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).
Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese
Michele Faccia, Giuseppe Natrella, Giuseppe Gambacorta and Antonio Trani Journal of Dairy Science 105(1) 140 (2022) https://doi.org/10.3168/jds.2021-20845
Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: Structural and functional characterization
Veronica Folliero, Stefania Lama, Gianluigi Franci, Rosa Giugliano, Giovanni D'Auria, Pasquale Ferranti, Mina Pourjula, Massimiliano Galdiero and Paola Stiuso Food Research International 153 110949 (2022) https://doi.org/10.1016/j.foodres.2022.110949
Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
Kamel-Eddine El Mecherfi, Svetoslav Dimitrov Todorov, Marcela Albuquerque Cavalcanti de Albuquerque, Sandra Denery-Papini, Roberta Lupi, Thomas Haertlé, Bernadette Dora Gombossy de Melo Franco and Colette Larré Foods 9(6) 792 (2020) https://doi.org/10.3390/foods9060792
Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese
A. Taivosalo, T. Kriščiunaite, A. Seiman, N. Part, I. Stulova and R. Vilu Journal of Dairy Science 101(2) 944 (2018) https://doi.org/10.3168/jds.2017-12944
Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods
Karin Sebald, Andreas Dunkel, Johannes Schäfer, Jörg Hinrichs and Thomas Hofmann Journal of Agricultural and Food Chemistry 66(42) 11092 (2018) https://doi.org/10.1021/acs.jafc.8b04479
Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro
Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry
Valérie Gagnaire, Stefania Carpino, Concetta Pediliggieri, Julien Jardin, Sylvie Lortal and Giuseppe Licitra Journal of Agricultural and Food Chemistry 59(23) 12443 (2011) https://doi.org/10.1021/jf2027268
Demonstration of in vitro anticancer properties of peptide fractions from a snow crab by-products hydrolysate after separation by electrodialysis with ultrafiltration membranes
Alain Doyen, Lucie Beaulieu, Linda Saucier, Yves Pouliot and Laurent Bazinet Separation and Purification Technology 78(3) 321 (2011) https://doi.org/10.1016/j.seppur.2011.01.037
Liquid Chromatography and Mass Spectrometry in Food Allergen Detection
Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry
N. Sommerer, C. Salles, D. Promé, J. C. Promé and J. L. Le Quéré Journal of Agricultural and Food Chemistry 49(1) 402 (2001) https://doi.org/10.1021/jf000200u
Peptides Identified during Emmental Cheese Ripening: Origin and Proteolytic Systems Involved
Valérie Gagnaire, Daniel Mollé,, Maryse Herrouin and Joëlle Léonil Journal of Agricultural and Food Chemistry 49(9) 4402 (2001) https://doi.org/10.1021/jf000895z
Hydrolysis of Sequenced β-Casein Peptides Provides New Insight into Peptidase Activity from Thermophilic Lactic Acid Bacteria and Highlights Intrinsic Resistance of Phosphopeptides
Stéphanie-Marie Deutsch, Daniel Molle, Valérie Gagnaire, Michel Piot, Danièle Atlan and Sylvie Lortal Applied and Environmental Microbiology 66(12) 5360 (2000) https://doi.org/10.1128/AEM.66.12.5360-5367.2000
Immunochemical Evaluation of Bovine β-Casein and Its 1−28 Phosphopeptide in Cheese during Ripening
Rosa Pizzano, Maria Adalgisa Nicolai, Pierfrancesco Padovano, Pasquale Ferranti, Francesca Barone and Francesco Addeo Journal of Agricultural and Food Chemistry 48(10) 4555 (2000) https://doi.org/10.1021/jf000498o
Proteolysis of αs-Casein as a Marker of Grana Padano Cheese Ripening
