24 citations
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June 2021 in “Agronomy” This study found that biostimulant application in lettuce cultivation led to significant yield and phytochemical enhancements, with effects varying between green and red cultivars depending on the treatment method used.
35 citations
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January 2017 in “International Journal of Food Properties” This study observed that a peptide showed higher antioxidant and metal ion chelation activity compared to its encapsulated version cross-linked in calcium alginate beads.
13 citations
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July 1951 in “Industrial & Engineering Chemistry” This research article evaluates the protein content of yeast grown on wood hydrolyzate, without providing new results or clinical findings.
6 citations
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November 2024 in “Frontiers in Sustainable Food Systems” This study found that ultrasonication pre-treatment at various power levels improved the color, protein solubility, and degree of hydrolysis of fish protein hydrolysates from mackerel side streams, and potentially reduced bitterness by decreasing hydrophobic free amino acids.
1 citations
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January 2024 in “Journal of Food Processing and Preservation” This study found that adding microcapsulated pumpkin seed protein hydrolysate to aloe vera drinks improved antioxidant activity, taste, and shelf life, with chitosan-alginate microcapsules effectively inhibiting microbial growth during 30 days of refrigerated storage.