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Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures

Alaa Abd El-Fattah, Sally Sakr, Samia El-Dieb and Hany Elkashef
Food Science and Biotechnology 25 (6) 1745 (2016)
https://doi.org/10.1007/s10068-016-0266-5

Antioxidant peptides isolated from synbiotic yoghurt exhibit antiproliferative activities against HT-29 colon cancer cells

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
International Dairy Journal 63 99 (2016)
https://doi.org/10.1016/j.idairyj.2016.08.003

Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt

B. N. P. Sah, T. Vasiljevic, S. McKechnie and O. N. Donkor
Journal of Food Science and Technology 53 (3) 1698 (2016)
https://doi.org/10.1007/s13197-015-2100-0

Effect of Flavourzyme® on Angiotensin‐Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus

Fatah Ahtesh, Lily Stojanovska, Nagendra Shah and Vijay Kumar Mishra
Journal of Food Science 81 (1) (2016)
https://doi.org/10.1111/1750-3841.13177

Antibacterial and antiproliferative peptides in synbiotic yogurt—Release and stability during refrigerated storage

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
Journal of Dairy Science 99 (6) 4233 (2016)
https://doi.org/10.3168/jds.2015-10499

Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains

K.R. Elfahri, T. Vasiljevic, T. Yeager and O.N. Donkor
Journal of Dairy Science 99 (1) 31 (2016)
https://doi.org/10.3168/jds.2015-10160

Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus

Jun-cai Hou, Fei Liu, Da-xi Ren, Wei-wei Han and Yue-ou Du
Journal of Zhejiang University-SCIENCE B 16 (4) 317 (2015)
https://doi.org/10.1631/jzus.B1400230

Health Benefits of Fermented Foods and Beverages

R Malik and Sheenam Garg
Health Benefits of Fermented Foods and Beverages 297 (2015)
https://doi.org/10.1201/b18279-9

Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
Journal of Dairy Science 98 (9) 5905 (2015)
https://doi.org/10.3168/jds.2015-9450

Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk

Jicheng Wang, Changkun Li, Jiangang Xue, et al.
Journal of Dairy Science 98 (6) 3655 (2015)
https://doi.org/10.3168/jds.2015-9336