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Moriya M. Enhanced radical scavenging activity by interactions between hyaluronan and antioxidants -A study of hyaluronan-containing drinks-. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]

Kojima S, Saegusa H, Sakata M. Histidine-Containing Dipeptide Concentration and Antioxidant Effects of Meat Extracts from Silky Fowl: Comparison with Meat-Type Chicken Breast and Thigh Meats. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.621] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]

Yanai N, Niitsuma T, Shiotani S, Hagiwara S, Nabetani H. A Mixture of Histidine-Dipeptides, Vitamin C, and Ferulic Acid Reduces Comet Assay Scores in Normal Middle-Aged Men. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.485] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]