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Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk
Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus
Jun-cai Hou, Fei Liu, Da-xi Ren, Wei-wei Han and Yue-ou Du Journal of Zhejiang University-SCIENCE B 16(4) 317 (2015) https://doi.org/10.1631/jzus.B1400230
Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel
The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana
Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda and Lene Jespersen International Journal of Food Science 2014 1 (2014) https://doi.org/10.1155/2014/721067
The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage
D. Hrnjez, Ž. Vaštag, S. Milanović, V. Vukić, M. Iličić, Lj. Popović and K. Kanurić Journal of Functional Foods 10 336 (2014) https://doi.org/10.1016/j.jff.2014.06.016
Antihypertensive and antithrombotic activities of a commercial fermented milk product made with Lactobacillus casei Shirota and Streptococcus thermophilus
Karina N Domínguez‐González, Alma Cruz‐Guerrero, Humberto González‐Márquez, Lorena Gómez‐Ruiz, Mariano García‐Garibay, Judith Jiménez‐Guzmán and Gabriela Rodríguez‐Serrano International Journal of Dairy Technology 67(3) 358 (2014) https://doi.org/10.1111/1471-0307.12133
El efecto antihipertensivo de las leches fermentadas
Karina N. Domínguez González, Alma E. Cruz Guerrero, Humberto González Márquez, et al. Revista Argentina de Microbiología 46(1) 58 (2014) https://doi.org/10.1016/S0325-7541(14)70050-1
The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products
Maryam Moslehishad, Saeed Mirdamadi, Mohamad Reza Ehsani, Hamid Ezzatpanah and Ali Akbar Moosavi‐Movahedi International Journal of Dairy Technology 66(2) 279 (2013) https://doi.org/10.1111/1471-0307.12017
The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum-yogurt
ACE-inhibitory Effect and Physicochemical Characteristics of Yogurt Beverage Fortified with Whey Protein Hydrolysates
Sung-Min Lim, Na-Kyoung Lee, Keun-Kyu Park, Yoh-Chang Yoon and Hyun-Dong Paik Korean Journal for Food Science of Animal Resources 31(6) 886 (2011) https://doi.org/10.5851/kosfa.2011.31.6.886
Dairy constituents and neurocognitive health in ageing
David A. Camfield, Lauren Owen, Andrew B. Scholey, Andrew Pipingas and Con Stough British Journal of Nutrition 106(2) 159 (2011) https://doi.org/10.1017/S0007114511000158
Fermented milks fromEnterococcus faecalisTH563 andLactobacillus delbrueckiisubsp.bulgaricusLA2 manifest different degrees of ACE-inhibitory and immunomodulatory activities