Articles citing this article

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).

Cited article:

Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”

Ermioni Meleti, Maria Alexandraki, Antonia Samara, Cecilia Loffi, Tullia Tedeshi, Gianni Galaverna, Athanasios Manouras, Michalis Koureas and Eleni Malissiova
Dietetics 3 (1) 16 (2024)

Profiles, antioxidative and ACE inhibitory activity of peptides released from fermented buttermilk before and after simulated gastrointestinal digestion

Osama Magouz, Nabil Mehanna, Mohamed Khalifa, Hanaa Sakr, Sabrina Gensberger-Reigl, Sevim Dalabasmaz and Monika Pischetsrieder
Innovative Food Science & Emerging Technologies 84 103266 (2023)

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Lambros Sakkas, Eleni Lekaki and Golfo Moatsou
Foods 11 (14) 2103 (2022)

Geleneksel Yöntem ve Direkt Fermantasyon ile Üretilen Maraş Tarhanalarında Biyoaktif Peptitlerin Belirlenmesi

Doğanay YÜKSEL and Ahmet Levent İNANÇ
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 25 (2) 357 (2022)

Managing hypertension by exploiting microelements and fermented dairy products

Muhammad Zohaib Aslam, Shumaila Firdos, Li Zhousi, Xiang Wang, Yangtai Liu, Xiaojie Qin, Shuo Yang, Yue Ma, Bolin Zhang and Qingli Dong
CyTA - Journal of Food 20 (1) 327 (2022)

Beneficial Effects of Fermented Camel and Cow’s Milk in Lipid Profile, Liver, and Renal Function in Hypercholesterolemic Rats

Yousef Mesfer Alharbi, Khaled Meghawry El-Zahar and Hassan Mirghani Mousa
Fermentation 8 (4) 171 (2022)

Health Aspects, Growth Performance, and Meat Quality of Rabbits Receiving Diets Supplemented with Lettuce Fertilized with Whey Protein Hydrolysate Substituting Nitrate

Ali Osman, Tharwat A. Imbabi, Abdalla El-Hadary, Islam Ibrahim Sabeq, Shimaa N. Edris, Abdel-Rahaman Merwad, Ehab Azab, Adil A. Gobouri, Amaal Mohammadein and Mahmoud Sitohy
Biomolecules 11 (6) 835 (2021)

Milk and milk‐derived peptides combat against hypertension and vascular dysfunction: a review

Aino Siltari, Heikki Vapaatalo and Riitta Korpela
International Journal of Food Science & Technology 54 (6) 1920 (2019)

Separation of Functional Molecules in Food by Membrane Technology

Yaoming Wang, Chenxiao Jiang, Laurent Bazinet and Tongwen Xu
Separation of Functional Molecules in Food by Membrane Technology 349 (2019)

Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits (Galtheria shallon) by enzymatic treatment with Pronase from Streptomyces griseus

Vassilios Raikos, Helen Hays, David Stead and He Ni
International Journal of Food Science & Technology 54 (11) 2975 (2019)

Therapeutic potential of dairy bioactive peptides: A contemporary perspective

Saira Sultan, Nuzhat Huma, Masood Sadiq Butt, Muhammad Aleem and Munawar Abbas
Critical Reviews in Food Science and Nutrition 58 (1) 105 (2018)

Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin

Abir Boukil, Shyam Suwal, Julien Chamberland, Yves Pouliot and Alain Doyen
Journal of Membrane Science 556 42 (2018)

Peptides: Production, bioactivity, functionality, and applications

Mona Hajfathalian, Sakhi Ghelichi, Pedro J. García-Moreno, Ann-Dorit Moltke Sørensen and Charlotte Jacobsen
Critical Reviews in Food Science and Nutrition 58 (18) 3097 (2018)

Bioactive whey peptide particles: An emerging class of nutraceutical carriers

Ashkan Madadlou and Alireza Abbaspourrad
Critical Reviews in Food Science and Nutrition 58 (9) 1468 (2018)

Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt

Ekaterini Moschopoulou, Lambros Sakkas, Evangelia Zoidou, et al.
International Dairy Journal 77 47 (2018)

Comparative Study of in Situ and ex Situ Enzymatic Hydrolysis of Milk Protein and Separation of Bioactive Peptides in an Electromembrane Reactor

Shyam Suwal, Élodie Rozoy, Mahder Manenda, Alain Doyen and Laurent Bazinet
ACS Sustainable Chemistry & Engineering 5 (6) 5330 (2017)

Antihypertensive and Antioxidative Potential of Water Soluble Peptide Fraction from Different Yoghurts

Saira Sultan, Nuzhat Huma, Masood Sadiq Butt and Muhammad Shahid
Journal of Food Processing and Preservation 41 (3) e12979 (2017)

Angiotensin I-converting (ACE)-inhibitory and anti-inflammatory properties of commercially available Greek yoghurt made from bovine or ovine milk: A comparative study

Ioannis Politis and Georgios Theodorou
International Dairy Journal 58 46 (2016)

Hypocholesterolemic and Angiotensin I Converting Enzyme-Inhibiting Activity of Trypsin-Hydrolysed Bovine Casein

Alhaj O. A
Journal of Nutritional Health & Food Engineering 5 (3) (2016)

Effect of Enrichment of Bovine Milk With Whey Proteins on Biofunctional and Rheological Properties of Low Fat Yoghurt-Type Products

Dimitris Roumanas, Golfo Moatsou, Evangelia Zoidou, Lambros Sakkas and Ekaterini Moschopoulou
Current Research in Nutrition and Food Science Journal 4 (Special-Issue-October) 105 (2016)

Synthesis and functionality of proteinacious nutraceuticals from casein whey—A clean and safe route of valorization of dairy waste

Arijit Nath, Subhoshmita Mondal, Tiyasha Kanjilal, et al.
Chemical Engineering Research and Design 97 192 (2015)

Isolation and Characterization of Peptides with Antihypertensive Activity in Foodstuffs

Patrycja Puchalska, M. Luisa Marina Alegre and M. Concepción García López
Critical Reviews in Food Science and Nutrition 55 (4) 521 (2015)

Discordance between in silico & in vitro analyses of ACE inhibitory & antioxidative peptides from mixed milk tryptic whey protein hydrolysate

Alok Chatterjee, S. K. Kanawjia, Yogesh Khetra and Prerna Saini
Journal of Food Science and Technology 52 (9) 5621 (2015)

Use of Different Proteases to Obtain Whey Protein Concentrate Hydrolysates with Inhibitory Activity toward Angiotensin-Converting Enzyme

Harriman A. Morais, Marialice P.C. Silvestre, Larissa L. Amorin, et al.
Journal of Food Biochemistry 38 (1) 102 (2014)

Peptidomics for discovery, bioavailability and monitoring of dairy bioactive peptides

Laura Sánchez-Rivera, Daniel Martínez-Maqueda, Elvia Cruz-Huerta, Beatriz Miralles and Isidra Recio
Food Research International 63 170 (2014)

Physiological properties of milk ingredients released by fermentation

Christopher Beermann and Julia Hartung
Food Funct. 4 (2) 185 (2013)

Physiological properties of milk ingredients released by fermentation

Christopher Beermann and Julia Hartung
Food & Function 4 (2) 185 (2013)

Use of an electrodialytic reactor for the simultaneous β-lactoglobulin enzymatic hydrolysis and fractionation of generated bioactive peptides

Alain Doyen, Eric Husson and Laurent Bazinet
Food Chemistry 136 (3-4) 1193 (2013)

Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering

Janet Carrasco-Castilla, Alan Javier Hernández-Álvarez, Cristian Jiménez-Martínez, Gustavo Fidel Gutiérrez-López and Gloria Dávila-Ortiz
Food Engineering Reviews 4 (4) 224 (2012)

Effect of simulated gastrointestinal digestion on the antihypertensive properties of synthetic β-lactoglobulin peptide sequences

Blanca Hernández-Ledesma, Marta Miguel, Lourdes Amigo, Maria Amaya Aleixandre and Isidra Recio
Journal of Dairy Research 74 (3) 336 (2007)


Journal of Food Biochemistry 30 (4) 390 (2006)