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Reduced Allergenicity of Shrimp (Penaeus vannamei) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes
Liu, Kexin, et al. “Reduced Allergenicity of Shrimp (Penaeus vannamei) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes.” Journal...
Identification of Novel Dipeptidyl Peptidase-IV Inhibitory Peptides in Chickpea Protein Hydrolysates
Zan, Rong, et al. “Identification of Novel Dipeptidyl Peptidase-IV Inhibitory Peptides in Chickpea Protein Hydrolysates.” Journal of Agricultural and Food Chemistry (2023)....
A peptide of PilZ domain-containing protein controls wastewater-treatment-membrane biofouling by inducing bacterial attachment
Lee, Min Hee, et al. “A peptide of PilZ domain-containing protein controls wastewater-treatment-membrane biofouling by inducing bacterial attachment.” Water Research 240 (2023):...
Click chemistry-based thiol redox proteomics reveals significant cysteine reduction induced by chronic ethanol consumption
Harris, Peter S., et al. “Click chemistry-based thiol redox proteomics reveals significant cysteine reduction induced by chronic ethanol consumption.” Redox Biology (2023):...
Valorization of bioethanol by-products to produce unspecific peroxygenase with Agrocybe aegerita: Technological and proteomic perspectives
González-Rodríguez, Sandra, et al. “Valorization of bioethanol by-products to produce unspecific peroxygenase with Agrocybe aegerita: Technological and proteomic perspectives.” New Biotechnology 76...
Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms
Jia, Rong, et al. “Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms.” Food...
Multi-omics analysis provides insights intro lysine accumulation in quinoa (Chenopodium quinoa Willd.) sprouts
Niu, Mengyang, et al. “Multi-omics analysis provides insights intro lysine accumulation in quinoa (Chenopodium quinoa Willd.) sprouts.” Food Research International (2023): 113026....
Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage
Gao, Song, et al. “Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets...
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
Fu, Baifeng, et al. “Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction.” Food Chemistry 424 (2023):...