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Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis.
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- Nutrients, 2023, v. 15, n. 16, p. 3539, doi. 10.3390/nu15163539
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- Article
Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion.
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- Nutrients, 2022, v. 14, n. 4, p. 770, doi. 10.3390/nu14040770
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- Article
Meat Proteins as Dipeptidyl Peptidase IV Inhibitors and Glucose Uptake Stimulating Peptides for the Management of a Type 2 Diabetes Mellitus In Silico Study.
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- Nutrients, 2019, v. 11, n. 10, p. 2537, doi. 10.3390/nu11102537
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- Article
Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB.
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- Nutrients, 2018, v. 10, n. 4, p. 521, doi. 10.3390/nu10040521
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- Article
The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef.
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- Sustainability (2071-1050), 2019, v. 11, n. 14, p. 3795, doi. 10.3390/su11143795
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- Article
Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria.
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- International Journal of Peptide Research & Therapeutics, 2019, v. 25, n. 3, p. 1173, doi. 10.1007/s10989-018-9765-y
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- Article
Structure–activity relationships study on biological activity of peptides as dipeptidyl peptidase IV inhibitors by chemometric modeling.
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- Chemical Biology & Drug Design, 2020, v. 95, n. 2, p. 291, doi. 10.1111/cbdd.13643
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- Article
Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract.
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- Molecules, 2023, v. 28, n. 4, p. 1749, doi. 10.3390/molecules28041749
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- Article
Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract.
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- Molecules, 2022, v. 27, n. 20, p. 6936, doi. 10.3390/molecules27206936
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- Article
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.
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- Molecules, 2020, v. 25, n. 20, p. 4692, doi. 10.3390/molecules25204692
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- Article
POTENTIAL OF BACTERIOCINS FROM LAB TO IMPROVE MICROBIAL QUALITY OF DRY-CURED AND FERMENTED MEAT PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 119, doi. 10.17306/J.AFS.2017.0466
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- Article
MEAT AND FERMENTED MEAT PRODUCTS AS A SOURCE OF BIOACTIVE PEPTIDES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 3, p. 181, doi. 10.17306/J.AFS.2015.3.19
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- Article
Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus).
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- Foods, 2023, v. 12, n. 19, p. 3550, doi. 10.3390/foods12193550
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- Article
Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 22, p. 11736, doi. 10.3390/app122211736
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- Article
Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 12, p. 6036, doi. 10.3390/app12126036
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- Article
Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 23, p. 11236, doi. 10.3390/app112311236
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- Article
Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 13, p. 4521, doi. 10.3390/app10134521
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- Article
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1591, doi. 10.1111/ijfs.16908
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- Article
Effect of in vitro gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6268, doi. 10.1111/ijfs.15066
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- Article
Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 3, p. 1069, doi. 10.1111/ijfs.14252
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- Article
The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3728, doi. 10.1002/jsfa.8883
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- Article
Comparison of Antioxidant Activity of Protein Isolates Derived from Selected Dry-Cured Meat Products.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12933
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- Article
Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef.
- Published in:
- Biomolecules (2218-273X), 2019, v. 9, n. 10, p. 614, doi. 10.3390/biom9100614
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- Article
Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study.
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- Molecules, 2023, v. 28, n. 24, p. 8009, doi. 10.3390/molecules28248009
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- Article
Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study.
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- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12301
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- Article
Bioactive peptides from beef products fermented by acid whey - in vitro and in silico study.
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- Scientia Agricola, 2019, v. 76, n. 4, p. 311, doi. 10.1590/1678-992X-2018-0114
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- Article
Selected nutrients determining the quality of different cuts of organic and conventional pork.
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- European Food Research & Technology, 2021, v. 247, n. 6, p. 1389, doi. 10.1007/s00217-021-03716-y
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- Article
Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity.
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- Antioxidants, 2020, v. 9, n. 9, p. 835, doi. 10.3390/antiox9090835
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- Article