has been cited by the following article(s):
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[1]
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Effects of lactalbumin enzymatic hydrolysate on human squamous cell carcinoma cells-an in vitro study
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Journal of Oral Biology …,
2024 |
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[2]
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Ферментативный способ производства биоактивных пептидов из молочного белкового сырья: обзор предметного поля
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FOOD METAENGINEERING,
2023 |
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[3]
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Study of the Antihypertensive Peptides Derived from Alpha-Lactalbumin Hydrolysate after Simulation of Digestion
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Fernández… - Biology and Life …,
2022 |
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[4]
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Críptidos: péptidos biológicamente activos derivados de proteínas alimentarias de interés para la salud
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2022 |
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[5]
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Transepithelial transport and cellular mechanisms of food-derived antioxidant peptides
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Heliyon,
2022 |
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[6]
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Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions
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Casas, I Seiquer, Z Pardo, A Haro, I Recio… - Antioxidants,
2022 |
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[7]
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Development of a potential functional yogurt using bioactive compounds obtained from the by-product of the production of Tannat red wine
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Biology and Life …,
2021 |
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[8]
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Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α‐lactalbumin hydrolysate
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Journal of Food …,
2021 |
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[9]
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Application of Membrane Technology for Production of Bioactive Peptides
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2021 |
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[1]
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Enzymatic Method of Bioactive Peptides Production from Milk Protein Raw Materials: A Scoping Review
FOOD METAENGINEERING,
2023
DOI:10.37442/fme.2023.3.24
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[2]
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Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions
Antioxidants,
2022
DOI:10.3390/antiox11091827
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[3]
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Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine
The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World",
2021
DOI:10.3390/Foods2021-10998
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[4]
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Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α‐lactalbumin hydrolysate
Journal of Food Science,
2021
DOI:10.1111/1750-3841.15918
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