125 related articles for article (PubMed ID: 38104442)
21. The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese.
Horstmann G; Schäfer J; Rosenberger M; Seitl I; Hinrichs J; Fischer L
J Dairy Sci; 2023 Aug; 106(8):5266-5275. PubMed ID: 37268572
[TBL] [Abstract][Full Text] [Related]
22. Bitterness in cheese: a review.
Habibi-Najafi MB; Lee BH
Crit Rev Food Sci Nutr; 1996 May; 36(5):397-411. PubMed ID: 8725671
[TBL] [Abstract][Full Text] [Related]
23. Change of proteolysis and sensory profile during ripening of Cheddar-style cheese as influenced by a microbial rennet from rice wine.
Zhao X; Zheng Z; Zhang J; Sarwar A; Aziz T; Yang Z
Food Sci Nutr; 2019 Apr; 7(4):1540-1550. PubMed ID: 31024728
[TBL] [Abstract][Full Text] [Related]
24. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
[TBL] [Abstract][Full Text] [Related]
25. Identification of bitter peptides in whey protein hydrolysate.
Liu X; Jiang D; Peterson DG
J Agric Food Chem; 2014 Jun; 62(25):5719-25. PubMed ID: 23998904
[TBL] [Abstract][Full Text] [Related]
26. A new method for the production of low-fat Cheddar cheese.
Amelia I; Drake M; Nelson B; Barbano DM
J Dairy Sci; 2013 Aug; 96(8):4870-84. PubMed ID: 23726423
[TBL] [Abstract][Full Text] [Related]
27. Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese.
Walsh EA; Diako C; Smith DM; Ross CF
J Food Sci; 2020 Feb; 85(2):268-278. PubMed ID: 31961970
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
Ganesan B; Brown K; Irish DA; Brothersen C; McMahon DJ
J Dairy Sci; 2014; 97(4):1970-82. PubMed ID: 24485677
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. Bitter Peptides YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV, Released during Gastric Digestion of Casein, Stimulate Mechanisms of Gastric Acid Secretion
Richter P; Sebald K; Fischer K; Behrens M; Schnieke A; Somoza V
J Agric Food Chem; 2022 Sep; 70(37):11591-11602. PubMed ID: 36054030
[TBL] [Abstract][Full Text] [Related]
33. Differentiation among various kinds of cheese by identification of casein using HPLC-chip/MS/MS.
Franc M; Krízek T; Coufal P; Stulík K
J Sep Sci; 2010 Aug; 33(16):2515-9. PubMed ID: 20645391
[TBL] [Abstract][Full Text] [Related]
34. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.
Smith TJ; Foegeding EA; Drake MA
J Food Sci; 2016 Apr; 81(4):C849-57. PubMed ID: 26910294
[TBL] [Abstract][Full Text] [Related]
35. Simultaneously tracing the geographical origin and presence of bovine milk in Italian water buffalo Mozzarella cheese using MALDI-TOF data of casein signature peptides.
Caira S; Pinto G; Nicolai MA; Chianese L; Addeo F
Anal Bioanal Chem; 2016 Aug; 408(20):5609-21. PubMed ID: 27299776
[TBL] [Abstract][Full Text] [Related]
36. Influence of salt on the quality of reduced fat cheddar cheese.
Mistry VV; Kasperson KM
J Dairy Sci; 1998 May; 81(5):1214-21. PubMed ID: 9621222
[TBL] [Abstract][Full Text] [Related]
37. Identification of endopeptidase genes from the genomic sequence of Lactobacillus helveticus CNRZ32 and the role of these genes in hydrolysis of model bitter peptides.
Sridhar VR; Hughes JE; Welker DL; Broadbent JR; Steele JL
Appl Environ Microbiol; 2005 Jun; 71(6):3025-32. PubMed ID: 15932998
[TBL] [Abstract][Full Text] [Related]
38. Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins.
Daher D; Deracinois B; Baniel A; Wattez E; Dantin J; Froidevaux R; Chollet S; Flahaut C
Foods; 2020 Sep; 9(10):. PubMed ID: 32987808
[TBL] [Abstract][Full Text] [Related]
39. Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese.
Singh TK; Fox PF; Healy A
J Dairy Res; 1997 Aug; 64(3):433-43. PubMed ID: 9275258
[TBL] [Abstract][Full Text] [Related]
40. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese.
Paludetti LF; O'Callaghan TF; Sheehan JJ; Gleeson D; Kelly AL
J Dairy Sci; 2020 Sep; 103(9):7865-7878. PubMed ID: 32600766
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]