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2. Algae SH Lee 25 45 2010 10.4490/algae.2010.25.1.045 Lee SH, Lee JB, Lee KW, Jeon YJ. Antioxidant properties of tidal pool microalgae, Halochlorococcum porphyrae and Oltamannsiellopsis unicellularis from Jeju island, Korea. Algae 25: 45-56 (2010) 

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3. Algae X Yang 26 201 2011 10.4490/algae.2011.26.2.201 Yang X, Kang MC, Lee KW, Kang SM, Lee WW, Jeon YJ. Antioxidant activity and cell protective effect of loliolide isolated from Sargassum ringgoldianum subsp. coreanum. Algae 26: 201-208 (2011) 

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4. Bioresource Technol. ZJ Qian 99 1690 2008 10.1016/j.biortech.2007.04.005 Qian ZJ, Jung WK, Kim SK. Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresource Technol. 99: 1690-1698 (2008) 

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5. Bioresource Technol. ZJ Qian 99 3365 2008 10.1016/j.biortech.2007.08.018 Qian ZJ, Jung WK, Byun HG, Kim SK. Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas( against free radical induced DNA damage. Bioresource Technol. 99: 3365-3371 (2008) 

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6. J. Funct. Foods DH Ngo 2 107 2010 10.1016/j.jff.2010.02.001 Ngo DH, Qian ZJ, Ryu BM, Park JW, Kim SK. In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. J. Funct. Foods 2: 107-117 (2010) 

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7. Algae MC Kang 27 205 2012 10.4490/algae.2012.27.3.205 Kang MC, Kim EA, Kang SM, Wijesinghe WAJP, Yang X, Kang N, Jeon YJ. Thermostability of a marine polyphenolic antioxidant dieckol, derived from the brown seaweed Ecklonia cava. Algae 27: 205-213 (2012) 

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8. Food Chem. SC Ko 134 1141 2012 10.1016/j.foodchem.2012.02.210 Ko SC, Kim DG, Han CH, Lee YJ, Lee JK, Byun HG, Lee SC, Park SJ, Lee DH, Jeon YJ. Nitric oxide-mediated vasorelaxation effects of anti-angiotensin I-converting enzyme (ACE) peptide from Styela clava flesh tissue and its anti-hypertensive effect in spontaneously hypertensive rats. Food Chem. 134: 1141-1145 (2012) 

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10. Food Chem. Toxicol. SC Ko 50 2294 2012 10.1016/j.fct.2012.04.022 Ko SC, Kim D, Jeon YJ. Protective effect of a novel antioxidative peptide purified from a marine Chlorella ellipsoidea protein against free radical-induced oxidative stress. Food Chem. Toxicol. 50: 2294-2302 (2012) 

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12. Fish Aquat. Sci. YJ Yang 15 29 2012 Yang YJ, Kim SK, Park SJ. An ani-inflammatory peptide isolated from seahorse Hippocampus Kuda bleeler inhibits the invasive potential of MG-63 Osteosarcoma cells. Fish Aquat. Sci. 15: 29-36 (2012) 

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25. Fish Aquat. Sci. HJ Kim 14 1 2011 Kim HJ, Park KH, Shin JH, Lee JS, Heu MS, Lee DH, Kim JS. Antioxidant and ACE inhibiting activities of the rockfish Sebastes hubbsi skin gelatin hydrolysates produced by sequential two-step enzymatic hydrolysis. Fish Aquat. Sci. 14: 1-10 (2011) 

26. Food Chem. SJ Lee 123 216 2010 10.1016/j.foodchem.2010.04.001 Lee SJ, Kim EK, Hwang JW, Oh HJ, Cheong SH, Moon SH, Jeon BT, Lee SM, Park PJ. Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing byproducts. Food Chem. 123: 216-220 (2010) 

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27. Food Chem. S Nalinanon 124 1354 2011 10.1016/j.foodchem.2010.07.089 Nalinanon S, Benjakul S, Kishimura H, Shahidi F. Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chem. 124: 1354-1362 (2011) 

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28. Food Sci. Biotechnol. R Jai Ganesh 20 1087 2011 10.1007/s10068-011-0147-x Jai Ganesh R, Nazeer RA, Sampath Kumar NS. Purification and identification of antioxidant peptide from black pomfret, Parastromateus niger (Bloch, 1975) viscera protein hydrolysate. Food Sci. Biotechnol. 20: 1087-1094 (2011) 

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29. Innov. Food Sci. Emerg. L You 10 235 2009 10.1016/j.ifset.2008.08.007 You L, Zhao M, Cui C, Zhao H, Yang B. Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates. Innov. Food Sci. Emerg. 10: 235-240 (2009) 

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30. Food Sci. Biotechnol. GR Huang 20 651 2011 10.1007/s10068-011-0092-8 Huang GR, Zhao J, Jiang JX. Effect of defatting and enzyme type on antioxidative activity of shrimp processing byproducts hydrolysate. Food Sci. Biotechnol. 20: 651-657 (2011) 

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