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In vitro evaluation of caseinophosphopeptides from different genetic variants on bone mineralization.
Anna Caroli, Bulgari Bulgari, Stefania Chessa, Daniela Cocchi and Giovanni Tulipano Italian Journal of Animal Science 8(sup2) 42 (2009) https://doi.org/10.4081/ijas.2009.s2.42
Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
Juliane Floury, Olivier Rouaud, Maëva Le Poullennec and Marie-Hélène Famelart LWT - Food Science and Technology 42(10) 1621 (2009) https://doi.org/10.1016/j.lwt.2009.06.002
Effects of bovine and caprine Monterey Jack cheeses fortified with milk calcium on bone mineralization in rats
Bioavailability of caseinophosphopeptide-bound iron
Nabil Ait-Oukhatar, Jean Michel Peres, Said Bouhallab, et al. Journal of Laboratory and Clinical Medicine 140(4) 290 (2002) https://doi.org/10.1067/mlc.2002.128146
Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening
Iron Tissue Storage and Hemoglobin Levels of Deficient Rats Repleted with Iron Bound to the Caseinophosphopeptide 1−25 of β-Casein
Nabil Aît-oukhatar, Saïd Bouhallab, Pierre Arhan, Jean-Louis Maubois, Michel Drosdowsky and Dominique Bouglé Journal of Agricultural and Food Chemistry 47(7) 2786 (1999) https://doi.org/10.1021/jf981018k
Bioavailability of caseinophosphopeptide bound iron in the young rat
Partition of Main and Trace Minerals in Milk: Effect of Ultracentrifugation, Rennet Coagulation, and Dialysis on Soluble Phase Separation
Miguel Angel de la Fuente, Javier Fontecha and Manuela Juárez Journal of Agricultural and Food Chemistry 44(8) 1988 (1996) https://doi.org/10.1021/jf9506949
Gaseous ion-molecule reactions of F−, CF3−, C2F5−, CF3+ and C2F5+ with hexafluoropropene oxide
Timothy Su, Gerald B. Hammond, Robert A. Morris, A.A. Viggiano, John F. Paulson, Joel F. Liebman and Aaron C.L. Su Journal of Fluorine Chemistry 74(1) 149 (1995) https://doi.org/10.1016/0022-1139(95)03266-G
Selective determination of phosphopeptide β-CN(1–25) in a β-casein digest by adding iron: characterization by liquid chromatography with on-line electrospray-ionization mass spectrometric detection
F. Gaucheron, D. Mollé, J. Léonil and J.-L. Maubois Journal of Chromatography B: Biomedical Sciences and Applications 664(1) 193 (1995) https://doi.org/10.1016/0378-4347(94)00354-8
Nutrient Profiles of Commercial Goat Milk Cheeses Manufactured in the United States