Chemical and cell antioxidant activity of amaranth flour and beverage after simulated gastrointestinal digestion. Role of peptides

Rodríguez, Mariela; Tironi, Valeria A.

doi:10.1016/j.foodres.2023.113410

Food Research International

2023

DOI: 10.1016/j.foodres.2023.113410

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Chemical and cell antioxidant activity of amaranth flour and beverage after simulated gastrointestinal digestion. Role of peptides

Mariela Rodríguez,

Valeria A. Tironi

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Cited by 5 publications

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Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate

Cipollone,

Fontana,

Fillería

et al. 2024

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Multitarget Peptides Released by In Vitro Static Gastrointestinal Digestion of an Amaranth Protein Beverage

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Exploring the potential of amaranth proteins: Composition, functional characteristics, modifications, bioactive peptides, and possible applications in food and packaging industries

Das,

Sheikh,

Mir

2025

Journal of Food Composition and Analysis

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Chemical and cell antioxidant activity of amaranth flour and beverage after simulated gastrointestinal digestion. Role of peptides

Cited by 5 publications

References 48 publications

Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate

Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate

Multitarget Peptides Released by In Vitro Static Gastrointestinal Digestion of an Amaranth Protein Beverage

Exploring the potential of amaranth proteins: Composition, functional characteristics, modifications, bioactive peptides, and possible applications in food and packaging industries

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