Potential Antioxidant Peptides in Rice Wine |
Rhee, Sook-Jong
(Graduate School of Biotechnology, Korea University)
Lee, Chung-Yung J. (Graduate School of Biotechnology, Korea University) Kim, Mi-Ryung (Graduate School of Biotechnology, Korea University) Lee, Cherl-Ho (Graduate School of Biotechnology, Korea University) |
1 |
Purification and characterization of antioxidant peptides from bovine skin
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2 |
Possible mechanisms for the protective role of antioxidants in wine and plant foods
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3 |
Screening of plant extracts for antioxidant activity: A comparative study on three testing methods
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DOI ScienceOn |
4 |
Bacteriocin produced by Pediococcus sp. in Kimchi and its characteristics
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5 |
Manufactue and physiological functionality of Korean traditional liquors by using Paecilomyces japonica
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6 |
korean rice-wine, the types and processing methods in old Korean literature
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7 |
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8 |
Cereal fermentations in countries of the Asia-Pacific region
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9 |
Purification and characterization of the exo-β-D-glucosaminidase from Aspergillus flavus IAM2044
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10 |
Documental studies on anticancer therapy by using medi-alcohol
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11 |
Expression and purification of an ACE-inhibitory peptide multimer from synthetic DNA in Escherichia coli
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12 |
Structure and activity of angiotensin 1 converting enzyme inhibitory peptides from Sake and Sake lees
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DOI ScienceOn |
13 |
Increased methyl esterification of altered aspartyl residues in erythrocyte membrane proteins in response to oxidative stress
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DOI ScienceOn |
14 |
Isolation and characterization of 4-(2,4-Dichlorophenoxy) butyric acid degrading bacteria from agricultural soils
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15 |
Comparison of the traditional (Samhaeju) and industrial (Chongju) rice wine brewing in Korea
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16 |
Kinetics and characteristics of absorption from an equimolar mixture of 12 glycyl-dipeptides in human jejunum
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DOI |
17 |
Antioxidant peptides from the protease digest of prawn (Penaeus japonicus) muscle
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18 |
Antioxidant effect of red wine polyphenols on red blood cells
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DOI ScienceOn |
19 |
Lipid peroxidation and haemoglobin degradation in red blood cells exposed to t-butyl hydroperoxide
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DOI |
20 |
Antioxidant activity of peptides prepared by enzymatic hydrolysis of egg-white albumin
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DOI |
21 |
Structural analysis of antioxidative peptides from soybean <TEX>${\beta}$</TEX>-conglycinin
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DOI ScienceOn |
22 |
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23 |
1,1-Diphenyl-2-Picrylhydrazyl Radical (DPPH) scavenging ability of sake during storage
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DOI ScienceOn |
24 |
Preserving food and health:antioxidants make functional, nutritious preservatives
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25 |
Imunological effects of dietary peptide derived from soybean protein
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DOI ScienceOn |
26 |
Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digets of a soybean protein
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DOI ScienceOn |
27 |
Effect of peptide chain length on amino acid and nitrogen absorption from two lactalbumin hydrolysates in the normal human jejunum
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DOI |
28 |
Effect of peptide chain length on absorption of egg protein hydrolysates in the normal human jejunum
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DOI |
29 |
Protective effects of tea polyphenols against oxidative damage to red blood cells
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DOI ScienceOn |
30 |
Protein
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31 |
Promoting activities of butylated hydroxyanisole and butylated hydroxytoluene of 2-stage uninary bladder carcinogenesis and inhibition of β-glutamyl transpeptidase-positive foci development in the liver rats
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DOI ScienceOn |
32 |
Endogenous skeletal muscle antioxidants
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DOI ScienceOn |
33 |
Sequence-dependent reactivity of histidine-containing peptide with copper (Ⅲ)/ascorbate
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DOI |
34 |
Studies on antioxidative activities of amino compounds on fats and oils
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35 |
Antihypertensive effects of peptide in Sake and its by-products on spontaneously hypertensive rats
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DOI ScienceOn |
36 |
Phenolic content of various beverages determines the extent of inhibition of human serum and lowdensity lipoprotein oxidation in vitro: Identificatioin and mechanism of action of some cinamic acid derivatives from red wine
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DOI |
37 |
The superiority of Korean traditional wines and their industrial application method
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38 |
Design and expression of high nutritional peptide (HEAAE) in E. coli
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39 |
Characterization of physiological functionalities in Korean traditional liquors
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40 |
The isolation and structural characterisics of bitter peptides from soybean 11S glycinin
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