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Profiles, antioxidative and ACE inhibitory activity of peptides released from fermented buttermilk before and after simulated gastrointestinal digestion
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) https://doi.org/10.1080/19476337.2022.2129792
Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities
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) https://doi.org/10.3390/biom11060835
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) https://doi.org/10.1111/ijfs.14056
Sheep milk components: Focus on nutritional advantages and biofunctional potential
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) https://doi.org/10.1111/ijfs.14211
Ultrafiltration performance and recovery of bioactive peptides after fractionation of tryptic hydrolysate generated from pressure-treated β-lactoglobulin
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) https://doi.org/10.1080/10408398.2015.1136590
Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt
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) https://doi.org/10.1080/10408398.2017.1352564
Bioactive whey peptide particles: An emerging class of nutraceutical carriers
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) https://doi.org/10.1111/jfpp.12979
Comparative Study of in Situ and ex Situ Enzymatic Hydrolysis of Milk Protein and Separation of Bioactive Peptides in an Electromembrane Reactor
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) https://doi.org/10.12944/CRNFSJ.4.Special-Issue-October.14
Angiotensin I-converting (ACE)-inhibitory and anti-inflammatory properties of commercially available Greek yoghurt made from bovine or ovine milk: A comparative study
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) https://doi.org/10.1080/10408398.2012.664829
Whey as a source of peptides with remarkable biological activities
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) https://doi.org/10.1016/j.foodres.2014.01.069
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) https://doi.org/10.1111/jfbc.12032
Use of an electrodialytic reactor for the simultaneous β-lactoglobulin enzymatic hydrolysis and fractionation of generated bioactive peptides
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) https://doi.org/10.1017/S0022029907002609