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For: Tagliazucchi D, Martini S, Solieri L. Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. Fermentation 2019;5:96. [DOI: 10.3390/fermentation5040096] [Cited by in Crossref: 37] [Cited by in F6Publishing: 37] [Article Influence: 9.3] [Reference Citation Analysis]
Number Citing Articles
1 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]
2 Bertucci JI, Salese L, Liggieri CS, Garrote GL, Bruno MA. Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae). Int J of Dairy Tech 2023. [DOI: 10.1111/1471-0307.12943] [Reference Citation Analysis]
3 Manzanarez-quin CG, García-romo JS, Beltrán-barrientos LM, Torres-llanez MJ, Mazorra-manzano MA, Hernández-mendoza A, González-córdova AF, Vallejo-cordoba B. Novel Peptides in Fermented Milk with Specific Lactobacillus Strains Potential Antiobesity Effect: In Vitro and in Silico Analysis. ACS Food Sci Technol 2023. [DOI: 10.1021/acsfoodscitech.2c00347] [Reference Citation Analysis]
4 Cruz-Casas DE, Aguilar CN, Ascacio-Valdés JA, Rodríguez-Herrera R, Chávez-González ML, Flores-Gallegos AC. Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species. Heliyon 2023;9:e13491. [PMID: 36846651 DOI: 10.1016/j.heliyon.2023.e13491] [Reference Citation Analysis]
5 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]
6 Lordan R, Dermiki M. Fermented milk, yogurt beverages, and probiotics. Functional Foods and Their Implications for Health Promotion 2023. [DOI: 10.1016/b978-0-12-823811-0.00010-9] [Reference Citation Analysis]
7 Siroli L, Giordani B, Rossi S, Gottardi D, Mcmahon H, Augustyniak A, Menon A, Vannini L, Vitali B, Patrignani F, Lanciotti R. Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products. Fermentation 2022;8:722. [DOI: 10.3390/fermentation8120722] [Reference Citation Analysis]
8 Ye H, Tao X, Zhang W, Chen Y, Yu Q, Xie J. Food-derived bioactive peptides: production, biological activities, opportunities and challenges. Journal of Future Foods 2022;2:294-306. [DOI: 10.1016/j.jfutfo.2022.08.002] [Reference Citation Analysis]
9 Hao X, Xia Y, Wang Y, Zhang X, Liu L. The addition of probiotic promotes the release of ACE-I peptide of Cheddar cheese: Peptide profile and molecular docking. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105507] [Reference Citation Analysis]
10 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]
11 Maślak E, Złoch M, Arendowski A, Sugajski M, Janczura I, Rudnicka J, Walczak-skierska J, Buszewska-forajta M, Rafińska K, Pomastowski P, Białczak D, Buszewski B. Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics. Foods 2022;11:2257. [DOI: 10.3390/foods11152257] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
12 Nath A, Eren BA, Zinia Zaukuu J, Koris A, Pásztorné-huszár K, Szerdahelyi E, Kovacs Z. Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue. Chemosensors 2022;10:215. [DOI: 10.3390/chemosensors10060215] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
13 Rul F, Béra-Maillet C, Champomier-Vergès MC, El-Mecherfi KE, Foligné B, Michalski MC, Milenkovic D, Savary-Auzeloux I. Underlying evidence for the health benefits of fermented foods in humans. Food Funct 2022;13:4804-24. [PMID: 35384948 DOI: 10.1039/d1fo03989j] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
14 Kitaevskaya SV, Ponomarev VY, Reshetnik OA. Evaluation of the proteolytic activity of new cryoresistant lactobacillus strains. Izvestiâ vuzov Prikladnaâ himiâ i biotehnologiâ 2022;12:76-86. [DOI: 10.21285/2227-2925-2022-12-1-76-86] [Reference Citation Analysis]
15 Ben Taheur F, Mansour C, Mechri S, Laaouar H, Safta Skhiri S, Bouricha M, Jaouadi B, Mzoughi R, Zouari N. Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus. Food Science & Nutrition. [DOI: 10.1002/fsn3.2838] [Reference Citation Analysis]
16 Aires R, Gobbi Amorim F, Côco LZ, da Conceição AP, Zanardo TÉC, Taufner GH, Nogueira BV, Vasquez EC, Melo Costa Pereira T, Campagnaro BP, Dos Santos Meyrelles S. Use of kefir peptide (Kef-1) as an emerging approach for the treatment of oxidative stress and inflammation in 2K1C mice. Food Funct 2022;13:1965-74. [PMID: 35088783 DOI: 10.1039/d1fo01798e] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
17 O' Brien RO, Hayes M, Sheldrake G, Tiwari B, Walsh P. Macroalgal Proteins: A Review. Foods 2022;11:571. [DOI: 10.3390/foods11040571] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
18 Sarkar D, Christopher A, Shetty K. Phenolic Bioactives From Plant-Based Foods for Glycemic Control. Front Endocrinol 2022;12:727503. [DOI: 10.3389/fendo.2021.727503] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
19 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]
20 Sharma P, Sosalagere C, Kehinde BA, Choudhary B. Bioactive peptides production using microbial resources. Microbial Resource Technologies for Sustainable Development 2022. [DOI: 10.1016/b978-0-323-90590-9.00015-8] [Reference Citation Analysis]
21 Gurumayum S, Kaur S, Rasane P, Singh J. Global scenario of fermented dairy products: current advancements and future challenges. Advances in Dairy Microbial Products 2022. [DOI: 10.1016/b978-0-323-85793-2.00011-4] [Reference Citation Analysis]
22 Woraratphoka J, Innok S, Soisungnoen P, Tanamool V, Soemphol W. γ-Aminobutyric acid production and antioxidant activities in fresh cheese by Lactobacillus plantarum L10-11. Food Sci Technol 2022;42:e03121. [DOI: 10.1590/fst.03121] [Reference Citation Analysis]
23 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]
24 Ceren Akal H, Ozturkoglu-budak S. Dairy-derived antimicrobial substances: microorganisms, applications and recent trends. Advances in Dairy Microbial Products 2022. [DOI: 10.1016/b978-0-323-85793-2.00014-x] [Reference Citation Analysis]
25 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]
26 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]
27 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]
28 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]
29 Gil-Cardoso K, Saldaña G, Luengo E, Pastor J, Virto R, Alcaide-Hidalgo JM, Del Bas JM, Arola L, Caimari A. Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption. J Agric Food Chem 2021;69:3044-59. [PMID: 33656322 DOI: 10.1021/acs.jafc.0c07200] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
30 Ulug SK, Jahandideh F, Wu J. Novel technologies for the production of bioactive peptides. Trends in Food Science & Technology 2021;108:27-39. [DOI: 10.1016/j.tifs.2020.12.002] [Cited by in Crossref: 56] [Cited by in F6Publishing: 65] [Article Influence: 28.0] [Reference Citation Analysis]
31 Ianni F, Altomare AA, Cenci-goga BT, Blasi F, Grispoldi L, Regazzoni L, Cossignani L. Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates. Applied Sciences 2021;11:811. [DOI: 10.3390/app11020811] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
32 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]
33 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]
34 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]
35 Mora-villalobos JA, Montero-zamora J, Barboza N, Rojas-garbanzo C, Usaga J, Redondo-solano M, Schroedter L, Olszewska-widdrat A, López-gómez JP. Multi-Product Lactic Acid Bacteria Fermentations: A Review. Fermentation 2020;6:23. [DOI: 10.3390/fermentation6010023] [Cited by in Crossref: 52] [Cited by in F6Publishing: 53] [Article Influence: 17.3] [Reference Citation Analysis]