111 related articles for article (PubMed ID: 8568032)
1. Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction.
Singh TK; Fox PF; Healy A
J Dairy Res; 1995 Nov; 62(4):629-40. PubMed ID: 8568032
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Isolation and identification of some major water-soluble peptides in Feta cheese.
Michaelidou A; Alichanidis E; Urlaub H; Polychroniadou A; Zerfiridis GK
J Dairy Sci; 1998 Dec; 81(12):3109-16. PubMed ID: 9891258
[TBL] [Abstract][Full Text] [Related]
4. Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry.
Sommerer N; Salles C; Promé D; Promé JC; Le Quéré JL
J Agric Food Chem; 2001 Jan; 49(1):402-8. PubMed ID: 11170605
[TBL] [Abstract][Full Text] [Related]
5. 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]
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. 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]
8. Gel electrophoresis and immunoblotting for the detection of casein proteolysis in cheese.
Addeo F; Garro G; Intorcia N; Pellegrino L; Resmini P; Chianese L
J Dairy Res; 1995 May; 62(2):297-309. PubMed ID: 7601974
[TBL] [Abstract][Full Text] [Related]
9. Isolation and structural analysis of antihypertensive peptides that exist naturally in Gouda cheese.
Saito T; Nakamura T; Kitazawa H; Kawai Y; Itoh T
J Dairy Sci; 2000 Jul; 83(7):1434-40. PubMed ID: 10908049
[TBL] [Abstract][Full Text] [Related]
10. Monitoring cheddar cheese ripening by chemical indices of proteolysis. 3. Identification of several high-molecular mass peptides.
Belitz HD; Kaiser KP
Z Lebensm Unters Forsch; 1993 Aug; 197(2):118-22. PubMed ID: 8212903
[TBL] [Abstract][Full Text] [Related]
11. Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry.
Gagnaire V; Carpino S; Pediliggieri C; Jardin J; Lortal S; Licitra G
J Agric Food Chem; 2011 Dec; 59(23):12443-52. PubMed ID: 22017730
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l.
Addeo F; Chianese L; Sacchi R; Musso SS; Ferranti P; Malorni A
J Dairy Res; 1994 Aug; 61(3):365-74. PubMed ID: 7962837
[TBL] [Abstract][Full Text] [Related]
13. Purification and identification of potentially bioactive peptides from enzyme-modified cheese.
Haileselassie SS; Lee BH; Gibbs BF
J Dairy Sci; 1999 Aug; 82(8):1612-7. PubMed ID: 10480087
[TBL] [Abstract][Full Text] [Related]
14. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
Hayaloglu AA; Guven M; Fox PF; McSweeney PL
J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
[TBL] [Abstract][Full Text] [Related]
15. Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.
Gagnaire V; Mollé D; Herrouin M; Léonil J
J Agric Food Chem; 2001 Sep; 49(9):4402-13. PubMed ID: 11559146
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
An Z; He X; Gao W; Zhao W; Zhang W
J Food Sci; 2014 Feb; 79(2):M214-21. PubMed ID: 24446932
[TBL] [Abstract][Full Text] [Related]
19. Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages.
Lu Y; Govindasamy-Lucey S; Lucey JA
J Dairy Sci; 2016 Jan; 99(1):41-52. PubMed ID: 26506550
[TBL] [Abstract][Full Text] [Related]
20. Isolation and structural elucidation of a peptide derived from Edam cheese that inhibits beta-lactoglobulin transport.
Tanabe S; Tesaki S; Watanabe J; Fukushi E; Sonoyama K; Kawabata J
J Dairy Sci; 2003 Feb; 86(2):464-8. PubMed ID: 12647953
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
