List of works - Anna Iwaniak

Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes

scientific article

Angiotensin I-converting enzyme inhibitory peptides in oat (Avena sativa L.) proteins-derived digests – In silico and in vitro study

scientific article published in July 2016

Annotation of Peptide Structures Using SMILES and Other Chemical Codes-Practical Solutions.

scientific article published on 27 November 2017

BIOLOGICALLY ACTIVE PEPTIDES FROM FOOD PROTEINS: IN SILICO , IN VITRO AND IN VIVO STUDIES, APPLICATION ASPECTS, AND SAFETY EVALUATION

scientific article published in 2015

BIOLOGICALLY ACTIVE PEPTIDES RELEASED FROM FOOD PROTEINS

scientific article published in 2015

BIOPEP database of sensory peptides and amino acids

scientific article published in July 2016

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

scientific article published on 27 November 2019

Bioinformatic-aided prediction for release possibilities of bioactive peptides from plant proteins

scientific article published in September 2004

Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

scientific article published on 21 July 2020

Chemometrics and cheminformatics in the analysis of biologically active peptides from food sources

scientific article published in June 2015

Common Amino Acid Subsequences in a Universal Proteome--Relevance for Food Science

scientific article

Database of biologically active peptide sequences

scientific article

Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review

scientific article published in June 2018

Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods

scientific article published in October 2019

Ex vivo digestion of carp muscle tissue – ACE inhibitory and antioxidant activities of the obtained hydrolysates

scientific article published in 2015

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches

scientific article

Food-Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction

scientific article published on 21 February 2014

Free Accessible Databases as a Source of Information about Food Components and Other Compounds with Anticancer Activity⁻Brief Review

article

Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol

scientific article published on 14 March 2021

Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators

scientific article published on 2 January 2020

Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules-Search Options and Applications in Food Science

scientific article

Introducing a Simple Equation To Express Oxidation States as an Alternative to Using Rules Associated with Words Alone

scientific article published on 8 January 2018

Peptides Derived from Foods as Supportive Diet Components in the Prevention of Metabolic Syndrome

scientific article published on 27 November 2017

Proposal of the Annotation of Phosphorylated Amino Acids and Peptides Using Biological and Chemical Codes

scientific article published on 29 January 2021

Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches

scientific article published on 6 April 2020

Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

scientific article published on 10 May 2018

Structure⁻Activity Prediction of ACE Inhibitory/Bitter Dipeptides-A Chemometric Approach Based on Stepwise Regression

scientific article published on 08 March 2019

Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis

scientific article published on 11 January 2018

Using Internet Databases for Food Science Organic Chemistry Students To Discover Chemical Compound Information

scientific article published on 27 March 2015

List of works by Anna Iwaniak

Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes

Angiotensin I-converting enzyme inhibitory peptides in oat (Avena sativa L.) proteins-derived digests – In silico and in vitro study

Annotation of Peptide Structures Using SMILES and Other Chemical Codes-Practical Solutions.

BIOLOGICALLY ACTIVE PEPTIDES FROM FOOD PROTEINS: IN SILICO , IN VITRO AND IN VIVO STUDIES, APPLICATION ASPECTS, AND SAFETY EVALUATION

BIOLOGICALLY ACTIVE PEPTIDES RELEASED FROM FOOD PROTEINS

BIOPEP database of sensory peptides and amino acids

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

Bioinformatic-aided prediction for release possibilities of bioactive peptides from plant proteins

Characteristics of Biopeptides Released In Silico from Collagens Using Quantitative Parameters

Chemometrics and cheminformatics in the analysis of biologically active peptides from food sources

Common Amino Acid Subsequences in a Universal Proteome--Relevance for Food Science

Database of biologically active peptide sequences

Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review

Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods

Ex vivo digestion of carp muscle tissue – ACE inhibitory and antioxidant activities of the obtained hydrolysates

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches

Food-Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction

Free Accessible Databases as a Source of Information about Food Components and Other Compounds with Anticancer Activity⁻Brief Review

Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol

Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators

Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules-Search Options and Applications in Food Science

Introducing a Simple Equation To Express Oxidation States as an Alternative to Using Rules Associated with Words Alone

Peptides Derived from Foods as Supportive Diet Components in the Prevention of Metabolic Syndrome

Proposal of the Annotation of Phosphorylated Amino Acids and Peptides Using Biological and Chemical Codes

Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches

Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

Structure⁻Activity Prediction of ACE Inhibitory/Bitter Dipeptides-A Chemometric Approach Based on Stepwise Regression

Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis

Using Internet Databases for Food Science Organic Chemistry Students To Discover Chemical Compound Information