxidants (Basel)
; 9(9)2020 Sep 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-32906682
14.
Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef.
Biomolecules
; 9(10)2019 10 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-31623123
15.
Meat Proteins as Dipeptidyl Peptidase IV Inhibitors and Glucose Uptake Stimulating Peptides for the Management of a Type 2 Diabetes Mellitus In Silico Study.
Nutrients
; 11(10)2019 Oct 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-31640215
16.
Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB.
Nutrients
; 10(4)2018 Apr 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-29690547
17.
Antimicrobial Peptides of Meat Origin - An In silico and In vitro Analysis.
Protein Pept Lett
; 24(2): 165-173, 2017.
Artículo
en Inglés
| MEDLINE | ID: mdl-28000569
18.
Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.
Acta Sci Pol Technol Aliment
; 16(2): 119-126, 2017.
Artículo
en Inglés
| MEDLINE | ID: mdl-28703952
19.
Porcine myofibrillar proteins as potential precursors of bioactive peptides - an in silico study.
Food Funct
; 7(6): 2878-85, 2016 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27247979
20.
Meat and fermented meat products as a source of bioactive peptides.
Acta Sci Pol Technol Aliment
; 14(3): 181-190, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-28068025
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