Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residuesLin Zheng, Mouming Zhao, Yijun Zhao et al.|Journal of Functional Foods|2016Cited by 213
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and timeLin Zheng, Guowan Su, Mouming Zhao et al.|Food Chemistry|2015Cited by 195
Inhibitory Effects of Walnut (<i>Juglans regia</i>) Peptides on Neuroinflammation and Oxidative Stress in Lipopolysaccharide-Induced Cognitive Impairment MiceShuguang Wang, Mouming Zhao, Lin Zheng et al.|Journal of Agricultural and Food Chemistry|2020Cited by 134
Isolation and Characterization of an Oxygen Radical Absorbance Activity Peptide from Defatted Peanut Meal Hydrolysate and Its Antioxidant PropertiesLin Zheng, Mouming Zhao, Longjian Gu et al.|Journal of Agricultural and Food Chemistry|2012Cited by 124
Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysateGuowan Su, Mouming Zhao, Lin Zheng et al.|Food Research International|2011Cited by 121