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).
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
Identification of the Peptide PyroQ-βCasein194–209 as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk
Sevim Dalabasmaz, Jennifer Ebner and Monika Pischetsrieder Journal of Agricultural and Food Chemistry 65(49) 10781 (2017) https://doi.org/10.1021/acs.jafc.7b03801
Assessment of IgE and IgG4 Binding Capacities of Cow’s Milk Proteins Selectively Altered by Proteases
Alexandre Charcosset, Karine Adel-Patient, Christophe Dupont and Hervé Bernard Journal of Agricultural and Food Chemistry 64(17) 3394 (2016) https://doi.org/10.1021/acs.jafc.5b01782
Relationship between somatic cell count and milk casein level obtained by two different methods
Proteolysis in raw milk in relation to microbiological indicators
Jana Chramostová, Oto Hanuš, Marcela Klimešová, Irena Němečková, Petr Roubal, Jaroslav Kopecký, Radoslava Jedelská and Ludmila Nejeschlebová Czech Journal of Food Sciences 34(4) 306 (2016) https://doi.org/10.17221/64/2016-CJFS
Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness
Valentin M. Rauh, Lene B. Johansen, Richard Ipsen, Marie Paulsson, Lotte B. Larsen and Marianne Hammershøj Journal of Agricultural and Food Chemistry 62(28) 6852 (2014) https://doi.org/10.1021/jf502088u
Plasmin activity and proteolysis in milk protein ingredients
Genetic parameters of coagulation properties, milk yield, quality, and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein-Friesian cows
Analysis of the Peptide Profile of Milk and Its Changes during Thermal Treatment and Storage
Jasmin Meltretter, Alexander Schmidt, Andreas Humeny, Cord-Michael Becker and Monika Pischetsrieder Journal of Agricultural and Food Chemistry 56(9) 2899 (2008) https://doi.org/10.1021/jf073479o
E. coliproteolytic activity in milk and casein breakdown
Kahina Haddadi, Fatima Moussaoui, Imen Hebia, François Laurent and Yves Le Roux Reproduction Nutrition Development 45(4) 485 (2005) https://doi.org/10.1051/rnd:2005033
General Aspects
V.K. Upadhyay, P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox Cheese: Chemistry, Physics and Microbiology, General Aspects 1 391 (2004) https://doi.org/10.1016/S1874-558X(04)80076-9
Effects of Somatic Cell Count and Stage of Lactation on the Plasmin Activity and Cheese-Making Properties of Ewe Milk
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
Methods used to study non-starter microorganisms in cheese: a review
Acidification test based on the use of biomass for screening of Leuconostoc. Application to Ln. mesenteroides strains isolated from French raw milk cheeses
