Harnedy‐rothwell PA, Mclaughlin CM, Crowe W, Allsopp PJ, Mcsorley EM, Devaney M, Whooley J, Mcgovern B, Parthsarathy V, O'harte FP, Fitzgerald RJ. Stability to thermal treatment of dipeptidyl peptidase‐IV inhibitory activity of a boarfish ( Capros aper ) protein hydrolysate when incorporated into tomato‐based products. Int J Food Sci Technol 2021;56:158-65. [DOI: 10.1111/ijfs.14615][Cited by in Crossref: 6][Cited by in F6Publishing: 7][Article Influence: 2.0][Reference Citation Analysis]
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Rivero-Pino F. Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices. Food Chem 2023;406:135046. [PMID: 36446284 DOI: 10.1016/j.foodchem.2022.135046][Reference Citation Analysis]
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Göksu AG, Çakır B, Gülseren İ. Sequence alterations affect the antidiabetic attributes of hazelnut peptide fractions during the industrial manufacture and simulated digestion of hazelnut paste. J Food Sci Technol 2023;60:171-80. [PMID: 36618060 DOI: 10.1007/s13197-022-05601-2][Reference Citation Analysis]
Hunsakul K, Laokuldilok T, Prinyawiwatkul W, Utama‐ang N. Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate. Int J Food Sci Technol 2021;56:3289-98. [DOI: 10.1111/ijfs.15028][Cited by in Crossref: 7][Cited by in F6Publishing: 8][Article Influence: 3.5][Reference Citation Analysis]
