Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

Betül Yesiltas^*, Pedro Jesús García Moreno, Simon Gregersen Echers, Tobias Hegelund Olsen, Nykola C Jones, Søren Vrønning Hoffmann, Paolo Marcatili, Michael Toft Overgaard, Egon Bech Hansen, Charlotte Jacobsen

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

29 Citations (Scopus)

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2020
AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides
Olsen, T. H., Yesiltas, B., Marin, F. I., Pertseva, M., García-Moreno, P. J., Gregersen Echers, S., Overgaard, M. T., Jacobsen, C., Lund, O., Hansen, E. B. & Marcatili, P., Dec 2020, In: Scientific Reports. 10, 1, 21471.
Research output: Contribution to journal › Journal article › Research › peer-review

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72 Citations (Scopus)

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Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

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AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides