Anti‐diabetic mechanism and potential bioactive peptides of casein hydrolysates in <scp>STZ</scp>/<scp>HFD</scp>‐induced diabetic rats
Chenyang Wang(Fudan University), Mouming Zhao(South China University of Technology), Lin Zheng(Xi’an Jiaotong-Liverpool University), Donghui Luo(Ji Hua Laboratory)
Cited by 16
Related Papers
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation
|Food Research International|2017|214
Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues
|Journal of Functional Foods|2016|213
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
|Food Chemistry|2018|195
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
|Food Chemistry|2015|195
Inhibitory Effects of Walnut (<i>Juglans regia</i>) Peptides on Neuroinflammation and Oxidative Stress in Lipopolysaccharide-Induced Cognitive Impairment Mice
|Journal of Agricultural and Food Chemistry|2020|134