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Luis M. Carrillo-Lopez, Ivan A. Garcia-Galicia, Juan M. Tirado-Gallegos, Rogelio Sanchez-Vega, Mariana Huerta-Jimenez, Muthupandian Ashokkumar and Alma D. Alarcon-Rojo Ultrasonics Sonochemistry 73 105467 (2021) https://doi.org/10.1016/j.ultsonch.2021.105467
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Ex Vivo Study of Laban's Role in Decreasing Hemolysis Crisis in G6PD-Deficient Patients
Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach
Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages
Comparative studies of versatile extracellular proteolytic activities of lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements
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Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
Lilia M. Beltrán-Barrientos, Hugo S. Garcia, Ricardo Reyes-Díaz, María C. Estrada-Montoya, María J. Torres-Llanez, Adrián Hernández-Mendoza, Aarón F. González-Córdova and Belinda Vallejo-Cordoba Foods 8(12) 645 (2019) https://doi.org/10.3390/foods8120645
Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties
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Considering the potential of Lactobacillus rhamnosus for producing Angiotensin I-Converting Enzyme (ACE) inhibitory peptides in fermented camel milk (Indian breed)
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In Vitro and In Silico Analysis of Novel ACE-Inhibitory Bioactive Peptides Derived from Fermented Goat Milk
Degradation of β-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry
Influence of Whey Protein Concentrate on the Production of Antibacterial Peptides Derived from Fermented Milk by Lactic Acid Bacteria
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In Silico and In vitro Analysis of Novel Angiotensin I-Converting Enzyme (ACE) inhibitory Bioactive Peptides Derived from Fermented Camel Milk (Camelus dromedarius)
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Properties of whey proteins obtained from different whey streams
Effects of fermentation conditions on the potential anti‐hypertensive peptides released from yogurt fermented by Lactobacillus helveticus and Flavourzyme®
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Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei
Proteolytic and angiotensin‐converting enzyme‐inhibitory activities of selected probiotic bacteria
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Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology
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Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures
Effect of Flavourzyme® on Angiotensin‐Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus
Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus
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Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel
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