| 1 |
Domingues Galli B, Nikoloudaki O, Tonini S, Helal A, Di Cagno R, Gobbetti M, Tagliazucchi D. How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening. Food Research International 2023;167:112743. [DOI: 10.1016/j.foodres.2023.112743] [Reference Citation Analysis]
|
| 2 |
Corrêa JAF, de Melo Nazareth T, Rocha GFD, Luciano FB. Bioactive Antimicrobial Peptides from Food Proteins: Perspectives and Challenges for Controlling Foodborne Pathogens. Pathogens 2023;12:477. [PMID: 36986399 DOI: 10.3390/pathogens12030477] [Reference Citation Analysis]
|
| 3 |
Helal A, Nasuti C, Sola L, Sassi G, Tagliazucchi D, Solieri L. Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study. Fermentation 2023;9:270. [DOI: 10.3390/fermentation9030270] [Reference Citation Analysis]
|
| 4 |
Helal A, Tagliazucchi D. Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties. Biology (Basel) 2023;12. [PMID: 36671770 DOI: 10.3390/biology12010078] [Reference Citation Analysis]
|
| 5 |
Tedeschi T, Prandi B, Lolli V, Gasparini A, Leni G, Loffi C, Nocetti M, Pizzamiglio V, Caligiani A. A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds. International Dairy Journal 2022;134:105454. [DOI: 10.1016/j.idairyj.2022.105454] [Reference Citation Analysis]
|
| 6 |
Chourasia R, Chiring Phukon L, Abedin MM, Padhi S, Singh SP, Rai AK. Bioactive peptides in fermented foods and their application: a critical review. Syst Microbiol and Biomanuf 2022. [DOI: 10.1007/s43393-022-00125-4] [Reference Citation Analysis]
|
| 7 |
Castellone V, Prandi B, Bancalari E, Tedeschi T, Gatti M, Bottari B. Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds. Front Microbiol 2022;13:966239. [DOI: 10.3389/fmicb.2022.966239] [Reference Citation Analysis]
|
| 8 |
Solieri L, Valentini M, Cattivelli A, Sola L, Helal A, Martini S, Tagliazucchi D. Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities. Process Biochemistry 2022. [DOI: 10.1016/j.procbio.2022.08.003] [Reference Citation Analysis]
|
| 9 |
Munekata PES, Chaves-lopez C, Fernandez-lopez J, Viuda-martos M, Sayas-barbera ME, Perez-alvarez JA, Lorenzo JM. Autochthonous Starter Cultures in Cheese Production – A Review. Food Reviews International. [DOI: 10.1080/87559129.2022.2097691] [Reference Citation Analysis]
|
| 10 |
Sahingil D, Gokce Y, Celikbicak O, Hayaloglu A. ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species. Journal of Food Composition and Analysis 2022;110:104579. [DOI: 10.1016/j.jfca.2022.104579] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 11 |
Qin D, Wang L, Fang R, Yu Z, Mo L, Liu M. Peptidomics analysis of enzymatic hydrolysis beef. Food Sci Biotechnol. [DOI: 10.1007/s10068-022-01122-y] [Reference Citation Analysis]
|
| 12 |
Shaukat A, Nadeem M, Ranjha MMAN, Teferra TF, Rukh L, Sultan W. Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses. International Journal of Food Properties 2022;25:948-59. [DOI: 10.1080/10942912.2022.2070200] [Reference Citation Analysis]
|
| 13 |
Treblin M, von Oesen T, Lüneburg J, Clawin-rädecker I, Martin D, Schrader K, Zink R, Hoffmann W, Fritsche J, Rohn S. High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese. Foods 2022;11:534. [DOI: 10.3390/foods11040534] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 14 |
Phukon LC, Singh SP, Pandey A, Rai AK. Microbial bioprocesses for production of nutraceuticals and functional foods. Current Developments in Biotechnology and Bioengineering 2022. [DOI: 10.1016/b978-0-12-823506-5.00001-1] [Reference Citation Analysis]
|
| 15 |
Rocchetti G, Michelini S, Pizzamiglio V, Masoero F, Lucini L. A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages. Food Res Int 2021;149:110654. [PMID: 34600656 DOI: 10.1016/j.foodres.2021.110654] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 16 |
Bouroutzika E, Proikakis S, Anagnostopoulos AK, Katsafadou AI, Fthenakis GC, Tsangaris GT. Proteomics Analysis in Dairy Products: Cheese, a Review. Applied Sciences 2021;11:7622. [DOI: 10.3390/app11167622] [Reference Citation Analysis]
|
| 17 |
Xue H, Han J, He B, Yi M, Liu X, Song H, Li J. Bioactive peptide release and the absorption tracking of casein in the gastrointestinal digestion of rats. Food Funct 2021;12:5157-70. [PMID: 33977978 DOI: 10.1039/d1fo00356a] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 18 |
Martini S, Solieri L, Tagliazucchi D. Peptidomics: new trends in food science. Current Opinion in Food Science 2021;39:51-9. [DOI: 10.1016/j.cofs.2020.12.016] [Cited by in Crossref: 12] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
|
| 19 |
Chourasia R, Abedin MM, Chiring Phukon L, Sahoo D, Singh SP, Rai AK. Biotechnological approaches for the production of designer cheese with improved functionality. Compr Rev Food Sci Food Saf 2021;20:960-79. [PMID: 33325160 DOI: 10.1111/1541-4337.12680] [Cited by in Crossref: 13] [Cited by in F6Publishing: 14] [Article Influence: 4.3] [Reference Citation Analysis]
|
