• Publications
  • Influence
Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products
Bioactive peptides are short peptides approximately 2–30 amino acids in length. They are inactive within the sequence of the parent protein and can be released during gastrointestinal digestion,Expand
  • 239
  • 10
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
A growing global population, combined with factors such as changing socio-demographics, will place increased pressure on the world’s resources to provide not only more but also different types ofExpand
  • 254
  • 10
  • PDF
Algal Proteins: Extraction, Application, and Challenges Concerning Production
Population growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. Macroalgae (seaweed) and microalgae are examplesExpand
  • 233
  • 10
  • PDF
Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients.
Bioactive peptides are sequences of between 2-30 amino acids in length that impart a positive health effect to the consumer when ingested. They have been identified from a range of foods, includingExpand
  • 225
  • 9
Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides. Part I: Overview
A variety of milk‐derived biologically active peptides have been shown to exert both functional and physiological roles in vitro and in vivo, and because of this are of particular interest for foodExpand
  • 105
  • 7
Casein Fermentate of Lactobacillus animalis DPC6134 Contains a Range of Novel Propeptide Angiotensin-Converting Enzyme Inhibitors
ABSTRACT This work evaluated the angiotensin-converting-enzyme (ACE)-inhibitory activities of a bovine sodium caseinate fermentate generated using the proteolytic capabilities of the porcine smallExpand
  • 110
  • 6
  • PDF
Influence of pressurised liquid extraction and solid–liquid extraction methods on the phenolic content and antioxidant activities of Irish macroalgae
Summary The efficiencies of pressurised liquid extraction (PLE) and a traditional solid–liquid extraction (SLE) at extracting antioxidant polyphenols from Irish macroalgae Ascophyllum nodosum,Expand
  • 71
  • 6
Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides. Part II: Bioactive peptide functions
A variety of milk‐derived biologically active peptides have been shown to exert both functional and physiological roles in vitro and in vivo, and because of this are of particular interest for foodExpand
  • 139
  • 5
Salivaricin P, One of a Family of Two-Component Antilisterial Bacteriocins Produced by Intestinal Isolates of Lactobacillus salivarius
ABSTRACT Lactobacillus salivarius DPC6005, a porcine intestinal isolate, produces a two-component bacteriocin, salivaricin P, with homology to ABP-118 produced by a human probiotic L. salivariusExpand
  • 64
  • 5
Red and green macroalgae for fish and animal feed and human functional food development
ABSTRACT Cereal and plant proteins are used frequently in the manufacture of animal, fish, and human food products but are often deficient in essential amino acids. In contrast, macroalgal proteinsExpand
  • 65
  • 5
...
1
2
3
4
5
...