articleTop 10% cited
Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
Food Chemistry · 2007 · Vol. 106(2) · pp. 444–450
Yanhong Li✉(Jiangnan University)Bo Jiang(Jiangnan University)Tao Zhang(State Key Laboratory of Food Science and Technology)Wanmeng Mu(State Key Laboratory of Food Science and Technology)Jian Liu(State Key Laboratory of Food Science and Technology)
Protein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsFood and Agricultural SciencesChemistrySephadexHydrolysateLinoleic acidAntioxidantDPPHAutoxidationSize-exclusion chromatographyScavengingChromatography
Funding
- Novo Nordisk
Citations
747
FWCI
6.57
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45
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References
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Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
Food Research International · 2003 · 979 citations
Free Radical Scavenging Properties of Wheat Extracts
Journal of Agricultural and Food Chemistry · 2002 · 1,001 citations
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity
Food Chemistry · 2006 · 722 citations
Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties
Food Research International · 2004 · 636 citations
Involvement of the Superoxide Anion Radical in the Autoxidation of Pyrogallol and a Convenient Assay for Superoxide Dismutase
European Journal of Biochemistry · 1974 · 10,155 citations
Antioxidant Activity of Water Extract of Harng Jyur (Chrysanthemum morifolium Ramat)
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