Effect of treatment with peptide extract from beef myofibrillar protein on oxidative stress in the brains of spontaneously hypertensive rats

Purification of novel angiotensin converting enzyme inhibitory peptides from beef myofibrillar proteins and analysis of their effect in spontaneously hypertensive rat model

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages

Mechanisms of neuroprotective effects of peptides derived from natural materials and their production and assessment

Neuroprotective effects of different molecular weight peptide fractions obtained from beef by hydrolysis with commercial enzymes in SH-SY5Y cells

Effects of number of washes and salt treatment on the quality characteristics of protein recovered from Alaska Pollock and pork leg

Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle

Changes in carcinogenic heterocyclic amines during in vitro digestion

Microbial changes under packaging conditions during transport and comparison between sampling methods of beef