The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
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Plant Milk-Clotting Enzymes for Cheesemaking
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Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
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DETERMINATION OF THE FACTORS THAT CAUSE BITTERNESS DURING SHELF-LIFE IN WHITE CHEESE PRODUCED USING ULTRAFILTRATED MILK
Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese
E. Reale, S. Govindasamy-Lucey, M.E. Johnson, J.J. Jaeggi, M. Molitor, Y. Lu and J.A. Lucey Journal of Dairy Science 103(11) 9906 (2020) https://doi.org/10.3168/jds.2020-18713
iBitter-SCM: Identification and characterization of bitter peptides using a scoring card method with propensity scores of dipeptides
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Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging
Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality
Effect of Cooking on Meat Proteins: Mapping Hydrothermal Protein Modification as a Potential Indicator of Bioavailability
Santanu Deb-Choudhury, Stephen Haines, Duane Harland, Stefan Clerens, Chikako van Koten and Jolon Dyer Journal of Agricultural and Food Chemistry 62(32) 8187 (2014) https://doi.org/10.1021/jf502668w
Continuous preparation of two opioïd peptides and recycling of organic solvent using liquid/liquid extraction coupled with aluminium oxide column during haemoglobin hydrolysis by immobilized pepsin
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Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese‐like Systems Made with Sterilized Milk and Cynara cardunculus
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Hydrolysis of Casein-Derived Peptides α
S1
-Casein(f1-9) and β-Casein(f193-209) by
Lactobacillus helveticus
Peptidase Deletion Mutants Indicates the Presence of a Previously Undetected Endopeptidase
Contribution of
Lactococcus lactis
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Relationship between MALDI-TOF Analysis of β-CN f193−209 Concentration and Sensory Evaluation of Bitterness Intensity of Aged Cheddar Cheese
Elly Soeryapranata, Joseph R. Powers, Fatma Fajarrini, Karen M. Weller, Herbert H. Hill, and William F. Siems Journal of Agricultural and Food Chemistry 50(17) 4900 (2002) https://doi.org/10.1021/jf011668f
Using an experimental design for the optimization of LVV‐haemorphin‐7 and VV‐haemorphin‐7 extraction by an organic solvent mixture in the course of bovine haemoglobin peptic hydrolysis
Renato Froidevaux, Naïma Nedjar‐Arroume, Luc Choisnard, Muriel Bigan and Didier Guillochon Biotechnology and Applied Biochemistry 33(2) 75 (2001) https://doi.org/10.1042/BA20000071
Exploratory study of proteolysis, rheology and sensory properties of Danbo cheese with different fat contents
Hydrolysis of αs1‐ and β‐casein‐derived peptides with a broad specificity aminopeptidase and proline specific aminopeptidases from Lactococcus lactis subsp. cremoris AM2
DNA sequence analysis, expression, distribution, and physiological role of the Xaa-prolyldipeptidyl aminopeptidase gene fromLactobacillus helveticus CNRZ32
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, P. L. H. McSweeney and T. K. Singh Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 161 (1995) https://doi.org/10.1007/978-1-4615-1913-3_10
Free D- and L-Amino Acids from Hydrolyzed Milk Proteins by Pseudomonas fluorescens ATCC 948
