|Commenced in January 2007||Frequency: Monthly||Edition: International||Publications Count: 29414|
 P. Kehrer, “Free radicals as mediators of tissue injury and disease." Critical Rev in Toxic., vol. 23, pp. 21–48, 1993.
 N. Baydar, G. O¨ zkan, and S. Yasar, “Evaluation of the antiradical and antioxidant potential of grape extracts," Food Control, vol.18, pp. 1131– 1136, 2007.
 N. Rajapakse, E. Mendis, W. K. Jung, J. Y. Je, and S.K. Kim, “Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties,” Food Research International, vol. 38, pp.175–182, 2005.
 R. Marcuse, “Antioxidative effect of amino acids,” Nature, vol.186, pp.886-887, 1960.
 A. Saiga, S. Tanabe, and T. Nishimura, “Antioxidant activity of peptides obtained from porcine myofibrilar proteins by proteasetreatment,” J. Agriculture Food Chemistry, vol.51, no. 12, pp.3661–3667, 2003.
 S. Morimura, H. Nagata, Y. Uemura, A. Fahmi, T. Shigematsu and K. Kida, “Development of an effective process for utilization of collagen from livestock and fish waste,” Process Biochemistry, vol.37, no. 12, pp. 1403–1412, 2002.
 S. Sakanaka, Y. Tachibana, N. Ishihara, and LR. Juneja, “Antioxidant activity of egg-yolk protein hydrolyzates in a linoleic acid oxidation system,” Food Chemistry, vol. 86, no. 1,pp. 99–103, 2004.
 F. Shahidi, and R. Amarowicz, “Antioxidant activity of protein hydrolyzates from aquatic species,” J. American Oil Chemistry Society, vol.73, no. 9, pp. 1197–1199, 1996.
 Y. Je, P.Y. Park, and S.K. Kim, “Antioxidant activity of a peptide isolated from Alaska Pollack (Theragra chalcogramma) frame protein hydrolysate,” Food Res Int , vol.38, pp .45–50, 2005.
 R. E. Aluko, and E. Monu, “Functional and bioactive properties of quinoa seed protein hydrolyzates,” J. of Food Science, vol. 68, no. 4, pp. 1254–1258, 2003.
 B.F. Gibbs, A. Zougman, R. Masse, and C. Mulligan, "Production and characterization of bioactive peptides from soy hydrolysate and soyfermented food,” Food Research International, vol. 37, no. 2, pp. 123– 131, 2004.
 H.M. Chen, K. Muramoto, F. Yamauchi, and K. Nokihara, “Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein,” J. Agriculture Food Chemistry, vol. 44, no. 9, pp.2126–2130, 1996.
 H.M. Chen, K. Muramoto, F. Yamauchi, K. Fujimoto, and K. Nokihara, “Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein,” J. Agriculture Food Chemistry, vol. 46, no. 1, pp. 49–53, 1998.
 W.D. Chiang, C.J. Shih, and Y.H. Chu, “Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system,” Food Chemistry, vol. 65, no. 2, pp. 189–194, 1999.
 E.N. Frankel and A. Meyer, “The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants,” J. Science Food Agriculture, vol. 23, 80, no. 13, pp. 1925–1941, 2000.
 C. Sa´nchez-Moreno, “Methods used to evaluate the free radical scavenging activity in foods and biological systems,” Food Science Technology International, vol. 8, no. 3, pp. 121–137, 2002.
 E.A. Pen˜a-Ramos, and Y.L. Xiong, “Antioxidant activity of soy protein hydrolyzates in a liposomial system,” J. of Food Science, vol. 6, no. 8, pp. 2952–2956, 2002.
 A. Arnoldi, A. D’Agostina, G. Boschin, M.R. Lovati, C. Manzoni, and C.R. Sirtori, “Soy protein components active in the regulation of cholesterol homeostasis. In: Biologically active phytochemicals in food,” Royal Society of Chemistry, vol. 269, pp. 103–106, 2001.
 J.R. Chen, S.C. Yang, K. Suetsuna, and J.C.J. Chao, “Soybean proteinderived hydrolysate affects blood pressure in spontaneously hypertensive rats,” J. Food Biochemistry, vol. 28, no. 1, pp. 61–73, 2004.
 H.M. Chen, K. Muramoto, and F. Yamauchi, “Structural analysis of antioxidative peptides from soybean b-conglycinin,” Agriculture Food Chemistry, vol. 43, no. 3, pp. 574–578, 1995.
 W.C. Hou, H.J. Chen, and Y.H. Lin, Antioxidant peptides with angiotensin converting enzyme inhibitory activities and applications for angiotensin converting enzyme purification,”.J. Agriculture Food Chemistry, vol. 51, pp. 1706-1709, 2003.
 Y.P. Zhu, J.F. Fan, Y.Q. Cheng, and L.T. Li, "Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2, "Food Control, vol. 19, pp.654-661, 2008.
 C. Wang, Q. Ma, S. Pagadala, M.S. Sherrard, and P.G. Krishnan, "Changes of Isoflavones during Processing of Soy Protein Isolates,” J. American Oil Chemistry Society, vol. 75, no. 3, pp. 337-341, 1998.
 J. Adler-Nissen, “Determination of degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid,” J. Agriculture. Food Chemistry, vol. 27, pp. 1256-1262, 1979.
 F.M. Netto, and M.A.M. Galeazzi, “Production and characterization of enzymatic hydrolysate from soy protein isolate,” Lebensm.-wiss. U.- Technol, vol. 31, pp. 624-631, 1998.
 K.A. Lee and S.H. Kim, “SSGE and DEE, new peptides isolated from a soy protein hydrolysate that inhibit platelet aggregation,” Food Chemistry, vol. 90, pp. 389-393, 2005.
 C. Marı´a, S. Conde, A. Adriana, and C. An˜o´n, “Characterization of amaranth proteins modified by trypsin proteolysis. Structural and functional changes,” LWT - Food Science and Technology, vol. 42, pp. 963–970, 2009.
 SAS. “SAS User's Guide: Statistics,” SAS Inc., Cary, NC, 1982.
 W. R. Waller and D.B. Duncan, “A Bayes rule for the symmetric multiple comparison problems," J. of the American Statistical Association, vol. 64, pp. 1481-1503, 1969.
 S.B. Zhang, Z. Wang, and S.Y. Xu, “Antioxidant and Antithrombotic Activities of Rapeseed Peptides,” J. American Oil Chemistry Society, vol. 85, pp. 521–527, 2008.
 Y. Yoshie Starka, Y. Wadab, M. Schottb, and A. Wasche, “Functional and bioactive properties of rapeseed protein concentrates and sensory analysis of food application with rapeseed protein concentrates,” LWT, vol. 39, pp. 503–512, 2006.
 K. Saito, D.H. Jin, T. Ogawa, K. Muramoto, E. Hatakeyama, and T. Yasuhara, “Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry,” J. Agriculture Food Chemistry, vol. 51, no. 12, pp. 3668-3674, 2003.