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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]
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Solieri L, Sola L, Vaccalluzzo A, Randazzo CL, Martini S, Tagliazucchi D. Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese. Biology 2022;11:139. [DOI: 10.3390/biology11010139] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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Martini S, Cattivelli A, Conte A, Tagliazucchi D. Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract. CIMB 2022;44:139-51. [DOI: 10.3390/cimb44010011] [Reference Citation Analysis]
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Nielsen SD, Jakobsen LMA, Geiker NRW, Bertram HC. Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles. Food Chem 2021;376:131919. [PMID: 34968909 DOI: 10.1016/j.foodchem.2021.131919] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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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]
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Hao X, Yang W, Zhu Q, Zhang G, Zhang X, Liu L, Li X, Hussain M, Ni C, Jiang X. Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics. LWT 2021;145:111295. [DOI: 10.1016/j.lwt.2021.111295] [Cited by in Crossref: 9] [Cited by in F6Publishing: 2] [Article Influence: 4.5] [Reference Citation Analysis]
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Martini S, Conte A, Tagliazucchi D. Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese. International Dairy Journal 2020;105:104668. [DOI: 10.1016/j.idairyj.2020.104668] [Cited by in Crossref: 25] [Cited by in F6Publishing: 25] [Article Influence: 8.3] [Reference Citation Analysis]
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Tagliazucchi D, Baldaccini A, Martini S, Bianchi A, Pizzamiglio V, Solieri L. Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides. Int J Food Microbiol 2020;330:108688. [PMID: 32497940 DOI: 10.1016/j.ijfoodmicro.2020.108688] [Cited by in Crossref: 10] [Cited by in F6Publishing: 7] [Article Influence: 3.3] [Reference Citation Analysis]
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Ahn H, Cho Y. An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury. J 2020;3:54-66. [DOI: 10.3390/j3010006] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.7] [Reference Citation Analysis]
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