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).
Jianda Yue, Hua Tan, Jiawei Xu, Tingting Li, Zihui Chen, Xie Li, Zhaoyang Tang, Songping Liang, Zhonghua Liu and Ying Wang Journal of Chemical Information and Modeling 66(3) 1522 (2026) https://doi.org/10.1021/acs.jcim.5c02678
What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?
Piyumi Chathurangi Wanniarachchi, Greg Shea, Mauro Mocerino, Sarita Jane Bennett, Rewati Raman Bhattarai and Ranil Coorey Comprehensive Reviews in Food Science and Food Safety 24(5) (2025) https://doi.org/10.1111/1541-4337.70265
Ylva Ardö, Paul L.H. McSweeney, Abdahlla A.A. Magboul, Vivek K. Upadhyay and Patrick F. Fox 489 (2025) https://doi.org/10.1016/B978-0-443-15956-5.00029-4
Exploring the Molecular Space of Bitter Peptides via Sensory, Receptor, and Sequence Data
Alexandra Steuer, Laura Sophie Eckrich, Silvia Schaefer, Verena Karolin Mittermeier-Kleßinger, Alexander Otterbach, Maik Behrens, Corinna Dawid and Antonella Di Pizio Journal of Agricultural and Food Chemistry (2025) https://doi.org/10.1021/acs.jafc.5c01195
Peptide profiling to predict bitterness in fermented milk from different bacterial cultures and relationship with human bitter taste receptor activation
iBitter-GRE: A Novel Stacked Bitter Peptide Predictor with ESM-2 and Multi-View Features
Jingwei Lv, Aoyun Geng, Zhuoyu Pan, Leyi Wei, Quan Zou, Zilong Zhang and Feifei Cui Journal of Molecular Biology 437(8) 169005 (2025) https://doi.org/10.1016/j.jmb.2025.169005
Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds
Cécile Bord, Louis Lenoir, Julie Benoit, Delphine Guérinon, Gilles Dechambre, Christophe Chassard and Christian Coelho Applied Sciences 15(2) 961 (2025) https://doi.org/10.3390/app15020961
Towards prediction of maturation-dependent kokumi taste in cheese by comprehensive high throughput quantitation of glutamyl dipeptides
Sonja Maria Fröhlich, Manon Jünger, Verena Karolin Mittermeier-Kleßinger, Corinna Dawid, Thomas F. Hofmann, Veronika Somoza and Andreas Dunkel Food Chemistry 463 141130 (2025) https://doi.org/10.1016/j.foodchem.2024.141130
The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters
Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review
Shanghua Liu, Tianyu Shi, Junwen Yu, Rui Li, Hao Lin and Kejun Deng International Journal of Molecular Sciences 25(18) 9844 (2024) https://doi.org/10.3390/ijms25189844
Identification and prediction of milk-derived bitter taste peptides based on peptidomics technology and machine learning method
Identification of bitter peptides in aged Cheddar cheese by crossflow filtration-based Fractionation, Peptidomics, statistical screening and sensory analysis
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese
Nour ALQtaishat, Mohammed Saleh, Khalid Al‐Ismail and Mahmoud Abu Ghoush International Journal of Dairy Technology 75(3) 668 (2022) https://doi.org/10.1111/1471-0307.12867
Enhancement of rice protein hydrolysate quality using a novel dual enzyme system
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
Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins
Dahlia Daher, Barbara Deracinois, Philippe Courcoux, Alain Baniel, Sylvie Chollet, Rénato Froidevaux and Christophe Flahaut Foods 10(6) 1312 (2021) https://doi.org/10.3390/foods10061312
A dual-functional aminopeptidase from Streptomyces canus T20 and its application in the preparation of small rice peptides
Physio-chemical, Microbiology, and Preference of Probiotic Fresh Soft Cheese Using Lactobacillus plantarum IS-10506 and Streptococcus thermophilus as Mixed Starter Culture
Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches
Anna Iwaniak, Monika Hrynkiewicz, Piotr Minkiewicz, Justyna Bucholska and Małgorzata Darewicz Applied Sciences 10(7) 2514 (2020) https://doi.org/10.3390/app10072514
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
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
Identification of peptides reflecting the storage of UHT milk by MALDI-TOF-MS peptide profiling
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
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment
Amira R. Khattab, Hania A. Guirguis, Sherouk M. Tawfik and Mohamed A. Farag Trends in Food Science & Technology 88 343 (2019) https://doi.org/10.1016/j.tifs.2019.03.009
Health Implications of Bioactive Peptides: A Review
Elham Nourmohammadi and Alireza Sadeghi Mahoonak International Journal for Vitamin and Nutrition Research 88(5-6) 319 (2018) https://doi.org/10.1024/0300-9831/a000418
Quinoa bitterness: causes and solutions for improving product acceptability
Diego Suárez‐Estrella, Luisa Torri, Maria Ambrogina Pagani and Alessandra Marti Journal of the Science of Food and Agriculture 98(11) 4033 (2018) https://doi.org/10.1002/jsfa.8980
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
Annalisa Mentana, Anna Natale, Carmen Palermo, Donatella Nardiello, Amalia Conte, Matteo Alessandro Del Nobile, Maurizio Quinto and Diego Centonze ELECTROPHORESIS 37(13) 1861 (2016) https://doi.org/10.1002/elps.201500500
Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches
“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
Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening
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
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
DESCRIPTIVE SENSORY CHARACTERISTICS OF NO‐FLATULENCE PINTO BEAN
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
Optimized Nitrogen Recovery and Non-Bitter Hydrolysates from Porcine Hemoglobin
Shan-guang GUO, Mou-ming ZHAO, Chun CUI and Chun-hui ZHANG Food Science and Technology Research 14(1) 39 (2008) https://doi.org/10.3136/fstr.14.39
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
