380 results on '"Yongsawatdigul, Jirawat"'
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2. Characterization and molecular docking of tetrapeptides with cellular antioxidant and ACE inhibitory properties from cricket (Acheta domesticus) protein hydrolysate
3. Hypotensive effect of potent angiotensin-I-converting enzyme inhibitory peptides from corn gluten meal hydrolysate: Gastrointestinal digestion and transepithelial transportation modifications
4. Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand
5. Physico-chemical properties of natural actomyosin from breast and thigh meat of fast- and slow-growing chicken: a comparative study
6. Long-term intake of corn gluten meal protein hydrolysate attenuated hypertension development and modulated associated plasma metabolite levels in spontaneously hypertensive rats
7. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance
8. Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion
9. Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens
10. Thigh muscle metabolic response is linked to feed efficiency and meat characteristics in slow-growing chicken
11. Isolation, identification, and mode of action of antibacterial peptides derived from egg yolk hydrolysate
12. Purification and molecular docking of angiotensin converting enzyme-inhibitory peptides derived from corn gluten meal hydrolysate and from in silico gastrointestinal digestion
13. Ultrasound-assisted extraction of collagen from broiler chicken trachea and its biochemical characterization
14. Corn gluten meal peptides inhibit prolyl oligopeptidase and modulate α-synuclein aggregation in KCl-treated SH-SY5Y cells
15. Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming
16. Isolation, identification, and in vivo evaluation of the novel antihypertensive peptide, VSKRLNGDA, derived from chicken blood cells
17. Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage
18. Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties
19. Identification and characterization of tilapia antioxidant peptides that protect AAPH-induced HepG2 cell oxidative stress
20. Physicochemical properties of tilapia (Oreochromis niloticus) actomyosin subjected to high intensity ultrasound in low NaCl concentrations
21. Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation
22. Bioactive Peptides from Agriculture and Food Industry Co-Products: Peptide Structure and Health Benefits
23. Anti-Salmonella Activity of a Novel Peptide, KGGDLGLFEPTL, Derived from Egg Yolk Hydrolysate
24. Effect of ultrasound and thermal pretreatments on antioxidant activity of egg white hydrolysate
25. Bioactivities of In Vitro Transepithelial Transported Peptides from Cooked Chicken Breast
26. Effects of different NaCl concentrations on self-assembly of silver carp myosin
27. Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles
28. Transepithelial transport and structural changes of chicken angiotensin I-converting enzyme (ACE) inhibitory peptides through Caco-2 cell monolayers
29. EFFECT OF ESSENTIAL OIL FROM Feroniella lucida (SCHEFF.) SWINGLE FRUIT ON Staphylococcus aureus
30. EFFECTS OF MEDIA COMPOSITIONS ON AMYLASE AND D-LACTIC ACID PRODUCED BY A POTENTIAL STARCH-UTILIZING BACTERIUM
31. BACTERIAL AMYLASE PRODUCTION BY THE L-LACTIC ACID-PRODUCING STRAIN USING CASSAVA STARCH SUPPLEMENTED WITH RICE BRAN
32. Effects of collagen, chitosan and mixture on fibroblast responses and angiogenic activities in 2D and 3D in vitro models
33. Immunomodulatory activity of protein hydrolysates derived from Virgibacillus halodenitrificans SK1-3-7 proteinase
34. Bioavailability of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Virgibacillus halodenitrificans SK1-3-7 proteinases hydrolyzed tilapia muscle proteins
35. Angiotensin converting enzyme (ACE) inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast
36. Anti-Salmonella Activity of a Novel Peptide, KGGDLGLFEPTL, Derived from Egg Yolk Hydrolysate.
37. Effect of ultrasound and thermal pretreatments on antioxidant activity of egg white hydrolysate.
38. Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells
39. Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR
40. Characterization and identification of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from tilapia using Virgibacillus halodenitrificans SK1-3-7 proteinases
41. Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (Oreochromis niloticus) Fillet as Affected by Various Conditions
42. Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation
43. Molecular Insights into the Mode of Action of Antibacterial Peptides Derived from Chicken Plasma Hydrolysates
44. Production and purification of antioxidant peptides from a mungbean meal hydrolysate by Virgibacillus sp. SK37 proteinase
45. Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate
46. A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds
47. Comparative proteomics revealed duodenal metabolic function associated with feed efficiency in slow-growing chicken
48. Effects of β-alanine and L-histidine supplementation on carnosine contents in and quality and secondary structure of proteins in slow-growing Korat chicken meat
49. pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins
50. Novel fibrinolytic enzymes from Virgibacillus halodenitrificans SK1-3-7 isolated from fish sauce fermentation
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