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المصدر: Food Chemistry 224 (2017)
Food Chemistry, 224, 320-328مصطلحات موضوعية: Fish Proteins, Lipopolysaccharides, 0301 basic medicine, Protein Hydrolysates, Interleukin-1beta, Anti-Inflammatory Agents, Hydrolysate, Analytical Chemistry, Immunomodulation, 03 medical and health sciences, Hydrolysis, Virgibacillus, Casein, Gene expression, Animals, Humans, Interleukin 8, Cells, Cultured, Food, Health & Consumer Research, VLAG, Plant Proteins, Inflammation, 030109 nutrition & dietetics, biology, Interleukin-6, Tumor Necrosis Factor-alpha, Chemistry, Macrophages, Pea protein, Interleukin-8, Peas, Caseins, Cichlids, General Medicine, Protein hydrolysate, biology.organism_classification, Immunity, Innate, Health & Consumer Research, Gene Expression Regulation, Biochemistry, Food, Cyclooxygenase 2, Tumor necrosis factor alpha, Peptide Hydrolases, Food Science
وصف الملف: application/pdf; application/octet-stream
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f44c9bac907361a7d3e8ca27bd760a4fTest
https://doi.org/10.1016Test/j .foodchem.2016.12.041 -
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المؤلفون: Jirawat Yongsawatdigul, Sittiruk Roytrakul, Harry J. Wichers, Jurriaan J. Mes, Tidarat Toopcham
المصدر: Food Chemistry, 220, 190-197
Food Chemistry 220 (2017)مصطلحات موضوعية: food.ingredient, Protein Hydrolysates, Sarcoplasm, Biological Availability, Muscle Proteins, Peptide, Angiotensin-Converting Enzyme Inhibitors, Hydrolysate, Analytical Chemistry, Hydrolysis, 0404 agricultural biotechnology, food, Virgibacillus, Animals, Humans, Caco-2 permeability, IC50, VLAG, Food, Health & Consumer Research, chemistry.chemical_classification, ACE inhibitory activity, Tilapia, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Bioavailability, Muscle proteins, Health & Consumer Research, Enzyme, Protein hydrolysates, Biochemistry, chemistry, Food, Caco-2 Cells, Peptides, Food Science, Peptide Hydrolases
وصف الملف: application/octet-stream; application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94526b307d9107367127cd2028e51eb3Test
https://pubmed.ncbi.nlm.nih.gov/27855889Test -
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المؤلفون: Zhihua Wu, Ping Tong, Fahui Liu, Harry J. Wichers, Yin Zhang, Anshu Yang, Shan Jian, Jinyan Gao, Xin Li, Hongbing Chen
المصدر: Food Chemistry, 131, 603-610
Food Chemistry 131 (2012)مصطلحات موضوعية: white proteins, Circular dichroism, Antigenicity, protein isolate, Cleavage (embryo), Fluorescence spectroscopy, Analytical Chemistry, Protein structure, children, Levensmiddelenchemie, FBR Fresh Supply Chains, Protein secondary structure, food allergy, biology, Food Chemistry, Chemistry, General Medicine, Ovotransferrin, stability, lactoglobulin, Biochemistry, Polyclonal antibodies, antigenicity, biology.protein, management, Food Science
وصف الملف: application/octet-stream; application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad8311f1da95d9c3385e7ce9ea2f011aTest
https://doi.org/10.1016Test/j .foodchem.2011.08.084 -
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المؤلفون: Huub F. J. Savelkoul, M.A.J.S. van Boekel, M.A. Bollen, Johannes P. F. G. Helsper, Harry J. Wichers
المصدر: Food Chemistry 119 (2010) 1
Food Chemistry, 119(1), 241-248مصطلحات موضوعية: Circular dichroism, cross-reactivity, Globular protein, Hydrochloride, Stereochemistry, Celbiologie en Immunologie, Food chemistry, globular-proteins, medicine.disease_cause, in-vivo, Cross-reactivity, Analytical Chemistry, food allergens, chemistry.chemical_compound, Levensmiddelenchemie, FBR Fresh Supply Chains, medicine, Wageningen Food & Biobased Research, Denaturation (biochemistry), birch pollen, Guanidine, VLAG, chemistry.chemical_classification, Chromatography, Food Chemistry, Leerstoelgroep Productontwerpen en kwaliteitskunde, ige reactivity, General Medicine, Product Design and Quality Management Group, celery allergens, PRI Bioscience, major allergen, Chaotropic agent, Cell Biology and Immunology, epitope analysis, chemistry, cherry prunus-avium, WIAS, Food Science
وصف الملف: application/pdf; application/octet-stream
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::001d9007b4ce3d2b864be83f052c35e4Test
https://doi.org/10.1016Test/j .foodchem.2009.06.013