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Biological activities of lactobacilli relevant to cardiovascular health in skim milk

Alaa Abd El-Fattah, Sally Sakr, Samia Mahmoud El-Dieb and Hany Elkashef
Food Science and Biotechnology 26 (6) 1613 (2017)
https://doi.org/10.1007/s10068-017-0219-7

Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei

Changkun Li, Lai-Yu Kwok, Zhihui Mi, et al.
Journal of Dairy Science 100 (12) 9495 (2017)
https://doi.org/10.3168/jds.2017-12970

Antibacterial and antiproliferative peptides in synbiotic yogurt—Release and stability during refrigerated storage

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
Journal of Dairy Science 99 (6) 4233 (2016)
https://doi.org/10.3168/jds.2015-10499

Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt

B. N. P. Sah, T. Vasiljevic, S. McKechnie and O. N. Donkor
Journal of Food Science and Technology 53 (3) 1698 (2016)
https://doi.org/10.1007/s13197-015-2100-0

Antioxidant peptides isolated from synbiotic yoghurt exhibit antiproliferative activities against HT-29 colon cancer cells

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
International Dairy Journal 63 99 (2016)
https://doi.org/10.1016/j.idairyj.2016.08.003

Nanofiltration and nanodiafiltration of acid whey as a function of pH and temperature

Jayani Chandrapala, Mikel C. Duke, Stephen R. Gray, et al.
Separation and Purification Technology 160 18 (2016)
https://doi.org/10.1016/j.seppur.2015.12.046

Effect of Flavourzyme® on Angiotensin‐Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus

Fatah Ahtesh, Lily Stojanovska, Nagendra Shah and Vijay Kumar Mishra
Journal of Food Science 81 (1) (2016)
https://doi.org/10.1111/1750-3841.13177

Proteolytic and angiotensin‐converting enzyme‐inhibitory activities of selected probiotic bacteria

Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra
International Journal of Food Science & Technology 51 (4) 865 (2016)
https://doi.org/10.1111/ijfs.13054

Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures

Alaa Abd El-Fattah, Sally Sakr, Samia El-Dieb and Hany Elkashef
Food Science and Biotechnology 25 (6) 1745 (2016)
https://doi.org/10.1007/s10068-016-0266-5

Isolation of lactic acid bacteria bound to the porcine intestinal mucosa and an analysis of their moonlighting adhesins

Hideki KINOSHITA, Satoko OHUCHI, Kensuke ARAKAWA, et al.
Bioscience of Microbiota, Food and Health 35 (4) 185 (2016)
https://doi.org/10.12938/bmfh.16-012