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For: Amorim M, Marques C, Pereira J, Guardão L, Martins M, Osório H, Moura D, Calhau C, Pinheiro H, Pintado M. Antihypertensive effect of spent brewer yeast peptide. Process Biochemistry 2019;76:213-8. [DOI: 10.1016/j.procbio.2018.10.004] [Cited by in Crossref: 13] [Cited by in F6Publishing: 5] [Article Influence: 4.3] [Reference Citation Analysis]
Number Citing Articles
1 Mirzaei M, Shavandi A, Mirdamadi S, Soleymanzadeh N, Motahari P, Mirdamadi N, Moser M, Subra G, Alimoradi H, Goriely S. Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability. Trends in Food Science & Technology 2021;118:297-315. [DOI: 10.1016/j.tifs.2021.10.008] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Marson GV, de Castro RJS, Belleville MP, Hubinger MD. Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications. World J Microbiol Biotechnol 2020;36:95. [PMID: 32583032 DOI: 10.1007/s11274-020-02866-7] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
3 Marson GV, Machado MTDC, de Castro RJS, Hubinger MD. Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules. Process Biochemistry 2019;84:91-102. [DOI: 10.1016/j.procbio.2019.06.018] [Cited by in Crossref: 17] [Cited by in F6Publishing: 9] [Article Influence: 5.7] [Reference Citation Analysis]
4 Wu S, Zhao W, Yu Z, Liu J. Antihypertensive effect and underlying mechanism of tripeptide NCW on spontaneously hypertensive rats using metabolomics analysis. Food Funct 2022;13:1808-21. [PMID: 35084009 DOI: 10.1039/d1fo03924e] [Reference Citation Analysis]
5 Manzoor M, Singh J, Gani A. Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 2022;373:131395. [PMID: 34710682 DOI: 10.1016/j.foodchem.2021.131395] [Reference Citation Analysis]
6 Oliveira AS, Ferreira C, Pereira JO, Pintado ME, Carvalho AP. Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview. Biomass Conv Bioref . [DOI: 10.1007/s13399-022-02636-5] [Reference Citation Analysis]
7 Xiang L, Qiu Z, Zhao R, Zheng Z, Qiao X. Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptides. Crit Rev Food Sci Nutr 2021;:1-27. [PMID: 34521280 DOI: 10.1080/10408398.2021.1964433] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Amorim C, Silvério SC, Prather KL, Rodrigues LR. From lignocellulosic residues to market: Production and commercial potential of xylooligosaccharides. Biotechnology Advances 2019;37:107397. [DOI: 10.1016/j.biotechadv.2019.05.003] [Cited by in Crossref: 65] [Cited by in F6Publishing: 33] [Article Influence: 21.7] [Reference Citation Analysis]
9 Gong Q, Du Z, Guo J. Study on immunoregulation function of peony seed proteolysis product in mice. J Food Biochem 2020;44:e13353. [PMID: 32614083 DOI: 10.1111/jfbc.13353] [Reference Citation Analysis]
10 Marson GV, Lacour S, Hubinger MD, Belleville M. Serial fractionation of spent brewer's yeast protein hydrolysate by ultrafiltration: A peptide-rich product with low RNA content. Journal of Food Engineering 2022;312:110737. [DOI: 10.1016/j.jfoodeng.2021.110737] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Pereira PR, Freitas CS, Paschoalin VMF. Saccharomyces cerevisiae biomass as a source of next-generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides. Compr Rev Food Sci Food Saf 2021. [PMID: 34378312 DOI: 10.1111/1541-4337.12798] [Reference Citation Analysis]
12 Oliveira AS, Ferreira C, Pereira JO, Pintado ME, Carvalho AP. Spent brewer's yeast (Saccharomyces cerevisiae) as a potential source of bioactive peptides: An overview. Int J Biol Macromol 2022;208:1116-26. [PMID: 35331792 DOI: 10.1016/j.ijbiomac.2022.03.094] [Reference Citation Analysis]