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Antioxidant peptides: Overview of production, properties, and applications in food systems.
Compr Rev Food Sci Food Saf. 2023 Jan;22(1):46-106. doi: 10.1111/1541-4337.13061. Epub 2022 Nov 12.
Compr Rev Food Sci Food Saf. 2023.
PMID: 36370116
Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review.
Mardani M, Badakné K, Farmani J, Shahidi F.
Mardani M, et al. Among authors: badakne k.
Crit Rev Food Sci Nutr. 2024;64(15):4977-4994. doi: 10.1080/10408398.2022.2147268. Epub 2022 Nov 23.
Crit Rev Food Sci Nutr. 2024.
PMID: 36419380
Review.
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Lipophilized rosmarinic acid: Impact of alkyl type and food matrix on antioxidant activity, and optimized enzymatic production.
Mardani M, Badakné K, Szedljak I, Sörös C, Farmani J.
Mardani M, et al. Among authors: badakne k.
Food Chem. 2024 Sep 15;452:139518. doi: 10.1016/j.foodchem.2024.139518. Epub 2024 May 1.
Food Chem. 2024.
PMID: 38713983
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