108 related articles for article (PubMed ID: 17954735)
1. Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese.
Gómez-Ruiz JA; Taborda G; Amigo L; Ramos M; Molina E
J Dairy Sci; 2007 Nov; 90(11):4966-73. PubMed ID: 17954735
[TBL] [Abstract][Full Text] [Related]
2. Sensomics mapping and identification of the key bitter metabolites in Gouda cheese.
Toelstede S; Hofmann T
J Agric Food Chem; 2008 Apr; 56(8):2795-804. PubMed ID: 18355023
[TBL] [Abstract][Full Text] [Related]
3. Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese.
López Soto-Yarritu P; Amigo L; Taborda G; Martínez-Castro I; Gómez-Ruiz JA
J Dairy Sci; 2007 Nov; 90(11):5001-3. PubMed ID: 17954738
[TBL] [Abstract][Full Text] [Related]
4. Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.
Toelstede S; Hofmann T
J Agric Food Chem; 2008 Jul; 56(13):5299-307. PubMed ID: 18557618
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of bitterness in Ragusano cheese.
Fallico V; McSweeney PL; Horne J; Pediliggieri C; Hannon JA; Carpino S; Licitra G
J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
[TBL] [Abstract][Full Text] [Related]
6. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.
Rizzello CG; Losito I; Gobbetti M; Carbonara T; De Bari MD; Zambonin PG
J Dairy Sci; 2005 Jul; 88(7):2348-60. PubMed ID: 15956298
[TBL] [Abstract][Full Text] [Related]
7. Identification and formation of angiotensin-converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography-tandem mass spectrometry.
Gómez-Ruiz JA; Ramos M; Recio I
J Chromatogr A; 2004 Oct; 1054(1-2):269-77. PubMed ID: 15553153
[TBL] [Abstract][Full Text] [Related]
8. Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4.6-soluble extract from Manchego cheese.
Poveda JM; Cabezas L; Geary S; McSweeney PL
J Dairy Res; 2006 Feb; 73(1):87-90. PubMed ID: 16433966
[No Abstract] [Full Text] [Related]
9. Determination of taste-active compounds of a bitter Camembert cheese by omission tests.
Engel E; Septier C; Leconte N; Salles C; Le Quere JL
J Dairy Res; 2001 Nov; 68(4):675-88. PubMed ID: 11928963
[TBL] [Abstract][Full Text] [Related]
10. Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation.
Losito I; Carbonara T; Domenica De Bari M; Gobbetti M; Palmisano F; Rizzello CG; Zambonin PG
Rapid Commun Mass Spectrom; 2006; 20(3):447-55. PubMed ID: 16395734
[TBL] [Abstract][Full Text] [Related]
11. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese.
Taivosalo A; Kriščiunaite T; Seiman A; Part N; Stulova I; Vilu R
J Dairy Sci; 2018 Feb; 101(2):944-967. PubMed ID: 29174156
[TBL] [Abstract][Full Text] [Related]
12. [Formation of bitter peptides in cheese and from casein].
Behnke U; Schalinatus E
Nahrung; 1975; 19(9-10):839-43. PubMed ID: 1226216
[TBL] [Abstract][Full Text] [Related]
13. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese.
Toelstede S; Dunkel A; Hofmann T
J Agric Food Chem; 2009 Feb; 57(4):1440-8. PubMed ID: 19170504
[TBL] [Abstract][Full Text] [Related]
14. Extraction, semi-quantification, and fast on-line identification of oligopeptides in Grana Padano cheese by HPLC-MS.
Sforza S; Ferroni L; Galaverna G; Dossena A; Marchelli R
J Agric Food Chem; 2003 Apr; 51(8):2130-5. PubMed ID: 12670146
[TBL] [Abstract][Full Text] [Related]
15. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
Avila M; Garde S; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
[TBL] [Abstract][Full Text] [Related]
16. Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry.
Sebald K; Dunkel A; Hofmann T
J Agric Food Chem; 2020 Sep; 68(38):10287-10298. PubMed ID: 31508943
[TBL] [Abstract][Full Text] [Related]
17. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
Gaya P; Sánchez C; Nuñez M; Fernández-García E
J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
[TBL] [Abstract][Full Text] [Related]
18. Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese.
Torres-Llanez MJ; González-Córdova AF; Hernandez-Mendoza A; Garcia HS; Vallejo-Cordoba B
J Dairy Sci; 2011 Aug; 94(8):3794-800. PubMed ID: 21787916
[TBL] [Abstract][Full Text] [Related]
19. Identification of bitter peptides in aged cheddar cheese.
Karametsi K; Kokkinidou S; Ronningen I; Peterson DG
J Agric Food Chem; 2014 Aug; 62(32):8034-41. PubMed ID: 25075877
[TBL] [Abstract][Full Text] [Related]
20. Composition of the water-soluble fraction of different cheeses.
Taborda G; Molina E; Martínez-Castro I; Ramos M; Amigo L
J Agric Food Chem; 2003 Jan; 51(1):270-6. PubMed ID: 12502420
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
