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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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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
Identification of bitter peptides in aged Cheddar cheese by crossflow filtration-based Fractionation, Peptidomics, statistical screening and sensory analysis
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
Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses
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The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese
Gudrun Horstmann, Johannes Schäfer, Melanie Rosenberger, Ines Seitl, Jörg Hinrichs and Lutz Fischer Journal of Dairy Science 106(8) 5266 (2023) https://doi.org/10.3168/jds.2022-22914
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Enhancement of rice protein hydrolysate quality using a novel dual enzyme system
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
Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue
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
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
A dual-functional aminopeptidase from Streptomyces canus T20 and its application in the preparation of small rice peptides
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
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
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
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
Selective Elimination of Bitter Peptides by Adsorption to Heat-treated Porous Silica Gel
Kento Imai, Aya Ikeda, Kazunori Shimizu and Hiroyuki Honda Food Science and Technology Research 25(2) 179 (2019) https://doi.org/10.3136/fstr.25.179
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
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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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
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
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
Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón 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
Plasmin activity and proteolysis in milk protein ingredients
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
Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese
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
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
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
Quantitative structure‐activity relationship study of bitter di‐ and tri‐peptides including relationship with angiotensin I‐converting enzyme inhibitory activity
Angiotensin I-converting enzyme inhibitory activity in milk fermented by wild-type and peptidase-deletion derivatives of Lactobacillus helveticus CNRZ32
