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Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds
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Peptide profiling to predict bitterness in fermented milk from different bacterial cultures and relationship with human bitter taste receptor activation
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iBitter-GRE: A Novel Stacked Bitter Peptide Predictor with ESM-2 and Multi-View Features
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Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors
Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review
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Identification and prediction of milk-derived bitter taste peptides based on peptidomics technology and machine learning method
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Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese
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High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study
Pavle Jovanov, Marijana Sakač, Mihaela Jurdana, Zala Jenko Pražnikar, Saša Kenig, Miroslav Hadnađev, Tadeja Jakus, Ana Petelin, Dubravka Škrobot and Aleksandar Marić Foods 10(11) 2628 (2021) https://doi.org/10.3390/foods10112628
Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches
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Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
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Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis
Anna Iwaniak, Monika Hrynkiewicz, Justyna Bucholska, Piotr Minkiewicz and Małgorzata Darewicz Journal of Food Biochemistry 43(1) e12500 (2019) https://doi.org/10.1111/jfbc.12500
Selective Elimination of Bitter Peptides by Adsorption to Heat-treated Porous Silica Gel
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Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
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Sevim Dalabasmaz, Daniel Dittrich, Ina Kellner, Thomas Drewello and Monika Pischetsrieder Journal of Proteomics 207 103444 (2019) https://doi.org/10.1016/j.jprot.2019.103444
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Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP)
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization
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Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese
“Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile”
Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters
Identification of Bitter Peptides in Whey Protein Hydrolysate
Xiaowei Liu, Deshou Jiang and Devin G. Peterson Journal of Agricultural and Food Chemistry 62(25) 5719 (2014) https://doi.org/10.1021/jf4019728
Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening
Mehrnaz Aminifar, Manouchehr Hamedi, Zahra Emam-Djomeh and Ali Mehdinia Journal of Food Science and Technology 51(10) 2454 (2014) https://doi.org/10.1007/s13197-012-0755-3
Unveiling aminopeptidase P from Streptomyces lavendulae: Molecular cloning, expression and biochemical characterization
Analysis of the Endogenous Peptide Profile of Milk: Identification of 248 Mainly Casein-Derived Peptides
Florian Baum, Maria Fedorova, Jennifer Ebner, Ralf Hoffmann and Monika Pischetsrieder Journal of Proteome Research 12(12) 5447 (2013) https://doi.org/10.1021/pr4003273
The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese
Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres
Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development
Adriano G. Cruz, Rafael S. Cadena, Eduardo H.M. Walter, Amir M. Mortazavian, Daniel Granato, José A.F. Faria and Helena M.A. Bolini Comprehensive Reviews in Food Science and Food Safety 9(4) 358 (2010) https://doi.org/10.1111/j.1541-4337.2010.00115.x
Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening
Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet
Antonio Pino, Francisco Prados, Elena Galán, Paul L.H. McSweeney and José Fernández-Salguero Food Research International 42(3) 324 (2009) https://doi.org/10.1016/j.foodres.2008.12.009
Biochemical characterization of a novel metalloendopeptidase from Streptomyces aureofaciens TH-3 with post-proline hydrolysis activity
Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
Gonzalo Taborda, José A. Gómez-Ruiz, Isabel Martínez-Castro, et al. European Food Research and Technology 227(2) 323 (2008) https://doi.org/10.1007/s00217-007-0769-7
Bitter peptides activate hTAS2Rs, the human bitter receptors
Quantitative structure‐activity relationship study of bitter di‐ and tri‐peptides including relationship with angiotensin I‐converting enzyme inhibitory activity
